Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

Complexity is often stated as a mark of wine quality but there are no quantitative data supporting this assumption. The effect of partial alcohol reduction on the perceived complexity, temporality of sensations and liking of a Syrah wine was investigated.An Australian Syrah wine was partially dealcoholized using the reverse osmosis technique to obtain five wines with different alcohol content (13.5–8%). 71 French wine consumers evaluated their liking for these wines as well as the perceived intensity of overall complexity and eight items reported to be linked to perceived complexity in wine (familiarity, persistence, etc.) using continuous scales, anchored with pictures (Medel, Viala, Meillon, Urbano, & Schlich, 2009). In addition, eight trained panelists described temporality of sensations in the same wines with the Temporal Dominance of Sensations (TDS) method. The overall complexity scale was well understood by consumers with a significant discrimination of wines according to their alcohol content. Wines with higher alcohol content were perceived as more complex, persistent, strong and with many aromas. They were associated to more complex temporal sensory profiles, with many sensations that blend in-mouth along time.     

Acceptability of partially dealcoholized wines – Measuring the impact of sensory and information cues on overall liking in real-life settings

In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking.Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside was also presented with real information about alcohol content (13.5%). A group of 194 French wine consumers rated the three wines at home for liking before and after tasting on continuous hedonic scales. Another group of 90 French wine consumers evaluated the wines at the laboratory.The same order of preference was obtained in both laboratory and home conditions but wines generally attained significantly higher hedonic scores in Home-Use-Tests. A strong segmentation of consumers highlighted specific consumer behaviors regarding expectation and overall liking of wines. Results emphasized the importance of both sensory and information cues in the development of overall liking by consumers.     

Alcohol,Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e‐tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P < 0.05). The e‐tongue showed distinct differences among the taste attributes of the 6 groups of wines as indicated by a high discrimination index (DI = 95). Strong correlations (r² > 0.930) were reported between the e‐tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e‐tongue and trained panel evaluations indicated the e‐tongue can complement sensory evaluations to improve wine quality assessment.     

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.     

Nutraceutical value and toxicological profile of selected red wines from Morocco

The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by Syrah wine. All of the wines tested showed very similar anthocyanin and flavonol patterns: individual compound contents resulted generally higher in comparison to conventional wines. The content of trans-resveratrol was significantly higher than that of cis-resveratrol in all of the wine samples. Particularly, Merlot showed the highest concentration of trans-resveratrol while Syrah exhibited the highest levels of cis-resveratrol. Reducing capacity resulted higher than antiradical property for all of the wines. The metal concentrations were below the official limits. The elemental pattern of wines were very similar, excepted V, Mn, Fe, Cu, As and Mo, for which Syrah markedly differed from the other wine samples.     

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     

Influence of skin maceration time on the proanthocyanidin content of red wines

This paper studies the influence of different maceration times (5, 10 and 20?days) during the elaboration of Monastrell, Syrah and Cabernet Sauvignon wines on the proanthocyanidin composition and sensory characteristics of the resulting wines. Significant differences were found between wines elaborated with different maceration times. The different maceration times affected the qualitative and quantitative proanthocyanidin composition of the resulting wines, the total proanthocyanidin content increasing with the maceration time. The percentage of skin-derived proanthocyanidins was always higher than that of seed-derived proanthocyanidins for all the maceration time assayed, although the contribution of seed proanthocyanidins to wine composition increased for the longest maceration time. However, the study also shows that differences exist between wines elaborated with the same maceration time but with different varieties, indicating the importance of two factors, the initial concentration of grape phenolic compounds and their extractability, on the final concentration of wine proanthocyanidins. In this way, the wines obtained from Syrah had the highest proanthocyanidin content compared with the corresponding wines from Cabernet Sauvignon or Monastrell, even though Syrah grapes presented the lowest proanthocyanidin content in skins and similar seed proanthocyanidin content to Cabernet and Monastrell grapes.     

酿酒和鲜食葡萄酿造起泡葡萄酒品质差异研究

选用陕西地区的鲜食葡萄品种户太八号、夏黑和酿酒品种爱格丽、嘉年华、玫瑰香为原料,酿制小容器起泡葡萄酒,并对不同品种葡萄酿造的起泡葡萄酒进行酚类物质、香气物质及感官指标进行定量描述分析（QDA）比较。结果表明：不同品种葡萄果实及起泡葡萄酒总酚含量存在显著差异（P＜0.05）,鲜食葡萄品种的总酚含量高于酿酒葡萄品种,夏黑葡萄果实中的总酚含量最高,为（97.95±2.93） mg/g,5种起泡葡萄酒的基本指标均符合国家标准,其中酿酒品种中嘉年华及鲜食品种里户太八号起泡葡萄酒的酚类物质含量较高;5种起泡葡萄酒共检测出香气物质50种,其中玫瑰香起泡葡萄酒香气物质种类最多（33种）;QDA分析结果表明,爱格丽及夏黑起泡葡萄酒感官品质较佳,分别得分75.99分和81.80分。     

宁夏青铜峡小产区不同品种干红葡萄酒的香气成分分析

采用顶空固相微萃取与气相色谱-质谱联用的方法对宁夏青铜峡小产区单品种橡木桶陈酿干红葡萄酒挥发性香气成分进行分析。结果表明：美乐、赤霞珠、西拉样品分别定性检测出68、55、67种香气化合物,其含量范围依次为0.03～126.37 mg/L、0.02～123.86 mg/L、0.05～154.91 mg/L,共有组分41种,占已定性总组分数的46.6%,含量普遍具有差异性;三者在主要香气成分组成上具有一致性,主要为酯类和醇类物质;已知气味活性值（OAV）＞1的物质中,依次有19、18、19种香气成分有感官贡献,且共有香气成分为12种。主成分分析显示要利用少数几个成分来区别不同品种酒的香味特征十分困难。聚类分析表明3个酒样之间的香气物质有较大差异。     

Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings

This paper assesses the impact of volatile organic compounds (VOCs) from the drying of coatings on the sensory characters of corks and wines. According to Italian National Standard Method 11021:2002, a small-scale chamber was used (1) to expose wines to the drying of coatings with both low and high VOCs, and (2) to expose corks to the same coatings. After exposure to the coatings, the corks were then placed in direct contact with wine. Different styles of white, red and rosé wines were tested. In both directly exposed wines and in wines after contact with the exposed cork, the taste and smell off-flavour perception and intensity were assessed by a panel of eight experienced wine tasters using a five-point numerical scale according to International Organization for Standardization (ISO) standard methods. The results showed that the sensory characters of wines, especially taste, were influenced by the VOC content of the coatings. The taste off-flavour perception was found to be higher than the smell in wines exposed to coatings with either high or low VOCs contents. Analysis of variance (ANOVA) and Duncan analysis prove that: (1) panellist's answers were significantly different, (2) it was difficult to differentiate the off-flavour perception on the high-level scale, and (3) the panellist off-flavour perceptions versus wine style discriminated the wines into two groups (red and white/rosé). For all the wine styles, Pearson's test showed no significant correlation between off-flavour perception levels and the main chemical characters of the wines. For the wines that were in direct contact with the exposed corks, the panellists detect the off-flavours according to the levels of VOCs in the coating and wine styles and they assessed the highest levels of alteration were to the taste.