scholarly journals The impact of enological products for tartaric stabilization on wine filterability

2021 ◽  
pp. 3-3
Author(s):  
Vladimir Puskas ◽  
Uros Miljic ◽  
Vesna Vucurovic
Keyword(s):  
Carboxymethyl Cellulose ◽  
Red Wine ◽  
Gum Arabic ◽  
White Rose ◽  
The Impact ◽  
Rosé Wine

The aim of this research was to evaluate the impact of most commonly used agents for tartaric stabilization of wine, such as metatartaric acid, carboxymethyl cellulose (CMC), mannoproteins and gum arabic, on the filterability of white, rose and red wine previously pre-filtered and prepared for the final filtration and bottling. Wine filterability after sweetening with rectified concentrated must was also assessed. The experiments were carried out using Quality Filterability Test and the obtained results were expressed through filterability index (FI), and maximum filterable volume (Vmax). The results confirmed that used enological agents for the inhibition of tartaric instabilities generally did not worsen the filterability of white and rose wine (FI<20). However, it was evident that products containing mannoproteins and metatartaric acid considerably reduced red wine filterability (FI>500). The correlation between white and rose wine turbidity and filterability was recorded in the trials but the same trend was not registered for the red wine. The results of this study are important since membrane (final) filtration of improperly prepared wine characterized by low filterability can both increase the costs and lead to hold up on the bottling line.

Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines

2021 ◽  
Vol 150 ◽  
pp. 110697
Author(s):  
Gonzalo Garrido-Bañuelos ◽  
Astrid Buica ◽  
Brock Kuhlman ◽  
Julia Schückel ◽  
Anscha J.J. Zietsman ◽  
...  
Keyword(s):  
Multidisciplinary Approach ◽  
Red Wine ◽  
The Impact ◽  
Wine Ageing

scholarly journals Unsupervised Compositionality Prediction of Nominal Compounds

2019 ◽  
Vol 45 (1) ◽  
pp. 1-57 ◽  
Author(s):  
Silvio Cordeiro ◽  
Aline Villavicencio ◽  
Marco Idiart ◽  
Carlos Ramisch
Keyword(s):  
Morphological Variation ◽  
Red Wine ◽  
Data Sets ◽  
High Agreement ◽  
Semantic Models ◽  
Corpus Size ◽  
Nominal Compounds ◽  
Distributional Semantic Models ◽  
The Impact

Nominal compounds such as red wine and nut case display a continuum of compositionality, with varying contributions from the components of the compound to its semantics. This article proposes a framework for compound compositionality prediction using distributional semantic models, evaluating to what extent they capture idiomaticity compared to human judgments. For evaluation, we introduce data sets containing human judgments in three languages: English, French, and Portuguese. The results obtained reveal a high agreement between the models and human predictions, suggesting that they are able to incorporate information about idiomaticity. We also present an in-depth evaluation of various factors that can affect prediction, such as model and corpus parameters and compositionality operations. General crosslingual analyses reveal the impact of morphological variation and corpus size in the ability of the model to predict compositionality, and of a uniform combination of the components for best results.

scholarly journals Technological and nutritional aspects of milk chocolate enriched with grape pomace products

2020 ◽  
Author(s):  
Siegfried Bolenz ◽  
Laura Glöde
Keyword(s):  
Dry Matter ◽  
Red Wine ◽  
Saturated Fat ◽  
Grape Pomace ◽  
Total Phenol Content ◽  
Flow Properties ◽  
High Intake ◽  
Milk Chocolate ◽  
The Impact ◽  
French Paradox

AbstractThe French paradox is the observation of low heart disease death rates despite high intake of cholesterol and saturated fat, possibly related to the consumption of red wine containing polyphenols. Those are also found in pomace and affect health as radical catchers inhibiting cancer, inflammations and arteriosclerosis. European cocoa regulation allows incorporating up to 40% of added foodstuffs into chocolate, so grape pomace can be used. Cocoa itself is known as a very good source of phenolic compounds, and consequently dark chocolate is considered to have similar health benefits as red wine. Milk chocolates contain only little fat-free cocoa dry matter; therefore, grape pomace is considered most beneficial here. Entire pomace or flour from seeds have been tested to evaluate technical aspects as well as the impact on chocolate properties like particle size distribution, flow properties, total phenol content, antioxidative capacity and sensory perception. Initial trials revealed that additional drying and also pre-grinding was necessary before pomace can be used as an ingredient. Various samples were produced by the coarse conching process, which uses a ball mill for size reduction below 30 µm. A difficulty arises when some tough particles slip through without being properly ground; D99-values can be used to better control this issue. Grape pomace contains almost as many polyphenols as cocoa liquor, so it can serve as a substitute. Its content and thus quality depends on gentle drying. Finally, adding, e.g., just 3.5% was able to significantly increase the polyphenol contents of milk chocolate.

Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin

2017 ◽  
Vol 13 (8) ◽  
Author(s):  
Duc Quang Nguyen ◽  
Sabah Mounir ◽  
Karim Allaf
Keyword(s):  
Spray Drying ◽  
Air Temperature ◽  
Powder Mixture ◽  
Gum Arabic ◽  
Feed Solution ◽  
Operating Conditions ◽  
Operating Parameters ◽  
Spray Dryer ◽  
Optimal Parameters ◽  
The Impact

AbstractThe powder mixture of gum arabic and maltodextrin was produced by spray drying. The inlet air temperature of spray dryer was varied from 160 °C to 260 °C and the maltodextrin content was varied from 0 to 50 % in the feed solution with the concentration of 42.5 % (w/v) total solids by weight. The properties of the finished product were characterized to examine the impact of changes in these operating parameters. The results showed that: the inlet air temperature had a stronger influence on the properties of finished product than the MD/GA ratio, whereas the feed rate was more clearly affected by the MD/GA ratio. Two optimal parameters obtained include MD/GA ratio equal to 0.615 and the inlet air temperature of spray dryer Te = 258 °C.

The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 310-316 ◽  
Author(s):  
Morena Gabriele ◽  
Chiara Gerardi ◽  
Vincenzo Longo ◽  
Jeannette Lucejko ◽  
Ilaria Degano ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Mycorrhizal Fungi ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Wine Production ◽  
The Impact

scholarly journals Is the typicality of “Provence Rosé wines” only a matter of color?

OENO One ◽  
2018 ◽  
Vol 52 (4) ◽  
Author(s):  
Cécile Coulon-Leroy ◽  
Nathalie Pouzalgues ◽  
Laure Cayla ◽  
Ronan Symoneaux ◽  
Gilles Masson
Keyword(s):  
Sensory Evaluation ◽  
Expert Panel ◽  
Citrus Fruit ◽  
Sensory Profile ◽  
Pink Color ◽  
Visual Characteristics ◽  
Marketing Tool ◽  
Sensory Profiles ◽  
The Impact ◽  
Rosé Wine

Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence Rosé wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” factors.

Investigating the Impact of Gamma Radiation on Optical and Structural Properties of Malaysian and Sudanese Gum Arabic under Different Annealing Temperatures and Durations

2020 ◽  
Vol 18 (8) ◽  
pp. 24-32
Author(s):  
Hayder Salah Naeem ◽  
Naser M. Ahmed ◽  
Tamer A. Tabet ◽  
C.J. Wong ◽  
W.M. Edmund Loh ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Structural Properties ◽  
Gum Arabic ◽  
Annealing Temperatures ◽  
The Impact
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