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Showing 1 to 17 of 17 for “"wine aroma"”.
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Management of wine aroma using biotechnical tools
The aroma profile of wine is influenced by a myriad of compounds capable of imparting distinct aromas, commonly known as volatile organic compounds (VOCs). These compounds may originate from grapes, emerge during fermentation, or evolve during aging. Among them, yeast-derived VOCs present a …
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Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
Ten Norton wines from across the state of Missouri were analyzed using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed using headspace solid-phase microextraction (HS-SPME) and identified by a …
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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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Effect of Training Systems on Viognier (Vitis vinifera L.) Grape and Wine Glycosides and Volatile Compounds
… and evaluated for the effects on grape and wine glycosides and volatile compounds. Fruit was harvested at the same Brix each season, and differences in berry weights were not observed. VSP-trained vines had the lowest crop load and lowest light levels in the fruit zone. Seventeen volatile …
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The effects of post-fermentation and post-bottling heat treatment on Cabernet Sauvignon (V. vinifera L.) glycosides and quantification of glycosidase activities in selected strains of Brettanomyces bruxellensis and Oenococcus oeni
… as a means of modifying the sensory aspects of wine. Cabernet Sauvignon wines were heated prior to dejuicing (3C per day from 25C to 42C) or after bottling (42C for 21 days) to determine the effects on total glycosides and glycosidic fractions. Total and phenol-free glycosidic concentrations in …
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The Impact of Prohexadione-calcium on Grape Vegetative and Reproductive Development and Wine Chemistry
… PFGG. Treatment did not affect Chardonnay wine chemistry but two post-bloom applications increased Cabernet franc wine anthocyanins and total phenols. Wine aroma and flavor triangle difference tests did not indicate significant treatment differences.
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Bioprospecting the Regional Diversity of Australian Wine Microbiota
… host to a plethora of microorganisms. During the winemaking process, the microflora of the grape surface can be transferred into the fermentation environment. While the yeast Saccharomyces cerevisiae is the main driver of alcoholic fermentation during wine production, it has become apparent that …
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Impact of foliar molybdenum application in acutely deficient vineyard on wine quality
… commercial production after grapevine health and wine quality problems were reported and diagnosed as molybdenum deficiency (in the absence of other nutrient issues). Among grape juice parameters: pH, Brix and titratable acidity, in 2017 samples, Brix was higher in molybdenum-treated vines …
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Comprehensive Mapping of Volatile Organic Compounds in Fruits
Volatile organic compounds (VOCs) are the key aroma producers in fruits and sensory quality of fruits is widely determined by qualitative and quantitative composition of VOCs. The aroma of grape is a complex of hundreds of VOCs belonging to different chemical classes like alcohols, esters, acids, …
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Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels
… of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an …
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Wine Discrimination and Analysis Using Quartz Microbalance Based Electronic Nose Technology
Wines are composed of numerous compounds that are complex, making them difficult to analyze. Wine evaluation and discrimination is typically done through chemical and human sensory evaluation. Unfortunately, both of these methods are time consuming and expensive. Therefore a new rapid analysis …
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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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Preparation and application of new sorptive polymers applied to wine with a focus on removal of 3-isobutyl-2-methoxypyrazine
… (SPE) sorbents for analysis of food and wine components due to their versatile and stable sorptive properties. Moreover, polymers such as polyvinylpolypyrrolidone (PVPP) can be used as fining agents in the winemaking process and polymeric materials have been investigated as a remedial …
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Microbial resources for the enhancement of wine production in Etna [Risorse microbiche per la valorizzazione delle produzioni enologiche dell’Etna]
… direttamente sia il profilo sensoriale che aromatico dei vini, accrescendone così l’autenticità e l’attrattiva sul mercato. Tra questi, i lieviti non convenzionali, in particolare i lieviti non-Saccharomyces (NS), stanno guadagnando riconoscimento come candidati promettenti per le colture …
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Effect of reduced irrigation on grapevine physiology, grape characteristics and wine composition in three Pinot noir vineyards with contrasting soils
… has been extensively studied in different wine producing regions around the world, but little has ocurred in New Zealand. Pinot noir is the second most planted variety in the country and the most planted in Waipara. An improved understanding of the physiological responses of Pinot noir …
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Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration
… food flavour through intentional volatile aroma modification of foods and how this can impact food development for long-distance space missions was examined. This thesis explored five core research questions on flavour and the use of plasma, on Earth and in extreme environments, via a …