Ciencia E Tecnica Vitivinicola最新文献_第3页

Fourier transform infrared spectroscopy in monitoring the wine production 傅里叶变换红外光谱在葡萄酒生产中的应用

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2022-01-01 DOI: 10.1051/ctv/ctv2022370179

Vasiliki Thanasi, S. Catarino, J. Ricardo-da-Silva

{"title":"Fourier transform infrared spectroscopy in monitoring the wine production","authors":"Vasiliki Thanasi, S. Catarino, J. Ricardo-da-Silva","doi":"10.1051/ctv/ctv2022370179","DOIUrl":"https://doi.org/10.1051/ctv/ctv2022370179","url":null,"abstract":"The complexity of the wine matrix makes monitoring of the winemaking process from the grapes to the final product crucial for the wine industry. In this context, analytical methodologies that can combine good accuracy, robustness, high sample throughput, “green character”, and by preference real-time analysis, are on-demand to create high-quality vitivinicultural products. In the last years, Fourier-transform Infrared Spectroscopy (FTIR) combined with chemometric analysis has been evaluated in several studies as an effective analytical tool for the wine sector. Some applications of FTIR spectroscopy have been already accepted by the wine industry, mainly for the prediction of basic oenological parameters, using portable and non-portable instruments, but still many others are waiting to be thoroughly developed. This literature review aims to provide a critical synopsis of the most important studies assessing grape and wine quality and authenticity, and to identify possible gaps for further research, meeting the needs of the modern wine industry and the expectations of most demanding consumers. The FTIR studies were grouped according to the main sampling material used - 1) leaves, stems, and berries; 2) grape must and wine applications - along with a summary of the basic limitations and future perspectives of this analytical technique.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Gret1 retrotransposon and VvmybA1 gene sequences in somatic mutants of new table grape varieties ‘Brasil’ and –Black Star’ (Vitis vinifera L.). 鲜食葡萄新品种‘巴西’和‘黑星’体细胞突变体的Gret1反转录转座子和VvmybA1基因序列

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2022-01-01 DOI: 10.1051/ctv/ctv2022370171

D. K. Strioto, C. A. Mangolin, Sandra Aparecida de Oliveira Collet, A. F. das Neves, L. B. Cantagalli, M. F. Machado

{"title":"Gret1 retrotransposon and VvmybA1 gene sequences in somatic mutants of new table grape varieties ‘Brasil’ and –Black Star’ (Vitis vinifera L.).","authors":"D. K. Strioto, C. A. Mangolin, Sandra Aparecida de Oliveira Collet, A. F. das Neves, L. B. Cantagalli, M. F. Machado","doi":"10.1051/ctv/ctv2022370171","DOIUrl":"https://doi.org/10.1051/ctv/ctv2022370171","url":null,"abstract":"Somatic mutations in grapes are relatively frequent and associated with diversity in grape skin color and berry morphology. Mutations that occur on a side branch of the ‘Benitaka’ cultivar with rosy-red berry skin color generated the ‘Brasil’ cultivar, and mutations that occurred on a side branch of ‘Brasil’ generated the ‘Black Star’ cultivar, both showing a black color in the berry skin. Therefore, genetic characterization of the Gret1 retrotransposon and the VvmybA1 gene in ‘Italia’, ‘Rubi’, ‘Benitaka’, ‘Brasil’, and ‘Black Star’ was started to find whether the altered coloration of berries in ‘Brasil’ and ‘Black Star’ is a product of different mutation patterns in the investigated sequences. Six primer combinations were used for the amplification of different sequences of the Gret1 retrotransposon and VvmybA1 gene of the five cultivars. Polymerase chain reaction (PCR) of the Gret1 retrotransposon and the VvmybA1 gene and sequencing of the amplified products using six primer combinations showed no different alleles or different nucleotide sequences in ‘Brasil’ and ‘Black Star’. The sequencing of the VvmybA1 gene in the present study showed that the mutations that occurred in the cultivar ‘Italia’ for generating the ‘Benitaka’ cultivar persisted in the ‘Brasil’ and ‘Black Star’ cultivars.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Making wine in Pañul’s craft pottery vessels: a first approach in the study of the dynamic of alcoholic fermentation and wine volatile composition 在Pañul的工艺陶器器皿中酿酒:酒精发酵和葡萄酒挥发性成分动态研究的第一步

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2022-01-01 DOI: 10.1051/ctv/ctv20223701029

