Search results for "wine"
showing 10 items of 1468 documents
Content Variation of Iron and Copper in Wine Obtained from Wine Vineyards Recas
2013
Abstract Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted also to wines produced. It must therefore control of how was made the insulation of protective metal bene to avoid contact the metal with grapes. The aim of this work involves evaluating the content of iron and copper in wines and vineyards of Recas. The results indicated that the values determined by methods Photocolorimeters were within normal limits and revealed that the level of iron and copper in samples analyzed were not influenced…
Biology of Microorganisms on Grapes, in Must and in Wine
2017
Maintenance of Wine-Associated Microorganisms
2008
A great variety of microorganisms growing on grapes, in must, or in wine have been isolated, which also have an influence on wine quality. They belong to acidtolerant microorganisms such as lactic acid bacteria, acetic acid bacteria, and yeasts. On grapes also molds can be found. The most important species for conversion of must into wine are the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni, which perform alcoholic and malolactic fermentation, respectively. Both species are used as starter cultures. A variety of techniques and media are available for the enrichment, culture, and preservation of these microorganisms. For selected species culture and preservati…
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…
The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood
2009
Wine chemical compositions, which result from a complex interplay between environmental factors, genetic factors, and viticultural practices, have mostly been studied using targeted analyses of selected families of metabolites. Detailed studies have particularly concerned volatile and polyphenolic compounds because of their acknowledged roles in the organoleptic and therapeutic properties. However, we show that an unprecedented chemical diversity of wine composition can be unraveled through a nontargeted approach by ultrahigh-resolution mass spectrometry, which provides an instantaneous image of complex interacting processes, not easily or possibly resolvable into their unambiguous individu…
The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health
2005
AbstractThe Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful a…
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…
Within and between variations of texts elicited from nine wine experts
2006
Nine wine experts tasted in replicate six Chardonnay wines that had been aged in oak barrels from different forests and/or species. They freely gave their descriptions in writing; the only instruction given was to underline three words or expressions that best characterized each tasted wine. The texts were submitted to an objective lexical analysis that quantified the important variation among the experts. In addition a matching task was performed by 117 assessors in which each assessor received from each expert six white cards and six yellow cards representing the descriptions of the six white wines and six red wines. The assessors were incapable of matching the descriptions for the same e…
Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain
2014
Understanding quality perception requires focusing both on product proprieties and consumers' representations. The goal of this study was to access the representations of perceived extrinsic wine quality of consumers from two different wine regions in two European countries with an important wine tradition: La Rioja-RJ-(Spain) and Cotes du Rhone-CdR-(France). Twenty commercial red wines (ten from RJ and ten from CdR) were evaluated in terms of quality by means of a categorization task. Ninety-five French and 93 Spanish consumers had to categorize the 20 wines according to four levels of quality going from very low to very high quality. Three clusters of French and two of Spanish consumers h…
Detection of bias errors in ETAASDetermination of copper in beer and wine samples
2005
A method that evidences changes in the shape of the absorbance profiles obtained by graphite furnace atomic absorption spectrometry (ETAAS) is proposed. The method is based upon the apparent content curves model previously described for molecular spectroscopy and it permits the detection of possible sources of bias errors. Moreover, a procedure that allows to detect the existence of constant and/or proportional errors is also described. Both models has been applied to the determination of copper in wine and beer samples with and without pre-treatment of the samples. Results obtained evidence the usefulness of the proposed models.