scholarly journals Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 29
Author(s):  
Katie Parish-Virtue ◽  
Mandy Herbst-Johnstone ◽  
Flo Bouda ◽  
Bruno Fedrizzi ◽  
Rebecca C. Deed ◽  
...  
Keyword(s):  
New Zealand ◽  
Chemical Composition ◽  
Benzyl Alcohol ◽  
Sensory Analysis ◽  
Wine Industry ◽  
Hexyl Acetate ◽  
Sauvignon Blanc ◽  
Grape Cultivar ◽  
Aroma Chemical ◽  
Sensory Profiles

Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavily pressed wines while hexyl acetate, hexanol, and benzyl alcohol increased. The accompanying sensory analysis showed that free run wines were marked by aromas of Passionfruit/sweaty, Boxwood and Fresh green capsicum, while the heavy pressed wines were described by French vanilla/bourbon, Floral and Banana lolly attributes, consistent with the aroma chemical composition.

scholarly journals Botrytis cinerea control on Sauvignon blanc using a recycling sprayer

2012 ◽  
Vol 65 ◽  
pp. 249-255
Author(s):  
V. Raw ◽  
D.C. Mundy ◽  
A.R.G McLachlan ◽  
C. Clifford ◽  
M. Walter
Keyword(s):  
New Zealand ◽  
Disease Control ◽  
Botrytis Cinerea ◽  
Wine Industry ◽  
Target Area ◽  
Economic Threshold ◽  
Control Efficacy ◽  
Sauvignon Blanc ◽  
Bunch Rot ◽  
Excellent Coverage

The New Zealand wine industry is strongly committed to sustainable production The SprayPro Rseries sprayer is designed to recycle unused chemical sprays not deposited on the target area Sauvignon blanc vines in Marlborough New Zealand were studied during 2011/2012 The vineyard area was 5 ha at 80 flowering where the full canopy was sprayed and 10 ha at pre bunch closure (PBC) targeting the fruiting zone only Disease control efficacy of spray recycling was investigated using Botrytis cinerea as the model pathogen Pathogen colonisation of necrotic leaf discs placed in the canopy at 80 flowering and PBC showed even control of B cinerea At PBC 80 of the watersensitive papers had adequate to excellent coverage Botrytis bunch rot incidence and severity were evenly expressed throughout the block but increased during preharvest; severity was well below the 3 economic threshold Recycling of botryticides did not affect disease control

scholarly journals Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

2011 ◽  
Vol 63 (1) ◽  
pp. 62-72 ◽  
Author(s):  
F. Benkwitz ◽  
T. Tominaga ◽  
P. A. Kilmartin ◽  
C. Lund ◽  
M. Wohlers ◽  
...  
Keyword(s):  
New Zealand ◽  
Chemical Composition ◽  
Sauvignon Blanc ◽  
Aroma Characteristics

Defining Regions: the making of places in the New Zealand wine industry

2011 ◽  
Vol 42 (4) ◽  
pp. 419-433 ◽  
Author(s):  
Warwick E. Murray ◽  
John Overton
Keyword(s):  
New Zealand ◽  
Wine Industry

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

The strategic challenges facing the New Zealand wine industry

1998 ◽  
Vol 9 (1) ◽  
pp. 55-64 ◽  
Author(s):  
Mike B. Beverland ◽  
Philip B. Bretherton
Keyword(s):  
New Zealand ◽  
Wine Industry

A E-Business Case of Study

2017 ◽  
Vol 8 (3) ◽  
pp. 1-20
Author(s):  
Maria Vargas-Vera ◽  
Camilo Salles ◽  
Joaquin Parot ◽  
Sebastian Letelier
Keyword(s):  
Chemical Composition ◽  
Red Wine ◽  
Business Case ◽  
Order Logic ◽  
Wine Industry ◽  
First Order Logic ◽  
Qualitative Properties ◽  
Wine Quality ◽  
First Order

The main purpose of this research was to find relations between the chemical composition of the wines and the wine testers' opinions on the wine quality. We used in our study a dataset which contains examples of red wine from Vinho Verde, Portugal. Firstly, we did an analysis on the attributes of the examples, in the dataset, to find correlations between quantitative and qualitative properties in wines. Secondly, we performed clustering using the algorithms k-means and x-means. Additionally, we used the J48 algorithm for getting a decision tree and then to extract first order logic rules. We concluded that, there is a relation between physicochemical properties and quality of wines. This result opens the possibility of further analysis and perhaps this could lead to use fewer wine testers and therefore, our research could bring benefit to the wine industry.

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