María Esperanza Egaña-Juricic, G. Gutiérrez-Gamboa, Y. Moreno-Simunovic

{"title":"Making wine in Pañul’s craft pottery vessels: a first approach in the study of the dynamic of alcoholic fermentation and wine volatile composition","authors":"María Esperanza Egaña-Juricic, G. Gutiérrez-Gamboa, Y. Moreno-Simunovic","doi":"10.1051/ctv/ctv20223701029","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223701029","url":null,"abstract":"Traditional winemaking in amphora-like clay vessels is one of the oldest known methods of wine production. Currently, some wine producers have readopted traditional winemaking methods to generate unique attributes that differentiate their products raising regional wine typicity. The aim of this research was to study the dynamic of alcoholic fermentation and volatile composition of ‘Carignan’ wines fermented into Pañul’s clay vessels and comparing them with the wines vinified into stainless-steel tanks. Density curve of the musts contained in the Pañul’s pottery vessels followed a similar trend than in the samples contained in the stainless-steel tanks. The temperatures of the must and the cap during alcoholic fermentation were lower in the Pañul’s pottery vessels than in the stainless-steel tanks in most of the evaluated days. Thus, clay vessels may provide temperature-regulating properties beneficing wine fermentation compared to stainless-steel tanks. Pañul’s clay vessels produced wines with higher terpenes, β-ionone and 2-phenylethyl alcohol content, and lower values of some individual higher alcohols, isoamyl acetate, lactones, and pH than the stainless-steel tanks. Therefore, the results suggest that Pañul’s pottery vessels favored increasing the terpene alcohols and other volatile compounds concentrations, in addition to decreasing certain higher alcohols and acetate esters contents such as benzyl alcohol and iso-amyl acetate. These outcomes may be of interest to ceramic producers and wine producers since they open a range of economic opportunities to diversify their products.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

A gender approach to wine innovation and organic wine preferences 性别对葡萄酒创新和有机葡萄酒偏好的影响

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2022-01-01 DOI: 10.1051/ctv/ctv20223701060

R. Nieto-Villegas, A. Rabadán, R. Bernabéu

{"title":"A gender approach to wine innovation and organic wine preferences","authors":"R. Nieto-Villegas, A. Rabadán, R. Bernabéu","doi":"10.1051/ctv/ctv20223701060","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223701060","url":null,"abstract":"The development of innovative products, such as novel wines, is rejected by certain consumers that value attributes that may conflict with innovation. This is the case of the organic production label. The present study examined the impact of gender on wine purchasing preferences for innovative and organic wines. The findings showed that price is the most important attribute for both men and women when buying wine. The results also revealed that women assign greater importance to the production system (organic/conventional) than men. The segmentation generated according to the level of wine neophobia revealed significant differences between men and women in the frequency of wine consumption and the socioeconomic variables considered (age, educational level and income). The level of wine neophobia was higher in women than in men, but, in both genders, it increased with age and decreased as income and educational level increased. Women’s lesser interest in innovative wines and their more positive attitude towards organic wines encourages the consideration of women as a segment in which tradition and naturalness related to wine should be specifically taking into account.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Wine tourism experience effects on co-creation, perceived value and consumer behavior 葡萄酒旅游体验对共同创造、感知价值和消费行为的影响

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2022-01-01 DOI: 10.1051/ctv/20223702159

Yuqing Zhang, Hoffer Lee

{"title":"Wine tourism experience effects on co-creation, perceived value and consumer behavior","authors":"Yuqing Zhang, Hoffer Lee","doi":"10.1051/ctv/20223702159","DOIUrl":"https://doi.org/10.1051/ctv/20223702159","url":null,"abstract":"Wine tourism is an increasingly prevalent form of tourism, but is still an emerging market in China. Wine tourism is highly experiential, yet only a few research works have focused on the antecedents and consequences of co-creation experience in the context of wine tourism. In this study, Chateau Changyu Rena Shaanxi, China, was selected as the site of research to explore the impacts of wine tourism experience on co-creation experience, perceived value, and consumer behavior. The Structure Equation Modeling (SEM) method has been used to analyze a sample of 536 respondents who have participated in wine tourism. The results show that most Chinese tourists participated in wine tourism for the first time and spent around 800 Renminbi for wine in average at the winery. In addition, this study is the first to confirm that autonomous of co-creation experience, entertainment, education, escapism, and novelty experience have positive effects on co-creation experience. Education experience, esthetic experience, escapism experience, and hedonism experience are positively correlated with perceived value. Co-creation experience and perceived value are positively correlated with word-of-mouth intention, revisit intention and purchase intention. The results of this study also provide implications for winery operators, guiding them to improve their business strategies, enrich wine tourism experience, encourage tourists to participate in co-creation activities, reward visitors for positive word-of-mouth promotion and offer cost-effective products.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Confusão sexual contra a traça-da-uva, Lobesia botrana, na região Demarcada do Douro usando dois modelos de difusores de feromona: ISONET-LTT BIO® E ISONET-LTT® 在杜罗分界地区使用两种信息素扩散器模型:ISONET-LTT BIO®和ISONET-LTT®对葡萄蛾(Lobesia botrana)的性别混淆

