Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

2015 ◽  
Vol 91 (4) ◽  
pp. 876-882 ◽  
Author(s):  
Andrea Versari ◽  
Chiara Patrizi ◽  
Giuseppina Paola Parpinello ◽  
Alessia Umberta Mattioli ◽  
Luca Pasini ◽  
...  
Keyword(s):  
Red Wine ◽  
Sensory Characteristics ◽  
Cabernet Franc

scholarly journals Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

2021 ◽  
Vol 339 ◽  
pp. 127848
Author(s):  
Natka Ćurko ◽  
Karin Kovačević Ganić ◽  
Marina Tomašević ◽  
Leo Gracin ◽  
Michael Jourdes ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Red Wine ◽  
Sensory Characteristics

scholarly journals Volatile phenolics in Teran PTP red wine

2016 ◽  
Vol 107 (1) ◽  
pp. 5 ◽  
Author(s):  
Helena BAŠA ČESNIK ◽  
Klemen LISJAK
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Red Wine ◽  
Sensory Characteristics ◽  
Threshold Values ◽  
Odour Threshold

The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages) showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82) were 153±193 µg L<sup>-1</sup> for 4-ethylphenol, 1265±682 µg L<sup>-1</sup> for 4-vinylphenol, 69±94 µg L<sup>-1</sup> for 4-ethylguaiacol and 128±106 µg L<sup>-1</sup> for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.

scholarly journals Astringency subqualities and sensory perception of Tuscan Sangiovese wines

OENO One ◽  
2020 ◽  
Vol 54 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Alessandra Rinaldi ◽  
Virginie Moine ◽  
Luigi Moio
Keyword(s):  
Red Wine ◽  
Sensory Perception ◽  
Sensory Characteristics ◽  
Grape Cultivar ◽  
Base Parameters ◽  
Detailed Evaluation ◽  
Sensory Modification ◽  
Bottle Aging ◽  
First Time

Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity in astringency subqualities has never been investigated. In this study we evaluated the sensory perception of 16 commercial Sangiovese wines belonging to four categories of denomination (Chianti DOCG, CH; Chianti Classico DOCG, CC; Morellino di Scansano DOCG, MS; Toscana IGT, TS), and again after 20 months of bottle aging.Methods and results: A sensory evaluation was made, consisting of the astringency subqualities, taste, odor, and aroma profiles of wines. In addition, chemical analyses were carried out for the base parameters, polyphenols and some volatile compounds. Astringency subqualities varied depending on the percentage of Sangiovese in wines (from 80 % to 100 %). Blended Sangiovese wines were characterized by positive mouthfeel sensations. According to these, the drivers of liking the wines were associated with soft, mouthcoat, and rich subqualities. The Tuscan Sangiovese denominations were differentiated by volatile active compounds, whereas after about two years of bottle aging the astringency subqualities better achieved this task. Moreover, aging also influenced the evolution of wines: CC and CH wines positively evolved, revealing a complex odor profile; MS lost the fruity character; and TS was less involved in sensory modification. Conclusions: For the first time, a detailed evaluation of the astringency subqualities of commercial Sangiovese wines was undertaken. Sangiovese subqualities differed according to the percentage of Sangiovese and denomination. Tuscan denominations were distinguished by peculiar sensory characteristics. In addition, bottle aging significantly influenced the evolution of the sensory perception of Sangiovese wine. In particular, mono-varietal Sangiovese wine needed a long period of aging to soften the astringency characteristics.Significance and impact of the study: Sangiovese wine represents - with its denominations and styles - the best-known and high-quality Italian wine in the world, and its popularity is increasing worldwide. Tuscan Sangiovese wines are often a blend with other red varieties of the region, and these can vary according to the production regulations. This study aimed to improve the knowledge of the sensory characteristics of Sangiovese wines belonging to different denominations and made with different percentages of this grape cultivar. In particular, the astringency subqualities are fundamental to fully appreciating the quality of the red wine during tasting.

scholarly journals The grapevine cultivar Mencía (Vitis vinifera L.): similarities and diferences with respect to other well known international cultivars

OENO One ◽  
2006 ◽  
Vol 40 (3) ◽  
pp. 121
Author(s):  
María-Carmen Martínez ◽  
José-Luis Santiago ◽  
José-Enrique Pérez ◽  
Susana Boso
Keyword(s):  
Red Wine ◽  
Market Value ◽  
Cabernet Franc ◽  
Parental Relationship ◽  
The North ◽  
Grapevine Cultivar ◽  
Northwestern Spain ◽  
Rías Baixas ◽  
North Of Spain ◽  
The 19Th Century

<p style="text-align: justify;">The red wine grapevine cultivar Mencía is grown over much of northern and northwestern Spain. It is the preferential cultivar for the wines of the Appellation Contrôlée regions of « Bierzo », « Monterrei », «Ribeira Sacra » and «Valdeorras », and an « authorized » cultivar for « Rías Baixas » and « Ribeiro » wines. This cultivar does not seem to have existed in the north of Spain until the end of the 19th century (after the arrival of phylloxera), but from this time on it has been one of the most important of all those cultivated. The interest surrounding its true identity has increased over the years as its market value has increased. Some parties defend it as a native of the area while others believe it to be a synonym of Cabernet Franc or Tintilla. It is also similar to cv. Garnacha, as some authors have mentioned over the years (although with no great emphasis) (GARCÍA DE LOS SALMONES, 1901-1911; COMENGE, 1942; GALET, 1990). The present paper reports a comparative ampelographic study of different clones of Mencía and Garnacha. The results are also compared to those published by other authors. Mencía appears to be totally different to Cabernet Franc and Tintilla but shows characteristics similar to those of Garnacha and there is possibly a parental relationship. Mencía might therefore be obtained from different crosses between Garnacha and another cultivar.</p>

scholarly journals Evaluation of Winegrapes in British Columbia: New Cultivars and Selections from Germany and Hungary

