Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 14 of 14 for “"Wine Sensory"”.
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Breeding strategies for wine grapes: From genetic analysis of agronomic traits to wine sensory evaluation
… of the genetic basis of agronomic traits in wine grape, the assessment of the influence of berry size in the oenological composition of segregating progenies and clones; and the sensory evaluation of wines derived from Graciano × Tempranillo selections. Two segregating progenies derived from …
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Relationships between berry sensory assessment and wine quality in Vitis vinifera L. Shiraz
Berry sensory assessment (BSA) is a technique that can help grapegrowers and winemakers make decisions about harvest date and grape product allocation. BSA as a structured technique has been used by grapegrowers, winemakers and researchers for the last thirteen years. However the number of studies …
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Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives
… but had little to no impact on mature vines. Wine sensory properties were impacted by under-vine cover crops although the cause was not clear. A study conducted in a mature Cabernet franc (Vitis vinifera L.) vineyard in the Finger Lakes region showed that chicory was the most effective cover …
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A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland.
Studies the links between grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and a modified measurement of wine colour density in red wine. These were used to analyse samples of Shiraz …
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Discriminating the Effects of Vineyard Management Practices on Grape and Wine Volatiles from Cabernet Franc and Merlot Grape Varieties Using Electronic Nose Systems
… known to affect fruit composition and resultant wines, in part, by altering fruit volatiles. Methods currently used to evaluate the impact of vineyard practices on grape/wine composition include measuring physico-chemistry indices and performing wine sensory analyses. These activities are both …
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Discriminating the Effects of Vineyard Management Practices on Grape and Wine Volatiles from Cabernet Franc and Merlot Grape Varieties Using Electronic Nose Systems
… known to affect fruit composition and resultant wines, in part, by altering fruit volatiles. Methods currently used to evaluate the impact of vineyard practices on grape/wine composition include measuring physico-chemistry indices and performing wine sensory analyses. These activities are both …
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Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines
… as well as if they related to fruit quality and wine sensory perception. The treatments regulating vine size and water status were under-trellis groundcover, root manipulation, rootstocks, and irrigation. Treatments were arranged in a strip-split-split plot design before the introduction of the …
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Feasibility study using remote sensing technologies to improve zonal vineyard management
… and fruit composition, which further impacts wine quality. The remote sensing data analysis tools included normalized difference vegetation index (NDVI), and other indices extracted from electromagnetic reflectance data of grapevine leaves and canopies. In each site, sentinel vines (i.e., …
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Using GPS, GIS & remote sensing to understand Niagara Terroir : Pinot noir in the Four Mile Creek & St. David's Bench sub-appellations
… bulked by water status zones and made into wine. Sensory analysis included a multidimensional sorting (MDS) task and descriptive analysis (DA) of the 2008 wines. Airborne multispectral images, with a spatial resolution of 38 cm, were captured four times in 2008 and three times in 2009, with …
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Evaluating Winemaking Applications of Ultrafiltration
… potential applications of ultrafiltration in the wine industry and wine science have not been extensively explored. Therefore, this PhD project investigates the feasibility of applying UF technology in winemaking to improve sensory attributes such as colour, texture, mouthfeel, aroma, and flavour, …
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Isolation and Characterisation of Yeasts with Biotechnological Properties
… with a view towards their application in winemaking. In particular, their ability to produce high levels of aroma compounds (esters, higher alcohols) and secrete enzymes (β-glucosidases, esterases, lipases, proteases) releases aroma compounds from odourless precursors to positively enhance …
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The Effect of Pre-fermentation Fining & Other Post-harvest Manipulations on Sauvignon blanc Aroma
Fining is a common practice used in the wine industry which assists with clarification and/or provides corrective treatment for the aroma, taste or aftertaste of a juice or wine. During this thesis project the fining agents activated carbon (AC), gelatin (G), gelatin with silicon dioxide (GSi), …
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The gastronomic experience of fine Australian wines of provenance and food pairings
Wine has been consumed for centuries in Old World wine producing nations of Europe, where its characteristics and quality continue to be defined by geographical indications (GIs). As a result, consumers have learned to rely on GIs for quality assurance and are willing to pay a premium for wines …