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Journal articles on the topic 'Red wine aroma'

Author: Grafiati

Published: 11 March 2023

Last updated: 31 July 2025

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1

Zang, Xiaomin, Qing Du, Rui Qu, Dongqing Ye, Yao Lu, and Yanlin Liu. "Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones." Fermentation 8, no. 10 (2022): 501. http://dx.doi.org/10.3390/fermentation8100501.

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Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made from 16 different varieties/clones of grapes were comprehensively analyzed using HS-SPME-GC-MS, sensory evaluation, odor activity value method, and partial least squares regression analyses. We identified 52 aroma compounds and found that floral and black berry provided a good reference for shaping red wine style and selecting related varieties in He

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Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrix

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Williams, Michell, Wesaal Khan, Nombasa Ntushelo, and Rodney Hart. "An indigenous Saccharomyces cerevisiae yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity." OENO One 55, no. 2 (2021): 209–25. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4552.

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Wine yeast starter cultures differ in their ability to release aroma-enhancing metabolites associated with typical varietal wines. Therefore, this study investigated an indigenous Saccharomyces cerevisiae isolated from Paarl regional Shiraz grapes for the release of, amongst others, volatile thiols (aroma compounds traditionally associated with white cultivars, especially Sauvignon blanc) during the 2016 and 2017 vintages using Shiraz grape must. Chemical analyses of final wines showed that the indigenous strain i.e., NI6 produced Shiraz wines lower volatile acidity (VA) and acetic acid concen

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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction

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Sun, Lijun, Zhong Zhang, Hongchuan Xia, Qingchen Zhang, and Junxiang Zhang. "Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China." Molecules 28, no. 15 (2023): 5682. http://dx.doi.org/10.3390/molecules28155682.

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Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothill of Helan Mountain (EFHM) were analyzed using gas chromatography-mass spectrometry and quantitative descriptive analysis. The results showed that Merlot wines from EFHM were characterized by intense flavors of drupe and tropical fruits compared with the Gansu region. Nineteen VOCs were defined as essential compounds contributing to the aroma characteristics of the Merlot wines through gas chromatography–olfactometr

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Allamy, Lucile, Cornelis Van Leeuwen, and Alexandre Pons. "Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers." OENO One 57, no. 3 (2023): 99–112. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7458.

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Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed

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Cordente, Antonio G., Christopher D. Curtin, Mark Solomon, et al. "Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast." Processes 10, no. 3 (2022): 502. http://dx.doi.org/10.3390/pr10030502.

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During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, which include 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP). While the formation and stylistic contribution of these thiols have been extensively researched in white wines, little is known about the conditions leading to their formation in red wines. In this study, we explored the ab

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Lytra, Georgia, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles De Revel, and Jean-Christophe Barbe. "Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution." OENO One 48, no. 1 (2014): 75. http://dx.doi.org/10.20870/oeno-one.2014.48.1.1660.

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<p style="text-align: justify;"><strong>Aim</strong>: The goal of this study was to evaluate the impact of dimethyl sulfide (DMS) on the fruity aroma of a complex mixture containing 12 red wine esters.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Aromatic reconstitutions were prepared using pure commercial esters and acetates at the average concentrations found in red wines, as well as several concentrations of DMS. The olfactory thresholds of DMS in such matrices were: 1.74 µg/L in dilute alcohol solution, 2.80 µg/L in frui

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González-Centeno, María Reyes, Pierre-Louis Teissedre, and Kleopatra Chira. "Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines." OENO One 55, no. 2 (2021): 285–99. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4673.

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During fermentation or ageing of wines, oak wood is commonly used in form of barrels, casks or derived oak products (chips, winewoods, tankstaves, among others). It is well known that aroma, structure, astringency, bitterness, aromatic persistence and colour may change as a result of wine‒wood contact. A full-scale experimentation was performed under different oak ageing conditions in order to evaluate colour, phenolic, aromatic and sensory differences among final red wines (9‒months ageing). Oenological parameters and wine colour were not impacted by ageing modality. At the end of ageing, no

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Veverka, L., M. Jelínková, K. Hron, J. Balík, J. Stávek, and P. Barták. "Chemical markers in the aroma profiles of South Moravian red wine distillates." Czech Journal of Food Sciences 30, No. 4 (2012): 369–76. http://dx.doi.org/10.17221/208/2011-cjfs.

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HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior

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Pittari, Elisabetta, Luigi Moio, and Paola Piombino. "Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights." Applied Sciences 11, no. 3 (2021): 1157. http://dx.doi.org/10.3390/app11031157.

