Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (Vitis vinifera Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.
This post reports the results of a study carried out to explore the impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
This post summarizes a review paper that highlights some useful novel approaches to control Brettanomyces spp. during winemaking, allowing the producers to follow the “hurdle concept” and to minimize wine sensory changes.
This post reports the results of a study which indicate that knowledge of the sensory method effects the panellists’ evaluations and that experienced panellists may be a viable option to evaluate food products when time, resources or samples are limited.
In general, wines and their tasting environments are interrelated to constitute the overall sensory experience. Contextual factors such as the location, ambience temperature, humidity, and sound/lighting can affect the liking and preferences of consumers. Collectively, this contextual information is associated with the visual, auditory, olfactory, and gustatory dynamics of the stimuli. Contextual cues can shape the subsequent hedonic and emotional assessment, perception, purchase intention, and other related behaviours exhibited by consumers.
In Nova Scotia, Canada, wine production has been increasing, yet little research has been done to identify and classify the sensory properties of Nova Scotia (NS) rosé wines. This post is about one study aimed to identify the attributes consumers use to describe NS rosé wine and to identify if presenting caloric labels on wine bottles would impact consumers’ sensory perception.
The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. In this post is summarized the results of a study aimed to shed further light on this issue by tasting blind wines of both types of production using a tasting panel comprised by experienced individuals of several nationalities.
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation.
Brazilian semi-arid region has the potential for the production of tropical wines with good acceptance by consumers and the development of intense coffee and wood aromas in the wines, diversifying the Brazilian oenological market.
Brettanomyces bruxellensis is considered as THE wine spoilage yeast. ‘Brett’ ruins wines all around the world, producing volatile phenols whose aromas are described as leather, horse sweat or stable and could mask the fruity perception of the red wines.