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Commercial Wines (commercial + wine)

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Chemistry100%

Selected Abstracts

Assessing the color of red wine like a taster's eye

COLOR RESEARCH & APPLICATION, Issue 2 2009
Begoña Hernández
Abstract Color of 33 commercial red wines and five-color reference wines was measured in the same conditions in which visual color assessment is done by wine tasters. Measurements were performed in the two distinctive regions, center and rim, which are the regions assessed by wine tasters when the wine sampler is tilted. Commercial wines were classified into five color categories using the color specifications in their taste cards. The five color categories describe the spread of red hues found in red wines from the violet to brown nuances. The performance of CIELAB color coordinates in terms of their ability to reproduce the observed classification has been established using discriminant analysis. The CIELAB hue angle, hab, measured in the rim, where wine thickness is of the order of few millimeters, gives the best results classifying correctly 71.1% of the samples. Classification results are not significantly improved when additional color coordinates are considered. Moreover, ,E* color differences with color reference wines do not provide good classification results. The analysis of reference and commercial wines supports the fact that hue is the main factor in the classification done by wine tasters. This is reinforced by the linear correlation found between hab in the rim and the wine age (R2 = 0.795) in accordance with the fact that wines change their hues from violet to brown tints with ageing. © 2009 Wiley Periodicals, Inc. Col Res Appl, 34, 153,162, 2009 [source]

Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2010
K.A. LATTEY
Abstract Background and Aims:, This study aimed to determine what sensory attributes most drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines. Methods and Results:, The sensory attributes of a set of commercial wines were quantified by a trained panel. A subset was assessed blind for liking by 203 consumers and for quality by 67 winemakers. For the total group of consumers, wines with low levels of ,bitterness', ,hotness', ,metallic', ,smoky' and ,pepper' were preferred. In addition, four consumer clusters were identified, each with different sensory drivers of preference, with the attributes ,red berry', ,floral', ,caramel' and ,vanilla' aroma, ,acidity', ,green' flavour and astringency being of importance in distinguishing the different clusters' acceptance scores. The winemakers' quality scores had little relationship with consumer response, although both groups gave low ratings to wines with Brettanomyces -related flavour. Conclusions:, A relatively small set of sensory attributes were of greatest importance to consumer liking, and these generally dominate varietal differences. Winemakers' quality concepts do not closely align with those of the consumers. Significance of the Study:, This study identifies sensory properties of red wines which could be maximised as well as those which should be reduced, allowing producers to better meet consumers' preferences. [source]

Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2010
D.L. CAPONE
Abstract Background and Aims:, The aim of this study was to determine the cause of taints and off-flavours in a number of commercial wines and to develop methods for quantitative analysis of the compounds responsible. Methods and Results:, Three compounds, 2-chloro-6-methylphenol (i.e. 6-chloro- ortho -cresol), 2,6-dichlorophenol and indole, were identified by gas chromatography (GC)/mass spectrometry (MS)/olfactometry as causes of taints or off-flavours in the wines. New methods for quantitative analysis of these three compounds, as well as some other chloro- and bromophenols were developed. The methods employed GC/MS and stable isotope dilution analysis, and confirmed the presence of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole in some wines at concentrations well above their odour and taste detection thresholds. Conclusions:, 2-Chloro-6-methylphenol, 2,6-dichlorophenol and indole were confirmed as causes of taints and off-flavours in commercial wines. Significance of the Study:, The development of new analytical methods will make it possible to determine whether chlorophenol (and perhaps also bromophenol) taint in wine is more widespread than previously recognised. Similarly, the simple, rapid and accurate method for quantifying indole in wine will allow large numbers of wine and ferment samples to be studied to determine those factors that can result in unacceptably high concentrations in commercial wines. [source]

Assessing the color of red wine like a taster's eye

COLOR RESEARCH & APPLICATION, Issue 2 2009
Begoña Hernández
Abstract Color of 33 commercial red wines and five-color reference wines was measured in the same conditions in which visual color assessment is done by wine tasters. Measurements were performed in the two distinctive regions, center and rim, which are the regions assessed by wine tasters when the wine sampler is tilted. Commercial wines were classified into five color categories using the color specifications in their taste cards. The five color categories describe the spread of red hues found in red wines from the violet to brown nuances. The performance of CIELAB color coordinates in terms of their ability to reproduce the observed classification has been established using discriminant analysis. The CIELAB hue angle, hab, measured in the rim, where wine thickness is of the order of few millimeters, gives the best results classifying correctly 71.1% of the samples. Classification results are not significantly improved when additional color coordinates are considered. Moreover, ,E* color differences with color reference wines do not provide good classification results. The analysis of reference and commercial wines supports the fact that hue is the main factor in the classification done by wine tasters. This is reinforced by the linear correlation found between hab in the rim and the wine age (R2 = 0.795) in accordance with the fact that wines change their hues from violet to brown tints with ageing. © 2009 Wiley Periodicals, Inc. Col Res Appl, 34, 153,162, 2009 [source]