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2022-01-01 DOI: 10.1051/ctv/ctv20223701100

M. Seixas, C. Carlos, F. Gonçalves, A. Ferreira, Juliana Salvação, J. Oliveira, L. Torres, Paula Seixas Oliveira

{"title":"Confusão sexual contra a traça-da-uva, Lobesia botrana, na região Demarcada do Douro usando dois modelos de difusores de feromona: ISONET-LTT BIO® E ISONET-LTT®","authors":"M. Seixas, C. Carlos, F. Gonçalves, A. Ferreira, Juliana Salvação, J. Oliveira, L. Torres, Paula Seixas Oliveira","doi":"10.1051/ctv/ctv20223701100","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223701100","url":null,"abstract":"A confusão sexual é uma técnica inovadora de proteção biotécnica contra a traça-da-uva, Lobesia botrana, considerada praga-chave da vinha na Região Demarcada do Douro (RDD). O difusor ISONET-LTT®, desenvolvido pela Shin-Etsu Chemical Co, mostrou, em trabalhos recentes, ser eficaz na proteção da vinha contra L. botrana. Porém, a utilização repetida de difusores feitos à base de polietileno, gera um problema de natureza ambiental, pela acumulação de plástico na vinha. Recentemente, a mesma empresa desenvolveu um novo difusor feito com materiais biodegradáveis, o ISONET-LTT BIO®, semelhante aos tradicionais. No presente estudo, que decorreu durante 2020, pretendeu-se avaliar a eficácia destes dois modelos de difusores de feromona na proteção da vinha contra a traça-da-uva na RDD. Adicionalmente, foi também avaliado o efeito da altitude na evolução da quantidade de feromona libertada por cada modelo. De forma geral, os dois difusores permitiram uma redução da intensidade de ataque de L. botrana, nas três gerações, com exceção de algumas parcelas durante o terceiro voo e terceira geração. A evolução da quantidade de feromona libertada pelos difusores estudados prolongou-se até ao início de agosto. A avaliação da quantidade de feromona emitida, em miligramas por dia por hectare, permitiu identificar diferenças de perdas a cotas diferentes, com maior libertação nas cotas mais baixas. A aplicação do difusor biodegradável foi eficaz na proteção contra a traça-da-uva, podendo constituir uma alternativa viável para a redução de resíduos de plástico no ecossistema vitícola.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Quality of juices from different grape cultivars obtained by distinct extraction systems 不同葡萄品种通过不同的提取系统获得的果汁质量

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2021-01-01 DOI: 10.1051/ctv/ctv20213602163

Izabel Camacho Nardello, Angélica Bender, Vinícius Caliari, André Luiz Kulkamp de Souza, Marcelo Barbosa Malgarim

{"title":"Quality of juices from different grape cultivars obtained by distinct extraction systems","authors":"Izabel Camacho Nardello, Angélica Bender, Vinícius Caliari, André Luiz Kulkamp de Souza, Marcelo Barbosa Malgarim","doi":"10.1051/ctv/ctv20213602163","DOIUrl":"https://doi.org/10.1051/ctv/ctv20213602163","url":null,"abstract":"The objective of the present work was to evaluate the physicochemical and sensory quality of juices from different grape cultivars resulting from two extraction methods. Juices from eight grape cultivars (‘Bordô’, ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’, ‘BRS Cora’, ‘Isabel’, ‘Isabel Precoce’ and ‘BRS Violeta’) were prepared using two extraction systems: an integral suquifier; an adapted heat exchanger. Physicochemical determinations, such as soluble solids, pH, titratable acidity, ratio (relation between soluble solids and titratable acidity), reducing sugars, density, turbidity, color, total polyphenols, anthocyanins and antioxidant activity, were evaluated in the obtained juices. Sensory assessment of the juices was also carried out based on the attributes “pleasant aroma”, “unpleasant aroma”, “acidity”, “sweetness”, “balance”, “body”, “astringency” and “overall impression”. The soluble solids content was higher when the integral suquifier was used, while total acidity was lower when the adapted heat exchanger was used for ‘BRS Carmem’ and ‘BRS Violeta’ grape cultivars. The “overall impression” of the juices showed no difference between the treatments for most grape cultivars. According to the physicochemical and antioxidant activity evaluations, the integral suquifier had superior results than the adapted heat exchanger for ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’ and ‘Isabel Precoce’ grape cultivars. Sensorially, the extraction methods used did not influenced the acceptance of the juices, except for ‘BRS Carmem’, which showed greater appreciation when extracted by the integral suquifier, and for ‘Bordô’, which was more appreciated when extracted by the adapted heat exchanger method.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"56 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Nutritional status differentially affect yield and must composition of hybrids and V. vinifera varieties established under cold climate conditions 在寒冷气候条件下，营养状况对杂交种和葡萄品种的产量和必需成分有不同的影响

