共查询到20条相似文献，搜索用时 15 毫秒
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K.L. WILKINSON R. RISTIC K.A. PINCHBECK A.L. FUDGE D.P. SINGH K.M. PITT M.O. DOWNEY G.A. BALDOCK Y. HAYASAKA M. PARKER M.J. HERDERICH 《Australian Journal of Grape and Wine Research》2011,17(2):S22-S28
Background and Aims: Australian grape growers and winemakers have typically relied on guaiacol and 4‐methylguaiacol measurements to determine smoke exposure of grapes following bushfires or prescribed burns. However, the guaiacol and 4‐methylguaiacol content of grapes does not always correlate with the extent of taint in resultant wines. This study compared several methods for the analysis of smoke related phenols and their conjugates in grapes and wine, to determine their capacity as diagnostic assays for smoke exposure. Methods and Results: Smoke‐affected grapes were sourced from commercial vineyards exposed to bushfire smoke and from experimental field trials involving the application of smoke to grapevines, and small‐scale wines were made from a number of these samples. Several analytical methods were applied to grapes and wine to determine the concentration of smoke related phenols and their conjugates. Strong correlations were observed between the glycoconjugate content of smoke‐affected grapes and the concentration of guaiacol and 4‐methylguaiacol released following acid hydrolysis of juice. Conclusions: Where smoke‐affected grapes contain low or non‐detectable levels of guaiacol and 4‐methylguaiacol, analytical methods that quantify their glycoconjugate forms (either directly or indirectly) provide a better indication of the extent of smoke exposure. Significance of the Study: This is the first study to compare different methods for assessing smoke exposure in grapes and wine, through analysis of free and bound guaiacol and 4‐methylguaiacol. These methods will allow grape growers and winemakers to more reliably assess smoke exposure of grapes, enabling better informed decisions to be made with regards to harvesting and processing smoke‐affected grapes. 相似文献
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A.L. FUDGE R. RISTIC D. WOLLAN K.L. WILKINSON 《Australian Journal of Grape and Wine Research》2011,17(2):S41-S48
Background and Aims: Wines made from grapes harvested from vineyards exposed to bushfire smoke can exhibit objectionable ‘smoky’, ‘cold ash’, ‘medicinal’ and ‘ashy’ aroma and flavour characters. This study evaluated a combined reverse osmosis and solid phase adsorption process as a potential amelioration method for the treatment of smoke‐tainted wines. Methods and Results: Smoke‐tainted wines were treated using either pilot or commercial scale reverse osmosis systems and the chemical composition and sensory properties of wine compared before and after treatment. The concentrations of smoke‐derived volatile phenols, including marker compounds, guaiacol and 4‐methylguaiacol, decreased significantly with treatment. As a consequence, diminished smoke‐related sensory attributes enabled treated wines to be readily differentiated from untreated wines. However, the taint was found to slowly return with time, likely because of hydrolysis of glycoconjugate precursors, which were not removed during the treatment process. Conclusions: Reverse osmosis and solid phase adsorption reduced the concentration of smoked‐derived volatile phenols and improved the sensory attributes of smoke‐tainted wines. Significance of the Study: This is the first study to evaluate the amelioration of smoke taint in wine using reverse osmosis and solid phase adsorption. 相似文献
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K.R. KENNISON K.L. WILKINSON H.G. WILLIAMS M.R. GIBBERD 《Australian Journal of Grape and Wine Research》2011,17(2):S5-S12
Background and Aims: Smoke exposure of grapevines and development of smoke taint in wine are issues of increasing incidence and severity. There is limited understanding of the effect of phenological stage at the time of smoke exposure on taint development. The aim of this study was to demonstrate the variation in smoke uptake and taint development between and within seasons. Methods and Results: Smoke was applied to field‐grown Merlot grapevines at 12 stages of vine development over three growing seasons. Key periods of vine sensitivity to smoke taint in wine were (i) from shoots at 10 cm to full bloom (low levels of smoke taint); (ii) from berries at pea size to the onset of veraison (variable levels of smoke taint); and (iii) between 7 days post‐veraison and harvest (high levels of smoke taint). Conclusions: The severity of taint in wine varied depending on the phenological timing of grapevine smoke exposure. Taint was elevated when exposure occurred between 7 days post‐veraison and harvest. The carry‐over of smoke constituents the following season was not detectable in wine but yields were reduced. Significance of the Study: This is the first study to demonstrate the timing of smoke exposure to critically affect wine chemical and sensory characters. These effects were consistent and reproducible over three seasons. 相似文献
