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Academic literature on the topic 'Grenache (Wine)'
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Journal articles on the topic "Grenache (Wine)"
1
Tardáguila, Javier, María Paz Diago, Fernando Martínez de Toda, Stefano Poni, and Mar Vilanova. "Effects of timing of leaf removal on yield, berry maturity, wine composition and sensory properties of cv. Grenache grown under non irrigated conditions." OENO One 42, no. 4 (December 31, 2008): 221. http://dx.doi.org/10.20870/oeno-one.2008.42.4.810.
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<p style="text-align: justify;"><strong>Aims</strong>: The objective of this study was to investigate the effects of timing of leaf removal on yield components, berry sensory characteristics, composition and sensory properties of Vitis vinifera L. Grenache wines under non-irrigated conditions.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The effects of timing of defoliation (fruit set and veraison) on yield components, berry maturity, wine composition and sensory properties of head trained, non irrigated, Grenache vines grown in Rioja appellation were studied. Leaf removal did not significantly modify total leaf area per vine as well as yield components. Grenache berries from early defoliated vines achieved the highest skin and technological maturity. Wine parameters, such as alcohol content, pH, titratable acidity, tartaric acid and total polyphenol index were unaffected by defoliation. Conversely, early leaf removal carried out at fruit set, significantly reduced the malic acid content of the wine and enhanced its colour intensity. Aroma complexity, mouthfeel, tannin quality and persistence were found to be significantly higher in the wine corresponding to the early leaf removal treatment. This was also the most preferred wine in terms of overall value.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This article shows that timing of leaf removal had a marked effect on berry maturity, wine composition and sensory properties of Grenache wines made from grapes grown under dry-farmed conditions.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: The results suggest that the timing of defoliation induces significant changes in Grenache wine composition and its sensory attributes. Late leaf removal was much less effective than early leaf removal in affecting final wine composition and quality. Grenache wine from the early defoliation treatment was rated the most preferred as of global value.</p>
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Mezei, Laura V., Trent E. Johnson, Steven Goodman, Cassandra Collins, and Susan E. P. Bastian. "Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties." OENO One 55, no. 2 (April 14, 2021): 29–46. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4571.
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To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistant, red wine grape varieties not traditionally grown in Australia but better suited for a changing Australian climate. A Rate-All-That-Apply (RATA) sensory panel (n = 43) profiled 24 commercial red wines made from 9 purportedly drought-tolerant red grape varieties, plus a single example of an Australian Cabernet-Sauvignon, Grenache and Shiraz wine. A subset of 10 wines was subjected to preference trials with Australian red wine consumers (n = 113) and underwent basic chemical composition measures. Consumers liked all 10 wines, scoring them greater than 5.7 on a 9-point Likert scale. The Fine Wine Instrument (FWI) identified 3 consumer segments (Wine Enthusiasts (WE); Aspirants (ASP) and No Frills (NF)). WE liked the 2 Touriga Nacional and Nero d’Avola wines significantly more than the NF consumers and the Graciano significantly more than the ASP. Correlation tests determined that the WE segment liked wines with aromas of vanilla, sweet taste, jammy, confectionary, vanilla and woody flavours and a non-fruit after taste, and the attributes responsible for the ASP segment's liking of the wines were red colour, jammy and toasty/smoky aromas, jammy and savoury flavours and alcohol mouthfeel and non-fruity aftertaste. NF consumers liked wines with aromas of vanilla, confectionary, jammy and red fruit flavours; smooth mouthfeel and a fruity aftertaste, but disliked wines displaying aromas of cooked vegetables and savoury, bitter taste, flavours of cooked vegetables, forest floor, green pepper and herbaceous, and rough mouthfeel. WE liked wines reminiscent of Cabernet-Sauvignon, Grenache and Shiraz while the ASP and NF consumers had preferences leaning towards wines similar in style to a Shiraz and Grenache, respectively. These findings indicate to wine producers the potential of these new wines in the current Australian market and the possibility that increasing future cultivation of these varieties as a response to climate change might lead to a more sustainable wine industry in the future.
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Edo-Roca, Maite, Montse Nadal, Antoni Sánchez-Ortiz, and Míriam Lampreave. "Anthocyanin composition in Carignan and Grenache grapes and wines as affected by plant vigor and bunch uniformity." OENO One 48, no. 3 (September 30, 2014): 201. http://dx.doi.org/10.20870/oeno-one.2014.48.3.1575.
