Wine Style

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Viviana Jofre - One of the best experts on this subject based on the ideXlab platform.

  • impact of closure type and storage temperature on chemical and sensory composition of malbec Wines mendoza argentina during aging in bottle
    Food Research International, 2019
    Co-Authors: Maria Giuffrida L De Esteban, Cristina Ubeda, Francisco J Heredia, Anibal A Catania, Mariela Assof, Martin Fanzone, Viviana Jofre
    Abstract:

    Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different Wine Styles. During bottled aging, the chemical and organoleptic composition of Wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec Wines has not been studied yet. Wines were bottled with screw cap and natural cork and were kept in chambers at 15 °C and 25 °C for 2 years. Sampling was performed at 2, 4, 6, 9, 12, 15, 18, 21 and 24 months. Concentrations of free sulfur dioxide, dissolved oxygen, anthocyanins, tannins, esters, volatile phenols, organic acids, and color saturation decreased during the storage process. While, the formation of polymeric pigments, the color attributes (lightness and hue) and the levels of alcohols, norisoprenoids, furanoids and terpenoids increased. At 24 months, Malbec Wines were organoleptically different. Wines kept at 15 °C were associated with high sensory perceptions in color intensity and violet tint, those presented a positive correlation with free sulfur dioxide, tannins, and anthocyanins levels. On the contrary, Wines aged at 25 °C were linked with high sensory perceptions of dried vegetative and dried fruit aromas. These descriptors were positively correlated with norisoprenoids, furanoids, and terpenoids. In general, the chemical composition and organoleptic attributes of bottled Malbec Wines (Mendoza, Argentina) were stable respect closure type employed, but highly sensitive to the combined effect of time and storage temperature. This finding is key to making decisions about the Wine Style searched, and costs (e.g. refrigeration) involved in the conservation period until consumption.

Florian Bauer - One of the best experts on this subject based on the ideXlab platform.

  • glycerol in south african table Wines an assessment of its relationship to Wine quality
    South African Journal of Enology and Viticulture, 2017
    Co-Authors: Helene Nieuwoudt, Isak S. Pretorius, Bernard A Prior, Florian Bauer
    Abstract:

    Glycerol is an important by-product of glycolysis and is quantitatively one of the major components of Wine. While the physicochemical and sensory  characteristics of pure glycerol are well established, the impact of varying levels of glycerol on general Wine quality remains a topic of debate.  Previous reports have relied on limited numbers of either commercial or experimental Wines to assess the role of glycerol, leading to contradictory conclusions. Here we report on a large-scale assessment of the relationship between glycerol concentration and Wine quality, based on the analysis of a significant number of commercial South African table Wines of adjudged quality. The mean glycerol concentrations of 237 dry red (10.49 g/L), 158 dry white (6.82 g/L), 22 off-dry white (6.55 g/L), 16 special late harvest (8.26 g/L) and 14 noble late harvest Wines (15.55 g/L) were found to be associated with considerable variation within each respective Style. The final glycerol concentrations were significantly associated with the Wine Style (P 0.05). The mean glycerol concentrations for South African dry red Wines were significantly higher than those of dry white and off-dry white Wines. Wine quality could not be significantly associated with glycerol concentrations in the dry red Wines (P>0.05). For the dry white, off-dry white and late harvest Wines this association was significant (P<0.05), although the exact nature of the association was somewhat different for the respective Styles. Despite this positive statistical association, the observed differences between the mean glycerol concentrations of dry white and off-dry white Wines of different quality ratings were too small to be of major practical value. The relationship between glycerol concentration and Wine quality is reassessed on the basis of results obtained in this study as well as on recent reports in the literature.

  • sequence based analysis of the vitis vinifera l cv cabernet sauvignon grape must mycobiome in three south african vineyards employing distinct agronomic systems
    Frontiers in Microbiology, 2015
    Co-Authors: Mathabatha E. Setati, Daniel Jacobson, Florian Bauer
    Abstract:

    Recent microbiomic research of agricultural habitats has highlighted tremendous microbial biodiversity associated with such ecosystems. Data generated in vineyards have furthermore highlighted significant regional differences in vineyard biodiversity, hinting at the possibility that such differences might be responsible for regional differences in Wine Style and character, a hypothesis referred to as “microbial terroir”. The current study further contributes to this body of work by comparing the mycobiome associated with South African (SA) Cabernet Sauvignon grapes in three neighboring vineyards that employ different agronomic approaches, and comparing the outcome with similar data sets from Californian vineyards. The aim of this study was to fully characterize the mycobiomes associated with the grapes from these vineyards. The data revealed approximately 10 times more fungal diversity than what is typically retrieved from culture-based studies. The Biodynamic vineyard was found to harbor a more diverse fungal community (H = 2.6) than the conventional (H = 2.1) and integrated (H = 1.8) vineyards. The data show that ascomycota are the most abundant phylum in the three vineyards, with Aureobasidium pullulans and its close relative Kabatiella microsticta being the most dominant fungi. This is the first report to reveal a high incidence of K. microsticta in the grape/Wine ecosystem. Different common Wine yeast species, such as Metschnikowia pulcherrima and Starmerella bacillaris dominated the mycobiome in the three vineyards. The data show that the filamentous fungi are the most abundant community in grape must although they are not regarded as relevant during Wine fermentation. Comparison of metagenomic datasets from the three SA vineyards and previously published data from Californian vineyards revealed only 25% of the fungi in the SA dataset was also present in the Californian dataset, with greater variation evident amongst ubiquitous epiphytic fungi.

