scholarly journals Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 424 ◽  
Author(s):  
M. Jesús Ruiz-Bejarano ◽  
Enrique Durán-Guerrero ◽  
Remedios Castro ◽  
Carmelo G. Barroso ◽  
M. Carmen Rodríguez-Dodero
Keyword(s):  
Point Of View ◽  
Grape Variety ◽  
Process Variables ◽  
Lower Intensity ◽  
Climate Chamber ◽  
Precise Control ◽  
Sweet Wines ◽  
Saccharomyces Bayanus ◽  
Oak Barrels ◽  
Sensory Profiles

In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.

scholarly journals Wood powders of different botanical origin as an alternative to barrel aging for red wine

2021 ◽  
Author(s):  
Maria Tiziana Lisanti ◽  
Rosa Capuano ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Accelerated Aging ◽  
Botanical Origin ◽  
Botanical Species ◽  
Odor Character ◽  
Total Anthocyanins ◽  
Oak Barrels ◽  
The One ◽  
Sensory Profiles ◽  
Potential Use

AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

Vines for Wines

2004 ◽  
Author(s):  
George Kerridge ◽  
Angela Gackle
Keyword(s):  
Point Of View ◽  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Grape Variety ◽  
Great Range ◽  
Individual Preferences ◽  
Colour Photograph ◽  
Grape Varieties

Riesling, Chardonnay, Shiraz and Cabernet Sauvignon grapes can make magnificent wines but there are also many other excellent wine varieties that for many of us are rarely experienced. Vines for Wines will expand the wine lover’s knowledge and appreciation of a great range of wines and help to explore their individual preferences for specific varieties, blends, flavours and styles. This book is based on the highly successful Wine Grape Varieties, which is an aid to identifying grape vines. Vines for Wines, however, focuses on wines from the average consumer’s point-of-view, introducing the different wine grape varieties and the wines made from them, including blends. Each variety is represented by a colour photograph of the grape variety, its current world plantings, wine produced and notes describing the varietal characters for each wine grape variety. The tasting terms and wine notes for each variety provide a benchmark for the consumer to assess the quality of wines they drink, and to allow them to share and compare their experiences confidently with other wine lovers.

scholarly journals Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3028 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
José S. Câmara
Keyword(s):  
Solid Phase ◽  
Point Of View ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Grape Variety ◽  
Volatile Phenols ◽  
Starting Point ◽  
Furanic Compounds ◽  
The Impact ◽  
And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN

2020 ◽  
Vol 31 (2) ◽  
pp. 113-126
Author(s):  
Mutiara Utami ◽  
◽  
Christofora Hanny Wijaya ◽  
Darda Efendi ◽  
Dede Robiatul Adawiyah ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Analysis ◽  
Skin Color ◽  
Ph Value ◽  
Mangifera Indica ◽  
Sweet Taste ◽  
Lower Intensity ◽  
Sensory Acceptability ◽  
Soluble Solid ◽  
Sensory Profiles

Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

Improving Marketing Strategies for Private Labels of Malvazija Istarska Wines

2020 ◽  
pp. 17-38
Author(s):  
Anita Silvana Ilak Peršurić
Keyword(s):  
Strong Evidence ◽  
Geographic Origin ◽  
International Markets ◽  
Marketing Strategies ◽  
Point Of View ◽  
Historical Background ◽  
Wine Grape ◽  
Grape Variety ◽  
High Quality ◽  
Novel Technologies

The chapter represents the challenges of creating a new wine brand in Croatia based upon an autochthonous wine grape variety Malvazija Istarska. As a product, the wine has a long tradition of winegrowing and strong historical background. With novel technologies which create high quality wines with numerous positive attributes and current presence on national and international markets, there is strong evidence that branding could be the next step. The demand for Malvazija Istarska exists and consumers are aware of the attributes and quality. From the producer's point of view Malvazija Istarska should maintain its quality and positive image and geographic origin which warranties uniqueness. The brand should be distinctive from other similar products with distinctive and protected package and bottle design and size.