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Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasa

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Darnal, Aakriti, Simone Poggesi, Edoardo Longo, Annagrazia Arbore, and Emanuele Boselli. "Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis." Foods 13, no. 1 (2023): 18. http://dx.doi.org/10.3390/foods13010018.

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Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds i

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Dumitriu (Gabur), Georgiana-Diana, Carmen Teodosiu, Iulian Gabur, Valeriu V. Cotea, Rafael A. Peinado, and Nieves López de Lerma. "Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips." Foods 8, no. 12 (2019): 662. http://dx.doi.org/10.3390/foods8120662.

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Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological manufacturing step. During winemaking, producers accelerate chemical changes in wine composition by traditional and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research aimed to investigate the overall volatile composition and sensory quality of red wines aged for two timeframes, namely, 1.5 and 3 months

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Alpeza, Ivana, Katarina Lukić, Ivna Linke, and Karin Kovačević Ganić. "“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?" Glasnik zaštite bilja 44, no. 5 (2021): 78–87. http://dx.doi.org/10.31727/gzb.44.5.10.

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“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific in the case of most red wines, but, as a sensory property, it is important for the perception of quality and consumer choice. The objective of this work was to analyze the most important aroma compounds of esters and higher alcohols, with the unpleasant volatile phenols too, in “Portugizac” wines, r

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Rita Szikszai, Andrea. "Characteristic volatile compounds of Monastrell wines." Revista Doctorado UMH 4, no. 2 (2019): 3. http://dx.doi.org/10.21134/doctumh.v4i2.1641.

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Seventy-five percent of the red wines of the Protected Designation of Origin (PDO) Alicante are based on Monastrell grapes. The wine aroma is one of the most important characteristics linked to the quality and consumers’ preferences. Scopus database was used to gather information about the concentrations ranges of the main volatile compounds present in the Monastrell red wines, with their aromatic descriptions and their detection and/or recognition thresholds. Seventeen volatile compounds were identified as those having a significant contribution to this red wine aroma. However, it is importan

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Olejar, Kenneth J., Jason Breitmeyer, Pradeep M. Wimalasiri, Bin Tian, and Stewart K. Field. "Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS." Analytica 2, no. 1 (2021): 1–13. http://dx.doi.org/10.3390/analytica2010001.

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Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the ro

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Dumitriu (Gabur), Georgiana-Diana, Fernando Sánchez-Suárez, Rafael A. Peinado, et al. "Metabolomics of Red Wines Aged Traditionally, with Chips or Staves." Foods 13, no. 2 (2024): 196. http://dx.doi.org/10.3390/foods13020196.

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Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography–mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore,

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Criado, Celia, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruiz, Carolina Chaya, and María Angeles Pozo-Bayón. "Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers." Foods 11, no. 19 (2022): 3104. http://dx.doi.org/10.3390/foods11193104.

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The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown. Additionally, age–gender differences might affect oral physiology and, therefore, inter-individual differences in the consumer’s enjoyment of wine. The aim of this work was to study the effect of biological individual factors such as sex and age on salivary flow rate and total protein content, on wine retronasal aroma perception and on the hedonic

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Rossi, Sara, Ena Bestulić, Fumica Orbanić, et al. "Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging." Applied Sciences 14, no. 19 (2024): 8729. http://dx.doi.org/10.3390/app14198729.

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This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspa

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Charles, Marielle, Bertrand Martin, Christian Ginies, Patrick Etievant, Gilbert Coste, and Elisabeth Guichard. "Potent Aroma Compounds of Two Red Wine Vinegars." Journal of Agricultural and Food Chemistry 48, no. 1 (2000): 70–77. http://dx.doi.org/10.1021/jf9905424.

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Blanco-Huerta, Coro, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, and José Manuel Rodríguez-Nogales. "Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine." Beverages 9, no. 1 (2023): 23. http://dx.doi.org/10.3390/beverages9010023.

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Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90% enlarged the con

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Токар, А. Ю. "FORMATION OF THE AROMA OF FRUIT AND BERRY WINE MATERIALS." Bulletin of Uman National University of Horticulture 1 (August 2022): 96–101. http://dx.doi.org/10.31395/2310-0478-2022-1-96-101.

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One of the important indicators of wine quality is the bouquet, which directly depends on the aroma of the constituents. Aromatic substances of wines can be represented by all classes of organic compounds in order to detect the effect of substances on the aroma and determine the activity of volatile components of the aroma (OAV) by dividing the concentration of the substance on its threshold concentration. If OAV> 1, means that the component already contributes to the flavor. For analysis, we took the results of studies of 25 samples of fruit and berry wine materials, in which the concentra

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Pichler, Anita, Ivana Ivić, Josip Mesić, et al. "Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods." Foods 13, no. 1 (2023): 45. http://dx.doi.org/10.3390/foods13010045.

