Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

2020 ◽  
Vol 26 (6) ◽  
pp. 512-519
Author(s):  
María Laura Raymond Eder ◽  
Laura Fariña ◽  
Eduardo Dellacassa ◽  
Francisco Carrau ◽  
Alberto Luis Rosa
Keyword(s):  
Yeast Strain ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Organoleptic Properties ◽  
Sensory Features ◽  
Sensory Profiles

Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation.

scholarly journals Brief Report: Sensory processing phenotypes in Phelan-McDermid Syndrome and SYNGAP1-related Intellectual Disability

2020 ◽  
Author(s):  
Ariel M Lyons-Warren ◽  
Maria C McCormack ◽  
J. Lloyd Holder
Keyword(s):  
Intellectual Disability ◽  
Sensory Processing ◽  
Autism Spectrum ◽  
Sensory Profile ◽  
Typically Developing ◽  
Syndromic Autism ◽  
Sensory Features ◽  
Syndromic Asd ◽  
Underlying Mechanisms ◽  
Sensory Profiles

AbstractSensory processing differences are an established feature of both syndromic and non-syndromic Autism Spectrum Disorders (ASD). Significant work has been done to characterize and classify specific sensory profiles in non-syndromic Autism. However, it is not known if syndromic Autism disorders such as Phelan-McDermid Syndrome (PMD) or SYNGAP1-related Intellectual Disability (SYNGAP1-ID) have unique sensory phenotypes. Understanding the sensory features of these disorders is important for providing appropriate care and for understanding the underlying mechanisms of the disorders. In this manuscript we use the Short Sensory Profile-2 to characterize sensory features in 41 patients with PMD and 24 patients with SYNGAP1-ID and compare their responses to both expected results for typically developing children and published sensory profiles for non-syndromic ASD.

scholarly journals Sensory analysis of Ontario Riesling wines from various water status zones

OENO One ◽  
2018 ◽  
Vol 52 (2) ◽  
pp. 145-171 ◽  
Author(s):  
James Willwerth ◽  
Andrew Reynolds ◽  
Isabelle Lesschaeve
Keyword(s):  
Water Status ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Tropical Fruit ◽  
Substantial Impact ◽  
Positioning Systems ◽  
Growing Seasons ◽  
Quality Threshold ◽  
Sensory Profiles

Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ <-1.3 MPa were highest in honey, petrol and tropical fruit flavors. Vines under mild water deficit had highest honey, mineral, and petrol and lowest vegetal aromas.Conclusion: Results indicate that water status has a profound impact on sensory characteristics of Riesling wines and that there may be a quality threshold for optimum water status.Significance and impact of the study: These data suggest that vine water status has a substantial impact on the sensory properties of Riesling wines. Variability of leaf ψ within vineyards can lead to wines that differ in their sensory profiles. These findings were consistent among vineyards across the Niagara Peninsula. These strong relationships between leaf ψ and sensory attributes of Riesling suggest that vine water status is a major basis for the terroir effect.

scholarly journals Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 464 ◽  
Author(s):  
Andries Gous ◽  
Valérie Almli ◽  
Vinet Coetzee ◽  
Henrietta de Kock
Keyword(s):  
Factorial Design ◽  
Grapefruit Juice ◽  
Bitter Taste ◽  
Sensory Perception ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Flavor Intensity ◽  
Sensory Profiles

Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their liking of color, aroma, and flavor of the twelve most diverse beverages. Bitter and sweet levels of the beverages had a significant effect on the flavor and aftertaste attributes. Aroma concentration had a significant effect on the majority of the sensory attributes. Color had a significant effect on perception of some of the aroma attributes, as well as the grapefruit’s flavor intensity. Consumers liked the red beverages more than the yellow ones, and those with low aroma over the high aroma intensity. Consumers preferred the low bitter/high sweet beverages. Pungent and grapefruit aroma were found to be negative drivers for liking of the aroma. Sweet and citrus flavors were found to be positive drivers and sour and bitter flavors were found to be negative drivers of flavor-preferences (or liking) of the tested beverages.