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<p style="text-align: justify;"><strong>Aims</strong>: To determine the anthocyanin composition in Carignan and Grenache grapes and wines as affected by vintage, plant vigor and bunch uniformity.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Anthocyanin composition of Carignan and Grenache grapes and wines were analysed by chromatographic techniques considering the influence of two different vigor levels over two vintages. The heterogeneity in the distal parts of the bunch was also taken into account. Warm vintage was better for the accumulation of anthocyanins. However, each variety responsed differently according to vine vigor. Grenache anthocyanin synthesis decreased in low vigor (weak) vines, whereas Carignan anthocyanin content depended on vigor, berry size, rootstock and vintage. In both varieties, but more significantly in Carignan, there was a tendency to accumulate acylated anthocyanins in bottom berries.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Carignan anthocyanin concentration was increased in low vigor plants, where clusters received greater sun exposure, unlike Grenache, where better canopy management in the fruit zone is necessary. Avoiding the poor growing conditions for Grenache in the region and improving the canopy/fruit ratio deserves careful consideration in order to reach optimal anthocyanin content.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Knowledge of anthocyanin accumulation according to both plant vigor and bunch ripeness is of major importance to determine the optimal harvest date for each cultivar and thus improve the quality of wine.</p>
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Segurel, Marie A., Raymond L. Baumes, Christine Riou, and Alain Razungles. "Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study." OENO One 43, no. 4 (December 31, 2009): 199. http://dx.doi.org/10.20870/oeno-one.2009.43.4.793.
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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this study was to demonstrate the impact of the volatile compounds, arising from glycosidic precursors contained in the berries of Vitis vinifera L.cv Syrah and Grenache noir varieties, on wine aromas from these varieties.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The sensory analysis was used to compare Grenache noir and Syrah wines. The role played by the glycosidic precursors on the future odorant profile of the wines from both varieties was demonstrated in an experiment by increasing their natural content in glycosides. Then, odorant compounds were generated by aging treatments, heating at 45 °C for 3 weeks, preceded or not by enzyme addition, or natural aging for 18 months. The wines were then submitted to a selected and trained panel. Samples were compared using triangular test. Furthermore, a quantitative descriptive analysis was carried out to determine the aroma attributes describing and discriminating the wines from the two varieties.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The glycoconjugates increased the global aromatic complexity, and enhanced the fruity aromas in Grenache wines and the leather or olive aromas in Syrah wines. The use of glycosidase enzymes led to a stewed fruit character in Grenache wines, whereas in Syrah wines, the samples enriched with glycosides differed according to the « terroir ».</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: This study showed the impact of the glycosidic fraction of the grapes on the varietal aroma of wines. Furthermore, comparisons of the results obtained by both aging techniques highlight the experimental interest of the aging model but also its limits.</p>
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Teissedre, Pierre-Louis, Andrew L. Waterhouse, and Edwin N. Frankel. "Principal phenolic phytochemicals in French Syrah and Grenache Rhone wines and their antioxidant activity in inhibiting oxidation of human low density lipoproteins." OENO One 29, no. 4 (December 31, 1995): 205. http://dx.doi.org/10.20870/oeno-one.1995.29.4.1122.
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<p style="text-align: justify;">Wine contains natural plant phenolic antioxidants that may protect circulating lipoproteins from oxidative damage. By inhibition of the copper-catalyzed oxidation of LDL we determined the activity of thirteen Rhône coast wines exclusively from Syrah and Grenache varieties. About 50 p. cent of the wines were made with a long maceration process. Major monomeric phenolic compounds and procyanidin dimers were analyzed in each sample by HPLC and correlated with relative LDL antioxidant activity. Correlations obtained can be grouped in 3 classes: catechin (r = 0.75), procyanidins, BI, B2, B3 (r = 0.43-0.55), malvidin-3-glucoside and cyanidin (r = 0.43), gallic acid, myreeitin, rutin (r = 0.2-0.4). On the same basis total phenol contents of wines gave a correlation with LDL antioxidant activity of r = 0.72. Comparison, at the same total phenol concentration, with different red California wines shows that antioxidant activity of French Syrah and Grenache range between that of Merlot (56-65 p. cent) and Cabernet Sauvignon (37-45 p.cent). In contrast Syrah wines made with a short extraction process gave lower inhibition of LDL oxidation of 16 p. cent which is less than white Califomia wines averaging 36 p. cent. Activity of each wine phenolic compound can play a role in protecting LDL against oxidation.</p>
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Escribano-Viana, Rocío, Patrocinio Garijo, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez, and Lucía González-Arenzana. "Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?" Fermentation 6, no. 1 (December 31, 2019): 3. http://dx.doi.org/10.3390/fermentation6010003.
