Search results for: Sorrel wines

Authors: Tamara Anderson, Neela Badrie

Abstract:

Consumers are demanding novel beverages that are healthier, convenient and have appealing consumer acceptance. The objectives of this study were to investigate the effects of adding grape polyphenols and the influence of presenting health claims on the sensory acceptability of wines. Fresh red sorrel calyces were fermented into wines. The total soluble solids of the pectinase-treated sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form of grape pomace extract was added to sorrel wines (w/v) in specified levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12 panelists was use to select the level of polyphenol to be added to sorrel wines for sensory preference The sensory attributed of the wines which were evaluated were colour, clarity, aroma, flavor, mouth-feel, sweetness, astringency and overall preference. The sorrel wine which was most preferred from focus group evaluation was presented for hedonic rating. In the first stage of hedonic testing, the sorrel wine was served chilled at 7°C for 24 h prior to sensory evaluation. Each panelist was provided with a questionnaire and was asked to rate the wines on colour, aroma, flavor, mouth-feel, sweetness, astringency and overall acceptability using a 9-point hedonic scale. In the second stage of hedonic testing, the panelist were instructed to read a health abstract on the health benefits of polyphenolic compounds and again to rate sorrel wine with added 25 ppm polyphenol. Paired t-test was used for the analysis of the influence of presenting health information on polyphenols on hedonic scoring of sorrel wines. Focus groups found that the addition of polyphenol addition had no significant effect on sensory color and aroma but affected clarity and flavor. A 25 ppm wine was liked moderately in overall acceptability. The presentation of information on the health benefit of polyphenols in sorrel wines to panelists had no significant influence on the sensory acceptance of wine. More than half of panelists would drink this wine now and then. This wine had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and alcohol content of 13.0%. The sorrel wine was liked moderately in overall acceptability with the added polyphenols.

Keywords: Sorrel wines, Roselle Hibiscus sabdariffa L, novel wine, polyphenols, health benefits, physicochemical properties.

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Authors: Valentina Obradović, Josip Mesić, Maja Ergović Ravančić, Kamila Mijowska, Brankica Svitlica

Abstract:

French oak and American oak barrels are most famous all over the world, but barrels of different origin can also be used for obtaining high quality wines. The aim of this research was to compare the influence of different Slovenian (Croatian) and French oak barrels on the quality of Chardonnay wine. Grapes were grown in the Croatian wine growing region of Kutjevo in 2015. Chardonnay wines were tested for basic oenological parameters (alcohol, extract, reducing sugar, SO₂, acidity), total polyphenols content (Folin-Ciocalteu method), antioxidant activity (ABTS and DPPH method) and colour density. Sensory evaluation was performed by students of viticulture/oenology. Samples produced by classical fermentation and ageing in French oak barrels had better results for polyphenols and sensory evaluation (especially low toasting level) than samples in Slovenian barrels. All tested samples were scored as a “quality” or “premium quality” wines. Sur lie method of fermentation and ageing in Slovenian oak barrel had very good extraction of polyphenols and high antioxidant activity with the usage of authentic yeasts, while commercial yeast strain resulted in worse chemical and sensory parameters.

Keywords: Chardonnay, French oak, Slovenian oak, sur lie.

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Authors: Jingxian An, Brent Young, Paul Kilmartin, Wei Yu

Abstract:

Australia and New Zealand are neighbouring countries in the New World wine industry, and their Pinot noir wines have gained both production and reputation in recent years, competing in the international market. Consumer perception is heavily influenced by wine expertise, which plays a significant role in shaping their perceptions. This study aims to investigate the effects of country of origin and wine expertise on consumer perceptions. The results indicate that consumers' perceptions of Pinot noir wines' astringency, sourness, sweetness, clarity, and bitterness are impacted by both country of origin and wine expertise. Of the five sensory attributes, sourness was found to have a more significant influence on consumer perceptions, while clarity had a minimal impact. Additionally, the study found that country of origin had a greater impact on consumer perceptions than wine expertise.

Keywords: Australia, country of origin, consumer perception, New Zealand, wine expertise.

