scholarly journals Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1107
Author(s):  
Gonzalo Garrido-Bañuelos ◽  
Jordi Ballester ◽  
Astrid Buica ◽  
Mihaela Mihnea
Keyword(s):  
Chemical Composition ◽  
Succinic Acid ◽  
Wine Industry ◽  
Volatile Profile ◽  
Ethyl Propionate ◽  
Diethyl Succinate ◽  
Sensory Space ◽  
Wine Experts ◽  
Common Concept ◽  
Methyl Propanoate

The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.

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.

UK agriculture will pursue new markets post-Brexit

2017 ◽  
Keyword(s):  
Wine Industry ◽  
Agricultural Policies ◽  
Content Type ◽  
The United Kingdom ◽  
Wine Experts ◽  
Food And Drink ◽  
Scottish Independence ◽  
The Uk ◽  
The Impact ◽  
The Eu

Subject The impact of Brexit on the UK agricultural and food and drink sectors. Significance Agriculture and the food and drink sector will be among those industries most affected by Prime Minister Theresa May’s decision to pursue a ‘hard’ Brexit. It is uncertain to what extent domestic agricultural policies will replace the support and funding mechanisms of the EU. The food and drink sector will have to adjust to the possibility of future tariffs. Impacts Scottish independence would hit the drink sector, with Scotch whisky alone accounting for almost one-quarter of UK food and drink exports. The burgeoning UK wine industry could be damaged if the informal knowledge transfer from French wine experts slows down. The United Kingdom and the EU will need to cooperate on the issue of access arrangements for fishing.

Purification of Succinic Acid from Synthetic Solution Using Vapor Permeation-Assisted Esterification Coupled with Reactive Distillation

2012 ◽  
Vol 550-553 ◽  
pp. 3008-3011
Author(s):  
Apichat Boontawan
Keyword(s):  
Succinic Acid ◽  
Polymeric Membrane ◽  
Esterification Reaction ◽  
Distillation Process ◽  
Vapor Permeation ◽  
Boiling Points ◽  
Diethyl Succinate ◽  
Equilibrium Conversion ◽  
Synthetic Solution ◽  
Vacuum Fractionation

In this work, an aqueous solution containing succinic acid, formic acid, acetic acid, and lactic acid with the concentrations of 420, 50, 40, and 10 g.L-1 was employed as the model solution. The solution was pumped into a reactor followed by an addition of the equal volume of anhydrous ethanol. The solution was heated and the esterification reaction was commenced by an introduction of 2% sulfuric acid (w/v). A highly efficient fractionating column designed in our laboratory was employed to shift the conversion beyond the thermodynamic equilibrium conversion by continuous removal of water from the reactor as distillate. In addition, a vapor permeation technique using a commercial hydrophilic polymeric membrane was successfully employed to dehydrate the distillate before returning the dehydrated ethanol into the reactor. This integrated esterification-distillation process allowed a complete conversion of organic acids to the corresponding esters. Due to their much different boiling points, diethyl succinate was completely separated from the other esters by using a vacuum fractionation technique.

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties

2012 ◽  
Vol 732 ◽  
pp. 105-113 ◽  
Author(s):  
Luca Rolle ◽  
Manuela Giordano ◽  
Simone Giacosa ◽  
Simone Vincenzi ◽  
Susana Río Segade ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Chemical Composition ◽  
Volatile Profile ◽  
Quality Markers

scholarly journals Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 3 ◽  
Author(s):  
Mihaela Mihnea ◽  
José Aleixandre-Tudó ◽  
Martin Kidd ◽  
Wessel du Toit
Keyword(s):  
Chemical Composition ◽  
Sensory Perception ◽  
Burning Sensation ◽  
Red Wines ◽  
Wine Experts ◽  
Attribute Evaluation

Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels’ performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.

scholarly journals Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4694
Author(s):  
Natália Y. Ikeda ◽  
Carmen M. S. Ambrosio ◽  
Alberto Claudio Miano ◽  
Pedro L. Rosalen ◽  
Eduardo M. Gloria ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Properties ◽  
Biological Properties ◽  
Volatile Profile ◽  
Pig Production ◽  
Industrial Processing ◽  
E Coli ◽  
Minor Compounds

