Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region

2011 ◽  
Vol 27 (1) ◽  
pp. 60-68 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
E. Sánchez-Palomo ◽  
M.A Gómez Gallego ◽  
M.A. González-Viñas
Keyword(s):  
Sensory Profile ◽  
Red Wines ◽  
La Mancha

scholarly journals Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
E. Sánchez-Palomo ◽  
P. M. Izquierdo Cañas ◽  
J. A. Delgado ◽  
M. A. González Viñas
Keyword(s):  
Sensory Characteristics ◽  
Sensory Profile ◽  
Red Wines ◽  
Aroma Profile ◽  
La Mancha ◽  
Grape Varieties ◽  
Previous Training

The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile.

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

2011 ◽  
Vol 44 (1) ◽  
pp. 61-70 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
E. Sánchez-Palomo ◽  
M.A. González-Viñas
Keyword(s):  
Red Wines ◽  
Grape Variety ◽  
La Mancha

Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages

2011 ◽  
Vol 44 (5) ◽  
pp. 1549-1560 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
E. Sánchez-Palomo ◽  
M.A. Gómez Gallego ◽  
M.A. González-Viñas
Keyword(s):  
Red Wines ◽  
Grape Variety ◽  
La Mancha

scholarly journals Volatile and Sensory Characterization of La Mancha Trujillo Melons over Three Consecutive Harvests

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1683
Author(s):  
M. A. Ferrer Valverde ◽  
E. Sánchez-Palomo ◽  
M. Osorio Alises ◽  
C. Chaya Romero ◽  
M. A. González-Viñas
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase ◽  
Fresh Fruit ◽  
Sensory Profile ◽  
Phase Extraction ◽  
Ripe Fruit ◽  
La Mancha ◽  
Traditional Market

In this work, Trujillo melons were harvested across three years (2011–2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid phase extraction (SPE) was used for isolating free aroma compounds, and then, they were analysed by gas chromatography coupled with mass spectrometry (GC/MS). Fifty-five (55) volatile compounds were identified and quantified in La Mancha Trujillo melons over this three-year period. Experienced tasters evaluated the sensory profile of Trujillo melons, and it was characterized by jam/marmalade, cucumber, fresh fruit, sweet, green, honey and ripe fruit aroma descriptors and sweet, honey, jam/marmalade, cucumber, fresh fruit ripe fruit, spice and green flavour by mouth descriptors. This study represents the first complete aromatic characterization of Trujillo melons from La Mancha region. The obtained data suggested that these melons presented a great aromatic profile and that they represent a viable alternative for expanding the traditional market.

scholarly journals Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1093 ◽  
Author(s):  
Ramón Martínez ◽  
Pilar Legua ◽  
Francisca Hernández ◽  
Ángel Carbonell-Barrachina ◽  
Yolanda Gogorcena ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Soluble Solids ◽  
Total Acidity ◽  
Apple Variety ◽  
Total Soluble Solids ◽  
Germplasm Collections ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Total Antioxidant

The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH•, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties.

scholarly journals Application of soy protein isolate in the fining of red wine

2019 ◽  
Vol 34 (1) ◽  
pp. 48-60 ◽  
Author(s):  
Evandro Ficagna ◽  
Angelo Gava ◽  
Simone Bertazzo Rossato ◽  
César Valmor Rombaldi ◽  
Elessandra da Rosa Zavareze
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Profile ◽  
Red Wines ◽  
Compound A ◽  
Soy Protein Isolates ◽  
Fining Agents ◽  
Chromatic Properties ◽  
Protein Origin

Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.

scholarly journals Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 981
Author(s):  
Antonio Amores-Arrocha ◽  
Pau Sancho-Galán ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Volatile Compounds ◽  
Isoamyl Alcohol ◽  
Sensory Profile ◽  
Nutritional Deficiencies ◽  
Gas Chromatography Mass Spectrometry ◽  
Red Wines ◽  
Warm Climate ◽  
Wine Quality ◽  
Bee Pollen ◽  
The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

scholarly journals Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

2010 ◽  
Vol 93 (6) ◽  
pp. 1916-1922 ◽  
Author(s):  
Cecilia Sáenz ◽  
Trinidad Cedráenzn ◽  
Susana Cabredo
Keyword(s):  
Discriminant Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Decanoic Acid ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
La Mancha ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

Characterization of red wines from South America based on sensory properties and antioxidant activity

2011 ◽  
Vol 92 (3) ◽  
pp. 526-533 ◽  
Author(s):  
Daniel Granato ◽  
Flávia Chizuko Uchida Katayama ◽  
Inar Alves de Castro
Keyword(s):  
Antioxidant Activity ◽  
South America ◽  
Sensory Properties ◽  
Red Wines

scholarly journals Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

2019 ◽  
Vol 22 (1) ◽  
pp. 967-973 ◽  
Author(s):  
Josefa Espitia-López ◽  
Félix Rogelio-Flores ◽  
Alejandro Angel-Cuapio ◽  
Benito Flores-Chávez ◽  
Oscar Arce-Cervantes ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Preparation Methods ◽  
Coffee Brew
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