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A.L. FUDGE M. SCHIETTECATTE R. RISTIC Y. HAYASAKA K.L. WILKINSON 《Australian Journal of Grape and Wine Research》2012,18(3):302-307
Background and Aims: Fermentation of smoke‐affected grapes can lead to wines that exhibit objectionable smoke‐related sensory attributes, i.e. smoke taint. Fining agents are routinely used at different stages of the winemaking process to address constituents that are considered to adversely affect juice or wine quality. This study aimed to evaluate the efficacy of commercial fining agents in reducing the concentration of volatile phenols and the intensity of sensory attributes associated with smoke‐tainted wine. Methods and Results: Smoke‐affected wines were treated with a range of fining agents, two of which, an activated carbon and a synthetic mineral, were found to appreciably ameliorate the taint. Treated wines contained a significantly lower level of smoke‐derived volatile phenols and exhibited less intense ‘smoke’ and ‘cold ash’ aromas, ‘smoky’ flavour and ‘ashy’ aftertaste, compared with that of untreated (control) wines; with little or no impact on wine colour. Conclusions: Selected fining agents can ameliorate smoke taint in wine. Whereas most fining agents showed poor specificity towards the wine components responsible for smoke taint, some, an activated carbon in particular, were highly effective. Significance of the Study: This research identifies a treatment that can be used to mitigate the impact of grapevine exposure to smoke on wine composition and sensory properties. 相似文献
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K.R. KENNISON K.L. WILKINSON A.P. POLLNITZ H.G. WILLIAMS M.R. GIBBERD 《Australian Journal of Grape and Wine Research》2009,15(3):228-237
Background and Aims: Grapevine smoke exposure has been reported to produce smoke aromas in wine, resulting in 'smoke taint'. This study describes the application of smoke to field-grown grapevines between veraison and harvest to investigate the effect of timing and duration of smoke exposure on wine composition and sensory attributes.
Methods and Results: Smoke was applied to grapevines as either a single smoke exposure to different vines at veraison or at 3, 7, 10, 15, 18 or 21 days post-veraison or repeated smoke exposures to the same vines at veraison and then at 3, 7, 10, 15, 18 and 21 days post-veraison. Gas chromatography-mass spectrometry analysis of guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol showed elevated levels in all wines produced from fruit from smoked grapevines. Repeated smoke exposures had a cumulative effect on the concentration of these compounds. A trained sensory panel identified the aromas of 'burnt rubber', 'smoked meat', 'leather' and 'disinfectant' in all wines derived from smoke-exposed grapevines but not in control wines.
Conclusions: Smoke application to field-grown grapevines between veraison and harvest can influence the accumulation of volatile phenols and intensity of smoke aromas in resultant wines. A peak period of vine sensitivity to smoke at 7 days post-veraison is identified. Repeated smoke exposures have a cumulative effect.
Significance of the Study: This is the first study to report the deliberate and controlled smoke application to field-grown grapevines demonstrating the timing and duration of smoke exposure to significantly affect wine chemical and sensory characters. 相似文献
Methods and Results: Smoke was applied to grapevines as either a single smoke exposure to different vines at veraison or at 3, 7, 10, 15, 18 or 21 days post-veraison or repeated smoke exposures to the same vines at veraison and then at 3, 7, 10, 15, 18 and 21 days post-veraison. Gas chromatography-mass spectrometry analysis of guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol showed elevated levels in all wines produced from fruit from smoked grapevines. Repeated smoke exposures had a cumulative effect on the concentration of these compounds. A trained sensory panel identified the aromas of 'burnt rubber', 'smoked meat', 'leather' and 'disinfectant' in all wines derived from smoke-exposed grapevines but not in control wines.
Conclusions: Smoke application to field-grown grapevines between veraison and harvest can influence the accumulation of volatile phenols and intensity of smoke aromas in resultant wines. A peak period of vine sensitivity to smoke at 7 days post-veraison is identified. Repeated smoke exposures have a cumulative effect.
