Search results for "wine"
showing 10 items of 1468 documents
Effects of traditional and light pruning on viticultural and oenological performance of bobal and tempranillo vineyards
2015
<p style="text-align: justify;"><strong>Aim</strong>: Light pruning may improve vine yield and quality although vineyard responses are variable. We assessed the effects of traditional manual pruning and mechanical light pruning on the viticultural and oenological performance of <em>Vitis vinifera </em>cv. Bobal and cv. Tempranillo.</p><p style="text-align: justify;"><strong>Methods and results</strong>: During 2008-2011, Bobal and Tempranillo vineyards underwent traditional pruning or light pruning. The effects of both pruning techniques were determined in vine vigour and yield, and grape and wine characteristics. Both cultivars responde…
Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain)
2007
Aims: The present study was aimed at the identification, differentiation and characterization of indigenous yeasts isolated from Tenerife vineyards (viticulture region that has never been characterized before). Microbiota were studied from 14 samples taken during fermentations carried out in the 2002 vintage, from 11 wineries belonging to five wine regions on Tenerife Island. Methods and Results: Yeasts’ strains were identified and characterized through restriction analysis of the 5·8S-internal transcribed spacer region and the mitochondrial DNA. At the beginning of alcoholic fermentation, 26 yeast species were found, where 14 species were present in significant frequencies in only one sa…
The premium price for Italian red wines in new world wine consuming countries: the case of the Russian market
2017
Italian wine is increasingly appreciated in new world consumer countries and, in particular, in Russia where consumers associate its consumption with an Italian lifestyle. In this paper, market value for wine search attributes is measured through the estimation of a hedonic price model using online data from a Wine Searcher website and the information contained in the labels of wines marketed in Russia. Results show a premium price for wines from Piedmont and Tuscany, and in particular for non-native varieties and for Indicazione Geografica Tipica and Protected Geographical Indication wines. Additionally, vintage and higher alcohol content have a significant positive impact on the prices th…
A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects.
2013
Abstract This study aimed at assessing the ability of high resolution Fourier Transform Ion Cyclotron Resonance – Mass Spectrometry (FTICR–MS) to differentiate grapes and corresponding wines from distinct vineyards managed by a same producer, according to complex chemical fingerprints. Grape extracts (at harvest) and corresponding wines from four different vineyards, sampled immediately after the alcoholic fermentation over three successive vintages, were analysed by FTICR–MS. Thousands of metabolites that are specific to a given vintage, or a given class (wine, skin or must) could be revealed, thus emphasising a strong vintage effect. The same wines were reanalyzed after a few years in bot…
The climate in relation to the quality/typicity of the wines of Burgundy: the 1995 vintage
1996
(1996). The climate in relation to the quality/typicity of the wines of Burgundy: the 1995 vintage. Journal of Wine Research: Vol. 7, No. 2, pp. 125-129.
Valorization of winery and oil mill wastes by microbial technologies
2015
Agro-food industrial wastes represent a serious environmental problem in producing countries. In addition to the traditional irrigation with wastewaters, application of solids to the land, and the extraction of valuable compounds for the pharmaceutical, cosmetics and food industries, a microbiological approach is also available. In this review, the most promising microbiological processes for the valorization of wine and oil by-products are presented. Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine and olive oil industries. Treatments by physical and chemical methods are generally expensive, and they do not often provide complete solution…
Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune"
1995
Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a key flavor compound in the French flor-sherry Vin Jaune. Sotolon in Vin Jaune (120-268 microgram/L) is produced during the development of yeast film over a period of 6 years. In a synthetic medium resembling wine, the formation of sotolon was studied for different organic acids and acetaldehyde. Then, sotolon was quantified by HPLC on a Lichrospher 100 Diol column. Under the conditions of temperature, pH, and alcoholic content similar to the ageing of wine in barrels, sotolon was formed by a purely chemical mechanism from alpha-ketobutyric acid and acetaldehyde. The formation of sotolon increases by increasing temperature and decreasing p…
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…
Influence of bentonite fining on protein composition in wine
2017
Abstract Bentonite is the only fining agent which can stabilize wine and prevent protein haze formation after bottling. Currently many approaches are used to find an alternative because of bentonite's negative influence on color and aroma compounds. Nevertheless, the interaction of bentonite with wine proteins is not fully understood. Therefore, we analyzed the influence of a NaCa-combined bentonite on the protein content and composition of different wines showing a partial selectivity on protein adsorption. For example, glycosylated proteins were not removed by bentonite in notable amounts. Performing mass spectrometry we were able to demonstrate that 96% of class IV chitinase was adsorbed…
Searching the most appropriate sample pretreatment for the elemental analysis of wines by inductively coupled plasma-based techniques.
2008
Different sample preparation methods were evaluated for the simultaneous multielement analysis of wine samples by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma mass spectrometry (ICP-MS). Microwave-assisted digestion in closed vessel, thermal digestion in open reactor, and direct sample dilution were considered for the determination of Li, Be, Na, Mg, Al, K, Ca, Sc, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr, Y, Mo, Cd, Ba, La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu, Tl, Pb, and Bi in 12 samples of red wine from Valencia and Utiel-Requena protected designation of origin. ICP-MS allows the determination of 17 elements in most…