Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine

Abstract It is known that rootstock can induce changes on grapevine yield components and on the physicochemical composition of musts and wines. However, its effect on the sensory characteristics of wines has been scarcely studied. For this reason, an experiment was conducted to determine the effect of 15 rootstocks on the sensory characteristics of Cabernet Sauvignon wine, whose grapevines were grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, which feature some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates, 10 vines per plot. Mature grapes were harvested, and wines were made in 20-L glass recipients. When alcoholic and malolactic fermentations were finished, the wines were bottled and stored at 18°C. Sensory analysis was performed in the next year, following international procedures. The tasting panel was formed by 12 experienced enologists, who evaluated the wines in individual cells separated by opaque glass. They were served monadically and the perception of each taster was recorded in 9-cm unstructured scale sheets. Twenty-two variables were evaluated, which were related to the visual, olfactory and taste aspects. The results show that the tasting panel was not able to detect significant differences (p> 0.05) of rootstocks in any variable related to the sensory characteristics of Cabernet Sauvignon wine.

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Rootstock-scion interaction:3. Effect on the composition of Cabernet Sauvignon wine

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019642 ◽

2019 ◽

Vol 41 (1) ◽

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Genetic Diversity ◽

Experimental Design ◽

Volatile Compounds ◽

Cabernet Sauvignon ◽

Alcohol Content ◽

Higher Alcohol ◽

Dry Extract ◽

Ph Values ◽

Wine Composition ◽

Made In

Abstract The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities.

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Physicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot

OENO One ◽

10.20870/oeno-one.2013.47.3.1551 ◽

2013 ◽

Vol 47 (3) ◽

pp. 195

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Polynomial Regression ◽

Cabernet Sauvignon ◽

Total Acidity ◽

Color Intensity ◽

Wine Quality ◽

Physicochemical Composition ◽

Wine Composition ◽

Negative Effect ◽

Grape Musts ◽

Made In

Aim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the physicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes.Methods and results: The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased.Conclusions: These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards.Significance and impact of the study: These results are important because they show the negative effect of grape ripe rot on wine composition and quality.

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Frozen yogurt from sheep milk

Revista CERES ◽

10.1590/0034-737x201663050003 ◽

2016 ◽

Vol 63 (5) ◽

pp. 605-613 ◽

Cited By ~ 3

Author(s):

Elisangela de Abreu ◽

Jamile Zeni ◽

Clarice Steffens ◽

Juliana Steffens

Keyword(s):

Lactic Acid ◽

Experimental Design ◽

Lactic Acid Bacteria ◽

Sensory Analysis ◽

Central Point ◽

Sensory Characteristics ◽

Instrumental Analysis ◽

Fecal Coliforms ◽

Sheep Milk ◽

Frozen Yogurt

ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.

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Long-term effects of different irrigation strategies on yield components, vine vigour, and grape composition in cv. Cabernet-Sauvignon (Vitis vinifera L.)

Irrigation Science ◽

10.1007/s00271-012-0348-y ◽

2012 ◽

Vol 30 (5) ◽

pp. 351-361 ◽

Cited By ~ 18

Author(s):

Pedro Junquera ◽

José Ramón Lissarrague ◽

Laura Jiménez ◽

Rubén Linares ◽

Pilar Baeza

Keyword(s):

Vitis Vinifera ◽

Yield Components ◽

Vitis Vinifera L ◽

Cabernet Sauvignon ◽

Long Term Effects

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Genetic Diversity of Common Bean Genotypes as Revealed By Seed Storage Proteins and Some Agronomic Traits

Plant Breeding and Seed Science ◽

10.2478/v10129-011-0075-1 ◽

2014 ◽

Vol 67 (1) ◽

pp. 125-137 ◽

Cited By ~ 1

Author(s):

Akbar Marzooghian ◽

Mohammad Moghaddam ◽

Mostafa Valizadeh ◽

Mohammad Hasan Kooshki

Keyword(s):

Genetic Diversity ◽

Common Bean ◽

Yield Components ◽

Storage Proteins ◽

Agronomic Traits ◽

Morphological Characteristics ◽

Seed Proteins ◽

Seed Storage ◽

Seed Storage Proteins ◽

Seed Morphology

AbstractEvaluation of the genetic diversity present within species is essential for conservation, management and utilization of the genetic resources. The objective of this study was to evaluate genetic variability of 70 common bean genotypes for seed storage proteins, grain morphological characteristics and agronomic traits. Two methods of extracting soluble seed proteins in salt were used.Positive correlations were observed among both seed morphological characters and developmental characters while yield components showed negative correlations with each other. Factor analysis for agronomic and grain morphological traits resulted in three factors were named yield components, seed morphology and phenology, respectively. Most genotypes had lower or medium scores for yield components and phenology factors. Considerable diversity was observed for seed morphology factor among the common bean genotypes.Nei’s diversity coefficient (He= 0.4), effective number of alleles (Ae= 1.69) and number of polymorphic loci (N = 17) indicated larger variation in the extraction method of soluble proteins in low salt (0.2 M NaCl) than high salt (1 M NaCl) condition. Considering that the centers of diversity for common bean are different in seed size, the result of Gst statistics showed that bands with relative mobility of 30, 32, 38 and 40 differentiated two weight groups more than other bands. Furthermore, significant differences were observed between these bands for number of pods per plant and number of seeds per plant.

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New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i6.2716 ◽

2021 ◽

pp. 475

Author(s):

Nardis NKOUDOU ZE ◽

Marie-Joseph MEDZEME ENGAMA ◽

Jean Justin ESSIA NGANG

Keyword(s):

Sensory Analysis ◽

Central Africa ◽

Pasting Properties ◽

Sensory Attributes ◽

Sensory Characteristics ◽

Sensory Profile ◽

Jar Test ◽

Two Samples ◽

By Products ◽

Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP signiﬁcantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

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Discrimination of brazilian red varietal wines according to their sensory descriptors

Ciência e Agrotecnologia ◽

10.1590/s1413-70542011000600018 ◽

2011 ◽

Vol 35 (6) ◽

pp. 1172-1176 ◽

Cited By ~ 4

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Principal Component Analysis ◽

Total Variation ◽

Principal Component ◽

Pinot Noir ◽

The Other ◽

Sensory Characteristics ◽

Cabernet Sauvignon ◽

Sensory Panel ◽

Red Grape ◽

Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

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Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/bjft.2014.002 ◽

2014 ◽

Vol 17 (1) ◽

pp. 2-7

Author(s):

Tais Colpo Sartori ◽

Nelcindo Nascimento Terra

Keyword(s):

Experimental Design ◽

Sensory Analysis ◽

Shear Force ◽

Ageing Time ◽

Continuous Process ◽

Sensory Attributes ◽

Cooking Loss ◽

Holding Time ◽

Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

Revista Caatinga ◽

10.1590/1983-21252015v28n427rc ◽

2015 ◽

Vol 28 (4) ◽

pp. 244-252 ◽

Cited By ~ 5

Author(s):

LUÍS GOMES DE MOURA NETO ◽

ÉRICA MILO DE FREITAS FELIPE ROCHA ◽

MARCOS RODRIGUES AMORIM AFONSO ◽

SUELI RODRIGUES ◽

JOSÉ MARIA CORREIRA DA COSTA

Keyword(s):

Ascorbic Acid ◽

Spray Drying ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Titratable Acidity ◽

Color Appearance ◽

Soluble Solids ◽

Tropical Fruits ◽

Physicochemical Composition ◽

Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

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