Study of the Influence of Grape Ripeness Degree on Aroma Characteristics of Aglianico Wines by Instrumental and Sensory Analysis

Gambuti, Angelita; Lamorte, Simona Antonella; Capuano, Rosa; Lisanti, Maria Tiziana; Piombino, Paola; Moio, Luigi

doi:10.17660/actahortic.2007.754.71

Cited by 5 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wines made of Aglianico grapes (AGL1) were described as having brown colour, aromas and flavours of forest floor, savoury and earthy/dusty. AGL2 (an Australian wine) on the other hand, was described as having a high intensity of red fruit aroma and flavour, which correlates with what Gambuti et al (2007) reported. This study highlighted that when wines are made from unripe grapes of Aglianico, the obtained wines display attributes such as red fruits and herbal characters.…”

Section: Sensory Profilingsupporting

confidence: 84%

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

et al. 2021

View full text Add to dashboard Cite

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.

show abstract

Section: Sensory Profilingsupporting

confidence: 84%

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Among the other parameters examined by the taster judges, significant differences were found in spiciness, ro-red fruits and ro-spiciness. These sensory perceptions are mainly due to compounds originating from the grape varieties [79].…”

Section: Sensory Analysismentioning

confidence: 99%

Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine

et al. 2021

View full text Add to dashboard Cite

In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation treatment D was initially inoculated with H. uvarum AS27, and S. cerevisiae strain was added after 72 h (sequential inoculation). Microbiological, physical–chemical parameters and sensory profiles of the wines have been defined. The results showed that the use of H. uvarum AS27, in sequential inoculum with S. cerevisiae FE, influenced the wine composition, enriching it in polyphenolic and volatile compounds. Further, the sensory evaluation showed that the use of H. uvarum AS27 strain, in co-culture with S. cerevisiae, gives the wine more pleasant characteristics. Therefore, the results have highlighted how the use of particular non-Saccharomyces yeasts can represent a biotechnological resource in red wine production.

show abstract

Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition

Lisanti

Gambuti

Genovese

et al. 2012

Food Bioprocess Technol

View full text Add to dashboard Cite

Recently, the European Union regulation has fixed the maximum permitted dealcoholization level at 2 %; however in some cases, higher dealcoholization levels could be necessary. It is assumed that higher levels of dealcoholization could negatively affect the organoleptic quality of wine, but little data on this item is available. In the present study, two red wines (cv. Aglianico) with different initial alcohol contents (15.37 and 13.28 % v/v), were partially dealcoholized at three levels (-2, -3, -5 % v/v), by a polypropylene hollow fibre membrane contactor apparatus. In order to evaluate if dealcoholized wines differed from the untreated ones, triangle sensory tests were performed. Both -2 % wines were not perceived as different from the standard wines, while both -5 % wines were different. Sensory profiles and overall quality ranking were obtained by a selected and trained panel. Dealcoholization caused a modification of the sensory profiles, and the greatest differences were found after a dealcoholization of 5 % v/v. The most decreased olfactory notes were those of "Red fruits", "Cherry" and "Spicy", which is very important for the sensory quality of red wine. Concerning taste, both -5 % dealcoholized wines were more astringent than the correspondent untreated ones. Slighter differences were found for the other degrees of dealcoholization. The analysis of the volatile compounds, both free and glycoconjugated was performed by solid-phase extraction and gas chromatography mass spectrography analysis. While the composition of the glycoconjugated volatile fraction was almost not affected, many free compounds were decreased, most of all esters and alcohols, with an increasing amounts as the level of dealcoholization raised

show abstract

Study of the Influence of Grape Ripeness Degree on Aroma Characteristics of Aglianico Wines by Instrumental and Sensory Analysis

Cited by 5 publications

References 0 publications

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine

Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition

Contact Info

Product

Resources

About