scholarly journals VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)

2019 ◽  
Vol 24 (2) ◽  
pp. 113
Author(s):  
Ema Lestari ◽  
Dwi Sandri ◽  
Fatimah Fatimah ◽  
Umaira Umaira
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Main Ingredient ◽  
Organoleptic Properties ◽  
Sensory Test ◽  
Color Score

Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%, 15%, 20% and 25% (w/w). The hedonic sensory test was applied to 30 panelists. The results showed that the addition of motaf increased the taste and aroma scores, but decreased the volume of dough development, color score, texture, and overall acceptance of sweet bread. The highest volume of dough development was 57.17 cm found in the 5% formulation of motaf.

scholarly journals Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

OENO One ◽  
2019 ◽  
Vol 53 (3) ◽  
Author(s):  
Raúl F. Guerrero ◽  
Emma Cantos-Villar ◽  
María J. Ruiz-Moreno ◽  
Belén Puertas ◽  
Francisco J. Cuevas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Management Practices ◽  
Training System ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Wine Quality ◽  
Higher Alcohol ◽  
Training Systems ◽  
Warm Climates

Aim: A study was performed on the influence three vertical training systems had on wine composition in warm climates, analysing the wine’s polyphenol and volatile compound contents and sensory properties.Methods and results: The polyphenols and volatile compound content of wines was analysed together with their sensory properties. The effect of different training systems (double Guyot (CT), Smart-Dyson variation (SM), and Triple cordon (TC)) was studied in Tempranillo (TEMP), Syrah (SYR) and Tintilla de Rota (TR) cultivars to determine their influence on red winemaking over a two-year period. Statistical analysis was conducted with Cultivar and Year as factors. TC delayed grape ripening and reduced the alcohol in the wine when grapes from the three training systems were picked on the same date. Overall, no differences were found in polyphenol content. Higher alcohol acetates, ethyl esters of branched acids and various esters were found to be influenced, and some of these compounds are related to ripening. A limited impact was found on the sensory properties of the wines.Conclusions: Under the test conditions, irrespective of the cultivar, the alcohol content of the wines was modified by the training systems through delayed ripening.The training system affected certain polyphenol compounds and the ester profile of the wines. Some of these compounds are related to ripening. Therefore, differences were due to delayed ripening caused by training management.Significance and impact of the study: Training systems have an impact on the oenological parameters of wines and the quantity of the polyphenols and volatile compounds they contain. In this regard, cultural practices such as training system may be used to optimise berry and wine quality (Teixeira et al., 2013). However, the relationship between management practices and secondary metabolites such as the phenolics and volatile compounds produced by plants in warm climates is not well known.

The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation

2020 ◽  
Vol 49 (3) ◽  
pp. 330-338
Author(s):  
Y. Çelebi Sezer
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Butylated Hydroxytoluene ◽  
Quality Properties ◽  
Sensory Acceptance ◽  
Peroxide Values ◽  
Morchella Conica ◽  
Sensory Features ◽  
And Control ◽  
Control Samples

The influences of dried Morchella conica powder (MCP) on quality and sensory properties of sucuks were determined. Sucuks were prepared by adding 0% (control), 1.5% MCP, 3% MCP, 0.02% butylated hydroxytoluene (BHT), and sodium nitrate/nitrite (0.01% NaNO 3 /0.005% NaNO 2 ) and lipid oxidation, colour, texture, and sensory features were analysed. Sucuks with the addition of MCP had much lower (P<0.05) peroxide values than with the addition of BHT and nitrate/ nitrite and the control samples. It was found that the L* and a* values of sucuks with the addition of 1.5% and 3.0% MCP decreased significantly (P<0.05) compared to sucuks with nitrate/nitrite and BHT addition and control samples during fermentation. Hardness and chewiness values decreased with the addition of MCP (P<0.05) during fermentation. The sucuks with MCP added at 1.5% and 3% showed the highest overall sensory acceptance. Thus, proper amount of dried MCP addition may be effective on enhancing sucuk quality properties.

Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)

2000 ◽  
Vol 6 (3) ◽  
pp. 207-216 ◽  
Author(s):  
L. Guerrero ◽  
A. Romero ◽  
P. Gou ◽  
N. Aleta ◽  
J. Arnau
Keyword(s):  
Discriminant Analysis ◽  
Juglans Regia ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Technological Factors ◽  
Post Harvest ◽  
Different Types ◽  
Sensory Profiles

The nutritional and sensory properties of walnuts (Juglans regia L.) are well known and appreciated by consumers. Despite this, few studies about their basic sensory characteristics or about the effect of agronomic and technological factors on them have been carried out. In this study six different types of walnut were sensorially described, using expert and non-expert assessors, in order to obtain a simple sensory profile which would enable discrimination between the samples studied. The final sensory profile was made up of 18 descriptors. This profile was useful for differentiating and describing samples from several varieties of fruit, two different geographical origins and two different post-harvest treatments. Using only 10 of these descriptors and through discriminant analysis it was possible to classify correctly 100% of the samples into their respective groups. The use of non-expert assessors in the generation of descriptors pointed out the simplicity of the profile, probably allowing for interpretation by non-technical individuals. Selection and interpretation of descriptors was easier and faster than usual as a result of asking the assessors, especially the consumers, to add their own description of the attributes chosen. This also seemed to have affected, in an important way, the number of attributes generated by non-expert assessors.

scholarly journals Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

2021 ◽  
Author(s):  
Onofrio Corona ◽  
Paola Bambina ◽  
Diego De Filippi ◽  
Luciano Cinquanta
Keyword(s):  
Aqueous Solution ◽  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Chemical Characterization ◽  
White Wine ◽  
Quercus Petraea ◽  
Ethyl Esters ◽  
Volatile Phenols ◽  
Oak Wood ◽  
Sensory Profiles

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tannins extracted from oak wood were partly due to the drying/maturing and roasting methods used in barrel production. Alcoholic fermentation was partially facilitated by the addition of tannins in aqueous solution. The wines obtained showed a higher content of ethyl esters of medium-chain fatty acids (from 22 to 31%) and, in some cases, higher acetate alcohols (from 15 to 28%), relevant to the olfactory sensations provided to the wines. The tannins added to the must before fermentation also made it possible to obtain an additional supply of polyphenols (from 25 to 85%) able to induce more complex sensory profiles in the wines, with increased persistent taste notes.

scholarly journals Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

Metabolites ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 311
Author(s):  
Noémie Fayeulle ◽  
Sébastien Preys ◽  
Jean-Michel Roger ◽  
Renaud Boulanger ◽  
Clotilde Hue ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
High Performance ◽  
Sensory Properties ◽  
Cocoa Bean ◽  
Targeted Metabolomics ◽  
Quadrupole Mass ◽  
Triple Quadrupole Mass Spectrometer ◽  
Common Component ◽  
Sensory Data ◽  
Sensory Profiles

Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectrometry for relating cocoa bean polyphenol composition corresponding chocolate polyphenol composition and sensory properties. One-hundred cocoa bean samples were transformed to chocolates using a standard process, and the latter were attributed to four different groups by sensory analysis. Polyphenols were analyzed by an ultra-high-performance liquid chromatography (UPLC) system hyphenated to a triple quadrupole mass spectrometer. A multiblock method called a Common Component and Specific Weights Analysis (CCSWA) was used to study relationships between the three datasets, i.e., cocoa polyphenols, chocolate polyphenols and sensory profiles. The CCSWA multiblock method coupling sensory and chocolate polyphenols differentiated the four sensory poles. It showed that polyphenolic and sensory data both contained information enabling the sensory poles’ separation, even if they can be also complementary. A large amount of variance in the cocoa bean and corresponding chocolate polyphenols has been linked. The cocoa bean phenolic composition turned out to be a major factor in explaining the sensory pole separation.

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