2004 ◽  
Vol 14 (3) ◽  
pp. 420-436 ◽  
Author(s):  
Andrew G. Reynolds ◽  
Margaret Cliff ◽  
Douglas A. Wardle ◽  
Marjorie King
Keyword(s):  
Red Wine ◽  
White Wine ◽  
Pinot Noir ◽  
Sensory Characteristics ◽  
Uncinula Necator ◽  
Fruit Maturation ◽  
Management Regime ◽  
Standard Cultivar ◽  
Former Ussr ◽  
New Cultivars

Eighty-five cultivars, selections and clones of winegrapes (Vitis) from European breeding and selection programs were evaluated between 1993–95 in a randomized completeblock experiment. These included selections from Alzey, Freiburg, Geilweilerhof, Geisenheim, Weinsberg, and Würzburg (Germany); Hungary; and the former USSR. Vines were grown under an organic management regime that included sodium silicate sprays for powdery mildew (Uncinula necator) control and oil + detergent for insect control but with little to no nitrogen or other nutritional inputs. The Weinsberg cultivars Heroldrebe and Helfensteiner showed promise viticulturally and sensorially as alternatives to `Pinot noir'. Cultivars from Geisenheim (`Gm 7117-10' and `Gm 7117-26') and Würzburg (`Cantaro' and `Fontanara') appeared promising as `Riesling' alternatives; many displayed similar sensory characteristics to `Riesling', along with reasonable viticultural performance. Cultivars selected at Alzey (`Faberrebe'), Freiburg (`Nobling'), and Weinsberg (`Holder') displayed sensory characteristics superior to the standard cultivar Müller-Thurgau, with very intense muscat, pear, fig, and spicy aromas and flavors. Several muscat-flavored Hungarian white wine cultivars appeared to be superior viticulturally and sensorially to the standard `Csabagyongye'; these included `Kozma Palne Muscotaly', `Zefir', and `Zengo'. Miscellaneous red wine cultivars that showed promise included Geilweilerhof cultivar Regent, and Hungarian selections Kozma 55 and Kozma 525. Vine yields decreased substantially in the 3-year evaluation period, primarily due to lack of nitrogen. Many of these cultivars appeared to be highly adaptable to viticultural regions where cold winters and low heat units during fruit maturation presently restrict cultivar choices.

Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines

2013 ◽  
Vol 477-478 ◽  
pp. 1349-1353
Author(s):  
Jian Qing Meng ◽  
Yi Bin Zhang ◽  
Wei Qiao Yang ◽  
Xiao Yu Jia ◽  
Xi Hong Li
Keyword(s):  
Vitis Vinifera ◽  
Red Wine ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Colour Intensity ◽  
Aroma Profile ◽  
Wine Colour ◽  
Sensory Evolution

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.

scholarly journals Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine

OENO One ◽  
2018 ◽  
Vol 52 (1) ◽  
pp. 57-65 ◽  
Author(s):  
Marine Gammacurta ◽  
Sophie Tempere ◽  
Stéphanie Marchand ◽  
Virginie Moine ◽  
Gilles De Revel
Keyword(s):  
Red Wine ◽  
Detection Threshold ◽  
Sensory Characteristics ◽  
Detection Thresholds ◽  
White Wines ◽  
Enantiomeric Ratio ◽  
Potential Marker ◽  
Significant Difference ◽  
Sensory Tests ◽  
Chiral Gas Chromatography

Aim: To investigate chemical and sensory characteristics of ethyl 2-hydroxy-3-methylbutanoate in wines.Methods and results: Ethyl 2-hydroxy-3-methylbutanoate has been recently identified as a potential marker of lactic acid bacteria esterase activity. Enantiomers of this fruity ester were quantitated in 99 wines from various vintages and French regions using chiral gas chromatography (γ-cyclodextrin phase). Analyses revealed the predominant presence of the R enantiomer in red and white wines, with a maximum R/S enantiomeric ratio of 94/6 in a 1993 red wine. Results also highlighted greater levels of the ester in red than white wines, depending on grape origin. The detection thresholds of the R- and S-form were estimated at 4 µg/L and 1.5 µg/L in water and 51 mg/L and 21 mg/L in red wine, respectively. Moreover, ranking tests made with levels found in wines did not show significant sensory differences.Conclusion: The concentrations found in wines were considerably below the detection threshold, indicating no direct effect of these compounds on fruity aroma modulation. The absence of significant difference in sensory tests demonstrates that ethyl 2-hydroxy-3-methylbutanoate does not contribute significantly to the fruity aroma of red wine.Significance and impact of the study: To our knowledge, no previous research had determined the enantiomeric distribution and the sensory characteristics of this compound in wine.

scholarly journals Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis

2007 ◽  
Vol 28 (2) ◽  
pp. 76 ◽  
Author(s):  
Paul Henschke ◽  
Chris Curtin ◽  
Paul Grbin
Keyword(s):  
Red Wine ◽  
Yeast Species ◽  
Sensory Characteristics ◽  
Molecular Characterisation ◽  
Dekkera Bruxellensis ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Wine Spoilage ◽  
Special Occasion

How would you react if, upon opening that expensive bottle of red wine you had been saving for a special occasion, all you could smell was a box of Band-aid medical plasters. ?Band-aid?, or ?medicinal? aroma in red wine is but one spectrum of the (generally) negative sensory characteristics that have become synonymous with wine ?spoiled? by the yeast species Dekkera bruxellensis, and its non-sporulating form Brettanomyces bruxellensis.

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