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Author: I-Min Tsai Publisher: ISBN: Category : Aromatic compounds Languages : en Pages : 494
Book Description
Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four compounds were found to have very low detection thresholds (in ppb) in base wine. Group thresholds of DMDS ranged from 11.18 to 23.57 ppb, those of DEDS ranged from 1.45 to 2.16 ppb, those of MeSH ranged from 1.72 to 1.82 ppb and those of EtSH ranged from 0.19 to 0.23 ppb. Subjects' abilities to detect these compounds in Pinot noir wine were very different. Aroma characteristics of the four compounds as well as their interactions in base wine were profiled via descriptive analysis. Aroma of DMDS in base wine was mainly described as old cabbage and rotten cabbage. DEDS aroma in wine was perceived as skunky, sweaty, and tire-like. Aroma of MeSH in wine was associated with stale vegetables, animal, rubbery, and slop. EtSH aroma in base wine was mainly described as durian, garlic, stale eggs, and natural gas. Odor suppression was observed when two or four sulfur compounds were mixed together in base wine. Perceiving off-odors in base wine was driven by MeSH and EtSH when both MeSH and DMDS or both EtSH and DEDS were present. EtSH affected wine aromas more when both MeSH and EtSH were present in base wine; however, MeSH governed wine off-odors more than EtSH under the influence of subthreshold levels of two disulfides. Mercaptans can significantly affect aroma quality of Oregon Pinot noir wine at very low concentrations (in ppb level); they have a stronger effect than disulfides. Regarding the impacts ofbase wine aromas caused by the four sulfur compounds, base wine lost its fruity and floral character and increased overall intensity, overall stinky, nose burn and sulfur-related odors while concentrations of the four volatile sulfur compounds in base wine increased. Aroma changes of fruity, floral and nose burn can be used by winemakers to diagnose the early presence of volatile sulfur compounds in Oregon Pinot noir wine during winemaking and wine storage.
Author: I-Min Tsai Publisher: ISBN: Category : Aromatic compounds Languages : en Pages : 494
Book Description
Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four compounds were found to have very low detection thresholds (in ppb) in base wine. Group thresholds of DMDS ranged from 11.18 to 23.57 ppb, those of DEDS ranged from 1.45 to 2.16 ppb, those of MeSH ranged from 1.72 to 1.82 ppb and those of EtSH ranged from 0.19 to 0.23 ppb. Subjects' abilities to detect these compounds in Pinot noir wine were very different. Aroma characteristics of the four compounds as well as their interactions in base wine were profiled via descriptive analysis. Aroma of DMDS in base wine was mainly described as old cabbage and rotten cabbage. DEDS aroma in wine was perceived as skunky, sweaty, and tire-like. Aroma of MeSH in wine was associated with stale vegetables, animal, rubbery, and slop. EtSH aroma in base wine was mainly described as durian, garlic, stale eggs, and natural gas. Odor suppression was observed when two or four sulfur compounds were mixed together in base wine. Perceiving off-odors in base wine was driven by MeSH and EtSH when both MeSH and DMDS or both EtSH and DEDS were present. EtSH affected wine aromas more when both MeSH and EtSH were present in base wine; however, MeSH governed wine off-odors more than EtSH under the influence of subthreshold levels of two disulfides. Mercaptans can significantly affect aroma quality of Oregon Pinot noir wine at very low concentrations (in ppb level); they have a stronger effect than disulfides. Regarding the impacts ofbase wine aromas caused by the four sulfur compounds, base wine lost its fruity and floral character and increased overall intensity, overall stinky, nose burn and sulfur-related odors while concentrations of the four volatile sulfur compounds in base wine increased. Aroma changes of fruity, floral and nose burn can be used by winemakers to diagnose the early presence of volatile sulfur compounds in Oregon Pinot noir wine during winemaking and wine storage.
