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Showing posts from December, 2019

Phenolic and sensory potential of new disease resistant cultivars

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The aim of this study was to evaluate nine monovarietal wines from new red grape varieties resistant to downy and powdery mildews in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. The question was whether these hybrid grapes (≥97.5% of Vitis vinifera genome) can produce wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? PROJECT LAYOUT Nine red Bouquet varieties among thirty were considered in the present research: HG-A, HG-B, HG-C, HG-D, and HG-E with 98.7% of Vitis vinifera genome; and HG-F, HG-G, HG-H, and HG-I with 99.2% of Vitis vinifera genome (Tabel 1). All of them shared the same vineyard location, cultivation system, climate, soil type, vine cultivation practices since 2009, and harvesting time at the experimental unit of Pech Rouge from INRA (Gruissan, France). Microvinification ass

It’s all about the bass

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By Karien O'Kennedy The aim of the study was to determine if low frequency sounds can influence wine tasters’ perception of body (mouthfeel), aromatic intensity and acidity. PROJECT LAYOUT: 50 people took part in the main study, 25 in Oxford in the UK and 25 in Sydney Australia. Participants comprised 18 males and 32 females. Their ages were between 22 and 73 years. They had different levels of wine tasting expertise. Both groups of participants tasted identical wines under identical circumstances. Two wines were tasted: the 2015 Torres Sangre de Toro (Garnacha from Spain) and the 2015 Brancott Estate Letter Series “T” Marlborough Pinot noir from New Zealand. Both wines were described, though professional sensory assessment, to be medium bodied and medium in aromatic intensity.   20 mL measurements were given to participants in dark glasses in randomised order in a quiet room. The participants went in one at a time. Participants were given basic training prior t

How will mandatory nutrition and ingredient labelling affect the wine industry? A quantitative study of producers’ perspectives.

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PURPOSE: The purpose of this study is to examine producers' perspectives on the mandatory labelling of nutrition and ingredient information for wine, as suggested by the European Commission. Producers’ expectations about consumer reactions to new label information, the consequences of mandatory labelling on production processes and relative competitive advantages for different producer sizes are assessed. METHODOLOGY: Data for this survey was collected from producers using the quantitative research method of an online survey. In total, 483 German wine producers, covering a substantial share of the country's wine acreage, took part in the survey, comprising 434 estate wineries, 29 cooperatives and 20 large bottling wineries. FINDINGS: The study concludes that mandatory nutrition labelling will have several effects on the wine industry. Producers' expectations of consumer reactions largely agree with the findings of recent qualitative studies focusing on