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White Wine (white + wine)

Distribution by Scientific Domains

Chemistry	75%
Life Sciences	12%
Business, Economics, Finance and Accounting	6%

Selected Abstracts

Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf Life

JOURNAL OF FOOD SCIENCE, Issue 8 2009
Y. Fu
ABSTRACT:, This study investigated the effects of temperature (22, 35, and 45 °C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO2, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO2 depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO2 and total SO2. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR,ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the,A420, free SO2, total SO2, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine. [source]

Insoluble Grape Material Present in Must Affects the Overall Fermentation Aroma of Dry White Wines Made from Three Grape Cultivars Cultivated in Greece

JOURNAL OF FOOD SCIENCE, Issue 1 2002
S. Karagiannis
ABSTRACT: Musts from 3 grape varieties were used to elucidate the effect of the presence of grape solids in must on the volatile composition of the resultant white wines. Volatile compounds were analyzed by GC/MS and GC/FPD except H2S, which was measured spectrophotometrically. Increasing quantities of grape insoluble material decreased the substances that enhanced aroma of Savatiano and Batiki wines. Simultaneously, the levels of compounds that degrade wine aroma, when formed in large amounts, were increased. However, in Muscat of Hamburg wines, the levels of some volatiles were not influenced by must turbidity in the same way as in wines of the other cultivars. [source]

Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain

FLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2006
S. Zamúz
Abstract White wines experimentally produced from the white grape variety Albariño from three different areas from Rias Baixas AOC, north-western Spain, have been analysed in this study. The contents of terpenes, C13 -norisoprenoids, alcohols, acetates and ethyl esters were determined by GC,MS. The Albariño wines from O Rosal are characterized by a high content of higher alcohols, while wines from Val do Salnés show the highest concentrations of free terpenes, acetates and ethyl esters; and wines of Condado do Tea show the highest concentrations of C13 -norisoprenids, principally due to the ,-ionone. Two principal components accounting for 90.7% of the total variance were calculated by means of a principal components analysis (PCA), and the graphical representation of these two components allows grouping the wines according their respective origins. Volatile compounds with fruity and floral odours showed the highest odour activity values, contributing in a great measure to the aroma of Albariño wines. Copyright © 2006 John Wiley & Sons, Ltd. [source]

Flavonol composition of Australian red and white wines determined by high-performance liquid chromatography

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 3 2008
D.W. JEFFERY
Abstract Background and Aims:, Flavonols are present in Vitis vinifera L. wine grapes as glycosides and are found in wines in both their glycosidic and aglycone forms. Flavonols and their glycosides are important components in wine because of their impact on colour, taste and health properties. An assessment of the flavonols and flavonol glycosides present in a wide selection of Australian red and white wines (n = 121 and 44, respectively) was undertaken. Methods and Results:, Analyses were performed using HPLC, with compound identification being aided by HPLC-MS. In the red wines, quercetin and myricetin dominated the flavonol profile, and quercetin-3-glucuronide was by far the most abundant glycoside present. White wines had considerably lower levels of flavonols and their glycosides, in most cases, being below the detection limit of the HPLC method. Conclusions:, There appeared to be no correlation between the flavonol profile and wine variety or region in either white or red wines. Contrary to literature reports of rutin in wine, rutin was not found in any of the wines we analysed, and spiking experiments showed rutin rapidly degraded to the aglycone quercetin. Furthermore, changes in elution order for some quercetin glycoside standards were observed depending upon the acid used in the mobile phase. Significance of the Study:, This is the first time the flavonol contents of an extensive cross section of Australian wines have been reported. The concentrations are consistent with those reported in wines from other countries. In light of the instability of rutin in wine, critical review should be given to reports discussing its presence. [source]

Determination of melatonin in wine and plant extracts by capillary electrochromatography with immobilized carboxylic multi-walled carbon nanotubes as stationary phase

ELECTROPHORESIS, Issue 13 2010
Patricia W. Stege
Abstract The finding of melatonin, the often called "hormone of darkness" in plants opens an interesting perspective associated to the plethora of health benefits related to the moderate consumption of red wine. In this study, the implementation of a new method for the determination of melatonin in complex food matrices by CEC with immobilized carboxylic multi-walled carbon nanotubes as stationary phase is demonstrated. The results indicated high electrochromatographic resolution, good capillary efficiencies and improved sensitivity respect to those obtained with conventional capillaries. In addition, it was demonstrated highly reproducible results between runs, days and columns. The LOD for melatonin was 0.01,ng/mL. The method was successfully applied to the determination of melatonin in red and white wine, grape skin and plant extracts of Salvia officinalis L. [source]

Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol

FEMS YEAST RESEARCH, Issue 1 2003
John V.W. Becker
Abstract The stilbene resveratrol is a stress metabolite produced by Vitis vinifera grapevines during fungal infection, wounding or UV radiation. Resveratrol is synthesised particularly in the skins of grape berries and only trace amounts are present in the fruit flesh. Red wine contains a much higher resveratrol concentration than white wine, due to skin contact during fermentation. Apart from its antifungal characteristics, resveratrol has also been shown to have cancer chemopreventive activity and to reduce the risk of coronary heart disease. It acts as an antioxidant and anti-mutagen and has the ability to induce specific enzymes that metabolise carcinogenic substances. The objective of this pilot study was to investigate the feasibility of developing wine yeasts with the ability to produce resveratrol during fermentation in both red and white wines, thereby increasing the wholesomeness of the product. To achieve this goal, the phenylpropanoid pathway in Saccharomyces cerevisiae would have to be introduced to produce p -coumaroyl-CoA, one of the substrates required for resveratrol synthesis. The other substrate for resveratrol synthase, malonyl-CoA, is already found in yeast and is involved in de novo fatty-acid biosynthesis. We hypothesised that production of p -coumaroyl-CoA and resveratrol can be achieved by co-expressing the coenzyme-A ligase-encoding gene (4CL216) from a hybrid poplar and the grapevine resveratrol synthase gene (vst1) in laboratory strains of S. cerevisiae. This yeast has the ability to metabolise p -coumaric acid, a substance already present in grape must. This compound was therefore added to the synthetic media used for the growth of laboratory cultures. Transformants expressing both the 4CL216 and vst1 genes were obtained and tested for production of resveratrol. Following ,-glucosidase treatment of organic extracts for removal of glucose moieties that are typically bound to resveratrol, the results showed that the yeast transformants had produced the resveratrol ,-glucoside, piceid. This is the first report of the reconstruction of a biochemical pathway in a heterologous host to produce resveratrol. [source]

Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione and N -acetylcysteine

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2008
Despima Papadopoulou
Summary Glutathione and N -acetylcysteine, each at 20 mg L,1, were tested as inhibitors of the decrease of volatile esters and terpenes during storage of Debina white wine. Moreover, the inhibition of the decrease of isoamyl acetate, ethyl hexanoate and linalool in a model wine medium by glutathione and N -acetylcysteine, each at 0,20 mg L,1, was also tested. Several volatiles, such as isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and linalool, decreased during wine storage. Glutathione or N -acetylcysteine significantly restricted the decrease of these volatiles. In the model medium, each thiol inhibited the decrease of the three volatiles in a dose-dependent manner. N -acetylcysteine inhibited the decrease of all three volatiles at 2.5 mg L,1 while glutathione at 2.5 or 5.0 mg L,1. The present results indicate that glutathione and N -acetylcysteine may be taken into account as potent inhibitors of the disappearance of aromatic esters and terpenes in wines. [source]

INHIBITORY POTENTIAL OF WINE AND TEA AGAINST ,-AMYLASE AND ,-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

JOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2008
YOUNG-IN KWON
ABSTRACT Natural ,-amylase and ,-glucosidase inhibitors from food-grade plants offer an attractive strategy to manage postprandial hyperglycemia for type 2 diabetes management via control of starch breakdown and intestinal glucose absorption. In this study, four random sources of red and white wines as well as four types of teas were investigated for ,-amylase and ,-glucosidase inhibitory potential. Water extracts of black tea had the highest ,-glucosidase inhibitory activity, followed by white tea and oolong tea. All the randomly selected red wines had significant ,-glucosidase inhibitory activity compared to white wine. The ,-glucosidase inhibitory activity of the tea and wines correlated to the phenolic content, antioxidant activity and phenolic profile of the extracts. Further, these extracts had less or no ,-amylase inhibitory activity, indicating potential to overcome the side effects of undigested starch. This research has relevance for managing hyperglycemia and related oxidation-linked dysfunction and concurrently reducing problems of undigested starch. PRACTICAL APPLICATIONS In this study anti-diabetic-relevant potential of wines and teas were confirmed in four types of red and white wines as well as four types of commonly available teas using in vitro enzyme assays for alpha-glucosidase and alpha-amylase inhibitory activities. In vitro inhibitory activities of these enzymes provide a strong biochemical rationale for further in vivo studies and dietary management strategy for type 2 diabetes through the control of glucose absorption. Further this phenolic antioxidant-enriched dietary strategy using specific beverage combinations can generate a whole food profile that has the potential to reduce hyperglycemia-induced pathogenesis and also associated complications linked to cellular oxidation stress. [source]

Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf Life

Beer and Wine Consumers' Perceptions of the Nutritional Value of Alcoholic and Nonalcoholic Beverages