Significance of the Study: This is the first study to report the deliberate and controlled smoke application to field-grown grapevines demonstrating the timing and duration of smoke exposure to significantly affect wine chemical and sensory characters. 相似文献
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YOJI HAYASAKA GAYLE A. BALDOCK ALAN P. POLLNITZ 《Australian Journal of Grape and Wine Research》2005,11(2):188-204
Since 1971 mass spectrometry (MS) has made a significant contribution to wine research at the Australian Wine Research Institute (AWRI). In the past decade (1995–2004), MS has been involved in an expanded range of studies and now accounts for approximately 40% of AWRI publications appearing in peer‐reviewed scientific journals. Studies involving MS include the analysis of grape‐derived and fermentation‐derived volatiles, oak volatiles, taint compounds, proteins, pigments and tannins. We discuss the contribution MS has made to wine research at the AWRI and the significant advances made by key scientists in this area. In particular, this review focuses on three main areas of analysis of compounds important to wine quality – volatile aroma and off‐flavour compounds, involatile larger molecules such as proteins and tannins, and investigations into taint problems. 相似文献
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Sylvie M Bureau Alain J Razungles Raymond L Baumes 《Journal of the science of food and agriculture》2000,80(14):2012-2020
Effects of the modification of whole vine or individual cluster light environment by shade cloth from berry set to maturity were studied on the volatiles and glycoconjugates in Muscat (Muscat of Frontignan; Vitis vinifera L) berries over 2 years. Whole vines were shaded with 50 and 70% shade cloth, while bunches were shaded with 90% shade cloth. The sun‐exposed berries were chosen as control berries, and the berries naturally shaded under foliage were also studied. The natural shading of bunches under foliage did not decrease the levels of free and bound compounds in Muscat berries compared to sun‐exposed berries. The artificially shaded bunches showed lower levels of monoterpenols and C13 norisoprenoids than sun‐exposed berries and berries from naturally shaded bunches. Moreover, the effect of vine shading on the aroma composition of Muscat berries was lower compared to artificial bunch shading. In 1996 the leaf area/fruit yield ratio was modified by decreasing the bunch number per vine. This change did not influence the total amounts of glycosidically bound compounds, except for monoterpenic glycoconjugates. However, the higher monoterpenic glycoconjugate levels in these berries were likely related to their early maturity. Under our experimental conditions, berry aroma composition did not appear to be affected by foliage shade. © 2000 Society of Chemical Industry 相似文献
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Volatile composition of `grappa low wines' using different methods and conditions of storage on an industrial scale 总被引：1，自引：0，他引：1
Carla Da Porto 《International Journal of Food Science & Technology》2002,37(4):395-402
This is a study on the volatile composition of grappa low-wines. Grappa low wines are the first distillation products, with about 15–20% v/v ethanol, when grappa is produced using continuous distillation. Different methods and conditions of marc and wine lees storage on an industrial scale have been considered. New technology for the storage of large amounts of grape marc, called the `Grappa system', was evaluated. By comparison with a traditional ensilage method, the low-wines obtained from the Grappa system resulted in higher concentrations of ethanol, lower levels of methanol, slightly different concentrations of fusel alcohols and higher concentrations of ethyl esters and terpenes. The use of phosphoric acid and sodium methabisulphate to achieve a partial control of marc fermentation had no effects using the Grappa system method. This could be the result of the mixing technique used which was spraying alone and was only slightly effective for the homogenous treatment of the mass. On the contrary, the lower content of methanol, 2-butanol and n-propanol confirmed the effectiveness of phosphoric acid addition to the wine lees. 相似文献
