Rotundone is a key aromatic compound for cool-climate Shiraz. This compound is produced in the skin of grape berries and extracted into wine during fermentation. This project investigated the influence of fermentation techniques on the concentration of rotundone in the resultant wine. Wine was fortified with ethanol and sucrose on the 1st and 5th days of fermentation and rotundone, volatile aro...

The carotenoids degradation and the formation of volatiles were examined by simulating Port wine aging. A two year old red Port wine was saturated with oxygen, supplemented with lutein and β-carotene and kept at 60°C during 87h. A similar study was performed in a model wine solution. Results showed that the percentage decrease in lutein levels was, respectively, 79% and 95%, in the wine model s...

A substantially increased risk for heavy drinkers and a slightly reduced risk for lighter drinkers results in the J-shaped alcohol-mortality curve. Limited data suggest a more favorable mortality experience for drinkers of wine than for drinkers of liquor or beer. To examine these relations, the authors performed a cohort study of participants in a large Northern California prepaid health care ...

We investigated recognition and identification of wine-relevant odours as a function of domain-specific expertise. Eleven wine experts and 11 wine novices participated in tasks measuring olfactory threshold, odour recognition, odour identification, and consistency of odour naming. Twenty-four wine-relevant odorants were sampled orthonasally by each participant in the semantic (identification; c...

BACKGROUND Moderate consumption of red wine has been epidemiologically associated with a reduction in cardiovascular disease, but its mechanism of action is not fully understood. The objective was to study whether the protective effects of a daily intake of red wine (Tempranillo, 12.8% alcohol vol/vol) could be related to inhibition of thrombosis in an experimental model of diet-induced hyperli...

We automatically predict properties of wines on the basis of smell and flavor descriptions from experts’ wine reviews. We show wine experts are capable of describing their smell and flavor experiences in wine reviews in a sufficiently consistent manner, such that we can use their descriptions to predict properties of a wine based solely on language. The experimental results show promising F-sco...

Aleixandre-Tudó J.L., Alvarez I., García M.J., Lizama V., Aleixandre J.L. (2015): Application of multivariate regression methods to predict sensory quality of red wines. Czech J. Food Sci., 33: 217–227. Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality,...

In accordance with data provided from Mathematics Modeling Competition for National University students in 2012, it can be found whether grapes are high-quality or not as well as the direct relationship between the grape and wine quality by means of SPSS and other statistical softwares, through multivariate statistical analysis and data analysis, and by verifying the credibility what comments m...

The volatile compounds present in wines are responsible for the quality of the wine aroma. The analysis of these compounds requires different analytical techniques depending on the type of compounds and their concentration. The importance at sensorial level of each compound should be evaluated by using olfactometric techniques and reconstitution and omission studies. In addition, wine aroma is ...

The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine, i -Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine. Deacidification of grape must and wine is often required f...