Wine Studies最新文献_第2页

Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines 苹果酸乳酸发酵对小维多红葡萄酒色泽稳定性及酚类成分的影响

Wine Studies Pub Date : 2016-05-30 DOI: 10.4081/WS.2016.5795

P. M. Izquierdo-Cañas, E. García-Romero, A. Mena-Morales, S. Gómez-Alonso

引用次数: 9

Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 在一起更好。酵母和细菌同时发酵的经验，作为一种可能的策略，以防止在困难的葡萄酒发酵卡

Wine Studies Pub Date : 2015-05-26 DOI: 10.4081/WS.2015.4941

R. Guzzon, M. Malacarne, S. Moser, R. Larcher

{"title":"Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines","authors":"R. Guzzon, M. Malacarne, S. Moser, R. Larcher","doi":"10.4081/WS.2015.4941","DOIUrl":"https://doi.org/10.4081/WS.2015.4941","url":null,"abstract":"In the field of winemaking, malolactic fermentation is a key aspect in obtaining high quality wines. Unfortunately, in some oenological contexts effective evolution does not take place because of the occurrence of certain limiting factors for malolactic bacteria in wine. Simultaneous alcoholic and malolactic fermentation in grape must is a promising alternative that promotes the survival of bacteria, due to the absence of certain limiting factors such as ethanol or other toxic substances produced by yeasts in the native grape must. The risk of wine depreciation due to the spoilage activity of malolactic bacteria can be reduced by using selected strains of Oenococcus oeni, with proven behaviour in terms of malolactic fermentation occurring in the presence of sugars. In this work we compared the activity of a strain of Oenococcus oeni in malolactic fermentation of a Chardonnay grape must, using different winemaking protocols characterised by sequential or simultaneous inoculums of microbial starters. The results are discussed both in terms of fermentative behaviour and the quality of the wines obtained, with careful analysis of the main chemical parameters of the wines and of 47 different volatile compounds, giving an exhaustive overview of the opportunities and the risks related to different wine fermentation strategies.","PeriodicalId":234588,"journal":{"name":"Wine Studies","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124674656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Does gently clearing the nasal passage affect odor identification? 轻轻地清理鼻腔通道会影响气味识别吗?

Wine Studies Pub Date : 2014-12-23 DOI: 10.4081/WS.2014.4625

Mitchell G. Spring, Thomas H. Wiseman, R. Hallock

引用次数: 0

Changes in the fecal profile of inflammatory markers after moderate consumption of red wine: a human trial study 适量饮用红酒后粪便炎症标志物的变化:一项人体试验研究

Wine Studies Pub Date : 2014-12-18 DOI: 10.4081/WS.2014.4815

I. Muñoz-González, I. Espinosa-Martos, J. J. Rodriguez, A. Jiménez-Girón, P. J. Martín-Álvarez, B. Bartolomé, M. Moreno-Arribas

{"title":"Changes in the fecal profile of inflammatory markers after moderate consumption of red wine: a human trial study","authors":"I. Muñoz-González, I. Espinosa-Martos, J. J. Rodriguez, A. Jiménez-Girón, P. J. Martín-Álvarez, B. Bartolomé, M. Moreno-Arribas","doi":"10.4081/WS.2014.4815","DOIUrl":"https://doi.org/10.4081/WS.2014.4815","url":null,"abstract":"The aim of this work was to evaluate the potential of moderate consumption of red wine to modulate the intestinal inflammation response on healthy humans. Fecal samples from a human intervention study (n=34) were collected before and after consumption of red wine for 4 weeks, and 24 immune markers including immunoglobulins, cytokines, chemokines and growth factors, were analysed. When considering the whole group of case volunteers, almost no statistically significant differences were found in the immune markers after wine consumption. However, a detailed exploration of the values differentiated a 6-volunteer subgroup that showed unusually high values of cytokines before wine consumption. For this subgroup, wine consumption significantly reduced the content of 16 out of 24 markers down to usual values, especially noticeable for cytokines related to the promotion of initial inflammation (tumor necrosis factor-alpha, interleukin 6 and interferon-gamma). This study reveals, for the first time, changes in the fecal profile of inflammatory markers after moderate consumption of red wine.","PeriodicalId":234588,"journal":{"name":"Wine Studies","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122253280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines 评价Blaufränkisch和品丽珠葡萄酒中化学和感官化合物的相关性

