Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic

Rice wine was prepared in the laboratory from a black pigmented rice (cv. Poireton) using standardized methodology. The wine was fortified with the probiotic strains Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 and allowed to undergo a storage period of 28 days at 4°C. These rice wines were compared with a commercial wine used as a standard reference wine. A panel consisting of 30 judges performed the sensory evaluation. The scores obtained were based on the quality attributes of colour, taste, aroma and alcoholic strength. Analysis of the sensory scores and ranking of the different samples were performed using fuzzy analysis. The quality attributes were also ranked according to their importance in the overall acceptability. Colour and alcoholic strength were accorded the highest importance, compared with aroma and taste, as quality attributes. The rice wines were rated as ‘not satisfactory’, ‘fair’, ‘medium’, ‘good’ and ‘excellent’ on the sensory scale. Out of the wines prepared, black pigmented rice wine fortified with L. acidophilus was the most acceptable and was ranked as ‘good’, which was also at par with the commercial wine. On the other hand, black pigmented rice wine fortified with L. sakei and black pigmented rice wine fortified with L. acidophilus and L. sakei were ranked in the ‘satisfactory’ category followed by the unfortified wine ranked in the ‘fair’ category. Copyright © 2015 The Institute of Brewing & Distilling     

Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products

Comparative sensory evaluation of wines produced by immobilized cells of Uvaferme 299 on dried raisin berries and free cells using the Saint Denis grape variety and of commercial Greek products (‘Biblia Chora’ rosé wine produced from the Syrah grape variety, ‘Palivos’ and ‘Strofilia’ rosé wines both produced from the Agiorgitiko grape variety) was carried out. Sensory evaluation was conducted twice by 11 tasters previously trained and a method for panel validation was proposed. Subsequently, the wines were evaluated for their aroma intension, aroma complexity, aroma elegance and overall quality. Duncan's multiple range test clearly showed that there were statistically significant differences between wines produced using different grape varieties and fermentation conditions. Linear regression analysis of the results was performed in order to investigate which sensory parameter had a significant effect on the overall quality and it revealed that only aroma elegance affected significantly the overall quality. Wine produced by immobilized cells scored a statistically higher value for its overall quality than the wine produced by free cells. Finally, discriminant sensory evaluation revealed a gooseberry, cherry, mint aroma for ‘Biblia Chora’ wine and a citrus, rose aroma for ‘Strofilia’ and ‘Palivos’ wines. Wines produced using immobilized and free cells were characterized by a fruity, banana‐like aroma, and a herbaceous note was predominant. Copyright © 2005 Society of Chemical Industry     

适宜‘法国野’葡萄的葡萄酒生产类型探究

为挖掘云南地方酿酒葡萄品种‘法国野’的酿酒潜力,筛选适合该品种的葡萄酒生产类型和基本工艺。采用4种工艺酿制2个类型葡萄酒:浸渍发酵法(maceration-fermentation,MF)酿制干红葡萄酒、冷浸渍+放血法(cold pre-fermentation maceration&saignée,CMS)酿制桃红葡萄酒、冷浸渍+放血+浸渍发酵法(cold pre-fermentation maceration,saignée and maceration-fermentation,CMS-MF)酿制干红葡萄酒,直接压榨法(direct press,DP)酿制桃红葡萄酒,其中2款干红葡萄酒均进行苹果酸-乳酸发酵(malolactic fermentation,MLF)。陈酿3个月后,对4款葡萄酒进行理化指标分析和感官评价。结果表明:与DP和MF相比,CMS和CMS-MF可分别显著提高桃红和干红葡萄酒的单宁、花色苷、总浸出物含量及色度;且CMS和DP桃红葡萄酒的香气、口感和总评得分均显著高于MF和CMS-MF干红葡萄酒,但同类型葡萄酒间的感官质量并无显著差异(P <0.0...     

不同工艺对‘关口’葡萄干白葡萄酒品质的影响

目的:采用不同酿造工艺技术对‘关口’葡萄进行干白葡萄酒的酿造,揭示不同果皮浸渍工艺对‘关口’葡萄干白葡萄酒的影响,以期最大程度地发挥‘关口’葡萄的深加工可能性。方法:分别对‘关口’葡萄进行发酵前的果皮浸渍(fermentation before skin contact,FbSC)、带皮发酵(fermentation on skins,FoS),以澄清汁发酵作对照处理,测定各处理所得葡萄酒的基本理化指标、酚类物质、香气成分,并进行感官评价。结果:与对照组相比,采用FbSC和FoS工艺所得葡萄酒的pH值均增加,可滴定酸质量浓度均降低;对于采用FoS工艺所得的葡萄酒,其总酚、总黄酮、总黄烷醇、单体酚的质量浓度显著高于采用FbSC工艺所得的葡萄酒和对照组的葡萄酒(P0.05),香气成分总质量浓度则显著低于FbSC组和对照组(P0.05);与对照组相比,采用FbSC和FoS工艺所得葡萄酒的香气成分中的酸类和酯类物质质量浓度显著降低(P0.05),醇类和萜烯类物质质量浓度显著增大(P0.05)。另外,经过FbSC与FoS处理后,‘关口’葡萄干白葡萄酒的香气由以果香等香气为主转化为以果干、蜂蜜及成熟水果类香气为主;并且在澄清度、颜色、香气质量、口感纯正度、口感浓度、口感持久性、口感质量、整体平衡性等方面也均优于对照组。结论:果皮浸渍处理一定程度上提高了‘关口’葡萄干白葡萄酒的品质。     

Computer-aided Optimization of Wine Blending

An objective method was developed to blend wines for standardizing flavor quality. Aroma volatiles of varietal and white stock wines, and the target wine were analyzed by equilibrium gas headspace chromatography. Similarity of the aroma profiles of the varietal and stock wines to the target wine was calculated from GC peak areas. The simplex optimization program carried out computational bleeding to determine the ratios of the varietal and white stock wines that would be required to simulate the aroma of the target wine. For two blending experiments, the computer optimized blend could not be differentiated from target wine by a sensory taste panel.     

Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoğlan (Vitis vinifera L.) Grapes Grown in Arapgir,Turkey

Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karao?lan, a grape variety grown in Arapgir (Malatya, Turkey) and the effect of maceration time (5, 10, and 15 d) on free and bound aroma compounds and sensory properties. Three maceration times were applied in durations of 5, 10, and 15 d. Free and glycosidically bound aroma compounds were analyzed using gas chromatography‐mass spectrometry (GC‐MS) in Karao?lan wines, and the effect of different maceration times on aroma composition were evaluated. Results indicate that extended maceration time significantly influenced the aroma composition of wines both qualitatively and quantitatively. A total of 59 free and 22 bound aroma compounds were identified in the final wines. The maximum of free aroma content was achieved with 5 d of maceration, while 15 d of maceration gave the highest amount of glycosidically bound aroma compounds. From sensorial point of view, the wine produced with 10 d of maceration had the best panel score compared to wines with 5 and 15 d of maceration. This is the first study referring to the composition of aroma compounds of red wines made from cv. Karao?lan. It was concluded that this cultivar resulted in a good quality wine in terms of bound and free aroma compounds. This information of vinification practices that influence the chemical properties of wine is useful for grape growers and winemakers.     

基于品评小组可靠性筛选葡萄酒的香气描述符

利用定量描述性分析（0～5标度法）评价9 款国产‘赤霞珠’干红葡萄酒的香气特性,结合方差分析和多元统计分析方法,评估品评小组可靠性和规范葡萄酒香气特性感官描述符的筛选方法。结果表明,利用平均重现性指数Ri、检验统计量F值、均方误差（mean-square error,MSE）值和Manhattan图等能够有效评估品评员的重现性、辨别能力、可重复性以及品评小组的一致性。以可靠品评小组的感官数据为原始变量,通过几何平均值（M值）计算和排序,结合主成分分析（principal component analysis,PCA）和聚类分析（cluster analysis,CA）,规范了葡萄酒特征香气描述符的科学筛选方法,明确了实验‘赤霞珠’干红葡萄酒的香气特征：以黑醋栗、红醋栗等果香为主,有突出的焦糖、烟熏等焙烤类香气,兼有胡椒等佐料香气。     

发酵后混酿调控‘赤霞珠’葡萄酒的香气和色泽

本研究以单品种‘赤霞珠’葡萄酒为主体,‘品丽珠’、‘马瑟兰’和‘小味儿多’葡萄酒分别为配体以10%、20%、30%三种比例进行发酵后二元混酿,旨在通过不同风格葡萄酒间不同比例的混和,弥补单一品种葡萄酒的缺陷和提升风味品质。通过气相色谱-质谱联用(GC-MS)和高效液相色谱-三重串联四极杆质谱(HPLC-Qq Q-MS/MS)测定葡萄酒中风味物质,结合感官定量描述(QDA)和CIELAB检测体系对香气和颜色感官品质进行分析。瓶储6个月后,仅果香酯类物质质量浓度较高的‘品丽珠’在混酿比例大于20%时显著提高了混酿组乙酸酯类物质质量浓度(p<0.05);‘马瑟兰’的比例大于10%时能显著提高类异戊二烯类物质质量浓度,有利于提高花香降低生青味,同时降低黄色色调;‘小味儿多’的混酿比例在30%时有较好效果,显著提高混酿组黄烷醇(1.43倍)、黄酮醇(1.27倍)、酚酸(4.68倍)质量浓度有利于颜色稳定。因此可通过发酵后混酿调控‘赤霞珠’葡萄酒香气和颜色品质,为科学制定混酿方案提供理论依据。     

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

The objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine. Six Spanish wines, two from Chardonnay and four from Tempranillo grapes, all of them showing different chemical and sensory characteristics, were selected. Wines were separated into volatile and non-volatile fractions by solid phase extraction and lyophilisation and further liquid extraction, respectively. Eighteen “reconstituted wines” were prepared, combining different volatile extracts and different non-volatile matrices and adjusting ethanol content to 12% (v/v), and were further described by a specifically trained sensory panel. Taste attributes (sweetness, acidity, bitterness), astringency, aroma intensity, global intensity and persistence were assessed in both, original and “reconstituted” wines by using a numerical category scale. The sensory properties of the original wines were retained by their corresponding “reconstituted samples”. The sensory assessment of the “reconstituted wines” showed that the addition of volatile fruity extracts from white wines brought about a decrease in astringency and bitterness and an increase in sweet perception in all cases. While global intensity and persistence of white wine matrices were also increased, they did not change in red wine matrices, which suggests that the volatile fraction plays only a secondary role in these attributes of red wines. Similarly, the effects of replacing the volatile fraction of a red wine by volatile extracts from other red wines were small and inconsistent, which confirms that taste and astringency are primarily driven by non-volatile molecules in these wines.     

Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

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 Côtes du Rhône-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 have been identified. Country-of-origin of wine arises as the most important extrinsic cue for less-involved French and Spanish consumers, while more-involved consumers with higher knowledge in wine are able to interpret and use a wider range of cues. Consumers’ knowledge, involvement and nationality appear to be good predictors of quality perception.These results are relevant for the field of sensory analysis in that they help understanding the construction of quality perception. The wine industry can benefit also from these results, especially when exporting wines. This cross-cultural study may help them to develop marketing strategies able to enhance the quality perception of wines and to make use of different extrinsic factors.