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.
This post demonstrates the feasibility of E-tongue and near infrared spectroscopy in detecting low concentrations of grape concentrate adulteration in low grade Tokaj Forditas wine that were manipulated to have the same sugar concentrations as higher grade Tokaj Aszu wines.
This is the last post of 2019. The second year of Science & Wine existence, time for a brief reflection. This was a great year!
This post reports the development of a new strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes. It was possible to identify by GC-Olfactometry and GC–MS at least 30 different odorants including lipid derivatives, volatile phenols, vanillins, norisoprenoids, terpenes, bencenoids and 3-mercaptohexanol.
Results from this paper are stimulating for the flavor industry. It suggests that all simple fragrance materials could be advantageously replaced by much smaller levels of complex mixtures.