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Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temp

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Lukić, Katarina, Natka Ćurko, Marina Tomašević, and Karin Kovačević Ganić. "Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure." Foods 9, no. 8 (2020): 1034. http://dx.doi.org/10.3390/foods9081034.

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The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5

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JAKKIELSKA, DOROTA, RAFAŁ WAWRZYNIAK, MARCIN FRANKOWSKI, and ANETTA ZIOŁA-FRANKOWSKA. "CHARACTERISTIC OF VOLATILE COMPONENTS PROFILE IN POLISH WINES BY GC-MS." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 30, no. 3 (2023): 139–59. http://dx.doi.org/10.15193/zntj/2023/136/459.

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Background. Wine is a complex mixture of various compounds with diverse structures and properties. Multiple factors influence the chemical composition of wine. Viticulture is at a disadvantage in Poland, compared to more traditional wine regions. Grapes grown in Poland have lower sugar content, which leads to lower alcohol content and higher acidity of produced wine, which could also be seen as an advantage. Aromatic compounds, which are the subject of this study, influence, along with other factors, the taste and aroma of wine. Results and conclusions. This paper presents results of gas chrom

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Pineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen, and Denis Dubourdieu. "Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines." OENO One 45, no. 1 (2011): 27. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1485.

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<p style="text-align: justify;"><strong>Aim</strong>: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp, and skins.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Sensory analyses were performed on Merlot grape skin maceration models, based on observations in the winery. Initial findings revealed that strong fruity nuances appeared du

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Pérez-Jiménez, María, Carolina Muñoz-González, and María Angeles Pozo-Bayón. "Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method." Foods 10, no. 2 (2021): 415. http://dx.doi.org/10.3390/foods10020415.

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The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losse

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Pereira, Maria João, António Ferreira, Carla Brazinha, and João Crespo. "Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace." Membranes 12, no. 9 (2022): 875. http://dx.doi.org/10.3390/membranes12090875.

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A mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation of target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability of the model is assessed for two different alternative processes: fractionated condensation and vapour permeation–fractionated condensation. The aromas of the headspace of red wine fermentation are commonly lost through the fermenter venting system and are enhanced by the stripping effect of the produced CO2. To mimic the operating conditions during the red wine fermentation, all exp

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Ivić, Ivana, Mirela Kopjar, Vladimir Jukić, et al. "Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon." Molecules 26, no. 4 (2021): 874. http://dx.doi.org/10.3390/molecules26040874.

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Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Al

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Nguyen, Thi H., Daniel Zimmermann, and Dominik Durner. "Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening." Beverages 10, no. 3 (2024): 77. http://dx.doi.org/10.3390/beverages10030077.

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The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from nonvolatile precursors. In this study, an analytical approach previously developed for red winegrapes was adapted to assess the “aroma potential” of Riesling from two vineyards in Essenheim and Durbach, Germany, during the 2022 vintage, by extracting and hydrolyzing aroma precursors in an anoxic model wine matrix. Following sensory and chemical analyses

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Lytra, Georgia, Sophie Tempere, Gilles de Revel, and Jean-Christophe Barbe. "Impact of Perceptive Interactions on Red Wine Fruity Aroma." Journal of Agricultural and Food Chemistry 60, no. 50 (2012): 12260–69. http://dx.doi.org/10.1021/jf302918q.

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Laasya, Lakkaraju Datha Sri. "RED WINE QUALITY PREDICTION USING MACHINE LEARNING." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 04 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem31969.

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Wine quality assessment is a critical task in the beverage industry, as it directly impacts consumer satisfaction and market competitiveness. Among various types of wine, red wine stands out for its complexity in flavor, aroma, and texture, making its quality prediction a challenging yet crucial endeavor. This project aims to develop a machine learning model for predicting the quality of red wine based on its physicochemical properties. The dataset utilized for this project consists of various attributes such as acidity, pH, alcohol content, and volatile acidity, among others, collected from r

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Fransiska, Welly Deglas, and Ana Maria Supiana. "Pembuatan Minuman Tradisional Tuak Beras Ketan dengan Variasi Penambahan Jahe Merah (Zingiber officinale var. Rubrum)." BIOFOODTECH : Journal of Bioenergy and Food Technology 2, no. 02 (2024): 75–84. http://dx.doi.org/10.55180/biofoodtech.v2i02.971.