The industrial processing of crude propolis generates residues. Essential oils (EOs) from propolis residues could be a potential source of natural bioactive compounds to replace antibiotics and synthetic antioxidants in pig production. In this study, we determined the antibacterial/antioxidant activity of EOs from crude organic propolis (EOP) and from propolis residues, moist residue (EOMR), and dried residue (EODR), and further elucidated their chemical composition. The EOs were extracted by hydrodistillation, and their volatile profile was tentatively identified by GC-MS. All EOs had an antibacterial effect on Escherichia coli and Lactobacillus plantarum as they caused disturbances on the growth kinetics of both bacteria. However, EODR had more selective antibacterial activity, as it caused a higher reduction in the maximal culture density (D) of E. coli (86.7%) than L. plantarum (46.9%). EODR exhibited mild antioxidant activity, whereas EOMR showed the highest antioxidant activity (ABTS = 0.90 μmol TE/mg, FRAP = 463.97 μmol Fe2+/mg) and phenolic content (58.41 mg GAE/g). Each EO had a different chemical composition, but α-pinene and β-pinene were the major compounds detected in the samples. Interestingly, specific minor compounds were detected in a higher relative amount in EOMR and EODR as compared to EOP. Therefore, these minor compounds are most likely responsible for the biological properties of EODR and EOMR. Collectively, our findings suggest that the EOs from propolis residues could be resourcefully used as natural antibacterial/antioxidant additives in pig production.

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.

Phosphate and Phosphonate-Based Ionic Liquids as New Additives in Foeniculum vulgare Essential Oil Extraction

2018 ◽  
Vol 71 (3) ◽  
pp. 127
Author(s):  
Luisa Pistelli ◽  
Rose Vanessa Bandeira Reidel ◽  
Piero Margari ◽  
Cinzia Chiappe
Keyword(s):  
Ionic Liquids ◽  
Chemical Composition ◽  
Essential Oil ◽  
Aqueous Solutions ◽  
Oil Extraction ◽  
Water Mixture ◽  
Volatile Profile ◽  
Foeniculum Vulgare

The effect of the addition of four different halide-free ionic liquids (ILs) during the maceration step on Foeniculum vulgare essential oil (EO) extraction by hydrodistillation was investigated. The EO yields and their chemical composition were also evaluated, as well as the possibility of reusing the IL aqueous solutions. Although all the investigated ILs were able to increase EO yields, 1,3-dimethylimidazolium dimethylphosphate (IL1) showed the best performance. In particular, the 1 : 1 IL1–water mixture increased the EO yield by ~40 %, even after three reuses, maintaining practically the same volatile profile.

scholarly journals Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept

OENO One ◽  
2010 ◽  
Vol 44 (1) ◽  
pp. 39 ◽  
Author(s):  
Bénédicte Pineau ◽  
Jean-Christophe Barbe ◽  
Cornelis Van Leeuwen ◽  
Denis Dubourdieu
Keyword(s):  
Visual Input ◽  
The Other ◽  
Red Wines ◽  
Distinctive Character ◽  
White Wines ◽  
Perceived Intensity ◽  
Intensity Rating ◽  
Sensory Space ◽  
Wine Experts ◽  
First Time

<p style="text-align: justify;"><strong>Aims</strong>: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept.</p><p style="text-align: justify;"><strong>Methods and results</strong>: In experiment 1, red wines were presented to expert assessors in dark, then in clear glasses. Assessors selected wines where they detected specific red-/black-berry aromas and then rated the perceived intensity. Results showed a statistically significant impact of visual input on both detection and intensity rating of red-/black-berry aromas in red wines. As part of experiment 2, both red and white wines were rated using dark glasses only. Globally, red-/black-berry aromas were shown to be more specific to red wines. Finally, in experiment 3, red Bordeaux wine experts assessed the degree to which 21 wines (9 red Bordeaux wines, 8 red wines of various origins and 4 white wines) corresponded to their own red Bordeaux wine concept, and then evaluated the intensity of 4 fruity descriptors they had detected in these wines. The results revealed that the expert assessors shared coherent olfactory concepts of red Bordeaux wines, which enabled them to distinguish the red Bordeaux from the other wines presented.</p><p style="text-align: justify;"><strong>Conclusions</strong>: The existence of a red-/black-berry character specific to red wines was demonstrated. Moreover, it was shown for the first time that red Bordeaux wines tend to have their own sensory space. The distinctive character of these wines was found to relate to « black-berry » and « jammy fruit » olfactory descriptors.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study clarified our knowledge of the fruity olfactory descriptors specific to red wines in general and red Bordeaux wines in particular.</p>

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