Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determined were grouped attending to sensory and chemical similarity into 17 aroma vectors. Sensory studies included a sorting task and a descriptive analysis by flash profile with a trained panel. Results revealed that, even if ageing is the dominant factor, the strain of yeast introduces significant and consistent differences, both in sensory and aroma vector profiles (11 out of 17 affected). Wines made with D254 contained higher levels of ethyl esters, acetic acid, cinnamates and ethyl acetate and lower levels of linear fatty acids, β-damascenone, acetaldehyde, higher alcohols and lactones than those made with IONYS. The first profile was related to black and fresh fruit notes, while the second to white and compote fruits.

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Sensory stability of whole mango juice: influence of temperature and storage time

Food Science and Technology ◽

10.1590/s0101-20612012005000115 ◽

2012 ◽

Vol 32 (4) ◽

pp. 819-825 ◽

Cited By ~ 7

Author(s):

Anderson do Nascimento Oliveira ◽

Afonso Mota Ramos ◽

Valéria Paula Rodrigues Minim ◽

José Benício Paes Chaves

Keyword(s):

Vitamin C ◽

Degradation Kinetics ◽

Descriptive Analysis ◽

Physicochemical Characteristics ◽

Quantitative Descriptive Analysis ◽

Instrumental Color ◽

Trained Panel ◽

Sensory Analyses ◽

Quantitative Descriptive ◽

Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

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Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

Applied Sciences ◽

10.3390/app11041410 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1410

Author(s):

Martina Daute ◽

Frances Jack ◽

Irene Baxter ◽

Barry Harrison ◽

John Grigor ◽

...

Keyword(s):

Mass Spectrometry ◽

Descriptive Analysis ◽

Analytical Techniques ◽

Gas Chromatography Mass Spectrometry ◽

Multiple Factor Analysis ◽

Quantitative Descriptive Analysis ◽

Yeast Strains ◽

Quantitative Descriptive ◽

Scotch Whisky ◽

Multiple Factor

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

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Students’ Writing Difficulties in Procedure Text: An Analysis Study

Journal of Language, Literature, and English Teaching (JULIET) ◽

10.31629/jjumrah.v2i1.3130 ◽

2021 ◽

Vol 2 (1) ◽

pp. 16-22

Author(s):

Heti Hidayah

Keyword(s):

Descriptive Analysis ◽

Writing Skills ◽

Dominant Factor ◽

Function Structure ◽

Writing Difficulties ◽

Writing Test ◽

Structure Text ◽

Analysis Technique ◽

Procedure Text ◽

Text Language

Abstract The function of writing skills is the most effective way to show someone’s English proficiency, including the ability and difficulties. The objective of this research was to know the factors and to the dominant factor of students’ writing difficulties in procedure text. The instruments of this research were interview and writing test as the support data. Therefore, the researcher conducted a descriptive qualitative study analysis. The technique in analysed the data of the interview was a descriptive analysis technique (percentage) and descriptive analysis technique without percentage to analyse the writing test. The researcher asked some aspects of students’ writing difficulties in writing procedure text based on the syllabus of class 9 K13 namely social function, structure text, language features, and topic. For the writing test, the students were asked to write a procedure text. So that the students had difficulties in social function, structure text, language features, and topic. This research showed the dominant factor students’ writing difficulties in procedure text was language features, like vocabulary and grammar which made the students difficult when writing the procedure text. Thus, the students still faced difficulties in writing skills like procedure text and the students have to improve their ability in writing skills. Keywords: Difficulty, Writing, Procedure Text

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Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit

Foods ◽

10.3390/foods7120204 ◽

2018 ◽

Vol 7 (12) ◽

pp. 204 ◽

Cited By ~ 2

Author(s):

Sijing Li ◽

Keren Bindon ◽

Susan Bastian ◽

Kerry Wilkinson

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Chemical Composition ◽

High Performance ◽

Red Wine ◽

Descriptive Analysis ◽

Sensory Properties ◽

Fruit Maturity ◽

A Minor ◽

Early Harvest

The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.

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Isolation and Identification of Endogenous Yeast Strains in Grapes and Must Solids of Mavrodafni kefalonias and Antioxidant Activity of the Produced Red Wine

Fermentation Technology ◽

10.4172/2167-7972.1000125 ◽

2016 ◽

Vol 05 (01) ◽

Cited By ~ 2

Author(s):

Dionysios Koulougliotis ◽

Effimia Eriotou

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Isolation And Identification ◽

Yeast Strains

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Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽

10.3390/foods7090138 ◽

2018 ◽

Vol 7 (9) ◽

pp. 138 ◽

Cited By ~ 4

Author(s):

Mpho Mafata ◽

Maria Stander ◽

Baptiste Thomachot ◽

Astrid Buica

Keyword(s):

South African ◽

Red Wine ◽

High Sensitivity ◽

White Wine ◽

Wine Aroma ◽

Low Concentrations ◽

Varietal Thiols ◽

Cultivar Differentiation ◽

First Time ◽

Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

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Analisis Kompetensi Guru Madrasah Ibtidaiyah Dalam Pemanfaatan Teknologi Informasi Dan Komunikasi Pada Pembelajaran (Studi Kasus Pada MIN 4 Langkat)

