A 'Mouth-feel Wheel': terminology for communicating the mouth-feel characteristics of red wine

A hierarchically structured vocabulary of mouth-feel sensations elicited by red wines has been produced. Represented as a wheel, this structured vocabulary should assist tasters in their interpretation and use of terminology relating to 'in mouth' sensations produced by red wines. These terms and their definitions were generated by consulting the opinions of experienced wine tasters following exposure to an extensive range of commercial red wines. Logical relationships among the derived terms were formulated by analysis of 'sorting data' provided by a combined group of experienced winemakers and wine-tasters.     

Characterizing the astringency of red wine: a case study

Red table wines of quality are characterized by pleasing and complex mouth-feel sensations, the most important of these being astringency. While a comprehensive set of terms has been developed over time to describe the flavor of red wines, an appropriate vocabulary describing the astringent sensations produced by these wines is not well defined. This paper presents a structured vocabulary derived by a panel of experienced wine tasters that can be used to describe the astringent sub-qualities of red wines. Multidimensional scaling of sorting data showed that an experienced panel and a group of skilled red wine-makers had similar interpretations of the relationships among the astringency terms. A tasting panel was successfully trained to identify and consistently rate the intensity of the astringent sub-qualities encountered in a set of one year old Shiraz wines. A novel approach of using finger touch standards to represent the astringent sensations experienced in the mouth was utilized.     

Thermal taster status associates with oral sensations elicited by wine

Backgrounds and Aims: Individual differences in the perception of wine flavour may contribute to variation in wine consumer behaviour. Two phenotypes shown to associate with the intensity of oral sensations elicited by simple solutions are thermal taster status (TTS) and responsiveness to the bitterant 6-n-propylthiouracil (PROP). Thermals tasters (TTs) perceive ‘phantom’ tastes when the tongue is thermally stimulated. Here, we investigate the effect of TTS and PROP responsiveness on the perceived intensity of oral sensations elicited by wine. Methods and Results: Two white (2008 Pinot Grigio, Italy and 2007 Gewürztraminer, Canada) and two red (2007 Valpolicella, Italy and 2007 Cabernet Sauvignon, Chile) wines were assessed by 20 TTs and 20 thermal non-tasters (TnTs). TTs rated the intensities of sweet, sour, bitter, astringent and overall flavour higher than TnTs, and males (17) tended to rate these sensations higher than females (23). Unexpectedly, PROP responsiveness was not associated with intensity ratings of oral sensations for any wine (P(r) > 0.05). Neither TTS, PROP responsiveness, nor gender was linked with liking scores of the wines. Conclusion: TTS may be an important determinant of individual differences in oral perception of wine. Significance of Study: Understanding how individuals differ in their perception of wine can assist with product development, formulation and marketing.     

The preferences and prejudices of Australian wine critics

The paper demonstrates a method for identifying and measuring the preferences and prejudices of wine critics. Employing expert rating scores from four wine critics assessing Australian premium wines, the analysis further illustrates the significant variability which exists among expert quality scores. A mean pairwise correlation of 0.435, an intraclass correlation of 0.426 and an alpha reliability of 0.748 are identified for 258 commonly assessed wines. These measures of rater consensus are lower than those identified from other wine studies and in other disciplines. Regression models are developed to explain the difference between each specific expert score and the average score of the other experts. The models explain the specific preferences of wine critics employing information which is readily available to consumers. For different experts, the cellaring potential of a wine, its vintage, the source region of the grapes and the variety/style of the wine are found to explain wine preferences to different degrees. The presented information may usefully be employed by consumers when confronted with conflicting wine scores. To aid with purchasing wine products consumers may wish to align their preferences with the identified preferences of specific wine critics.     

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...     

添加‘丹菲特’单品种葡萄酒对‘赤霞珠’葡萄酒酚类物质和颜色的影响

该研究以‘赤霞珠’单品种干红葡萄酒为基酒,添加不同比例的‘丹菲特’单品种干红葡萄酒,旨在通过改变‘赤霞珠’干红葡萄酒的酚类物质组成,改善其颜色表现。利用超高效液相色谱-三重四极杆串联质谱（UPLC-MS/MS）对葡萄酒中的酚类物质进行测定,并结合CIELAB颜色评价体系对调配葡萄酒的颜色品质进行分析。结果表明,‘丹菲特’单品种干红葡萄酒的添加比例在20%和25%时对‘赤霞珠’干红葡萄酒的颜色改善有较好的效果,能够显著提高红色色调,降低黄色色调,同时显著提高调配葡萄酒的类黄酮类物质含量,其中添加比例为20%的葡萄酒黄烷醇含量最高（25.27 mg/L）,添加比例为25%的葡萄酒花色苷（371.72 mg/L）和黄酮醇类物质（16.23 mg/L）含量较高。     

The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine

This study compared the nutritional quality and sensory attributes of wine made from dried Gouqi berries that were mature (NDG), mildly over‐matured (MDG) and severely over‐matured (SDG). Whilst these wines had the similar physicochemical properties, the MDG wine possessed higher polysaccharide levels, whereas the highest total flavonoids were found in the NDG wine. A slight difference in the amino acid composition was observed in these wines, whereas they exhibited the same biogenic amines composition. The MDG and SDG wines exhibited weaker fruity, floral and caramel aromas compared with the NDG wine. However, these wines showed similar chemical and fatty aromas. Sensory evaluation revealed that these wines could be distinguished by panelists, and the NDG wine was preferred by most tasters, followed by the MDG and SDG wines. These results suggest that the Gouqi wine made from mature berries exhibits the best nutritional and organoleptic quality. However, the over‐matured and severely over‐matured berries could also be useful for Gouqi berry wine production but with different nutritional and sensory properties. Copyright © 2017 The Institute of Brewing & Distilling     