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针对葡萄酿酒挥发性玫瑰香气对心理调节机制的影响进行研究.经分析,芳香物质对人体的主要作用机制为嗅觉、皮肤和神经系统三种.通过测试分析玫瑰香气对人体和心理的调节作用.测试材料是随机选择的含有玫瑰香气的葡萄酒;测试场地为4个20 m2的房间,分别为没有放置任何带有芳香物质的空房间、4瓶带有玫瑰香气葡萄酒的房间1、6瓶带有玫... 相似文献
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分析27酿酒红葡萄品种的多酚氧化酶(PPO)活力、总酚(TP)含量及褐变度(BD),并研究该3个指标对干红葡萄酒L*的影响。利用PPO活力与TP含量的比值η(PPO活力/TP含量)进行系统聚类,同时采用二者的平均值进行象限分布以筛选品种。结果表明:不同酿酒红葡萄品种PPO活力、TP含量及BD之间存在显著性差异,PPO活力与TP含量之间无显著相关性,但二者均与BD呈显著正相关。PPO活力、TP含量及BD与干红葡萄酒L*值呈显著负相关。蛇龙珠、黑赛比尔、赤霞珠、梅鹿辄、卡马特、品丽珠为PPO活力低且TP含量高的优良酿酒红葡萄品种。 相似文献
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利用固相萃取结合气相色谱-三重四极杆质谱联用技术,建立测定葡萄与葡萄酒中19 种挥发性酚的多反应监测方法。该方法分别在葡萄汁与葡萄酒2 种基质中验证,方法检出限为0.02～1.01 μg/L,定量限为0.08～3.36 μg/L,具有较广线性范围且R2大于0.99,加标回收率在81.99%～122.72%范围内。具有较高的灵敏度、准确性和精密度。该方法应用于10 个葡萄果实样品和10 款葡萄酒中挥发性酚的检测,在所有样品中均能检测到19 种挥发性酚,其中香草酸、香草醛和4-乙烯基苯酚是葡萄果实含量较高的3 种挥发性酚;4-乙基苯酚、3-乙基苯酚和4-乙烯基苯酚是葡萄酒中含量较高的3 种挥发性酚。所测样品中目标物质含量范围均在方法线性范围内,该方法具有普遍适用性。 相似文献
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柠檬形克勒克酵母对葡萄酒风味的影响 总被引：1，自引：0，他引：1
Klockera apiculata 1466纯种发酵和与Saccharomyces cerevisiae按不同时间、不同比例接种进行混菌发酵试验研究.结果表明,与S.cerevisiae纯种发酵酒相比,K.apiculata纯种发酵酒中酯类和酸类物质的含量提高了104.73%和119.8%,K.apiculata是一类产酸菌;当添加该酵母和酿酒酵母混合发酵时,酒样中高级醇和甘油含量显著增多,酸类和酯类的含量减少,说明混合发酵有益于高级醇和甘油的生成. 相似文献
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原生质体融合葡萄酒酵母用于葡萄酒降酸 总被引：12，自引：4，他引：8
利用发酵力强的葡萄酒酵母与降酸能力强,发酵性能好的杰酒裂母融合,进行生物基因交换和重组,获得融合子,再进行筛得降酸能力,发酵性能好的葡萄酵母,该酵母具有：（1）安全性能好,稳定性强,（2）单菌株发酵,易管理,操作简单稳定;（3）生产产品口味好,口感稳定,用原生质体融合技术的培养选育出的优良菌株降酸率可达30．4％,比葡萄酒酵母的降酸性提高20％。（孙悟） 相似文献
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延迟采收对北冰红葡萄及蒸馏酒中挥发性成分的影响 总被引：1，自引：0，他引：1
探讨延迟采收对北冰红葡萄果实、原酒以及蒸馏酒的品质与挥发性物质的影响,以期确定合理的采收期。分别对正常采收期（9月17日）、延迟采收期（10月13日）采收的北冰红葡萄进行果实外观与产量检测、果实品质测试,并进行酿酒、蒸馏试验,测定基本理化指标以及挥发性物质的含量。结果表明,延迟采收的葡萄总糖含量（173.18 g/L）显著提升,挥发性成分总量（9.58 mg/L）更高;原酒中挥发性物质含量较果实有大幅提升,且种类丰富,两次采收的原酒挥发性物质总含量差异不大;延迟采收的蒸馏酒中挥发性成分总含量低于正常采收,但挥发性物质的种类多于正常采收。北冰红延迟采收具有更佳的果实品质,而正常采收果实所制蒸馏酒中挥发性物质含量更高。 相似文献
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Maria Carla Cravero Federica Bonello Maria del Carmen Pazo Alvarez Christos Tsolakis Daniela Borsa 《Journal of the Institute of Brewing》2015,121(3):411-417
This work proposes a sensory method to verify the ‘cork taint’ defect in food and beverages. This off‐flavour has considerable economic impact in wine but occasionally can occur in other food and beverages. In wine, 2,4,6‐trichloroanisole (TCA) is generally considered to be the main compound responsible for this taint. It is an easily recognized compound because of its low sensorial threshold, and it is described as a mouldy and damp cardboard odour. This sensory method, developed in wine, consists of specific panel training to recognize TCA in a series of olfactory tests. The effectiveness of the panel was tested with contaminated wines in which the TCA content had been previously determined by Solid Phase Microextraction‐Gas Chromatography Mass Spectrometry (SPME‐GC/MS) analysis. This sensory method is useful to train a panel able to recognize the ‘cork taint’ defect in different situations (legal appraisals or quality assurance systems). The use of a reliable sensory assay can reduce the number of chemical analyses and the proposed method can be applied to other beverages such as beer. Copyright © 2015 The Institute of Brewing & Distilling 相似文献