Jurnal Analisa Pemikiran Insaan Cendikia ◽

10.54583/apic.vol4.no2.63 ◽

2021 ◽

Vol 4 (2) ◽

pp. 44-53

Author(s):

Marinasari Fithry Hasibuan

Keyword(s):

Descriptive Analysis ◽

Boarding School ◽

Dominant Factor ◽

Survey Method ◽

Teacher Competence ◽

Form Analysis ◽

Use Of Technology ◽

Information And Communication ◽

Four Levels ◽

Ict Training

This study discusses the competence of Madrasah Ibtidaiyah teachers in the use of technology and information in learning with competency indicators being the ICT training curriculum for madrasa teachers compiled by the Jakarta Education and Religious Technical Training Center. This study aims to determine the competence and problems of Islamic boarding school teachers in the use of information and communication technology in online learning during this covid 19 period. This study uses a case study with all teachers as respondents at MIN 4 Langkat. The research method used in this research is a survey method using a questionnaire that is shared via a google form. Analysis of the data used is a descriptive analysis that describes the qualifications of teacher competence in the use of ICT into four levels, namely very low, low, medium, and high. From the results of the data that has been analyzed, it was found that the competence of teachers in ICT is very low in the ability to use and utilize applications, which is 52%. Furthermore, a very low indicator is found in the experience aspect of participating in training at 57%. This shows that training activities are the most dominant factor causing the low competence of teachers in the use of ICT in learning and therefore the most effective solution to overcome them.

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FAKTOR PENYEBAB LAMANYA MAHASISWA MENYELESAIKAN SKRIPSI DI FAKULTAS EKONOMI UNIVERSITAS NEGERI PADANG

Jurnal Ecogen ◽

10.24036/jmpe.v1i1.4738 ◽

2018 ◽

Vol 1 (4) ◽

pp. 184

Author(s):

Siska Adelina

Keyword(s):

Data Analysis ◽

Random Sampling ◽

Descriptive Analysis ◽

Sampling Technique ◽

Exploratory Analysis ◽

Family Factors ◽

Dominant Factor ◽

State University ◽

Student Data ◽

Economic Faculty

This research aimed for: describing factor that cause of the durating of student completing the thesis in Economic Faculty on State University of Padang. The type of this research is descriptive cuantitative. Population of this researh is the student of Economic Faculty on State university of Padang generatin 2010-2013 where they are complete their thesis. Data collection’s technique with questionarie which use proportional random sampling technique. Sampel for this research is 81 student. Data analysis using descriptive analysis, and exploratory analysis factor.The result from this reseach identify cause the length of the student completing their thesis in Economic Faculty on State University of Padang, and analysis factors being caused is psycological factors, campus environtment factors, family factors, interaction with friend factors, and attention factors. The dominant factor of this research is psycological factors with variabels effective and efficient guidance, less discipline on guidance, more inquired, attention, guidance schedule, interested, motivation, and readiness. The dominant factor make student long to completing their thesis is quidance schedule. Keyword: Thesis Completion, Psycological Factors, Campus Environtment Factors, family factors, interaction with friend factors, and attention factors

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FACTORS WATER CHARACTERISTIC AS PREDICTING DIARRHEA UNDER 5 YEARS

Jurnal Riset Kesehatan ◽

10.31983/jrk.v10i1.6494 ◽

2021 ◽

Vol 10 (1) ◽

pp. 12-18

Author(s):

Nugroho Susanto

Keyword(s):

Descriptive Analysis ◽

Water Source ◽

Dominant Factor ◽

Absorption Data ◽

Chi Square ◽

Cross Sectional ◽

Unsafe Water ◽

Disease Study ◽

Water Taste ◽

Diarrhea Disease

Risk Factors diarrhea deaths associated to unsafe water and inadequate sanitation. Water supply is very important to decrease of diarrhea disease. Living around canal is a one of risk diarrhea incident. Improved water sanitation, water facilities, and hygiene water decrease of diarrhea disease. Study aims to know dominant factor related water sanitation which is more appropriate than diarrhea in volcano area disaster. Study design used cross sectional community-based survey. Population and sample size were required 1142 household. Data collected such as sufficient of water source, water colored, smelly water, taste water, water cooked, distance of absorption. Data were analyzed performed using SPSS. Data analysis performed a descriptive analysis, statistic test with chi square and logistic regression with confidence interval 95%. Study that sufficient of water 97.2%, no water colored 98.4%, no smelly water (95.3%), no taste water 95.4%, water cooked 98.2%, distance of absorption 11 meter 78%. Risk factor for diarrhea such as taste water OR = 7.3 (3.7-14.4), smelly water OR = 6.9 (3.5-13.6) and distance of absorption OR = 3.4 (2.0-5.7). Factor highest contribution for diarrhea is distance absorption (Exp β = 1.70 CI; 1.701-4.906). Distance absorption 11 meters is main factor contributing for diarrhea. Factor dominant contribution for diarrhea is distance of absorption 11 meter.

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