Search results for "Wines"
showing 10 items of 42 documents
A novel alpha-amylase-lipase formulation as anti-staling agent in durum wheat bread
2016
The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in m…
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 …
Evolution of anthocyanin profile from grape to wine
2010
<p style="text-align: justify;"><strong>Aims</strong>: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring dioxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylate…
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…
The hidden face of expertise! Representations and descriptions of wines by different groups of experts in a vineyard in full evolution : the Beaujola…
2022
The Beaujolais vineyard is today in full evolution thanks to a policy of upgrading and moving upmarket. This evolution leads to the development of new mentions within the vineyard. This evolution impacts the Beaujolais wines but also the wine experts who are in the heart of making, selling and promoting these wines. Wine expertise has been studied extensively over the past twenty years. Most studies have focused on experts as a unified group versus novices to understand the effect of expertise on the knowledge and abilities of experts. However, it appears that within this unity, there are several types of experts with different backgrounds, knowledge, experiences, and professions: wine make…
Contribution to the molecular study of the oxidative stability of white wines of Burgundy
2019
In order to understand and control the aging of wines, particularly white wines, it is necessary to deepen our knowledge about the physico-chemical mechanisms of oxidation related to oxygenation processes. For this, it is important to have tools to quantify the antioxidant capacity of white wines, and to identify the compoiunds involved, in order to anticipate the aging ability of a wine.In this study, analyzes of the antioxidant capacity by DPPH and Electron Paramagnetic Resonance (EPR) were carried out on a large number of wines during aging and from several vintages, in parallel with metabolomic analyzes, mainly carried out by Liquid Chromatography Coupled to Mass Spectrometry (UPLC-Q-TO…
EVOLUTION OF ANTHOCYANIN PROFILES FROM GRAPE TO WINE
2010
Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin “fingerprints”, or profiles, of a series of autochthonous Sicilian accessions and in the respective young wines were determined by HPLC-DAD in 2008. Data were evaluated by taking into account the development of percentages of side-ring disubstituted and trisubstituted anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and PCA results. From grape until the end of alcoholic fermentation, percentages of 3-glucosides of cyanidin, peonidin, delphin…
Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis
2016
International audience; The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultrahigh resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to b…
Identification and quantification of valuable phenolic compounds from red wines from western part of Romania
2019
The aim of this paper is to identify and quantify different phenolic compounds known and appreciated for their antioxidant action from five red wines from the west side of Romania. For the determinations HPLC methods were used, the samples were done in cycles of three for better results. Phenolic acids that drew the attention have different values that ranging from 1.3007 mg/L (elagic acid) to 19.3315 (t-cafftaric acid), some various flavonoids (flavone, flavonoli și flavanoli) the values of which were recorded between 0.9997 mg/L (apigenin) and 56.1617 mg/L (catechin) and the stilbens namely the resveratrol has reached the maximum value of 8.1427 mg/L. The phenolic compounds that were det…
A cross-cultural study using Napping (R): Do Korean and French consumers perceive various green tea products differently?
2013
http://www.elsevier.com/locate/foodres ; WOS:000323239400065; International audience; With the increasing demands of global trading, interests in cross-cultural comparisons have increased to gain understanding in the differences of sensory perception and consumer acceptability. The objective of this study was to compare the differences in perception by Korean and French consumers of green tea produced in Korea, China, and Japan, using Napping (R) followed by ultra flash profile. In addition, overall acceptability was examined in both countries. The results of Napping (R) showed that the Korean consumers were able to discriminate the green teas according to their origins and processing metho…