Johan Bruwer - One of the best experts on this subject based on the ideXlab platform.

  • region of origin roo certification as marketing strategy in the south african Wine market
    International Journal of Wine Business Research, 2014
    Co-Authors: Josias A Engelbrecht, F J Herbst, Johan Bruwer
    Abstract:

    Purpose – This purpose of the study was to examine the relevance of the presence of geographical information, specifically the certification of region of origin (ROO) on the Wine label, in the consumer’s Wine purchase decision. In addition, the research investigated how the relevance of ROO varies across demographic and behavioural market segments. Design/methodology/approach – The data gathered via an online questionnaire from 434 South African Wine consumers were analysed by employing both descriptive and inferential statistical methods. Findings – The ROO of Wine plays a secondary role in influencing consumers when faced with a purchasing decision on its own. However, as part of the composite regional variable, namely, grape variety, region and Wine Style, it plays a major role in influencing consumers. The specific Wine grape variety emerged as the most important factor influencing consumers. It was also found that consumers with a high involvement and interest in Wine assign a higher degree of releva...

  • consumer behaviour and sensory preference differences implications for Wine product marketing
    2011
    Co-Authors: Johan Bruwer, Anthony Saliba, Bernadette Miller
    Abstract:

    Purpose- Exploratory research was conducted in a well-known Australian Wine region to determine the differences in the behaviour dynamics and sensory preferences of consumer groups. The overall aim is to gain some insights into the product Style preferences of consumers and what this means in practical terms to Wine product marketing. Design/methodology/approach- Information was obtained from a random sample of 150 visitors to ten Wineries in the Yarra Valley Wine region in Australia. Data were collected by means of self-administration surveys using a highly structured questionnaire at each of the Winery tasting room venues. Findings- Specific differences exist in the Wine consumption behaviour and sensory preferences of males and females and between generational cohorts, specifically Millennial and older consumers. Females drink less Wine than males, spend less thereon but tend to “compensate” for this by buying higher priced Wine per bottle, which could represent a risk-reduction strategy. Females are noticeably higher than their male counterparts in white Wine consumption, showing a preference for a sweeter Wine Style at a young age, and reported a strong preference for medium body Style Wines over light and full-bodied Wines. From a sensory preference viewpoint, fruit tastes and aromas are by far the most important, especially among females, as are vegetative characters, wood/oak, and mouth-feel characters. More males, on the other hand, preferred the aged characters of Wine. Research limitations/implications- It is possible to target Wine consumers in accordance with their gender and lifecycle stage as far as the sensory and certain behavioural aspects of the product are concerned. However, this should not be oversimplified and drive product marketing strategies in the wrong direction. Originality/value- This study is of value to academic researchers, Wine industry practitioners and other Wine distribution channel members alike, as it provides insights into consumer behaviour differences and one of the core tangible aspects of a Wine product, namely the sensory preferences of consumers.

  • region of origin and its importance among choice factors in the Wine buying decision making of consumers
    Social Science Research Network, 2009
    Co-Authors: Emily Mccutcheon, Johan Bruwer
    Abstract:

    Purpose – The purpose of this paper is to examine the importance of Wine’s region of origin in the consumer Wine-buying decision-making process in the Australian domestic market. Design/methodology/approach – Data collection takes place by means of a self-administered and online approach in tandem utilising a highly structured questionnaire completed by Wine consumers. The sample is limited to three groups of Wine consumers – patrons of a Wine bar in Sydney and two online Wine communities unlocking access to a cross-section of on-premise trade and online consumers. The active memberships of the online communities amount to 3,600. In total, 352 usable surveys are obtained. Findings – Region of origin is an important choice factor in the Wine-buying decision making process of consumers, but particularly so in terms of its multi-dimensional nature (region name, Wine type and grape variety). The most important choice factors in consumers’ Wine-buying decisions are quality, price, grape variety, Wine Style and region of origin. Region of origin varies in degree of influence within different segments. Higher ratings for region of origin are given by female Wine consumers, high involvement Wine consumers and consumers who have participated in Wine tourism to a greater degree. Research limitations/implications – The findings of this research suggest that Wine’s region of origin is a significant choice factor in the Australian consumer’s Wine-buying decision making process. More than half of the respondents are residents of Sydney and the findings are therefore tentative due to the geographical limitation. Originality/value – This study is of value to academic researchers, Wine industry practitioners, and on- and off-premise operators alike as it furthers the understanding of the importance of various choice factors in the consumer’s Wine-buying decision-making process and in particular the relative importance of region of origin within the main choice factors. It also highlights the specific market segments (geodemographic, behavioural and involvement level) and conditions under which the relative importance of region of origin varies.

