Influence of co-winemaking technique in sensory characteristics of new Spanish red wines

The influence of co-winemaking technique on the sensory profile of wines made from minority red grape varieties cultivated in La Mancha region (Spain) was researched by sensory characterization. Sensory analysis was carried out by a panel of 15 experienced wine-testers, all with a previous training. The sensory profiles of monovarietal red wines—Cencibel, Bobal and Moravia Agria—were studied and also the effects of co-winemaking technique on sensory characteristics were evaluated. Co-winemaking red wines were obtained by blending (a) Cencibel (50%) + Bobal (50%); (b) Cencibel (50%) + Moravía Agria (50%) and (c) the three grape varieties Cencibel (33%) + Bobal (33%) + Moravía Agria (33%). The co-winemaking technique intensified the principal sensory properties of monovarietal wines and the wines proved to be more complex than the monovarietal wines.     

Detection of ochratoxin A and cis- and trans-resveratrol in red wines and their musts from Calabria (Italy)

The natural occurrence of ochratoxin A (OTA) and cis- and trans-resveratrols in red wines has been widely reported. The aim of this work was to evaluate the ochratoxin A (OTA) and both cis- and trans-resveratrol content of red wine (from must to wine) in a pilot-scale vinification process in Calabria (Italy). Eleven samples were collected at different stages of vinification and analysis was carried out by HPLC. Wine from manufacturer 3 contained the highest amount of trans-resveratrol (3.41 mg l(-1)). This wine was characterized by an Aglianico-Magliocco grape variety. Interestingly, data regarding OTA showed that the value of this contaminant was low in all analyzed samples and, in each case, below the legal limit (2.0 mg l(-1) (ppb)). Overall, the results demonstrated the high quality of wines produced in Calabria.     

Detection of ochratoxin A and cis- and trans-resveratrol in red wines and their musts from Calabria (Italy)

The natural occurrence of ochratoxin A (OTA) and cis- and trans-resveratrols in red wines has been widely reported. The aim of this work was to evaluate the ochratoxin A (OTA) and both cis- and trans-resveratrol content of red wine (from must to wine) in a pilot-scale vinification process in Calabria (Italy). Eleven samples were collected at different stages of vinification and analysis was carried out by HPLC. Wine from manufacturer 3 contained the highest amount of trans-resveratrol (3.41?mg?l^?1). This wine was characterized by an Aglianico–Magliocco grape variety. Interestingly, data regarding OTA showed that the value of this contaminant was low in all analyzed samples and, in each case, below the legal limit (2.0?mg?l^?1 (ppb)). Overall, the results demonstrated the high quality of wines produced in Calabria.     

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

Bobal is an indigenous Spanish cultivar, principally grown in the region of Valencia. The volatile composition of young red wines made from the cv. Bobal grape variety grown in the La Mancha region of Spain has been studied over five vintages by instrumental analysis to determine the influence of grape variety on the aroma of wine. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) using dichloromethane and ethyl acetate respectively to later be analyzed using gas chromatography-mass spectrometry (GC/MS). One hundred and twelve (112) free aroma compounds and ninety-six (96) bound aroma compounds were identified and quantified in Bobal wines oven this five year period. Based on the result, Bobal wine presents a complex chemical profile with a wealth of aromas in its aromatic composition.     

Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

The aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie-making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers' acceptance and purchase intent of high-fibre cookies. The king palm flours (PFs) contained high contents of total dietary fibre and total ash. Blends containing 0%, 10%, 15%, 20% and 25% of either PF or sieved king-palm flour (SPF) replacing wheat flour were prepared. The total dietary fibre content of the cookies ranged from 4 to 7 g (100 g)⁻¹ on a dry-matter basis. The level of these components improved with increased amounts of PF and SPF in the blends. All the cookies were acceptable and approved in relation to purchase intent.     

Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea

Sensory quality in wines from the indigenous Greek cultivar Aghiorghitiko of Nemea, in 2 years, was studied with multivariate modelling. The appearance, aroma and oral attributes were assessed separately using rank-rating in 13 red Nemea wines, dominated (10 of 13) by Aghiorghitiko, and headspace congeners (51) quantified by solid phase microextraction with gas chromatography. Partial least squares regression (PLS) and discriminant PLS studied relationships between sensory data and congeners, viticultural and oenological data, producers and influence of wood maturations, respectively. Principal component analysis (PCA) spaces for aroma (11 attributes; 64% variance, 3 PCs), congeners (51; 72%, 7 PCs) and oral characters (13 attributes; 77%, 3 PCs) showed similarities in product clustering. Modelling showed clear relationships between sensory character and plant density, wood maturation and producer, respectively. Sensory characters in Aghiorghitiko wines were primarily differentiated by oak maturation and producer influences. A part of the results of this work was presented at the Second International Symposium on the Evaluation and Exploitation of Grapes of Corresponding Terroir through Winemaking and Commercialisation of Wines, 1–3 June 2006, Santorini.     

Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature/time

The effects of pretreating red sorrel (Hibiscus sabdariffa L.) calyces on the physicochemical and sensory quality of wines were investigated. Sorrel calyces were processed at 60 °C for 3.5 h or 90 °C for 30 min at 0%, 0.5% and 1.0% w/w pectolase addition in fermentation of wines. Significant changes (P < 0.01) in all physicochemical parameters of sorrel wines were found during fermentation, but not (P > 0.05) because of temperature/time effects. Colour (P < 0.01) became redder with pectolase and on storage at 23 °C for 2 months. Significant differences (P < 0.01) were noted in sensory quality for taste and flavour, balance, duration and overall quality. Higher (P < 0.01) overall sensory quality scores were obtained for wines by pretreatment at 90 °C for 30 min (10.44–11.06/20) when compared with wines at 60 °C for 3.5 h (6.88–9.06/20). Colour of wines from 90 °C/30 min was most saturated and red than all wines and had pH 2.57 ± 0.01, 0.43 ± 0.07% citric acid, 10.53 ± 0.53 °Bx and 15.29 ± 0.71% alcohol.     

Characterization of red wines from South America based on sensory properties and antioxidant activity

BACKGROUND: It is widely accepted that red wines constitute one of the most important sources of dietary polyphenolic antioxidants. However, it is still not known how some variables such as variety, vintage, country of origin, and retail price are associated with the antioxidant activity and sensory profile of South American red wines. In this regard, 80 samples produced in Brazil, Chile and Argentina were assessed in relation to their sensory properties, color and in vitro antioxidant activity, and results were subjected to multivariate statistical techniques. RESULTS: Samples were grouped in clusters, characterized by high, intermediate and low in vitro antioxidant activity, sensory properties and prices. It was possible to observe that wines with high antioxidant activity were associated to high retail prices and overall perception of sensory quality. CONCLUSION: South American wines produced from Vitis vinifera such as Syrah, Malbec and Cabernet Sauvignon had higher in vitro antioxidant activity and also higher sensory quality than wines produced from Vitis labrusca. This result was independent of vintage (2002‐2010), corroborating the idea that the same grape varietal, even when produced in different years, displays similar sensory characteristics and antioxidant activity. Copyright © 2011 Society of Chemical Industry     

Polyphenolic pattern and in vitro cardioprotective properties of typical red wines from vineyards cultivated in Scafati (Salerno,Italy)

Wines are the subject of increasing numbers of investigations owing to the pharmaceutical usefulness of grape phytochemicals. The aim of the present work was to hypothesize the use of lyophilised red wines for the formulation of food supplements potentially useful against both physiological and induced cardiac oxidative stress. Cardiac derived H9C2 myocytes were incubated with increasing doses (0.01–1 μg) of lyophilised Aglianico wine (lioAW). Experiments showed an appreciable direct radical scavenging activity at a maximum lioAW dose of 0.03 μg that made the caspase-3 activity decrease by about 41%. Cardiac cells were exposed to 1 μM doxorubicin and its combination with different doses of lioAW. Maximum lioAW aliquot of 0.03 μg seemed to effectively contrast the induced oxidant injury decreasing the reactive oxygen species (ROSs) levels by about 38%and depressing the caspase-3 activity by about 63%. In both assays, pro-oxidant effects at higher lioAW concentrations were detected.     

Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

The aim of this study was to evaluate the similarities or differences in the phenolic composition and the sensory characteristics between wines traditionally aged in new French and American barrels for different periods of time, and wines aged for 30 days with different kinds (different geographical origin al toasting degree) of oak chips. This study was carried out with two grape varieties, Mencía and Tinta del País, and in two consecutive vintages. The results obtained indicated that it was not possible to obtain wines aged with chips with sensory characteristics similar to those aged for a long time in new barrels, independently. However, the results showed that the use of oak chips could be a good alternative for elaborating young wines with slight olfactory and gustative wood notes quite similar to wines aged in new barrels for short periods of time (about three months).     

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics,volatile composition and sensory characteristics. Part II: Merlot wines

The character of Merlot wines after the treatments of micro-oxygenation and subsequent chips addition, as regards the colour-related phenolics, volatile composition and sensory characteristics, was studied. An increase in the degree of polymerisation of red pigments and a decrease in the value of the red component of the colour (a^*) and the degree of co-pigmentation were observed. The concentrations of monomeric anthocyanins and anthocyanin-derived pigments, such as hydroxyphenyl-pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts, significantly decreased. With regard to the wine aroma, the micro-oxygenation produced a decrease of some esters, alcohols and benzenic compounds and increased some terpenes and C₁₃-norisoprenoids. With regard to sensorial analysis, micro-oxygenation treatment resulted in higher scores for the red fruit and spicy attributes and caused the presence of new attributes (nutty and sweet fruit). This technique produces a lower level of the typical oak chip aromas (vanilla and woody) in Merlot wines.     

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics,volatile composition and sensory characteristics. Part I: Petit Verdot wines

In this paper, the effects of micro-oxygenation before malolactic fermentation and oak chip treatments on Petit Verdot red wines have been evaluated. Our attention was focused on the colour characteristics, the phenolic compounds related to the colour of red wine, the volatile compounds, and the sensory characteristics of the wines. The micro-oxygenation treatment promoted the stabilisation of red wine colour by increasing the formation of colour-related phenolic compounds (higher concentrations of pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts). Red wine aroma quality was improved with the addition of oak chips (eugenol and 4-vinyl-guaiacol concentration increased). Micro-oxygenation treatment resulted in higher scores for the plum/currant and spicy attributes, as well as the appearance of tobacco and nutty notes which were absent in the non-treated wines. Nevertheless, the typical oak chip aromas (vanilla and woody) were observed to a lesser extent in wines obtained by micro-oxygenation.