Search results for "Sensor"
showing 10 items of 4594 documents
Perceived minerality in Sauvignon wines: influence of culture and perception mode
2015
Abstract Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these countries having very different wine-production histories. A second aim was to investigate influence of perception mode on perceived mineral character in wine to gain increased understanding of the metaphorical descriptor “mineral” as applied to wine chemosensory attributes. Thirty-two French and 31 New Zealand wine professionals evaluated 16 wines (8 French; 8 New Zealand) under three conditions: orthonasal olfaction; global (orthonasal and…
Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors
2010
International audience; Certain odours are commonly associated with the bouquet of Sauvignon blanc wine. These characteristic varietal odours can vary to reflect origin of a Sauvignon blanc wine. In the present study, Sauvignon blanc wines from sub-regions of Marlborough, New Zealand, and from north France (Sancerre, Loire, and Saint Bris) were investigated in terms of (i) distinctiveness of country of origin, (ii) odour profile, and (iii) the concept of typicality (Ballester, J., Dacremont, C., Le Fur, Y., & Etievant, P. (2005). The role of olfaction in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference, 16, 351-359). Twenty-three experienced French wine ta…
AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE
2009
It is well known that the color of a beverage can influence its flavor. We conducted three experiments to investigate the effect of the ambient room color on flavor, while leaving the color of the beverage unaltered. We chose white wine as the beverage and used several methods to fully explore the potential role of ambient light. First, a group of wine buyers made judgments on flavor and global liking while tasting a Riesling on site at a local winery. Ambient color influenced the subjective value of the wine. Wine tasted better in blue or red environments as compared with green and white. A second group was tested in the laboratory. Ambient color modified the taste, but not the odor of the…
Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin
2011
Abstract The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green character…
Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine
2010
The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics of Nero d'Avola wine was examined. Data on vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined on the samples analyzed. Solid-phase microextraction was used for the extraction of aromatic volatile compounds, followed by capillary gas chromatography-mass spectrometry. Sensory analyses were performed by visual inspection, smelling, and tasting. Statistical analysis showed that most of the physicochemical parameters and volatile constituents, both primary and fermentation aromas, were influenced by the soil salinity. The comp…
Perceptual interactions between fruity and woody notes of wine
2004
The quantitative olfactory interactions in three binary mixtures of wine aroma compounds were studied. For the first two mixtures, whisky lactone (woody note) was mixed separately with two esters (fruity note), ethyl butyrate and isoamyl acetate. For the third mixture, guaiacol (woody note) was mixed with ethyl butyrate (fruity note). Perceived odour intensity of 24 stimuli (four supra-threshold concentration levels of two compounds and the respective 16 mixtures) were evaluated in five replications, by a trained panel of 13 subjects. The results showed that for the three binary mixtures studied, quantitative perceptual interactions were non-level independent, non-symmetrical, and reached t…
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…
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'…
Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists
2013
Background and Aims The use of minerality as a wine descriptor has increased in the last few years. Minerality always suggests high quality and evokes a link between wine and the soil. The sensory meaning of minerality, however, is not yet clearly understood. The present study was designed to understand how wine experts conceptualise minerality and to explore whether they can judge wine minerality in a consensual way. Methods and Results Experts carried out an orthonasal free sorting task on 16 Chardonnay wines. Afterwards, they rated their mineral character according to two conditions: orthonasally and on the palate while wearing a nose-clip. The experts also answered a questionnaire in wh…
Towards a Dual-mode Adaptive MAC Protocol (DMA-MAC) for Feedback-based Networked Control Systems
2014
Abstract Automated control systems play an important part in many industrial domains and the medium used for communication between devices in these systems is in transition from wired to wireless for cost reasons. Control systems have strict requirements on delay, throughput, and reliability, that vary with time during operation. Addressing these requirements requires predictable and robust protocols to be employed, and they must be adaptive to the varying states of the controlled process. In this article, we propose a dual-mode adaptive medium access control protocol that caters for two main operation modes in control systems: the steady mode operation, and the transient mode operation. We…