Impacts of natural yield variances on wine composition and sensory attributes ofVitis viniferacultivars Riesling and Cabernet Franc

2018 ◽  
Vol 98 (4) ◽  
pp. 851-880 ◽  
Author(s):  
Andrew G. Reynolds ◽  
Lee Thomas Baker ◽  
Li Zhang ◽  
Mary Jasinski ◽  
Frederick Di Profio ◽  
...  
Keyword(s):  
Data Collection ◽  
Descriptive Analysis ◽  
Lake Ontario ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Bell Pepper ◽  
Grid Pattern ◽  
Cabernet Franc ◽  
Wine Composition ◽  
Sorting Tasks

Impacts of naturally-varying yields on composition and sensory attributes of Ontario Riesling and Cabernet Franc wines were investigated. The sites investigated represented five Vintners Quality Alliance sub-appellations. A grid pattern of sentinel vines was established in each vineyard for data collection. Yields were divided into categories [low, medium, or high (LY, MY, HY)] at harvest (2010, 2011) and replicate wines were made from each. Wines were subjected to sensory sorting tasks to confirm differences between yield categories and sites, and were thereafter subjected to descriptive analysis. All HY vines had higher clusters/vine, berry weights, and Ravaz indices. The HY Cabernet Franc wines had lower colour, anthocyanins, and phenols. Sensory sorting revealed differences amongst wines and descriptive analysis demonstrated several aroma/flavour attributes between yield categories. The HY Riesling wines had less fruit and honey and higher mineral and floral attributes, whereas HY Cabernet Franc wines displayed higher bell pepper, vegetal, and herbaceous characteristics and less fruit attributes. Riesling wines from Lincoln Lakeshore North and Niagara Lakeshore sub-appellations had higher mineral or vegetal attributes, Four Mile Creek had more apple/pear, and St. Davids Bench, Beamsville Bench, and Lincoln Lakeshore South displayed higher fruit and citrus. Escarpment Bench and Four Mile Creek Cabernet Franc 2010 wines had the highest bell pepper aroma, Lincoln Lakeshore North displayed the most earthiness, and Lincoln Lakeshore South had the most cooked fruit. In 2011, cooler sites adjacent to Lake Ontario displayed higher vegetal attributes. Zones of differing yields, dependent upon magnitudes of yield differences, can result in substantially different wine sensory properties.

scholarly journals Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3299
Author(s):  
Raul Cauduro Girardello ◽  
Monica L. Cooper ◽  
Larry A. Lerno ◽  
Charles Brenneman ◽  
Sean Eridon ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Soluble Sugar ◽  
Viral Disease ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Cabernet Sauvignon ◽  
Total Soluble Sugar ◽  
Primary And Secondary Metabolites ◽  
Wine Composition ◽  
The Impact

Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.

scholarly journals Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 44
Author(s):  
Margherita Modesti ◽  
Colleen Szeto ◽  
Renata Ristic ◽  
WenWen Jiang ◽  
Julie Culbert ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Sensory Properties ◽  
Ozone Treatment ◽  
Cabernet Sauvignon ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Perceived Intensity ◽  
Wine Composition ◽  
Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

scholarly journals Sensory analysis of Ontario Riesling wines from various water status zones

OENO One ◽  
2018 ◽  
Vol 52 (2) ◽  
pp. 145-171 ◽  
Author(s):  
James Willwerth ◽  
Andrew Reynolds ◽  
Isabelle Lesschaeve
Keyword(s):  
Water Status ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Tropical Fruit ◽  
Substantial Impact ◽  
Positioning Systems ◽  
Growing Seasons ◽  
Quality Threshold ◽  
Sensory Profiles

Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ <-1.3 MPa were highest in honey, petrol and tropical fruit flavors. Vines under mild water deficit had highest honey, mineral, and petrol and lowest vegetal aromas.Conclusion: Results indicate that water status has a profound impact on sensory characteristics of Riesling wines and that there may be a quality threshold for optimum water status.Significance and impact of the study: These data suggest that vine water status has a substantial impact on the sensory properties of Riesling wines. Variability of leaf ψ within vineyards can lead to wines that differ in their sensory profiles. These findings were consistent among vineyards across the Niagara Peninsula. These strong relationships between leaf ψ and sensory attributes of Riesling suggest that vine water status is a major basis for the terroir effect.

