Assessing White Wine Viscosity Variation Using Polarized Laser Speckle: A Promising Alternative to Wine Sensory Analysis

Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.

Download Full-text

Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef)

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_036 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 767-767

Author(s):

Viviani Oliveira ◽

Raquel Haas ◽

Marina Komeroski ◽

Raísa Homem ◽

Helena Schmidt ◽

...

Keyword(s):

Sensory Analysis ◽

Purchase Intention ◽

Rice Flour ◽

Cassava Starch ◽

Eragrostis Tef ◽

Promising Alternative ◽

Before And After ◽

Acceptance Rates ◽

Hedonic Scale ◽

Micro Systems

Abstract Objectives The objective of this work was to elaborate cakes with different percentages of teff, to determine chemical, physical and sensory characteristics to evaluate teff flour potential in cakes. Methods Cakes formulations were compared: T1 – 100% teff flour, T2 – 75% teff flour, 12,5% rice flour, 12,5% cassava starch, T3 – 50% teff flour, 25% rice flour, 25% cassava starch and T4 – 25% teff flour, 37,5% rice flour, 37,5% cassava starch. Proximate composition was evaluated. All treatments had their height and weight analyzed before and after baking. Weight loss was calculated by weight difference before and after baking and yield was measured after baking and divided by the weight of the raw dough before baking. Cakes crust and crumb colors were determined using a colorimeter and expressed by luminosity (L), chromaticity (a* and b*) and firmness was evaluated using the Stable Micro Systems texturometer. All the analyses were performed in triplicate. 60 non-celiac judges of both genders were randomly and voluntarily recruited from the University and evaluated acceptability and purchase intention, according to the hedonic scale. The results were evaluated by variance analysis and the means compared by Tukey test (P ≤ 0.05). For sensory analysis this study was approved by ethics Committee and received protocol n° 63,481,317.0.0000.5347. Results The results showed that higher percentages of teff increased total levels of ash and did not alter the protein content. In the physical analyses, the highest concentrations of teff did not alter after-baking height, before and after baking weight, yield, and also, color and luminosity of cakes crumb. About sensory analysis the attributes appearance, color and odor did not show significantly difference among the treatments. Treatment T1 was the one that received the lowest mean (5.03), which according to the hedonic scale would be “I did not like it nor did I dislike it”. Regarding the purchase intention, the different treatments of processed cakes, did not show significantly difference between treatments T3 and T2 (3.25 and 3.08 - “I doubt if I would buy”). The treatments T2, T3 and T4 obtained acceptance rates higher than 70%. Conclusions The use of teff flour in cakes could be a promising alternative for celiac people and those cannot consume gluten. Funding Sources To Universidade Federal do Rio Grande do Sul for financial support.

Download Full-text

Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Agronomy ◽

10.3390/agronomy11030452 ◽

2021 ◽

Vol 11 (3) ◽

pp. 452

Author(s):

Pau Sancho-Galán ◽

Antonio Amores-Arrocha ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Sensory Analysis ◽

Alcoholic Fermentation ◽

Current Trend ◽

White Wine ◽

Sensory Profile ◽

White Wines ◽

Physicochemical Composition ◽

Volatile Acidity ◽

Grape Skins ◽

Viable Biomass

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.

Download Full-text

Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

Food Analytical Methods ◽

10.1007/s12161-008-9027-2 ◽

2008 ◽

Vol 1 (2) ◽

pp. 144-151 ◽

Cited By ~ 29

Author(s):

Antonella Verzera ◽

Marisa Ziino ◽

Antonello Scacco ◽

Carmela Maria Lanza ◽

Agata Mazzaglia ◽

...

Keyword(s):

Sensory Analysis ◽

Volatile Compound ◽

White Wine

Download Full-text

Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine

Fermentation ◽

10.3390/fermentation8010030 ◽

2022 ◽

Vol 8 (1) ◽

pp. 30

Author(s):

Mildred Melina Chigo-Hernandez ◽

Aubrey DuBois ◽

Elizabeth Tomasino

Keyword(s):

Sensory Analysis ◽

Descriptive Analysis ◽

White Wine ◽

Wine Aroma ◽

Chiral Compound ◽

Enantiomeric Ratio ◽

Flavor Chemistry ◽

High Concentrations ◽

The Rose ◽

Ratio Range

Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important influence on white wine aroma when other monoterpenes were present. The aim of this study was to evaluate rose oxide at different ratios and changes to aroma perception, and the interaction of rose oxide with linalool and α-terpineol. A wine model was made based on Gewürztraminer wine. Twelve models were created with different ratios of rose oxide and concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that the rose oxide ratios of 70:30 and 65:35 were statistically different. Additional descriptive analysis showed that the ratios altered aroma when linalool and α-terpineol were at low and medium concentrations. At high concentrations, linalool and α-terpineol masked any influence from rose oxide. Understanding how monoterpenes alter aroma perception of white wine when at different combinations and concentrations is important to achieving desired wine qualities and helps provide information on how flavor chemistry results can be interpreted without having to run sensory analysis.