  • region of origin and its importance among choice factors in the Wine buying decision making of consumers
    International Journal of Wine Business Research, 2009
    Co-Authors: Emily Mccutcheon, Johan Bruwer
    Abstract:

    Purpose – The purpose of this paper is to examine the importance of Wine's region of origin in the consumer Wine‐buying decision‐making process in the Australian domestic market.Design/methodology/approach – Data collection takes place by means of a self‐administered and online approach in tandem utilising a highly structured questionnaire completed by Wine consumers. The sample is limited to three groups of Wine consumers – patrons of a Wine bar in Sydney and two online Wine communities unlocking access to a cross‐section of on‐premise trade and online consumers. The active memberships of the online communities amount to 3,600. In total, 352 usable surveys are obtained.Findings – Region of origin is an important choice factor in the Wine‐buying decision making process of consumers, but particularly so in terms of its multi‐dimensional nature (region name, Wine type and grape variety). The most important choice factors in consumers' Wine‐buying decisions are quality, price, grape variety, Wine Style and r...

Maria Giuffrida L De Esteban - One of the best experts on this subject based on the ideXlab platform.

  • impact of closure type and storage temperature on chemical and sensory composition of malbec Wines mendoza argentina during aging in bottle
    Food Research International, 2019
    Co-Authors: Maria Giuffrida L De Esteban, Cristina Ubeda, Francisco J Heredia, Anibal A Catania, Mariela Assof, Martin Fanzone, Viviana Jofre
    Abstract:

    Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different Wine Styles. During bottled aging, the chemical and organoleptic composition of Wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec Wines has not been studied yet. Wines were bottled with screw cap and natural cork and were kept in chambers at 15 °C and 25 °C for 2 years. Sampling was performed at 2, 4, 6, 9, 12, 15, 18, 21 and 24 months. Concentrations of free sulfur dioxide, dissolved oxygen, anthocyanins, tannins, esters, volatile phenols, organic acids, and color saturation decreased during the storage process. While, the formation of polymeric pigments, the color attributes (lightness and hue) and the levels of alcohols, norisoprenoids, furanoids and terpenoids increased. At 24 months, Malbec Wines were organoleptically different. Wines kept at 15 °C were associated with high sensory perceptions in color intensity and violet tint, those presented a positive correlation with free sulfur dioxide, tannins, and anthocyanins levels. On the contrary, Wines aged at 25 °C were linked with high sensory perceptions of dried vegetative and dried fruit aromas. These descriptors were positively correlated with norisoprenoids, furanoids, and terpenoids. In general, the chemical composition and organoleptic attributes of bottled Malbec Wines (Mendoza, Argentina) were stable respect closure type employed, but highly sensitive to the combined effect of time and storage temperature. This finding is key to making decisions about the Wine Style searched, and costs (e.g. refrigeration) involved in the conservation period until consumption.

Kerry L Wilkinson - One of the best experts on this subject based on the ideXlab platform.

  • classification of sparkling Wine Style and quality by mir spectroscopy
    Molecules, 2015
    Co-Authors: Julie A Culbert, Daniel Cozzolino, Renata Ristic, Kerry L Wilkinson
    Abstract:

    In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the classification of sparkling Wine Style and quality. Australian sparkling Wines (n = 139) comprising a range of Styles (i.e., white, rose, red, Prosecco and Moscato) were analyzed by ATR-MIR spectroscopy combined with multivariate data analysis. The MIR spectra of 50 sparkling white Wines, produced according to four different production methods (i.e., Carbonation, Charmat, Transfer and Methode Traditionelle) were also evaluated against: (i) quality ratings determined by an expert panel; and (ii) sensory attributes rated by a trained sensory panel. Wine pH, titratable acidity (TA), residual sugar (RS), alcohol and total phenolic content were also determined. The sparkling Wine Styles were separated on the PCA score plot based on their MIR spectral data; while the sparkling white Wines showed separation based on production method, which strongly influenced the Style and sensory properties of Wine (i.e., the intensity of fruit versus yeast-derived characters). PLS calibrations of 0.73, 0.77, 0.82 and 0.86 were obtained for sweetness, tropical fruit, confectionary and toasty characters (on the palate), respectively.