Fruit zone leaf removal influences vegetative, yield, disease, fruit composition, and wine sensory attributes of Vitis vinifera L. 'Optima' and 'Cabernet franc'

1997 ◽  
Vol 77 (1) ◽  
pp. 149-153 ◽  
Author(s):  
S. L. Staff ◽  
D. C. Percival ◽  
J. A. Sullivan ◽  
K. H. Fisher
Keyword(s):  
Vitis Vinifera ◽  
Botrytis Cinerea ◽  
Canopy Structure ◽  
Sensory Attributes ◽  
Vitis Vinifera L ◽  
Leaf Removal ◽  
Cabernet Franc ◽  
Fruit Composition ◽  
Wine Composition ◽  
Bunch Rot

The influence of fruit zone leaf removal treatments (0, 50, and 100%) on grapevine canopy structure, incidence of bunch rot (Botrytis cinerea Pers.:Fr.), yield components, fruit and wine composition and wine sensory attributes was studied on Vitis vinifera L. 'Optima' and 'Cabernet franc'. The 50 and 100% leaf removal reduced leaf layer number, percent interior leaves and percent interior clusters. Yield was reduced between 29 and 46%. Severity of bunch rot in Optima and incidence and severity for Cabernet franc were reduced by leaf removal. Leaf removal improved colour, aroma and palatability of both Optima and Cabernet franc wines. Key words: Botrytis cinerea, defoliation, canopy management

scholarly journals Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1193
Author(s):  
Bo Teng ◽  
Paul R. Petrie ◽  
Damian Espinase Nandorfy ◽  
Paul Smith ◽  
Keren Bindon
Keyword(s):  
Sensory Attributes ◽  
Sensory Properties ◽  
Water Addition ◽  
Negative Effects ◽  
High Sugar ◽  
Brown Colour ◽  
Direct Addition ◽  
Run Off ◽  
Wine Composition ◽  
Dried Fruit

Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower “opacity” and higher “red fruit” aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by “dark fruit” and “dried fruit” attributes, and “spice”, a “brown colour” and “opacity”. These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the “cooked vegetable” and “drain” attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested.

scholarly journals Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1208
Author(s):  
Yaelle Saltman ◽  
Julie A. Culbert ◽  
Trent E. Johnson ◽  
Renata Ristic ◽  
Kerry L. Wilkinson ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Bottle Aging ◽  
Sensory Profiles

Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.

DEVELOPMENT OF A TEACHING BOOK BASED ON LOCAL WISDOM OF JEPARA DISTRICT FOR CLASS V ELEMENTARY SCHOOL STUDENTSDEVELOPMENT OF A TEACHING BOOK BASED ON LOCAL WISDOM OF JEPARA DISTRICT FOR CLASS V ELEMENTARY SCHOOL STUDENTS

2020 ◽  
Vol 4 (6) ◽  
Author(s):  
Zaenal Arifin
Keyword(s):  
Elementary School ◽  
Data Collection ◽  
Learning Outcomes ◽  
Elementary School Students ◽  
Descriptive Analysis ◽  
School Students ◽  
Initial Product ◽  
Class V ◽  
Validation Test ◽  
Analysis Technique

This study aims to: (1) develop thematic textbooks based on local wisdom of our best friend's environmental theme material for grade V elementary school students, (2) Know the validity, practicality and effectiveness of thematic textbooks based on local wisdom of our best friend's environmental theme material for grade students V elementary school. The development of thematic textbook learning media based on local wisdom uses the Research and Development (R & D) method. The development stages include: (1) Potentials and problems, (2) Data collection, (3) Product design, (4) Design validation, (5) Design revision, (6) Product testing, (7) Product revision (Sugiyono, 2016). The research was conducted with 33 students from class V SDN 2 Sendang Jepara Regency. Initial product development is a process of making media based on needs analysis. Expert testing or validation was carried out by 2 experts, namely media experts and material experts. The data collection method in this research is observation, interview, and questionnaire. The data analysis technique used descriptive analysis and comparison test of two independent groups, namely using the independent t-test. Based on the results of the trial, this thematic teaching material is very valid, very interesting, effective and can be applied in learning. This can be seen from the results of the validation test from three experts which show that the product is good. The results of the effectiveness test showed that the experimental class students had better learning outcomes than the control class. This means that textbooks based on local wisdom of Jepara Regency are developed effectively

scholarly journals Analisis Kepuasan Pelanggan dalam Membeli Buah-buahan Segar di Moena Fresh Bali

