Search results for "odor"

Vor hundert Jahren: ein Gedenkblatt zur Säkularfeier des ältesten baltischen Romans: "Hippel's Lebensläufe"

1878

Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines

2021

Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological an…

Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions

2019

This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C in artificial must, and S. cerevisiae and S. kudriavzevii pure species strains were used for comparison purposes. We determined the relevant kinetic parameters of fermentation, the concentration of the main metabolites and the main aroma-related compounds produced after fermentation. The results revealed that some strains that show well-rounded characteristics could be profitable yeast starters f…

2019

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry - Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].

The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

2011

Abstract An earlier study by the same team showed that Chardonnay wines have common olfactory properties by which wine experts can recognize them. The specific Chardonnay olfactory space was also tentatively linked to the relative concentrations of 29 volatile compounds, regarded as possible aroma-impact compounds. The question now is whether or not those initial results hold independently of the sample under consideration, that is, whether these sensory and chemical spaces are vintage-specific. A series of investigations was conducted on a new set of 46 wines (23 Chardonnay wines and 23 non Chardonnay wines) using the same sensory (wine typicality level) and physico-chemical (Gas Chromatog…

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…

Application of finger span cross modality matching method (FSCM) by naive assessors for olfactometric discrimination of Gewürztraminer wines

2002

Abstract A gas-chromatography-olfactometric detection (GCO) using a direct estimation of odor intensities with the finger span (FSCM) was used to establish aroma profiles of three wines of gewurztraminer from different ‘terroirs’ of the Alsace region. The GCO-FSCM analyses of their hydroalcoholic wine extracts were performed using a group of untrained assessors. Forty-four olfactory signals were perceived by at least four assessors out of six and their intensities were scored in triplicate in each of the three wine extracts, amongst which ten of them were found discriminant between wines. The reliability of each assessor was studied on the basis of the finger span estimation repeatability, …

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…

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…

A new odorant-binding protein XlaeOBP identified in the aerial olfactory system of Xenopus laevis and Xenopus tropicalis

2004

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