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.

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

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

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 Microbiological Characterization of Red and White Wines Originated From Vineyards of Getic Piedmont

2014 ◽  
Vol 6 (2) ◽  
pp. 61-64
Author(s):  
Diana Ionela Stegăruș
Keyword(s):  
Pinot Noir ◽  
Microbiological Analysis ◽  
Red Wines ◽  
White Wines ◽  
Micro Organisms ◽  
Grape Varieties

Abstract The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that the bacteria level should be acceptable in red wines and the yeasts level in white wines were supported by literature. The presence of these micro-organisms have clear influence in wine validity, in principle they are not detectable in a biologically pure wine.

Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stages

2014 ◽  
Vol 240 (3) ◽  
pp. 595-607 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Almudena Vicario ◽  
Dominico A. Guillén ◽  
Isidro Hermosín-Gutiérrez ◽  
María Soledad Pérez-Coello
Keyword(s):  
La Mancha ◽  
Red Grape ◽  
Grape Varieties

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

2017 ◽  
Vol 100 ◽  
pp. 201-208 ◽  
Author(s):  
E. Sánchez-Palomo ◽  
M. Trujillo ◽  
A. García Ruiz ◽  
M.A. González Viñas
Keyword(s):  
Red Wines ◽  
Aroma Profile ◽  
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

Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

2011 ◽  
Vol 76 (8) ◽  
pp. C1169-C1180 ◽  
Author(s):  
Eva Gómez García-Carpintero ◽  
Eva Sánchez-Palomo ◽  
Manuel A. Gómez Gallego ◽  
Miguel A. González-Viñas
Keyword(s):  
Red Wines ◽  
La Mancha ◽  
Grape Varieties

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.

Interaction effect of rootstocks on gas exchange parameters, biochemical changes and nutrientstatus in Sauvignon Blanc winegrapes

2014 ◽  
Vol 3 (3) ◽  
pp. 218-225
Author(s):  
R. G. Somkuwar ◽  
M. A. Bhange ◽  
A. K. Upadhyay ◽  
S. D. Ramteke
Keyword(s):  
Biochemical Characterization ◽  
Reducing Sugar ◽  
Wine Grape ◽  
Gas Exchange Parameters ◽  
Food Material ◽  
Total Carbohydrates ◽  
Salt Creek ◽  
Grape Varieties ◽  
Photosynthetic Activities

SauvignonBlanc wine grape was characterized for their various morphological, physiological and biochemical parameters grafted on different rootstocks. Significant differences were recorded for all the parameters studied. The studies on vegetative parameters revealed that the rootstock influences the vegetative growth thereby increasing the photosynthetic activities of a vine. The highest photosynthesis rate was recorded in 140-Ru grafted vine followed by Fercal whereas the lowest in Salt Creek rootstock grafted vines.The rootstock influenced the changes in biochemical constituents in the grafted vine thereby helping the plant to store enough food material. Significant differences were recorded for total carbohydrates, proteins, total phenols and reducing sugar. The vines grafted on1103-Pshowed highest carbohydrates and starch followed by 140-Ru,while the least amount of carbohydrates were recorded in 110-R and Salt Creek grafted vines respectively.Among the different rootstock graft combinations, Fercal showed highest amount of reducing sugar, proteins and phenols, followed by 1103-P and SO4, however, the lowest amount of reducing sugar, proteins and phenols were recorded with 110-R grafted vines.The vines grafted on different rootstocks showed changes in nutrient uptake. Considering this, the physico-biochemical characterization of grafted vine may help to identify particularrootstocks combination that could influence a desired trait in commercial wine grape varieties after grafting.

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