Download Full-text

DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction

Molecules ◽

10.3390/molecules26206188 ◽

2021 ◽

Vol 26 (20) ◽

pp. 6188

Author(s):

Francesco Saracino ◽

João Brinco ◽

Diana Gago ◽

Marco Gomes da Silva ◽

Ricardo Boavida Ferreira ◽

...

Keyword(s):

Phenolic Content ◽

Calcium Content ◽

Heat Stability ◽

White Wine ◽

Promising Alternative ◽

Sodium Calcium ◽

Volatile Organic ◽

Before And After ◽

Protein Haze ◽

Protein Instability

Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.

Download Full-text

Intensive Cognitive Therapy for PTSD may be a promising alternative to traditional CBT

PsycEXTRA Dataset ◽

10.1037/e717652011-010 ◽

2010 ◽

Author(s):

A. Ehlers ◽

D. M. Clark ◽

A. Hackmann ◽

N. Grey ◽

S. Liness ◽

...

Keyword(s):

Cognitive Therapy ◽

Promising Alternative

Download Full-text

RAPID IN VITRO PROPAGATION OF WESTERN GHATS CULTIVAR - COLOCASIA ESCULENTA FOR THE HIGH FREQUENCY OF PLANTLETS

Journal of Drug Discovery and Therapeutics ◽

10.32553/jddt.v7i2.447 ◽

2019 ◽

Vol 7 (2) ◽

Author(s):

Jyothi R ◽

Srinivasa Murthy K M ◽

Hossein . ◽

Veena .

Keyword(s):

Tissue Culture ◽

Wide Distribution ◽

Colocasia Esculenta ◽

Limiting Factor ◽

Promising Alternative ◽

Rapid Multiplication ◽

Medical Plant ◽

Total Fat ◽

Planting Materials

Colocasia esculenta is commonly known as Taro, it is referred to as cocoyam in Nigeria. They are cherished for their rich taste, nutritional and medicinal properties. Every 100 g of taro corms possess 112 Kcal, 26.46 g carbohydrate, 1.50 g protein, 0.20 g total fat and 4.1g fiber (USDA National Nutrient Data Base). Besides its nutritional value, taro is used as a medical plant and provides bioactive compounds used as an anti-cancer drugs. Traditionally, cocoyams are vegetative propagated from tuber fragments, a practice that encourages pathogen distribution. Colocasia esculenta is a widely distributed food crop in the humid tropics and subtropics. Despite of its wide distribution, Taro plants are commonly infected with DsMV and other pathogens. This virus induces conspicuous mosaic, malformation, dwarfing or feathering on leaves in taro. As the results of infection, it reduces the quality and yield of taro production greatly. This virus is thus considered as a major limiting factor in the production of taro. Here plays the importance of tissue culture plays a major role in producing the disease resistant plants round the year with high quality. For rapid multiplication and production of quality planting materials, tissue culture technology offers promising alternative compared to the traditional production methods. KEYWORDS: Colocasia esculenta, Virus, Pathogens, Conventional propagation, Micropropagation, Yield, Rapid multiplication, Quality

Download Full-text

Developing Food Sensory Analysis Information System using Waterfall Software Engineering Model

Journal of Applied Information, Communication and Technology ◽

10.33555/ejaict.v4i2.85 ◽

2017 ◽

Vol 4 (2) ◽

pp. 63-81

Author(s):

Stefanus Oliver ◽

Abdullah Muzi Marpaung ◽

Maulahikmah Galinium

Keyword(s):

Software Engineering ◽

Sensory Analysis ◽

Acceptance Testing ◽

Design Activity ◽

User Requirements ◽

Human Errors ◽

Web Based ◽

Entity Relationship ◽

Entity Relationship Diagram ◽

Analysis System

Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sensory analysis is conductedmanually. It can caus e human errors and consume much ti me. The objective of this research is to build a web based application that is specific for food sensory analysis using PHP programming language. This research followsfour first steps of waterfall software engineering mod el which are user requirements ana lysis (user software and requirements analysis), system design (activity, use cases, architecture, and entity relationship diagram),implementation (software development), and testing (software unit, functionality, validit y, and user acceptance testing). T he software result is well built. It is also acceptable for users and all functionality features can run well after going through those four software testing. The existence of the software brings easiness to deal with the manual food sensory analysis exper iment. It is considered also for the future it has business value by having open source and premium features.

Download Full-text