Search results for " wine."
showing 10 items of 331 documents
Representative champagne wine extracts for gas chromatography olfactometry analysis
1997
Gas chromatography olfactometry (GCO) analysis has proved to be a powerful method to determine key compounds of food aroma, but up to now few papers involving this technique in wine aroma studies were published. An accurate representation of the olfactory quality of the extracts is necessary to ensure the reliability of the conclusions resulting from such analyses. Three commercial champagne wines were used for this study. The champagne wine extracts were obtained from three different extraction methods: adsorption on XAD resins, solvation in dichloromethane, and extraction by demixing ethanol. Thus the extracts were tested by a panel trained on champagne wines, using a profile descriptive…
The effect of glycerol on the perceived aroma of a model wine and a white wine
2001
Abstract Glycerol is one of the most abundant components of wine. In dry wines its concentration is only exceeded by water and ethanol. Several studies have been carried out on the effects of glycerol on mouthfeel, but little attention has been given to glycero–flavour interactions. Consequently, here we have turned our attention to the aroma perception. Purge and Trap analysis and sensory measurements were used to investigate the modifications in volatility of aroma compounds in model solutions and white wine according to their glycerol concentration. In water, the amount of aroma compounds released was not affected by the presence of glycerol concentrations ranging from 5 to 50 g/L. The a…
Genomic and Proteomic Analysis of Wine Yeasts
2011
Publisher Summary Saccharomyces cerevisiae is the main microorganism involved in wine fermentation. It has been used as a model organism in molecular biology for many years and is the only wine yeast species for which abundant genomic and proteomic information is available. Most of the techniques currently used in functional genomics and proteomics were initially developed in this yeast. The fact that S. cerevisiae was the first microorganism to be widely used in the development of genome technology allowed other phylogenetically related yeasts to be analyzed subsequently in global sequencing projects, and the use of comparative genomics has since led to important conclusions regarding gene…
Monitoring High-Quality Wine Production using Wireless Sensor Networks
2009
This work reports the experience on the design and deployment of a WSN-based system for monitoring the productive cycle of high-quality wine in a Sicilian winery. Besides providing the means for pervasive monitoring of the cultivated area, the project described here is aimed to support the producer in ensuring the overall quality of their production, in terms of accurate planning of interventions in the field, and preservation of the stored product. Wireless Sensor Networks are employed as the sensing infrastructure of a distributed system for the control of a prototypal productive chain; nodes have been deployed both in the field and in the cellar, where wine aging is performed, and data i…
Italian red wine in the Japanese market: a hedonic price analysis
2017
This study applies the hedonic pricing model to examine important objective attributes appearing on the label of Italian wines influencing average customer wine prices in Japan. Data on 829 red Italian wines sold in the Japanese market were collected through the wine searcher dataset, and the information included on the wine labels, useful for assisting in the selection and appreciation of wines, has been included. A log-linear model was esteemed and the proposed hedonic equation accounted for 43.5% of the variation in wine prices. The results indicate that international grape varieties, alcohol content and the year of production explain most of the price difference. On the other hand, the …
Implementation of green harvesting in the Sicilian wine industry: Effects on the cooperative system
2015
This paper contributes to assessing the effectiveness of the GH measure to contribute in reducing the supply of wine grapes, and thus contrasting the fall of wine prices in those years when especially abundant productions are expected. By analysing the application of this measure to the Sicilian wine sector during the three-year period (2010–2012), we assess its effects on the regional wine cooperative system. The results from the analysis of the statistical data show that the GH measure was successful in terms of the number of applications, the supported area and financial expenditures, and contributed with other factors to determining a reduction in wine grape production. The empirical su…
Study of product repositioning for the Marsala Vergine DOC wine
2017
Italian production of wine is very diversified and Sicily is one of the major regions with regards to quality and quantity of wine. The Marsala is the oldest fortified Sicilian wine, which is very valuable because of its organoleptic qualities and its production process. Marsala wine has been gaining for over a century in the Italian and foreign market, but, after a century of fame, it entered a long phase of decline because of inappropriate producers' decisions and new competitors. The objective of this study is to investigate strengths, weaknesses, opportunities and treats of Marsala Vergine DOC wine for repositioning the product in the market. The focus group and factor analysis were car…
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.
2008
Along the fermentation process yeasts are affected by a succession of stress conditions that affect their viability and fermentation efficiency. Among the stress conditions the most relevant are high sugar concentration and low pH in musts, temperature and, as fermentation progresses, ethanol accumulation. Nowadays, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing search for particular wine yeast strains possessing a wide range of optimized, improved or novel enological characteristics. Traditionally, the species S. cerevisiae and S. bayanus within the Saccharomyces sensu stricto species are considered some of the most impor…
Improvement of volatile composition of wines by controlled addition of malolactic bacteria
1999
The effect of malolactic fermentation (MLF) on the volatile composition of red wines was studied by inoculation with selected lactic acid bacteria. Four wines were inoculated with different Oenococcus oeni (syn. Leuconostoc oenos) strains, the major malolactic species found in wines, and one was inoculated with a Lactobacillus sp. strain. A non inoculated wine was also analyzed to act as a control. Malolactic fermentation and evolution of non volatile compounds were followed by HPLC and after the depletion of the malic acid present in wine the volatile compounds were extracted and analyzed by gas chromatography with flame ionization and mass spectrometry. Wines which had undergone the MLF s…
Identification of a yeast strain as a potential stuck wine fermentation restarter: a kinetic characterization
2013
Restarter yeast strains are used to consume residual sugar (mainly fructose) in stuck wine fermentations. Forty-three yeast strains were evaluated initially. Strain ITD-00068 showed the highest values for the maximum growth rate, maximum fructose consumption rate, and maximum ethanol production rate (0.143, 0.268, and 0.231 h−1, respectively). Therefore, it was selected for further molecular and kinetic analyses. RFLP analysis identified this isolate as Saccharomyces cerevisiae. Strain ITD-00068 consumed 100% and 36% of the fructose present (at 20°C and 30°C, respectively), when cultured in medium with 12% (v/v) ethanol. The fructose consumption rate was reduced by 97% at 30°C, when ethanol…