Red wine astringency: a review

The chemical and physical basis for red wine astringency is reviewed. Models describing the physiological foundation of astringency are presented and compared. The phenolic and other red wine components that evoke astringency are described, together with their sensory properties and the factors that affect their perception. The paper also presents a detailed account of the chemical properties of saliva and the possible modes of interaction between these and red wine phenolics that lead to the necessary physical changes in saliva required to elicit astringency. Reasons for differences in astringency perception across oral sites and amongst individual tasters are also discussed. It is concluded that whilst great advances have been made in the field of red wine phenolic chemistry in recent years, a better understanding of the effect of wine polyphenol-salivary protein interaction on the rheological properties of saliva is required in order to gain a comprehensive understanding of red wine astringency.     

Expert reviews,peer recommendations and buying red wine: experimental evidence

The micro level behavioral foundation for how quality reviews of experts and word of mouth (WOM) affect demand for experience goods has received scant attention in previous research. Taking an experimental approach, the present study examines how quality reviews and peer recommendations influence consumers’ decisions to buy red wine. Four main findings are presented for a sample of Norwegian wine consumers. First, consumers prefer wines that have obtained very good quality reviews to wines getting OK quality reviews. Second, consumers prefer peer-recommended wines to non-recommended wines. Third, the effect of a very good quality review is greater for non-recommended wines than for peer-recommended wines. Fourth, some of these effects on wine buying decisions are contingent on price level, and there is also some heterogeneity to their magnitude. The results are mainly in concert with the proposed hypotheses.     

电子鼻结合化学计量法用于检测黄酒酒龄

黄酒的酒龄是其品质的主要标志之一。针对使用光谱仪、色谱仪等大型仪器检测黄酒受时间地点限制,试验采用表面声波型电子鼻zNose对4个年份的古越龙山黄酒样品进行采样分析,实现实时、实地的在线检测。结果表明,采用主成分分析法和典型判别分析进行数据分析,区分率达到100%。对黄酒样品不同特征峰进行回归分析,其中,用于鉴别不同酒龄的特征峰4面积、峰5面积、8个峰的面积总和与对应回归方程间的相关系数较好,相关系数分别为0.990 2,0.994 3,0.987 6,能够对所选的不同酒龄的古越龙山黄酒正确区分。研究结果显示:表面声波型电子鼻zNose结合化学计量方法适用于古越龙山黄酒酒龄鉴别。     

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     

Impact of chemical profile on sensory evaluation of tropical red wines

This study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product.     

Wine consumption habits and consumer preferences between wines aged in barrels or with chips

BACKGROUND: The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out. RESULTS: A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty‐five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels. CONCLUSION: Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group. Copyright © 2011 Society of Chemical Industry     

Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics

Two red wines with a very high ethanol content were partially dealcoholized by reverse osmosis, so that the influence of this technique on wine color, chemical composition and sensory quality could be studied. No statistically significant differences were found in pH, color intensity, total phenolic index, proanthocyanidin concentration and their mean degree of polymerization between control wines and partially dealcoholized wines (?1 and ?2 vol. %). Some slight but significant differences were found in titratable acidity, anthocyanins, CIELab coordinates and polysaccharides. However, these differences were really quite small and only significant in a few cases. Moreover, a trained panel of tasters had severe difficulty in distinguishing between control and partially dealcoholized wines in triangular tests, and results were statistically significant only in some of the comparisons. It is concluded that this technique can be very useful for the partial dealcoholization of red wines because they hardly alter their composition and sensory characteristics.     

桑椹酒和杨梅酒的生产工艺

为了更好地保护传统产品,通过对桑椹和杨梅特性分析,介绍了桑椹酒和杨梅酒生产工艺流程及操作方法,同时给出了这两种酒的感官指标、理化指标和卫生指标。     

Grape and wine analysis - enhancing the power of spectroscopy with chemometrics.

Spectroscopic techniques offer the potential to simplify and reduce analytical times for a range of grape and wine analytes. It is this aspect, together with the ability to simultaneously measure several analytes, which was the impetus for developing spectroscopic methods. The Australian Wine Research Institute (AWRI) has long used spectroscopic analysis of wines in the ultraviolet (UV) and visible (Vis) wavelengths, and since 1998 has been investigating applications of spectroscopic techniques in the near infrared (NIR) and mid-infrared (MIR) wavelength regions of the electromagnetic spectrum for the rapid analysis and quality control of both grapes and wine by the Australian wine industry. This paper reviews the use of several spectroscopic techniques, including NIR, MIR, and Vis, combined with chemometrics, to assess grape and wine composition in the Australian wine industry. The achievements, current research, and proposed further applications of different spectroscopic techniques are discussed in studies into the assessments of red grape composition and of fungal diseases in grapes, monitoring phenolic compounds during red wine fermentations, quality grading of red, white and fortified wine styles, monitoring wine distillation processes, and yeast strain classification.