Aspects Regarding the Surface Quality of the Laser Engraved Glass

2014 ◽  
Vol 657 ◽  
pp. 276-280
Author(s):  
Vlad Diciuc ◽  
Ciprian Melian ◽  
Mircea Lobonţiu
Keyword(s):  
Research Method ◽  
Pulse Length ◽  
Point Of View ◽  
Experimental Results ◽  
Current Paper ◽  
Process Variables ◽  
Visual Examination ◽  
Expiry Date ◽  
Bar Code

The use of laser engraving equipment for marking on certain products the expiry date, the bar code as well as customizing them, represents an efficient and non-polluting method. This method is very challenging from the technological point of view and with a lot of process variables that demand research. The current paper tackles the quality of the laser engraved glass in CO2 environment, as a function of the following parameters: the lasers power and the lasers pulse length. Based on the experimental results a quality system is being proposed which relies on the visual examination of the craters, of the top area of the crater and the quantity of excess material surrounding them. The research method used in the current paper is the experiment and the comparative analysis of the experimental results.

Management of Multiple Resources

1973 ◽  
Vol 30 (12) ◽  
pp. 1977-1985 ◽  
Author(s):  
D. J. Garrod
Keyword(s):  
Atlantic Cod ◽  
Single Species ◽  
Point Of View ◽  
Fishing Mortality ◽  
Resource Base ◽  
Precise Control ◽  
Multiple Resources ◽  
Nonequilibrium Conditions ◽  
The Individual ◽  
Multiple Resource

From the point of view of the exploiting industry, fisheries can be classified according to the breadth of its resource base, varying from single-species fisheries to integrated multiple-resource fisheries.All resources exhibit short-term fluctuations, which in the multiple-resource fishery necessarily lead to differential rates of exploitation of the component resources.The differential rates of exploitation in the components of a multiple resource, even by aimed activity of the same vessels, imply nonequilibrium conditions in the individual stocks. This contrasts with the basic objective of conventional stock assessments to establish yield under equilibrium conditions.A technique of investigating and comparing yield from resources in equilibrium or nonequilibrium is illustrated with reference to North Atlantic cod, the "equilibrium" fishery being one in which the distribution of fishing is independent of stock density, whereas the nonequilibrium characteristics of a multiple-resource base are associated with a distribution of fishing mortality weighted by the density of the component resources.Provided fishing mortality varies about an appropriate mean level, there is no marked difference in yield under equilibrium or nonequilibrium conditions. Fisheries are robust systems which can tolerate wide between-year variations in fishing mortality provided it fluctuates around an appropriate mean level. This implies that there is no advantage in trying to manage a fishery by a precise control of fishing mortality.Under certain circumstances, determined by the variability of the particular resource complex, a density-dependent regime of exploitation may be a more efficient method of exploitation of a given array of resources. This has the additional advantages of reducing the year-to-year variation in yield to the total fishery and of reducing the risk of overexploitation in cases where catchability can be expected to be inversely proportional to stock abundance.

scholarly journals IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
O. Khodakov ◽  
L. Osypova ◽  
H. Sarkisyan ◽  
O. Radionova ◽  
T. Afanasyeva
Keyword(s):  
Sulphur Dioxide ◽  
Chemical Characteristics ◽  
Grape Variety ◽  
Terpene Alcohols ◽  
Sweet Wines ◽  
Free Sulphur ◽  
Phenolic Substances ◽  
Grape Varieties ◽  
Physical And Chemical ◽  
Mass Concentrations

The paper reviews the literature on the existing technologies of medium dry and semi-sweet table wines. The main problems of manufacturing this type of wines have been outlined, as well as how they are solved by domestic and foreign winemakers. The classical scheme of producing medium dry and semi-sweet wines allows retaining the aroma of a certain grape variety and obtaining quality wines, but it is not applied in Ukraine as it is technologically complicated and costly. The scheme that involves blending is far more economical, but does not allow retaining all the fine aromatic nuances of a variety. So, the article considers the ways of obtaining medium dry and semi-sweet wines using grape must that has been concentrated by freezing. It has been shown that this technology will allow retaining the valuable substances of the variety aroma and will be the basis for producing the highest-quality wines of this type. For the research, the following samples have been analysed: clarified must of the Rkatsiteli and Citronny Magaracha grape varieties, must concentrated by freezing, vacuum must, dry wine materials, and the medium dry white table wines made from them. In the musts and wines, the main physical and chemical characteristics have been studied (the mass concentrations of sugar, titrated acids, total and free sulphur dioxide), as well as some additional parameters (the pH, mass concentrations of phenolic substances, free and bound terpene alcohols, optical density with the wavelength 420 nm). The mass concentrations of volatile acids and the sensory characteristics of the wine materials and wines have been determined, too. The research has shown that in the medium dry wines obtained by cryotechnology, the concentrations of free terpene compounds increased from 1.01 mg/dm3 to 1.21 mg/dm3 in Rkatsiteli, and from 2.89 mg/dm3 to 3.24 mg/dm3 in Citronny Magaracha. The flavour and aroma improved substantially, too. So, the blending technology of producing medium dry and semi-sweet table wines using cryomust allows retaining, to the greatest possible degree, the bright and peculiar aroma of the grape variety, and obtaining the highest-quality wines of this type.