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To determine the effect of adding red ginger to the traditional sticky rice palm wine drink and to determine the alcohol content, dissolved sugar content, and organoleptic in the traditional sticky rice palm wine drink with variations in the addition of red ginger. The research method used was the research design used was a Completely Randomized Design (CRD) with three replications with the addition of red ginger rhizomes, namely with concentration levels of 0%, 50%, 75%, and 100%. In the research, the parameters observed were alcohol content, dissolved sugar content, and organoleptic properti

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Gammacurta, Marine, Sophie Tempere, Stéphanie Marchand, Virginie Moine, and Gilles De Revel. "Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine." OENO One 52, no. 1 (2018): 57–65. http://dx.doi.org/10.20870/oeno-one.2018.52.1.1902.

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Aim: To investigate chemical and sensory characteristics of ethyl 2-hydroxy-3-methylbutanoate in wines.Methods and results: Ethyl 2-hydroxy-3-methylbutanoate has been recently identified as a potential marker of lactic acid bacteria esterase activity. Enantiomers of this fruity ester were quantitated in 99 wines from various vintages and French regions using chiral gas chromatography (γ-cyclodextrin phase). Analyses revealed the predominant presence of the R enantiomer in red and white wines, with a maximum R/S enantiomeric ratio of 94/6 in a 1993 red wine. Results also highlighted greater lev

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Pratiwi, Anastasia Laksmi, Agus Selamet Duniaji, and I. Wayan Rai Widarta. "PENGARUH PENAMBAHAN HIGH FRUCTOSE SYRUP (HFS-55) TERHADAP KARAKTERISTIK RED WINE KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 4 (2019): 390. http://dx.doi.org/10.24843/itepa.2019.v08.i04.p05.

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This research was aimed to determine the effect of adding high fructose syrup (HFS-55) to red wine made from roselle flower petals that can produce roselle red wine with the best characteristics. This study used a Completely Randomized Design (RAL) with a treatment of adding HFS-55 10%, 15%, 20%, 25%, 30%. This treatment was repeated 3 times, resulting in 15 experimental units. The data were analyzed by ANOVA and followed by Duncan test. The results showed that the adding of HFS-55 on roselle red wine has a significant effect on ethanol content, pH, total soluble solid, total reducing sugar, a

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Zhang, Yu-Shu, Gang Du, Yu-Ting Gao, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (2019): 3120. http://dx.doi.org/10.3390/molecules24173120.

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This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirt

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Zhang, Xin-Ke, Pei-Tong Liu, Xiao-Wei Zheng, et al. "The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties." Molecules 29, no. 17 (2024): 4279. http://dx.doi.org/10.3390/molecules29174279.

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The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and Sémillon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and

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Casassa, L. Federico, Armando Vega-Osorno, Anibal A. Catania, and James F. Harbertson. "Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California." Australian Journal of Grape and Wine Research 2022 (December 3, 2022): 1–17. http://dx.doi.org/10.1155/2022/3453978.

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Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion. Wines were followed up to 3 years of bottle aging. Tannins were 50% higher in monovarietal Merlot wines, which improved production of large polymeric pigments in Merlot-based cofermented and blended wines. Addition of Malbec favored production of small polymer

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Tan, Andreas Felix, Mutiara Angelina Manao, Maria Novia Delviyanti, Pricillia Pretty Septy Honesty, and Natalia Diyah Hapsari. "Comparison of Ethanol Levels in Yellow and Red Watermelon Wine." Hydrogen: Jurnal Kependidikan Kimia 12, no. 5 (2024): 929. https://doi.org/10.33394/hjkk.v12i5.11464.

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Watermelon is one of the tropical fruits that has high water and sugar content. However, the selling price of watermelon is still relatively low, and there is limited processing variation. By utilizing the high water and sugar content in watermelon to create an alcoholic beverage, wine is one promising form of innovation. The aim of this research is to determine the difference in alcohol content of wine made from yellow and red watermelon. The samples used in this study were yellow and red watermelons. Yellow and red watermelons fermented with Saccharomyces cerevisiae yeast to transform them i

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Sequeira, Mariana, and Manuel Malfeito Ferreira. "Consumer mental recognition of the sensory space of dry white wines “mellowed” by aging." Ciência e Técnica Vitivinícola 40, no. 1 (2025): 29–38. https://doi.org/10.1051/ctv/ctv2025400129.