Wine Studies Pub Date : 2014-12-17 DOI: 10.4081/WS.2014.4469

I. Balga, A. Kiss, L. Gál, A. Leskó, M. Kállay

{"title":"Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines","authors":"I. Balga, A. Kiss, L. Gál, A. Leskó, M. Kállay","doi":"10.4081/WS.2014.4469","DOIUrl":"https://doi.org/10.4081/WS.2014.4469","url":null,"abstract":"The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between chemical and sensory compounds. In this way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. The analysis of phenolic compounds was carried out in two red wines: Cabernet Franc and Blaufränkisch. The aim of this study was to analyse the chemical and organoleptic characteristics of these two wines and evaluate the connection between the two parameters. In addition, we also examined the influence of the polyphenolic content on sensory perception. The experiment was carried out in a cool climate wine region in Eger, Hungary, in vintage of 2008. We investigated the profile of phenolic contents in new and aged wines. Total polyphenolic content, anthocyanin, leucoanthocyanin and catechin were evaluated by spectrophotometer. Stilbenes were identified and quantified by high-performance liquid chromatography.","PeriodicalId":234588,"journal":{"name":"Wine Studies","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134538041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging 评价真菌源壳聚糖在葡萄酒陈酿过程中对布鲁塞尔啤酒酵母的影响

Wine Studies Pub Date : 2014-12-15 DOI: 10.4081/WS.2014.4574

T. Nardi, P. Vagnoli, A. Minacci, S. Gautier, N. Sieczkowski

引用次数: 14

Professor Serge C. Renaud (1927-2012): French Paradox and wine active compounds Serge C. Renaud教授(1927-2012):法国悖论与葡萄酒活性化合物

Wine Studies Pub Date : 2014-12-10 DOI: 10.4081/WS.2014.4477

D. Lanzmann-Petithory

引用次数: 1

Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation 葡萄叶片氮素处理所得红葡萄酒中的氨基酸含量:酒精发酵过程中的消耗

Wine Studies Pub Date : 2014-12-05 DOI: 10.4081/WS.2014.4475

J. Portu, R. López, I. López-Alfaro, L. González-Arenzana, P. Santamaría, T. Garde-Cerdán

引用次数: 8

Perception of mineral character in Sauvignon blanc wine: inter-individual differences 长相思葡萄酒中矿物质特征的感知:个体间差异

Wine Studies Pub Date : 2014-10-01 DOI: 10.4081/WS.2014.4474

W. Parr, Jordi Ballester, D. Peyron, C. Grose, D. Valentin

{"title":"Perception of mineral character in Sauvignon blanc wine: inter-individual differences","authors":"W. Parr, Jordi Ballester, D. Peyron, C. Grose, D. Valentin","doi":"10.4081/WS.2014.4474","DOIUrl":"https://doi.org/10.4081/WS.2014.4474","url":null,"abstract":"Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perception of minerality as a function of culture, there was substantial agreement conceptually between French and New Zealand participants in terms of the sensorial experience of minerality; and ii) that perceived minerality associated significantly with other key wine descriptors, notably presence of citrus, stone-related characters (e.g., flinty or chalky/calcareous notes), and reductive notes, along with absence of Sauvignon varietal characteristics (passion fruit; green notes). Of particular interest, no significant, direct association was found between perceived sourness/acidity and minerality judgments for either culture.","PeriodicalId":234588,"journal":{"name":"Wine Studies","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126095353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Wine: looking ahead 葡萄酒:展望未来

Wine Studies Pub Date : 2014-01-03 DOI: 10.4081/WS.2014.2186

M. Bordiga

引用次数: 0