» Analysis

Analysis

Viticulture and enology updating and training on-demand: subscribe now!
Discover all the benefits of Infowine Premium subscription for only € 60 /year
Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
Price:60 €(Tax included)
Register or login

Published on: 09/06/2016
Next

Page 4 of 9

‹‹ 2 3 4 5 ››

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
Next
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
Next
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
Next
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
Next
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
Next
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
Next
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
Next
The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis
Eva Campo, Juan Cacho, and Vicente Ferreira, J. Agric. Food Chem., 56 (7), 2477–2484, 2008.
Wines from Pedro Ximénez (PX), Fino, botrytized Sauternes, and Cava were screened by gas chromatography−olfactometry (GC−O), and the most relevant aroma compounds were further quantifie...
Published on: 08/26/2008
Next
Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging
Valérie Lavigne, Alexandre Pons, Philippe Darriet, and Denis Dubourdieu, J. Agric. Food Chem., 56 (8), 2688–2693, 2008.
GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5)H-furanone] in various dry white wines. The impact of barrel-aging con...
Published on: 08/26/2008
Next
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
Tracey E. Siebert, Claudia Wood, Gordon M. Elsey, and Alan P. Pollnitz, J. Agric. Food Chem., 56 (10), 3745–3748, 2008.
Shiraz, also known as Syrah or Hermitage, is one of Australia’s most popular red wine varieties both domestically and internationally. Black pepper aroma and flavor are important to some Australian...
Published on: 08/26/2008
Next
A comparison of analytical methods for measuring the color components of red wines
Andrea Versari, , Roger B. Boulton and Giuseppina P. Parpinello, Food Chemistry, Volume 106, Issue 1, January 2008, 397-402
The monomeric and polymeric pigments of 20 young red wines were analysed using most recent of the approaches available for phenolics measurements in wine, including: (i) HPLC with silica-based rever
Published on: 07/18/2008
Next
Resistance to Oxidation of White Wines Assessed by Voltammetric Means
Astride Rodrigues, A. C. Silva Ferreira, Paula Guedes de Pinho, Fátima Bento, and Dulce Geraldo, J. Agric. Food Chem., 55 (26), 10557–10562
This work concerns the development of a methodology suited to measure the resistance to oxidation of white wines by cyclic voltammetry. The voltammetric responses of several white wines of differen...
Published on: 06/24/2008
Next
Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries
L. Liu, D. Cozzolino, W.U. Cynkar, R.G. Dambergs, L. Janik, B.K. O’Neill, C.B. Colby, and M. Gishen, Food Chemistry,Volume 106, Issue 2, January 2008,
Visible (VIS) and near infrared (NIR) spectroscopy combined with chemometrics was used in an attempt to classify commercial Riesling wines from different countries (Australia, New Zealand, France and
Published on: 06/24/2008
Next
Survey: Ochratoxin A in European special wines
Ana Valero, Sonia Marín, Antonio J. Ramos and Vicente Sanchis, Food Chemistry
The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and oc...
Published on: 05/24/2008
Next
Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation
S. M. G. Saerens, F. Delvaux, K. J. Verstrepen, P. Van Dijck, J. M. Thevelein, and F. R. Delvaux, Applied and Environmental Microbiology, January 2008
Volatile esters are responsible for the fruity character of fermented beverages and thus constitute a vital group of aromatic compounds in beer and wine. Many fermentation parameters are known to a...
Published on: 05/24/2008
Next

Page 4 of 9

‹‹ 2 3 4 5 ››

Login
Password recovery
Log in with facebookLog in with Google
Categories
Topics