Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition

2011 ◽  
Vol 59 (14) ◽  
pp. 7916-7924 ◽  
Author(s):  
Felipe San-Juan ◽  
Vicente Ferreira ◽  
Juan Cacho ◽  
Ana Escudero
Keyword(s):  
Chemical Composition ◽  
Red Wines ◽  
Fruit Character ◽  
Active Chemical ◽  
Dry Fruit

Differences in Chemical Composition of Aroma among Red Wines of Different Price Category

2014 ◽  
pp. 117-121
Author(s):  
Felipe San Juan ◽  
Juan Cacho ◽  
Vicente Ferreira ◽  
Ana Escudero
Keyword(s):  
Chemical Composition ◽  
Red Wines

scholarly journals Chemical composition of healthy and infected leaves by Forda riccobonii and Geoica swirskii of Pistacia atlantica Desf. collected from Maaziz region in Morocco

2019 ◽  
Vol 9 (5) ◽  
pp. 382-389
Author(s):  
Hazim Harouak ◽  
Jamal Ibijbijen ◽  
Touria Zair ◽  
Laila Nassiri
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Biologically Active ◽  
Phytochemical Analysis ◽  
Widespread Species ◽  
Pistacia Atlantica ◽  
Active Chemical ◽  
The Family ◽  
Traditional Pharmacopoeia ◽  
Health Field

The Atlas Pistachio, Pistacia atlantica Desf., from the family of Anacardiaceae is a widespread species in Morocco and widely present in traditional pharmacopoeia 1. This species is frequently infected by Forda riccobonii and Geoica swirskii  that are foliar galls-inducing aphids.The aim of this study was to compare the chemical composition of essential oils (EO) of the  infected and healthy leaves of Pistacia atlantica. The extraction of essential oils was performed by hydro-distillation using Clevenger, phytochemical screening was realized by revelations tests and chemical composition was identified by gas chromatography coupled with mass spectrometry (GC-MS).Phytochemical analysis showed the presence of some biologically active chemical compounds such as tannins, flavonoids, sterols and triterpenes. The infected leaves were richer in tannins than healthy ones, especially in gallic tannins.Also, the results reaveled that the EO yield of leaves with galls was higher (0.71%) than that of healthy ones (0.11%); also, the first type of leaves was predominated by α-Pinene (19.76%) followed by Terpinen-4-ol, Spathulenol and Sabinene with percentages of 11.94%, 8.90% and 7.63%, respectively. Whereas, healthy leaves were predominated by α-Amorphene (15.05%) followed by Terpinen-4-ol, Spathulenol and α-Muurolene with percentages of 7.17%, 6.46% and 6.20%, respectively.So, we arrived to conclude that infected leaves have a higher level of  monoterpenes hydrocarbon than healthy ones that contains interesting molecules useful in differentes domains, especially in the health field.

scholarly journals Study on the quality of wines produced from ‘Syrah’ and ‘Tempranillo’ cultivars planted in two microregions in Southern Bulgaria

2011 ◽  
Vol 23 (1) ◽  
pp. 49-53 ◽  
Author(s):  
Lyudmil Angelov ◽  
Boyan Stalev
Keyword(s):  
Chemical Composition ◽  
Comparative Study ◽  
Red Wines ◽  
High Yields

Study on the quality of wines produced from ‘Syrah’ and ‘Tempranillo’ cultivars planted in two microregions in Southern Bulgaria In the period 2006-2008 a comparative study was carried out on the ‘Tempranillo’, ‘Syrah 99’ and ‘Syrah 100’ cultivars, grown in two microregions in Southern Bulgaria - Brestnik and Pesnopoy. The soils in the region of Pesnopoy are of a better mechanical and chemical composition, which preconditions the formation of relatively high yields of good quality grapes. The ‘Tempranillo’ cultivar was highly productive in both microregions, however the quality of the wines was lower, compared to the ‘Syrah’ cultivar. They were poorer both in the content of extract and in fruit aroma. ‘Syrah 99’ from Brestnik and ‘Syrah 100’ clones from Pesnopoy do not differ significantly in productivity, but the wines of ‘Syrah 100’ from the Pesnopoy region were more intense in colour and their aroma was strong, full-bodied and lasting with dominating floral (violet) and forest fruit nuances. Tasting results showed high scores, which is evidence that the young wines have potential and contain the ingredients and components necessary to develop further into top quality red wines.

Chemical Composition of the Dry Fruit ofTetrapleura tetrapteraand its Potential Impact on Human Health

2011 ◽  
Vol 17 (1) ◽  
pp. 52-61 ◽  
Author(s):  
Pamela Eloho Akin-Idowu ◽  
Dorcas Olubunmi Ibitoye ◽  
Olufemi Temitope Ademoyegun ◽  
Olugbenga Tunji Adeniyi
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Potential Impact ◽  
Dry Fruit

Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

2015 ◽  
Vol 63 (51) ◽  
pp. 10928-10937 ◽  
Author(s):  
Vicente Ferreira ◽  
Vanesa Carrascon ◽  
Mónica Bueno ◽  
Maurizio Ugliano ◽  
Purificación Fernandez-Zurbano
Keyword(s):  
Oxygen Consumption ◽  
Chemical Composition ◽  
Red Wines ◽  
Consumption Rates

scholarly journals Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 3 ◽  
Author(s):  
Mihaela Mihnea ◽  
José Aleixandre-Tudó ◽  
Martin Kidd ◽  
Wessel du Toit
Keyword(s):  
Chemical Composition ◽  
Sensory Perception ◽  
Burning Sensation ◽  
Red Wines ◽  
Wine Experts ◽  
Attribute Evaluation

Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels’ performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.

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