Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during the pre-fermentation phase in order to enrich and give greater complexity to the sensory profile of the wines. Given these precedents, this study is the first to consider the effect of the presence of different grape skins doses throughout the alcoholic fermentation process. To this end, the effect of 5 different doses of grape skins (20, 40, 60, 80 and 100%) has been studied with respect to a control (0%) during alcoholic fermentation, the physicochemical composition of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase in viable biomass and speed of fermentation with respect to the control. However, no differences have been observed in terms of the consumption of nitrogenous sources by yeasts. The wines produced have not shown great differences in their physicochemical composition, except for the volatile acidity. In addition, the preliminary sensory analysis showed differences between the different grape skins doses studied, where the wine produced with 20% grape skins has been the best evaluated by the tasting panel. In this sense, the production of wines with a 20% grape skins presence during the entire alcoholic fermentation is presented as a viable technique that would allow the diversification of the production of white wines and meet the trends and expectations of current wine consumers.

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Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact / Aumento del aroma afrutado de los vinos blancos Airén fermentados en presencia de hollejos

Food Science and Technology International ◽

10.1177/108201329900500204 ◽

1999 ◽

Vol 5 (2) ◽

pp. 149-157 ◽

Cited By ~ 9

Author(s):

E. García-Romero ◽

M. Pérez-Coello ◽

M.D. Cabezudo ◽

G. Sánchez-Muñoz ◽

P.J. Martín-Alvarez

Keyword(s):

Ethyl Acetate ◽

Succinic Acid ◽

Laboratory Scale ◽

Sensory Profile ◽

Total Acidity ◽

White Variety ◽

White Wines ◽

Profile Method ◽

Skin Contact ◽

Statistical Functions

Laboratory scale vinification assays were carried out with musts of the Spanish Airén white variety from the 1990, 1991, 1992 and 1993 vintages from Valdepeñas, Spain, which were fermented both with and without skins. The variables involved in the statistical functions that discriminated be tween wines of different vintages were magnesium, potassium, iron, absorbance at 320 nm, total acidity, succinic acid and the 3-methyl-1-butanol and 2-methyl-1-butanol ratio. The wines fermented with skins contained higher concentrations of methanol, proline, ethyl acetate, glycerol and ashes than did those fermented without skins. The sensory profile method showed a considerable im provement in the fruity flavor as a result of mild maceration with the skins during the first 48 hours of fermentation of Airén wines.

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Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Molecules ◽

10.3390/molecules26010232 ◽

2021 ◽

Vol 26 (1) ◽

pp. 232

Author(s):

María Consuelo Díaz-Maroto ◽

Manuel López Viñas ◽

Lourdes Marchante ◽

María Elena Alañón ◽

Ignacio Javier Díaz-Maroto ◽

...

Keyword(s):

Volatile Compounds ◽

Light Exposure ◽

Total Content ◽

Storage Conditions ◽

Sensory Profile ◽

Cork Stopper ◽

White Wines ◽

White Leds ◽

Retail Outlets

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.

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Interaction Effects of 3-Mercaptohexan-1-ol (3MH), Linalool and Ethyl Hexanoate on the Aromatic Profile of South African Dry Chenin blanc Wine by Descriptive Analysis (DA)

South African Journal of Enology and Viticulture ◽

10.21548/39-2-3165 ◽

2018 ◽

Vol 39 (2) ◽

Cited By ~ 3

Author(s):

C. Wilson ◽

J. Brand ◽

W. du Toit ◽

A. Buica

Keyword(s):

South African ◽

Descriptive Analysis ◽

Interaction Effects ◽

Ethyl Hexanoate ◽

Chenin Blanc

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Classification of South African red and white wines according to grape variety based on the non-coloured phenolic content

European Food Research and Technology ◽

10.1007/s00217-005-1169-5 ◽

2005 ◽

Vol 221 (3-4) ◽

pp. 520-528 ◽

Cited By ~ 47

Author(s):

André de Villiers ◽

Pavel Majek ◽

Frederic Lynen ◽

Andrew Crouch ◽

Henk Lauer ◽

...

Keyword(s):

South African ◽

Phenolic Content ◽

Grape Variety ◽

White Wines

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A varietal-specific approach to investigate wine risk perception in South Africa

International Journal of Wine Business Research ◽

10.1108/ijwbr-06-2018-0023 ◽

2019 ◽

Vol 31 (4) ◽

pp. 640-659

Author(s):

Nadia Van der Colff ◽

Chris Pentz ◽

Helene Nieuwoudt

Keyword(s):

Mixed Methods ◽

Risk Perception ◽

South African ◽

Mixed Methods Research ◽

Online Survey ◽

Statistical Significance ◽

Research Approach ◽

Convenience Sample ◽

Content Type ◽

Chenin Blanc

Purpose This study aims to describe South African consumers’ wine risk perception on varietal level with recommendations for Chenin blanc. Design/methodology/approach An exploratory mixed methods approach was followed where qualitative data were used to develop the questionnaire. Quantitative data were collected from 2,051 respondents using an online survey. ANOVA and Fischer least significance difference tests were used to indicate statistical significance. Findings Significant perceived risks (PRs) associated with Chenin blanc across age and ethnic groups were functional, time and financial risks. Risk-reducing strategies (RRS) in the white wine category were favourite brands and a trusted store, while Sauvignon blanc was also described as an RRS. Recommended Chenin blanc RRS include tastings and events with food. Research limitations/implications Measurement of PR remains challenging. This research approach can be reproduced and/or adapted to investigate other struggling varietals and/or regions-of-origin. The convenience sample limits generalisability. Practical implications Segments were identified to develop new markets for Chenin blanc. RRS emphasise the importance of real sensory experience rather than media exposure to build knowledge and familiarity. Originality/value This study is a pioneering endeavour in terms of using an exploratory mixed methods research approach to investigate and describe risk perception of a specific wine varietal. Recommendations, with implications for strategic marketing decisions, are made for South African Chenin blanc.

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The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time

Foods ◽

10.3390/foods9091220 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1220

Author(s):

Anri Botha ◽

Wessel du Toit ◽

Jeanne Brand ◽

Martin Kidd ◽

Niël Groenewald

Keyword(s):

Stainless Steel ◽

White Wine ◽

Sensory Profile ◽

Trained Panel ◽

Steel Tank ◽

Oak Barrels ◽

Sensorial Evaluation ◽

Chenin Blanc ◽

Over Time ◽

Stainless Steel Tank

The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin blanc wine fermented and matured in old barrels, three types of new oak barrels, two types of oak staves as well as a stainless steel tank over time, which has not been done before. Results indicate mainly separation between the stainless-steel tank/old barrel treatments from the stave and new barrel treatments, with separation between the latter two treatments also being found. More fruity descriptors were used in the stainless-steel tank and old barrel treatments, with oak-related descriptors being used in the stave and new barrel treatments. Separation between among the new barrel and stave treatments were also noted, which was still reflected during bottle maturation. These results indicate that winemakers need to take cognizance of the sensorial differences induced by barrel and stave maturation in white wines and how these evolve over time.

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