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Taste and acceptance of reduced alcohol content wines
S. MEILLON 1,2 - C. URBANO 2 - P. SCHLICH 2; 1 Pernod Ricard Research Center, CRETEIL ; 2 INRA, UMR Sciences du Goût, DIJON
Given the significant increase in wine alcohol content over the last twenty years the wine industry has turned to new technologies, such as reverse osmosis, to reduce alcohol content. New partially...
Published on: 06/08/2010
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Grape and wine analysis – enhancing the power of spectroscopy with chemometrics. A review of some applications in the australian wine industry
M. GISHEN1, R.G. DAMBERGS AND D. COZZOLINO; The Australian Wine Research Institute, Australia
Spectroscopic techniques offer the potential to simplify and reduce analytical times for a range of grape and wine analytes. It is this aspect, together with the ability to simultaneously measure s...
Published on: 03/17/2010
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The chemical nature of wine aroma: an analytical journey from molecules to olfaction and taste sensations. Part 2: classification of aromatic compounds
Vicente FERREIRA GONZALEZ ; Aroma Analysis and Enology Laboratory, Department of Analytical Chemistry, University of Saragossa, Spain.
Wine aroma is the result of complex interactions between numerous chemical compounds having a certain aromas. In some simple and particular cases, it is possible to find authentic impacting compounds
Published on: 02/03/2010
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The chemical nature of wine aroma: an analytical journey from molecules to olfaction and taste sensations. Part 1: the effects of alcohol and aromatic buffer
Vicente FERREIRA GONZÁLEZ; Aroma Analysis and Enology Laboratory, Department of Analytical Chemistry, Faculty of Science, University of Saragossa, Spa
This study covers some of knowledge already acquired about the chemical nature of wine. One of the key points is the surprising buffer effect of alcohol and other volatile components on aroma perce...
Published on: 11/17/2009
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Characterization of yeast cell wall fractions according to different reduced cysteine forms
TIRELLI A., FRACASSETTI D., DE NONI I.; Department of Food and Microbiological Science and Tecnology. University of Milan, Italy
The presence of thiol forms from reduced cysteine in enological preparations of yeast cell walls could prevent the development of oxidative phenomena in wines by reducing quinone forms derived from...
Published on: 06/30/2009
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Incidence of several winemaking treatments and procedures on the elemental composition of grapes and wine
G. NICOLINI, R. LARCHER, D. BERTOLDI, M. MALACARNE; Unità Laboratorio chimico e Consulenza enologica. FEM-IASMA, San Michele all’Adige (TN), Italy
Mineral elements in wine have always been studied mainly in relation to their chemical stability in wine and their toxicity. In the last few years the reasons for carrying out analysis of microelem...
Published on: 05/12/2009
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Spontaneous methods for wine sensorial analysis
L. PERRIN 1,2, R. SYMONEAUX 1, I. MAÎTRE 1, C. ASSELIN 2, J. PAGÈS 3 et F. JOURJON; Laboratoire GRAPPE – Groupe ESA - Angers ; Interloire, Angers; L
In winemaking, the sensorial analysis of wines is continually applied more frequently. To characterize a product, sensorial analysis is often done by a panel of trained judges that complete a conve...
Published on: 04/18/2009
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Interest in the VisNIR spectroscopy for global characterisation of the ripening of cabernet franc
Marine LE MOIGNE1, Chantal MAURY1, Ronan SYMONEAUX1, René SIRET1, Dominique BERTRAND2 & Frédérique JOURJON1*; 1 Laboratoire GRAPPE, Angers; 2 UMR de S
In the wine sector, it is allowed that the quality of the wine bases widely on the quality of the grape at the time of the grape harvests. Today, the only evaluation of the technological parameters...
Published on: 01/20/2009
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Ethanol Difference Thresholds in Wine and the Influence of Mode of Evaluation and Wine Style
Ping Yu and Gary J. Pickering Am. J. Enol. Vitic. 59:2:146-152 (2008)
This study sought to determine the minimum change in ethanol concentration (ETOH) before consumers could perceive a difference in wine (ethanol difference threshold, EDT). Ethanol difference thresh...
Published on: 11/24/2008
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Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations
Leslie D. Preston, David E. Block, Hildegarde Heymann, George Soleas, Ann C. Noble and Susan E. Ebeler Am. J. Enol. Vitic. 59:2:137-145 (2008)
Sixteen California Cabernet Sauvignon wines were chosen to represent a spectrum of vegetal aroma characteristics. Sensory analysis by descriptive analysis profiling and experts’ groupings of the wi...
Published on: 11/24/2008
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Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine
John C. Danilewicz, John T. Seccombe and Jonathan Whelan Am. J. Enol. Vitic. 59:2:128-136 (2008)
The interaction of oxygen, sulfur dioxide, and 4-methylcatechol (4-MeC) was studied in a model wine containing catalytic concentrations of iron and copper in order to provide further evidence that ...
Published on: 11/24/2008
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RHEOLOGIC MEASUREMENTS OF WINE TEXTURE AND VISCOSITY. CORRELATIONS WITH SENSORIAL ANALYSES.
René SIRET, Emmanuel MADIETA, Ronan SYMONAUX, Frédérique JOURJON
This study involved the testing of rheologic methods used to measure wine texture and the comparison of these parameters with those of the sensorial evaluation descriptors of thickness, glycerol, s...
Published on: 11/24/2008
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AROMA PROPERTIES OF YOUNG SPANISH MONOVARIETAL WHITE WINES: A STUDY USING SORTING TASK, LIST OF TERMS AND FREQUENCY OF CITATION
E. CAMPO, B.V. DO, V. FERREIRA and D. VALENTIN AGJWR Vol 14, Number 1, 2008
Little is known about the distinguishing role of variety on the sensory space of commercial white monovarietal Spanish wines. The major aims of the present research were to define the sensory space...
Published on: 10/27/2008
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Rapid Isolation of Red Wine Polymeric Polyphenols by Solid-Phase Extraction
David W. Jeffery, Meagan D. Mercurio, Markus J. Herderich, Yoji Hayasaka, and Paul A. Smith, J. Agric. Food Chem., 56 (8), 2571–2580, 2008.
A rapid technique for the isolation of polymeric polyphenols from red wine has been developed and validated. A copolymer reversed-phase SPE cartridge was utilized in conjunction with predominantly ...
Published on: 09/24/2008
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Analytical Innovations in the Detection of Phenolics in Wines
Pietro Russo, Álvaro Andreu-Navarro, Mar¨ªa-Paz Aguilar-Caballos, Juan-Manuel Fern¨¢ndez-Romero, and Agustina G¨®mez-Hens, J. Agric. Food Chem., 56 (
A liquid chromatographic method with online photometric and luminescent detection for the determination of 18 phenolic compounds in wines is reported. Photometric detection is performed at four wav...
Published on: 09/24/2008
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