2018 ◽  
pp. 81
Author(s):  
PUTU OKA WARDIKA ◽  
RATNA KOMALA DEWI ◽  
NI WAYAN PUTU ARTINI
Keyword(s):  
Data Analysis ◽  
Data Collection ◽  
Customer Satisfaction ◽  
Qualitative Data ◽  
Descriptive Analysis ◽  
Secondary Data ◽  
Satisfaction Index ◽  
The Matrix ◽  
Competitive Prices ◽  
Data Analysis Methods

Analysis Customer Satisfaction in Buying Fresh Fruits in Moena Fresh Bali Increased consumption of fruits in the country have an impact on the growth of fruitsales in Indonesia. This increase causes the appearance of stiff competition in thebusiness of fruits. Moena Fresh Bali as one of the companies that sell fresh fruitsmust innovate or improve the shortage so that the consumers do not turn to otherproducts. Consumer behavior may help explain how consumers obtain satisfaction.The purpose of this research is to determine satisfaction of Moena Fresh Baliconsumers and to find out actions to increase customer satisfaction of Moena Fresh.The location of the research was conducted at four Moena Fresh outlets as it wasconsidered to represent consumers in every sub-district in Denpasar City. Thenumber of respondents was as many as 50 respondents and the sampling wasconducted by using accidental sampling. Types of data collected include quantitativeand qualitative data which were sourced from primary and secondary data. Methodsof data collection were by using interview techniques, observation, anddocumentation. Data analysis methods used were descriptive analysis, ImportancePerformance Analysis and Customer Satisfaction Index. Based on the results ofresearch, the calculation of CSI to the attributes of Moena Fresh Bali was 77.6% i.e.it meets the criteria of satisfaction. Based on the Matrix of Importance Performance,product attributes are classified into four quadrants and actions to improve customersatisfaction are through the improvement of attributes that become the main priority,namely the attributes of advertising / promotion, price, and discounts. The studysuggests that Moena Fresh Bali should perform printed and electronic publicationsand set competitive prices to maintain its customers.

scholarly journals Impact of the COVID-19 Pandemic on Self-Perception of Aging Among Older Adults

2021 ◽  
Vol 7 ◽  
pp. 233372142199932
Author(s):  
Alexander Seifert
Keyword(s):  
Older Adults ◽  
Multivariate Analysis ◽  
Data Collection ◽  
Descriptive Analysis ◽  
Community Dwelling ◽  
Living Alone ◽  
Self Perception ◽  
Before And After ◽  
Subjective Views ◽  
Community Dwelling Older Adults

The COVID-19 pandemic has created a pattern of physical distancing worldwide, particularly for adults aged 65+. Such distancing can evoke subjective feelings of negative self-perception of aging (SPA) among older adults, but how this pandemic has influenced such SPA is not yet known. This study, therefore, explored SPA at different time phases of the COVID-19 pandemic to explain the pandemic’s impact on SPA among older adults. The analysis employed a sample of 1,990 community-dwelling older adults aged 65 to 95 (mean age = 72.74 years; 43% female) in Switzerland. Data collection from different older adults within one study occurred both before and after Switzerland’s first confirmed COVID-19 case. The descriptive analysis revealed that negative SPA increased, and positive SPA decreased, after the Swiss government recommended physical distancing. After the Federal Council decided to ease these measures, negative SPA slightly decreased and positive SPA increased. According to the multivariate analysis, individuals interviewed after the lockdown were more likely to report greater levels of negative SPA and lower levels of positive SPA. Age, income, and living alone also correlated with SPA. The results suggest that the pandemic has affected older adults’ subjective views of their own aging, and these findings help illustrate the pandemic’s outcomes.