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The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.
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Segurel, Marie A., Raymond L. Baumes, Dominique Langlois, Christine Riou, and Alain Razungles. "Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds." OENO One 43, no. 4 (December 31, 2009): 213. http://dx.doi.org/10.20870/oeno-one.2009.43.4.794.
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<p style="text-align: justify;"><strong>Aims</strong>: Grenache noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard. This study aimed at identifying the odorants generated from glycoconjugates extracted from wines made with Grenache noir and Syrah.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Synthetic model wines enriched with glycoconjugates, treated or not with enzymes, were stored at 45 °C for 3 weeks, or at 13 °C for 18 months. Aromas generated were extracted and analyzed by GC-Olfactometry (only samples from accelerated aging) and were further quantitatively determined by GC-MS. Analysis of the extracts allowed to identify 49 odorants, including 27 that could be aglycons, or related compounds, of glycoconjugates from the grapes. In addition, the active compounds were quantified in similar experiments led in conditions of natural aging for 18 months.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The two varieties, Grenache noir and Syrah, were distinguishable by 14 odorant zones. Multivariate analyses (PCA) performed with the amounts of aroma compounds formed during both model and natural aging confirmed the effect of the glycosidase treatment on the acceleration of the aroma compounds formation and on the increase of the varietal differences of the wines.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: GC-Olfactometry coupled with GCMS were good techniques to indentify and apreciate the odorants generated from glycoconjugates in the wines of Syrah and Grenache Noir, but in the context of a blend of odors, these techniques showed their limits and did not permit to determine the real impact of a molecule in the global aroma of the wine perceived by the taster. Other methods as additive techniques should be used to complete this study.</p>
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Bruce, Robert C., Pauline Lestringant, Charles A. Brenneman, Hildegarde Heymann, and Anita Oberholster. "The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties." Foods 10, no. 2 (February 12, 2021): 402. http://dx.doi.org/10.3390/foods10020402.
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The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (w/w) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness.
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Cicchetti, Dom. "Opinions versus Facts: A Bio-statistical Paradigm Shift in Oenological Research." Journal of Wine Economics 12, no. 4 (August 2, 2017): 354–62. http://dx.doi.org/10.1017/jwe.2017.14.
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AbstractA substantial oenological literature exists on opinions of experts and neophytes as they relate to opinions about the quality of wines (Ashenfelter and Quandt, 1998; Cicchetti, 2004; Lindley, 2006). These opinions can be contrasted with factual binary questions about wine: Is it oaked? Does it contain sulfites? Is it filtered? Is the grape varietal Cabernet Sauvignon or Cabernet Franc? Syrah or Grenache? Pinot Noir or Gamay? Such factual binary issues are examined within the broader context of the various measures of factual judgment: Overall Accuracy (OA), Sensitivity (Se), Specificity (Sp), Predicted Positive Accuracy (PPA), and Predicted Negative Accuracy (PNA). The resulting biostatistical methodology derives from biobehavioral diagnostic research investigations. The purpose of this report is to apply this methodology to the discipline of oenology to compare wine judgments with wine facts. Using hypothetical examples, wine judges’ classifications of wines as oaked or unoaked were analyzed for their degree of accuracy. The results show that OA is a poor measure of the accuracy of binary judgments relative to Se, Sp, PPA, or PNA. The biostatistics of the problem could have wide-ranging applications in the design of future oenological research investigations, and in scientific research more broadly. (JEL Classifications: C1, L15, Q13)
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Maza, Marcos Andrés, Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez, and Javier Raso. "Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels." Foods 9, no. 5 (April 30, 2020): 542. http://dx.doi.org/10.3390/foods9050542.
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The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels.
Books on the topic "Grenache (Wine)"
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MacDonogh, Giles. Syrah, Grenache and Mourvedre (Grape Guides to Varieties). Viking Adult, 1993.
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