scholarly journals Assessment of Major Volatile and Phenolic Compounds from ‘Fetească Regală’ Wine Samples after Pre-fermentative Treatments using GC-MS Analysis and HPLC Analysis

2018 ◽  
Vol 46 (1) ◽  
pp. 247-259
Author(s):  
Ana-Maria MOROȘANU ◽  
Camelia E. LUCHIAN ◽  
Marius NICULAUA ◽  
Cintia Lucia COLIBABA ◽  
Alexandru C. TARȚIAN ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hplc Analysis ◽  
Headspace Analysis ◽  
Point Of View ◽  
Wine Industry ◽  
Grape Variety ◽  
Sensorial Analysis ◽  
Compound Libraries ◽  
Final Profile ◽  
One Way Anova

‘Fetească regală’, the most cultivated white Romanian grape variety produces elegant wines with flowery notes and white fruits (especially apricot and citrus) hues, with a good acidity. Its volatile profile (esters, terpenes, higher alcohols) and phenolic compounds are of great interest to the wine industry, especially regarding the influence pre-fermentative stages have on their extraction, as most producers choose to follow this path. This study analyses how different pre-fermentative treatments (addition of bentonite, glutathione, tannins, clarifying enzymes) change the final profile of the product. The four variants are the most used prefermentative methods. A sensorial analysis of the obtained wines was performed and the obtained data was correlated with GC-MS and HPLC analysis. 25 volatile compounds were identified and quantified through headspace analysis, using different compound libraries, while through HPLC the presence and quantity of 14 major phenolic compounds was determined. Statistical analysis (One Way Anova) was applied to establish the influence of the pre-fermentative treatments on the quantitative presence of the analysed groups of compounds. The applied treatments bring changes to the final wines’ profile by increasing the quantity of some phenolic compounds (gallic, protocatechic, p-hydroxybenzoic, gentisic, vanillic and caffeic acid ). From a sensorial point of view, all prefermentative treatments bring a smoother feel of obtained wines, with lower acidities and less of a ‘green’ character. The final results can be used by industry by adding or removing from their technological process certain steps that have influence on aroma compounds of ‘Fetească regală’ wines.

Measurement of the water uptaking capability of a thermal insulating paint

2013 ◽  
Vol 4 (2) ◽  
pp. 157-161
Author(s):  
Á. Lakatos ◽  
S. Szigeti ◽  
F. Kalmár
Keyword(s):  
Building Materials ◽  
Moisture Sorption ◽  
Point Of View ◽  
Sorption Behavior ◽  
Climate Chamber ◽  
Proper Understanding ◽  
Building Technology ◽  
Thermal Insulating ◽  
Two Samples ◽  
Measured Water

Abstract These days, the investigations of the physical properties of the insulating materials are very important. In this paper we report the measured water uptaking capabilities of a thermal insulating paint. They can be found in liquid phase, but we measured dried solid samples. The thin thermal insulators (insulator coatings) are starting to spread on the market of the building materials. The proper understanding of sorption behavior of the materials is important from the applied building technology point of view. Moisture sorption and desorption measurements were carried out on two samples with different geometry by using climatic chamber method. After drying the samples at 90 °C for one hour in the Venticell 111 type drying equipment they were wetted with a Climacell 111 type climate chamber, where the relative humidity (RH) was varied from 25% to 90% at 293 K for 2 hours. The samples were wetted for 2 and 4 hours as well. Sorption and desorption as well as kinetic curves are presented in this paper.

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