White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception

Lezaeta, Alvaro; Bordeu, Edmundo; Agosín, Eduardo; Varela, Paula

doi:10.1016/j.foodres.2018.03.044

Cited by 24 publications

(8 citation statements)

References 42 publications

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“…Microbial modulation [ 1 ], grape post-harvest degradation [ 2 ], temperature control during fermentation [ 1 , 3 ], and stem contact fermentation [ 4 , 5 , 6 ] can all be considered examples of traditional practices that aim to change wine flavor. More recently, other techniques have been developed, such as the recovery of aroma losses during fermentation [ 7 , 8 ] or grape ozone treatment [ 9 ]. These methodologies significantly change the wine aroma by modifying the typologies and/or the concentrations of the grape derived aroma compounds, and the microbially derived secondary metabolites [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Guerrini

Masella

Angeloni

et al. 2020

Foods

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The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable; hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine.

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Section: Introductionmentioning

confidence: 99%

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Guerrini

Masella

Angeloni

et al. 2020

Foods

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show abstract

“…In a consumer study using sensory profiling methods (CATA and projective mapping based on choice), Lezaeta et al (2017) observed that the perception of white wine quality was improved by increasing positive attributes (good, intense and fruity aroma, apple or pear, etc.) and worsened by removing negative properties (vegetable or herbal and terms always considered negative in the Chilean oenological environment) [145].…”

Section: Fermentation Aroma Lossesmentioning

confidence: 99%

“…This may be due to the fact that most of the technologies have not taken fractioned or characterised condensates during fermentation and from whole aroma condensates with some off-aromas, thereby adding undesirable compounds to wines. In a 2018 study by [145], different aromatic fractions were condensed throughout the fermentation of Sauvignon blanc wines. By applying generic descriptive analysis as described by [179], each condensed fraction was characterised and grouped based on aromatic similarities.…”

Section: Capture and Aroma Recovery Techniquesmentioning

confidence: 99%

Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process

et al. 2022

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A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.

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“…However, judgment from scholars and experts does not represent wine consumers' preference; findings coming from these studies cannot normally provide specific information of what sensory aspects of wine consumers like or dislike. Sensory evaluations from the consumers' point of view appear to reveal their choices and acceptances these years (Culbert et al, 2017;Niimi et al, 2017;Lezaeta et al, 2018;Mora et al, 2018;Magalios et al, 2019). Although plenty of wine sensory studies have proved that consumers' preferences are not homogenous, there is always a lack of recognized and locally adapted sensory evaluation indicators in this field.…”

Section: 8mentioning

confidence: 99%

Regional difference analyzing and prediction model building for Chinese wine consumers’ sensory preference

Chu

Xie

et al. 2019

BFJ

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Purpose The purpose of this paper is to provide further insight into Chinese wine consumers’ preference, grasp the regional sensory preference differences of China and build up a predictive model for wine consumers’ sensory preferences. Design/methodology/approach The study involved 3,421 Chinese wine consumers in the survey. Classified statistics were conducted to excavate regional differences of wine consumers’ sensory preferences. By analyzing influencing factors, prediction models for consumers’ sensory attribute preferences were constructed on the basis of multivariate disorder logistic regression method. Findings Empirical research showed that the wine with the following sensory attributes was the most preferred by Chinese consumers: dry red, refreshing and soft taste, still type, moderate aroma degree and mellow aroma, and sweet wine was also popular. Consumers’ preference varied from region to region. The proposed predicting method of the study realized more than 70 percent accuracy when conducting prediction for color, sweetness, aroma type and flavor preferences. Social implications By shedding light on the latest sensory attribute preferences of Chinese wine consumers, this study will help wine industry participants conduct market segmentation based on the diversification of consumers’ preferences. The wine enterprises can gain guidance from the results to conduct market positioning, adjust strategies and provide specific production for target wine consumers. Originality/value Based on the actual situation of Chinese wine market, this study defines sensory attribute indexes of wine from the perspective of wine consumers and presents the most recent comprehensive research on the sensory preferences of Chinese wine consumers through a nationwide survey.

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White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception

Cited by 24 publications

References 42 publications

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process

Regional difference analyzing and prediction model building for Chinese wine consumers’ sensory preference

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