Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

2012 ◽  
Vol 60 (20) ◽  
pp. 5045-5056 ◽  
Author(s):  
Felipe San Juan ◽  
Juan Cacho ◽  
Vicente Ferreira ◽  
Ana Escudero
Keyword(s):  
Chemical Composition ◽  
Red Wines ◽  
Aroma Chemical

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 Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1645
Author(s):  
Tian Lan ◽  
Chenxu Gao ◽  
Quyu Yuan ◽  
Jiaqi Wang ◽  
Hexin Zhang ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Chemical Composition ◽  
Internal Standard ◽  
Chemical Compositions ◽  
The Core ◽  
Ethyl Butanoate ◽  
Aroma Chemical ◽  
Aroma Components ◽  
Degree Of Similarity

The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.

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.

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.

scholarly journals Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 29
Author(s):  
Katie Parish-Virtue ◽  
Mandy Herbst-Johnstone ◽  
Flo Bouda ◽  
Bruno Fedrizzi ◽  
Rebecca C. Deed ◽  
...  
Keyword(s):  
New Zealand ◽  
Chemical Composition ◽  
Benzyl Alcohol ◽  
Sensory Analysis ◽  
Wine Industry ◽  
Hexyl Acetate ◽  
Sauvignon Blanc ◽  
Grape Cultivar ◽  
Aroma Chemical ◽  
Sensory Profiles

Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavily pressed wines while hexyl acetate, hexanol, and benzyl alcohol increased. The accompanying sensory analysis showed that free run wines were marked by aromas of Passionfruit/sweaty, Boxwood and Fresh green capsicum, while the heavy pressed wines were described by French vanilla/bourbon, Floral and Banana lolly attributes, consistent with the aroma chemical composition.

Sign in / Sign up

Export Citation Format

Share Document