0000000000744180
AUTHOR
Vicente Ferreira
showing 19 related works from this author
Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts
2016
Trabajo presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.
Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology
2016
International audience
Caracterización organoléptica de vinos mediante nuevos métodos de análisis descriptivos
2015
International audience; El uso de metodologías rápidas permite obtener mapas descriptivos en menor tiempo, al reducir e incluso prescindir de las etapas de selección y entrenamiento de panelistas, que además son las más costosas. Se trabaja con la hipótesis de que los consumidores (jueces no entrenados) son capaces de describir los productos de una manera efectiva. Veamos cómo lograrlo con métodos basados en respuestas de similitud y respuestas verbales.
Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements
2012
Background and Aims: Research aimed to define the olfactory sensory spaces of Spanish red wines from different price segments and to determine relationships between sensory descriptors and quality as evaluated by experts. Methods and Results: A trained panel using a frequency of citation method assessed the orthonasal sensory characteristics of 96 Spanish wines belonging to three price segments (premium; high standard; low standard). Eleven robust sensory terms were built by combining similar terms using statistical criteria. A panel of experts consistently assessed quality. Negative aroma profiles, some of them very skewed, were identified in the different sets with 'animal', 'undergrowth'…
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
2012
The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreas…
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
2015
© 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality. Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified. Wines with higher concentrations of eugenol, E- and Z-whiskylactones and 4-ethylphenol (discussed i…
Wine Quality Perception: A Sensory Point of View
2016
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants. This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as …
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
2017
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …
Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)
2016
The effect of hydrogen sulfide (HS), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0 μg L and level 1: 40 μg L of HS, 12 μg L of MeSH; 55 μg L of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared th…
Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood
2009
Abstract The effect of micro-oxygenation on the aromas of two varietal wines (Tempranillo and Cabernet Sauvignon) when alcoholic fermentation is complete was examined. Several factors, such as whether malolactic fermentation (MLF) took place in barrels or stainless steel vats and ageing time in oak barrels, were taken into account. Major aroma components were studied using GC-FID and minor compounds were studied by GC–MS analysis before and after MLF and after 4 and 8 months of maturation in oak barrels. Sensorial analysis was performed to describe and quantify the different wine notes. Micro-oxygenation affects different compounds but the effect depends to a great extent on the grape varie…
Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation
2008
Changes in biogenic amines (histamine, putrescine, tyramine and cadaverine) were monitored during the industrial production of Tempranillo and Cabernet Sauvignon wines. The origin of these amines in relation to the presence of different lactic bacteria (indigenous or inoculated) during malolactic fermentation, while aging in oak barrel, and the correlations between amines and their corresponding amino acids were statistically evaluated. In this study we found that there was a greater increase in amines post malic acid depletion than during malolactic fermentation and that more amines were produced in wine of the Tempranillo variety. The total amino acid concentration was 1.6 times greater i…
Modulation of bitterness by aroma: cross modal interactions in red wine
2016
Póster presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.
Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perception
2012
International audience; It is widely accepted that sensory interactions can, and do, occur during wine consumption. To this concern, many studies have dealt with aroma-taste interactions which have been attributed to physicochemical interactions in the product itself, interactions at the receptor level or cognitive interactions. Although the understanding of these interactions has grown during last years and it has been demonstrated that they are strongly product-dependent, investigations have seldom gone beyond that of model solutions with a reduced number of components (volatile and/or nonvolatile molecules). Recently some investigations carried out in this field have been conducted with …
Chemosensory approach for understanding the green, aggressive and hard character of red wines
2016
Trabajo presentado en la 67th ASEV National Conference, celebrado en Monterey (Estados Unidos) del 27 al 30 de junio de 2016.
The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach
2013
Trabajo presentado en el EUROFOODCHEM XVII, celebrado en Estambul del 7 al 10 de mayo de 2013.
Relationship between the non-volatile composition and the in-mouth quality in red wines
2014
Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.
Novel contribution to the study of mouth-feel properties in wines
2016
Trabajo presentado en el Macrowine 2016 (Macromolecules and Secondary Metabolites of Grapevine and Wine), celebrado en Changins (Suiza) del 27 al 30 de junio de 2016.
Factores implicados en la percepción de calidad : Estrategias para la evaluación de la calidad organoléptica de los vinos
2016
Titre traduit en français : "Facteurs impliqués dans la perception de la qualité : Stratégies d'évaluation de la qualité organoleptique des vins"; International audience; Definir el término calidad en el vino resulta complicado y no hay una definición universal: el carácter multidimensional de la calidad está relacionado con factores como la situación en la que se consume el vino, el entorno y la ocasión, las propiedades del producto en sí y quién es el consumidor.
Understanding intrinsic quality assessment of red wines by experts
2014
Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014.