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2021-01-01 DOI: 10.1051/ctv/20213601089

F. Diez-Zamudio, Rodrigo Laytte, Cecilia Grallert, G. Gutiérrez-Gamboa

{"title":"Nutritional status differentially affect yield and must composition of hybrids and V. vinifera varieties established under cold climate conditions","authors":"F. Diez-Zamudio, Rodrigo Laytte, Cecilia Grallert, G. Gutiérrez-Gamboa","doi":"10.1051/ctv/20213601089","DOIUrl":"https://doi.org/10.1051/ctv/20213601089","url":null,"abstract":"Nova Scotia is characterized by cold climate and acidic soils and high organic matter for viticultural development. There is little scientific information available about the nutritional management of grapevine varieties cultivated under cold climate conditions even in Nova Scotia. This study carried out in three seasons aimed to find correlations between tissue nutrients with yield and must composition in order to provide better nutritional management for a given variety. The yield of “L’Acadie” variety was correlated with B, K and Mg. In this variety, Ca to Mg ratio could be an interesting indicator of yield. The yield of “New York Muscat” variety was correlated with Zn, while N, P and K was related to bunch weight and weight of berries. Interspecific hybrids presented lower accumulation of B in their tissues than V. vinifera varieties. Zn and Fe were found as determinant micronutrients in “Chardonnay” variety. “Riesling” variety accumulated high levels of K in their tissues even over the optimal values recommended for grapevines. K to Ca ratio could be an important indicator of yield in “Pinot Noir” variety. A strong correlation between the petiole and blade analysis was found in macro and micro-nutrients. These results may contribute to improve the nutritional management of grapevines grown under cold climate conditions, mostly in Nova Scotia.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Aguardentes vínicas envelhecidas portuguesas: caracterização da produção, da comercialização e do estado de desenvolvimento do sector 葡萄牙陈年白兰地:生产、销售和行业发展状况的特点

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2021-01-01 DOI: 10.1051/CTV/CTV2021360155

Joana Perdigão, Sara Canas

{"title":"Aguardentes vínicas envelhecidas portuguesas: caracterização da produção, da comercialização e do estado de desenvolvimento do sector","authors":"Joana Perdigão, Sara Canas","doi":"10.1051/CTV/CTV2021360155","DOIUrl":"https://doi.org/10.1051/CTV/CTV2021360155","url":null,"abstract":"As aguardentes vínicas envelhecidas são percepcionadas como produtos de status e elevada qualidade, com longa história e tradição em Portugal. Apesar de a nível mundial este sector ter registado um aumento no volume e valor das vendas nos últimos anos, a nível nacional não existe informação disponível. O objectivo principal deste trabalho consiste assim na caracterização do sector das aguardentes vínicas em Portugal. A metodologia seguida incluiu a recolha de dados oficiais, a realização de entrevistas exploratórias a entidades do sector e o inquérito a produtores. Os resultados obtidos revelaram que a tecnologia de produção de aguardentes vínicas envelhecidas segue, em Portugal, os procedimentos estabelecidos como boas práticas a nível internacional. No entanto, uma fracção importante dos produtores não realiza sub-processos relevantes, como a destilação, o que poderá constituir um constrangimento à diversidade, tipicidade e qualidade das aguardentes vínicas envelhecidas portuguesas. Entre 2014 e 2018, os dados disponíveis apontam para uma estagnação do sector, com volumes anuais de vendas próximos dos 850.000 litros e um peso muito reduzido das Denominações de Origem. Os produtores consideram que o sector apresenta fraco dinamismo e que os volumes comercializados são reduzidos, faltando inovação, interesse e investimento. O peso excessivo da burocracia associada às numerosas questões legais que regulam a actividade, a elevada carga fiscal, a reduzida dimensão e a falta de procura (condicionada pelo desconhecimento dos consumidores sobre estes produtos), são as questões apontadas como principais entraves ao crescimento do sector. Em conclusão propõem-se algumas medidas de incentivo ao seu desenvolvimento.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules 加入不同香气、味道和口感活性分子的白葡萄酒所引起的感官知觉特征

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2021-01-01 DOI: 10.1051/ctv/ctv20213602139

Guilherme Vitorino, M. Mota, M. Malfeito-Ferreira

{"title":"Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules","authors":"Guilherme Vitorino, M. Mota, M. Malfeito-Ferreira","doi":"10.1051/ctv/ctv20213602139","DOIUrl":"https://doi.org/10.1051/ctv/ctv20213602139","url":null,"abstract":"The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4