Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

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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.

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Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

Metabolites ◽

10.3390/metabo11050331 ◽

2021 ◽

Vol 11 (5) ◽

pp. 331

Author(s):

Domen Škrab ◽

Paolo Sivilotti ◽

Piergiorgio Comuzzo ◽

Sabrina Voce ◽

Francesco Degano ◽

...

Keyword(s):

Sensory Analysis ◽

Positive Impact ◽

Vitis Vinifera L ◽

Wine Aroma ◽

Sparkling Wine ◽

Wine Quality ◽

Cluster Thinning ◽

Metabolome Profiling ◽

Lipid Compounds ◽

The Impact

Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.

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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.

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