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The purpose of the present study was (a) to assess the consumer understanding of aging among different wine types and (b) to check if consumers, using a descriptive questionnaire, recognize the “mellowed dry white wine” conceptual space. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire aiming to understand the white wine aging features and to characterize its sensory descriptors. These descriptors were selected using a Check-All-That-Apply (CATA) approach, concerning wine color, aroma, taste, mouthfeel, and g

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Muñoz García, Raquel, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, and María Soledad Pérez-Coello. "Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines." Foods 10, no. 6 (2021): 1164. http://dx.doi.org/10.3390/foods10061164.

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This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faste

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Bouzas-Cid, Yolanda, Emiliano Trigo-Córdoba, Ignacio Orriols, Elena Falqué, and José Mirás-Avalos. "Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region." Beverages 4, no. 4 (2018): 76. http://dx.doi.org/10.3390/beverages4040076.

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Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, ‘Mencía’ (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover

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Niculescu, Violeta-Carolina, Daniela Sandru, Oana Romina Botoran, Nicoleta Anca Sutan, and Diana Ionela Popescu (Stegarus). "Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts." Applied Sciences 14, no. 22 (2024): 10239. http://dx.doi.org/10.3390/app142210239.

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The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, the variety, or the production technology. In the winemaking process, the use of different yeast strains can lead to obtaining wines with specific or conventional aromas (commercial strains), but also to the production of wines with a regional character using local strains. This study focuses on the analysis and comparison of the compounds that offer aromas in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, and Novac) from Recaș, Romania, obtained thr

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Lakićević, Svetlana H., Ivana T. Karabegović, Dragan J. Cvetković, Miodrag L. Lazić, Rade Jančić, and Jelena B. Popović-Djordjević. "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs." Horticulturae 8, no. 4 (2022): 277. http://dx.doi.org/10.3390/horticulturae8040277.

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Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control

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Ferreira, Vicente, María-Pilar Sáenz-Navajas, Eva Campo, Paula Herrero, Arancha de la Fuente, and Purificación Fernández-Zurbano. "Sensory interactions between six common aroma vectors explain four main red wine aroma nuances." Food Chemistry 199 (May 2016): 447–56. http://dx.doi.org/10.1016/j.foodchem.2015.12.048.

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Benucci, Ilaria, Claudio Lombardelli, Pasquale Tamborra, Massimo Muganu, and Marco Esti. "Authenticity Markers of Aged Red Wines from Aglianico, Uva di Troia, Negroamaro and Primitivo Grapes." Foods 13, no. 12 (2024): 1866. http://dx.doi.org/10.3390/foods13121866.

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The wide ampelographic treasure of Italian wine grape varieties is driving research towards suitable approaches for the varietal authenticity control of wine. In this paper, Aglianico, Negroamaro, Primitivo and Uva di Troia red wines, which were produced experimentally by single-grape winemaking from non-aromatic grapes native to southern Italy, were analyzed with respect to berry markers, namely anthocyanins, hydroxycinnamic acids (HPLC-DAD), shikimic acid (HPLC-UV) and glycosidic aroma precursors (GC-MS). The study confirms that, just as for the berries, useful varietal authenticity markers

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Wu, Qiao. "Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data." Computational Intelligence and Neuroscience 2022 (August 4, 2022): 1–12. http://dx.doi.org/10.1155/2022/1418022.

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Since its birth, red wine has been loved by people of all walks of life. The taste of red wine has changed and the pursuit of quality has always been the most sought-after goal by sommeliers, winemakers, and the public. However, due to the rich taste of red wine, any link is willing to produce different flavors. At present, there is no quantitative control study on the flavor of red wine. The purpose of this paper is to analyze the flavor of red wine through the chemometric algorithm and establish a reasonable model to predict the flavor of red wine. Aiming at the research of red wine flavor,

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Henschke, Paul, Chris Curtin, and Paul Grbin. "Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis." Microbiology Australia 28, no. 2 (2007): 76. http://dx.doi.org/10.1071/ma07076.

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How would you react if, upon opening that expensive bottle of red wine you had been saving for a special occasion, all you could smell was a box of Band-aid medical plasters. ?Band-aid?, or ?medicinal? aroma in red wine is but one spectrum of the (generally) negative sensory characteristics that have become synonymous with wine ?spoiled? by the yeast species Dekkera bruxellensis, and its non-sporulating form Brettanomyces bruxellensis.

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Ivić, Ivana, Mirela Kopjar, Jasmina Obhođaš, et al. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes 12, no. 10 (2022): 1008. http://dx.doi.org/10.3390/membranes12101008.

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Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) an

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Rocha, M. Angélica M., Manuel A. Coimbra, Sílvia M. Rocha, and Cláudia Nunes. "Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage." Applied Sciences 11, no. 14 (2021): 6294. http://dx.doi.org/10.3390/app11146294.

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Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement thes

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