Quantitative (Technical) Wine Assessment

Jackson, Ronald S.

doi:10.1016/b978-0-12-374181-3.00005-3

Cited by 2 publications

(2 citation statements)

References 156 publications

(136 reference statements)

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“…One-factor analysis of variance (ANOVA) was carried out with SPSS software (SPSS Inc., Chicago, IL), and comparison between samples was performed by using the least-squares differences (LSD) posthoc test. The level of significance of the sensory triangle tests was determined using Jackson’s method …”

Section: Methodsmentioning

confidence: 99%

Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning

Gil

Esteruelas

González

et al. 2013

J. Agric. Food Chem.

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The influence of two treatments for reducing grape yield, cluster thinning and berry thinning, on red wine composition and quality were studied in a Vitis vinifera cv Syrah vineyard in AOC Penedès (Spain). Cluster thinning reduced grape yield per vine by around 40% whereas berry thinning only reduced it by around 20%. Cluster thinning grapes had higher soluble solids content than control grapes, and their resultant wines have greater anthocyanin and polysaccharide concentrations than the control wine. Wine obtained from berry thinning grapes had a higher total phenolic index, greater flavonol, proanthocyanidin, and polysaccharide concentrations, and lower titratable acidity than the control wine. Wines obtained from both treatments were sufficiently different from the control wine to be significantly distinguished by a trained panel in a triangular test. Even though both treatments seem to be effective at improving the quality of wine, berry thinning has the advantage because it has less impact on crop yield reduction.

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Section: Methodsmentioning

confidence: 99%

Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning

Gil

Esteruelas

González

et al. 2013

J. Agric. Food Chem.

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“…Each panellist was then asked to evaluate the sorrel wines for the quality attributes. Wines were rated on a modified version of the 20‐point rating system for wine quality based on appearance and colour (0–2 score), aroma and bouquet (0–5 score), taste and flavour (0–3 score), balance (0–2 score), development of duration (0–3 score), finish (0–2 score) and overall quality (0–3 score) as described by Jackson (2002). The wines were judged as superior 17–20, standard 13–16, below standard 9–12 and unacceptable 1–8 out of 20 point overall sensory quality score.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature/time

Mounigan¹,

Badrie²

2007

Int J of Food Sci Tech

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The effects of pretreating red sorrel (Hibiscus sabdariffa L.) calyces on the physicochemical and sensory quality of wines were investigated. Sorrel calyces were processed at 60°C for 3.5 h or 90°C for 30 min at 0%, 0.5% and 1.0% w/w pectolase addition in fermentation of wines. Significant changes (P < 0.01) in all physicochemical parameters of sorrel wines were found during fermentation, but not (P > 0.05) because of temperature/time effects. Colour (P < 0.01) became redder with pectolase and on storage at 23°C for 2 months. Significant differences (P < 0.01) were noted in sensory quality for taste and flavour, balance, duration and overall quality. Higher (P < 0.01) overall sensory quality scores were obtained for wines by pretreatment at 90°C for 30 min (10.44-11.06/20) when compared with wines at 60°C for 3.5 h (6.88-9.06/ 20). Colour of wines from 90°C/30 min was most saturated and red than all wines and had pH 2.57 ± 0.01, 0.43 ± 0.07% citric acid, 10.53 ± 0.53°Bx and 15.29 ± 0.71% alcohol.

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Quantitative (Technical) Wine Assessment

Cited by 2 publications

References 156 publications

Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning

Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning

Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature/time

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