Marketing Public Relations Melalui Instagram Screamous

2020 ◽  
Vol 2 (4) ◽  
pp. 361-380
Author(s):  
Nathasya Wiguna Wiguna ◽  
Nathasya Wiguna Dang Eif Dono Darsono
Keyword(s):  
Social Media ◽  
Data Collection ◽  
Public Relations ◽  
Descriptive Analysis ◽  
Active Role ◽  
Online Media ◽  
Good Citizen ◽  
Special Events ◽  
Pull Strategy ◽  
The Times

ABSTRAK Nathasya Wiguna, Marketing Public Relations Melalui Instagram Screamous (Analisis Deskriptif pada Instagram @Screamous_55) Media sosial Instagram media dan seiring dengan berkembangnya zaman, Instagram menjadi salah satu media sosial yang cukup diminati untuk kepentingan komunikasi pemasaran, dengan ciri khasnya mengedepankan pesan visual dan audio visual dengan interaktivitas yang tinggi. Marketing Public Relations Instagram Screamous menjadikan instagram sebagai media atau saluran dalam berbisnis salah satunya di bidang fashion. Screamous dalam hal ini memiliki peran aktif dalam mengelola dan menginformasikan sebuah produk melalui media online.  Penelitian ini bertujuan untuk meraih penyampaian informasi, mengenalkan brand dan produk serta menerapkan bangga akan produk lokal dengan menciptakan opini yang menguntungkan dan berhasilnya pemasaran. Selain itu bertujuan untuk mengetahui pull strategi dalam menarik minat konsumen terhadap konsumen, dengan push strategi yang mendorong berhasilnya pemasaran dan menggunakan pass strategi dalam memberikan opini yang menguntungkan. Metode yang digunakan dalam penelitian ini adalah Kualitatif dengan pendekatan analisis desktiptif dan menerapkan paradigma konstruktivisme, kemudian teknik yang di gunakan pada penelitian ini adalah teknik pengumpulan data, observasi partisipatori pasif, wawancara mendalam dan studi dokumen. Penelitian ini dilakukan melalui langkah-langkah : menentukan lokasi penelitian, menentukan metode penelitian, menentukan pemilihan informan, menentukan sumber dan jenis data, menentukan teknik pengumpulan data serta mengolah dan menganalisis data. Hasil penelitian ini menunjukan bahwa dalam mengenalkan dan mempertahankan brand lokal, dalam menunjang berhasilnya pemasaran. Screamous mengajak kepada para konsumen menyatukan suatu pemahaman bahwa sebagai warga negara yang baik, harus bangga akan produk lokal atau produk  dalam negeri. Marketing Public Relations Melalui Instagram Screamous dalam mempromosikan suatu produk terdiri dari Pull Strategy dalam menarik minat melalui campaign di produk atau barang Screamous dan melakukan kegiatan promosi melalui media online, dan media sosial. Push Strategy Screamous melalui spesial event, seperti kickfest, expo dalam mendorong berhasilnya pemasaran. Pass Strategy Screamous dalam menciptakan opini yang menguntungkan melalui kegiatan sponsorship seperti acara seminar, edukasi, acara musik dalam menjalin kerjasama dan membantu generasi bangsa dalam berkarya. Kata Kunci :Pemasaran, Instagram, dan Screamous ABSTRACT Nathasya Wiguna, Marketing Public Relations Through Instagram Screamous (Deskriptive analysis on Instagram @Screamous_55) Instagram media social media and along with the times, Instagram has become one of the social media that is in great demand for marketing communication purposes, with its trademark promoting visual and audio visual messages with high interactivity. Marketing Public Relations Instagram Screamous makes Instagram as a media or channel in doing business, one of them is in the fashion sector. Screamous in this case has an active role in managing and informing a product through online media. This study aims to achieve information delivery, introduce brands and products and apply pride in local products by creating favorable opinions and marketing success. In addition, it aims to find out the pull strategies in attracting consumer interest to consumers, with push strategies that encourage successful marketing and use pass strategies in providing favorable opinions. The method used in this study is qualitative with descriptive analysis approach and applying the constructivism paradigm, then the techniques used in this study are data collection techniques, passive participatory observation, in-depth interviews and document studies. This research was carried out through steps: determining the location of the study, determining the research method, determining the selection of informants, determining the source and type of data, determining the data collection techniques and processing and analyzing data. The results of this study indicate that in introducing and maintaining a local brand, in supporting the success of marketing. Screamous invites consumers to unite an understanding that as a good citizen, they must be proud of local products or domestic products. Marketing Public Relations Through Instagram Screamous in promoting a product consists of Pull Strategy in attracting interest through campaigns on Screamous products or goods and conducting promotional activities through online media, and social media. Push Strategy Screamous through special events, such as kickfest, expo in encouraging marketing success. Strategy Screamous Pass in creating favorable opinions through sponsorship activities such as seminars, education, music events in collaborating and helping the nation's generation in work.   Keywords: Marketing, Instagram, and Screamous  

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