Author: Fang Yuan Publisher: ISBN: Category : Pinot noir (Wine) Languages : en Pages : 182
Book Description
Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the first study, aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, [beta]-damascenone, guaiacol and vanillin, together with C6 aldehydes and alcohols, 4-vinylguaiacol, 4-vinylphenol and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated by SPME-GC-MS and SBSE-GC-MS. Comparing with early harvest grapes, late harvest grapes released more [beta]-damascenone, vanillin, 4-vinylguaiacol and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of mature Pinot noir grapes. The second study evaluated the volatile composition of grape berries subjected to varying levels of nitrogen (N), phosphorous (P) and potassium (K) supply. Pinot noir grapevines were grown in a pot-in-pot system for three years (beginning when they were 4-years-old) and fertigated with either complete nutrition (Control) or with reduced levels of either N, P, or K supply while holding all other nutrients constant. Nitrogen was varied from 7.50 mM total N supply (Control) to 1.13 mM in five discreet treatments, while P and K supply were each varied in four discreet treatments with the lowest rate of 0 mM during fertigation events. Aroma volatiles in berries were determined in each year using SPME-GC-MS technique. Results showed that reducing N supply resulted in lower concentrations of C6 compounds and total [beta]-damascenone in berries across all three years. Low N supply had little impact on monoterpenes. Reducing N supply resulted in higher bound form [alpha]-terpineol in two of the three years. Compared to P and K, N supply showed a more profound influence on the volatile profiles of the grape berries, indicating the important role of N in the biosynthesis of berry volatile and volatile precursors. The volatile composition of resulting wines from the same study was also investigated. Results showed that reducing N supply increased the total phenolic content in wine across all years. N supply has a profound impact on wine volatiles with the greatest effect on yeast-derived esters and higher alcohols. In general, reducing N supply decreased straight-chain esters and many straight chain alcohols, but increased the branched-chain esters, and phenethyl ester and phenethyl alcohol in wine across all years. The effect of N supply on monoterpenes in wine was not consistent from year to year. Low N wines also had reduced levels of volatile sulfur compounds in 2 of 3 years. Compared to the Control, reducing N and K supply resulted in lower quantities of total [beta]-damascenone across all years. Altering P supply did not have reproducible effects on wine volatiles from year to year. The third study investigated the composition of Pinot noir wines produced from vines with varying vegetative vigor levels and two crop levels over three vintages (2011, 2012, and 2013) in the cool climate viticulture region of western Oregon. Wine was produced from grapes grown with two inter-row floor management treatments (tilled or grass) and two crop levels, including full crop and half crop achieved through cluster thinning. Crop thinning treatments didn't alter the wine volatile composition. Certain wine volatiles were affected by the vineyard floor management treatments. Wines produced from grapes grown in the Grass treatment (lower vigor) had higher levels of grape-derived compounds such as [alpha]-terpineol, [beta]-citronellol, vitispirane and TDN compared to wines produced from the Tilled treatment. Wines from Grass treatment also had higher isoamyl alcohol, phenethyl alcohol, isoamyl acetate, ethyl isobutyrate, ethyl isovalerate, and phenethyl acetate but lower levels of linalool, 1-propanol and 1-octanol. A subproject of this study investigated the carotenoid breakdown and C13-norisoprenoids synthesis in Pinot noir grapes from vines of differing vigor and crop levels (yield). Carotenoid degradation and C13-norisoprenoid synthesis during berry development with different vine balance was monitored from véraison to harvest in year 2013. Our data suggests that vineyard floor management had a greater influence than did cluster thinning on carotenoids composition in grapes. Grape berries from Tilled treatment vines have higher carotenoids and C13-norisoprenoids than the grapes from Grass treatment vines. Multivariance analyses also showed some interactions between the vineyard floor treatments and cluster thinning treatments on the composition of carotenoids and C13-norisoprenoids.
Author: Michael Qian Publisher: OUP USA ISBN: 9780841226166 Category : Science Languages : en Pages : 0
Book Description
This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
Author: Jamie Goode Publisher: Univ of California Press ISBN: 0520971310 Category : Cooking Languages : en Pages : 209
Book Description
A New York Times Best Wine Book of 2018 Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.
Author: Ronald S. Jackson Publisher: Academic Press ISBN: 0128165375 Category : Technology & Engineering Languages : en Pages : 1032
Book Description
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each
Author: Ralf Günter Berger Publisher: Springer Science & Business Media ISBN: 3540493395 Category : Science Languages : en Pages : 649
Book Description
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Author: I-Min Tsai
Author: I-Min Tsai
Author: Fang Yuan
Author: 
Author: Seung Kook Park
Author: Michael Qian
Author: Michael C. Qian
Author: Jamie Goode
Author: Kenneth C. Fugelsang
Author: Ronald S. Jackson
Author: Ralf Günter Berger