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Authors: Jingxian An, Wei Yu

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The commercial value (retail price) of wine is mostly determined by the wine quality, ageing potential, and oak influence. This paper reveals that wine quality, ageing potential, and oak influence are favourably correlated, hence positively influencing the commercial value of Pinot noir wines. Oak influence is the most influential of these three sensory attributes on the price set by wine traders and estimated by experienced customers. In the meanwhile, this study gives winemakers with chemical instructions for raising total phenolics, which can improve wine quality, ageing potential, and oak influence, all of which can increase a wine’s economic worth.

Keywords: Retail price, ageing potential, wine quality, oak influence.

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Authors: Bharti Negi, Gargi Dey

Abstract:

This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine

Keywords: Alcoholic fermentation, Hippophae, Total phenolic content, Wine

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Authors: Nicolás H. Beltrán, Manuel A. Duarte-Mermoud, Víctor A. Soto, Sebastián A. Salah, and Matías A. Bustos

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Results of Chilean wine classification based on the information provided by an electronic nose are reported in this paper. The classification scheme consists of two parts; in the first stage, Principal Component Analysis is used as feature extraction method to reduce the dimensionality of the original information. Then, Radial Basis Functions Neural Networks is used as pattern recognition technique to perform the classification. The objective of this study is to classify different Cabernet Sauvignon, Merlot and Carménère wine samples from different years, valleys and vineyards of Chile.

Keywords: Feature extraction techniques, Pattern recognitiontechniques, Principal component analysis, Radial basis functionsneural networks, Wine classification.

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Authors: A. Oliveira-Brochado, R. Vinhas da Silva

Abstract:

This paper investigates the structure and content of the wine lists in upscale restaurants in Portugal (N=61). The respondents considered that a wine list should be easy to use and to modify, welldesigned, modern and varied. Respondents also stated that they perform on average 6 revisions to the wine list per year. The restaurant owner, the restaurant manager and the sommelier were the main persons in charge of the wine list design. One of the most important reasons for selecting wines across most restaurants was to ‘complement the menu’ and ‘pairing food with wine’. Restaurants also reported to be relatively independent from suppliers and magazine evaluations. Moreover, this work revealed that the restaurant wine list is considered by restaurateurs as a strategic tool to sell wine as a complement to the menu, to improve customer satisfaction and loyalty, to increase restaurant value and to enhance a successful positioning.

Keywords: Portugal, restaurants, wine list design.

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Authors: A. Oliveira-Brochado, R. Silva, C. Paulino

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The aim of this paper is to use an experiential view of wine tourism to develop a battery of items that can potentially capture the overall Douro Valley experience from the tourist’s perspective. The Douro Valley, a UNESCO World Heritage region located in Portugal, was the target of this study. The research took a mixed approach using both qualitative and quantitative designs. Firstly, we combine the literature review on service quality scales with a content analysis of five in-depth interviews with winery managers and a focus group with wine tourists to identify the main dimensions of the overall tourism experience and to develop a battery of items for each dimension. Eight dimensions of the overall wine tourism experience came out, as follows: winery service and staff, winery facilities, winery service, wine product, wine region environment, wine region accessibilities, wine region´s offerings, and the wine region and winery reputation.

Keywords: Wine tourism, Douro region, survey, wineries, experience.

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Authors: Kasthurirangan Gopalakrishnan, Siddhartha Khaitan, Anshu Manik

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Cluster analysis is the name given to a diverse collection of techniques that can be used to classify objects (e.g. individuals, quadrats, species etc). While Kohonen's Self-Organizing Feature Map (SOFM) or Self-Organizing Map (SOM) networks have been successfully applied as a classification tool to various problem domains, including speech recognition, image data compression, image or character recognition, robot control and medical diagnosis, its potential as a robust substitute for clustering analysis remains relatively unresearched. SOM networks combine competitive learning with dimensionality reduction by smoothing the clusters with respect to an a priori grid and provide a powerful tool for data visualization. In this paper, SOM is used for creating a toroidal mapping of two-dimensional lattice to perform cluster analysis on results of a chemical analysis of wines produced in the same region in Italy but derived from three different cultivators, referred to as the “wine recognition data" located in the University of California-Irvine database. The results are encouraging and it is believed that SOM would make an appealing and powerful decision-support system tool for clustering tasks and for data visualization.

Keywords: Artificial neural networks, cluster analysis, Kohonen maps, wine recognition.

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