JOURNAL OF FOOD SCIENCE, Issue 1 2008
C.A. Wright
ABSTRACT:, In general beer has not been portrayed as part of a balanced diet. However, red wine has been promoted as a beneficial part of a nutritious diet. The evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as coronary heart disease. This study used surveys to compare beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages. The consumers ranked 7 beverages based upon perceived healthfulness both before and after they were exposed to nutritional information about the beverages. The ranked data were analyzed using analysis of variance. The variance due to the 3-way interaction of place of recruitment, beverage, and ranking was found to be significant at P < 0.05. There was no significant difference between genders. Overall, consumers of alcoholic beverages perceived red wine to be more healthful than the other 6 beverages, including beer and white wine. The perceived healthfulness of a beverage does not appear to be the main factor driving the choice of beverage. Nutritional information does impact consumers' perceptions of the healthfulness of beverages. Consumers who are predominately beer drinkers were more heavily influenced by nutritional information than consumers who were predominately wine drinkers. [source]

Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead

JOURNAL OF FOOD SCIENCE, Issue 2 2005
Carol L. Wintersteen
ABSTRACT: The objective of this study was to evaluate the effects of heat processing on the antioxidant capacity of mead (honey wine). Soy and buckwheat honey musts were subjected to 2 heat treatments and fermented into wine. Total phenolic concentration was determined. High-performance liquid chromatography (HPLC) phenolic profiling was performed on the methanol fraction of Amberlite extraction. Antioxidant capacity was evaluated using the oxygen radical absorbance capacity (ORAC) assay. Changes in volatile components were evaluated by headspace-solid phase microextraction/gas chromatography-mass spectrometry (H-SPME/GC-MS). ORAC values of experimental meads (3.62 mMTrolox equivalent) were comparable to those of commercial white wine (3.66 mMTrolox equivalent). No significant difference in antioxidant capacity due to heat treatment or honey type was observed. There was no difference in total phenolics between heat treatments in buckwheat mead; however, soy mead made from high-heated must had significantly greater phenolic concentration than the gently heated mead (,= 0.05). Linear regression analysis indicated a strong positive correlation between total phenolic concentration and antioxidant capacity by ORAC (r= 0.9077; P < 0.0001). HPLC analysis of phenolic profiles in the methanol fractions of Amberlite extraction of the meads indicated significantly higher levels of certain phenolics as a result of the high-heat process in buckwheat mead, but not in soy mead. Differences in volatile components that potentially impact flavor were noted between high and low heat treatments. Results of this study suggest dramatic heat treatments that are often avoided because their flavor impact in mead production have the potential to alter the antioxidant capacity of mead by changing phenolic profiles. [source]

Wine is Bactericidal to Foodborne Pathogens

JOURNAL OF FOOD SCIENCE, Issue 9 2004
T. Møretrø
ABSTRACT: Red and white wines without added sulfite were tested for antibacterial activity against stationary-phase grown cells of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus. The wines had bactericidal activity against all strains, with the red wine being most potent. S. Typhimurium was most sensitive, with 6 log reduction after 10 min exposure to wine, whereas S. aureus appeared least sensitive to the wines. Mutants having the gene encoding the alternative sigma factor disrupted were generally more sensitive to wine than their wild-type counterparts. When different combinations of ethanol, organic acids, and acidity were tested against the pathogens, it was found that a composition of 0.15% malic acid, 0.6% tartaric acid, 15% ethanol, and pH 3.0 had a strong bactericidal effect. The compounds in the mixture seemed to act synergistically against the pathogens. The pathogens grew in 25% to 40% white wine diluted in brain hearth infusion broth, with S. aureus being able to grow at the highest concentration of wine. Preincubation of the bacteria in sublethal concentrations of wine and ethanol and pH 4.5 did not increase their tolerance against wine or against the mixture of organic acids and ethanol. In conclusion, wine had an antibacterial effect against the pathogens tested. The synergistic effect of organic acids, ethanol, and low pH seems to be responsible for a major part of the antibacterial effect of wine. The alternative sigma factors seemed to be involved in protection of the bacteria against wine. [source]

A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines

JOURNAL OF SEPARATION SCIENCE, JSS, Issue 20 2009
Luciana C. de Azevedo
Abstract Carbonyl compounds (CC) play an important role in beverage aroma since they may affect flavor of wines, brandies, and beers, among others. For this reason, it is necessary to identify and quantify CC through adequate analytical techniques. This study is a proposal of both developing and optimization of a new analytical methodology that allows investigate C1,C8 CC in wines simultaneously by quantifying even those ones that are predominantly present in the adduct form hydroxylalkylsulfonic acids (HASA). The HASA dissociation is undertaken by specific alkaline media (pH 11). The developed methodology employed the LC with UV/VIS detection (, = 365 nm) technique under gradient elution in the way to reach both free-CC and bound-CC quantification. Results showed that binary gradient system using eluent A (MeOH/ACN/H2O 74.5:0.5:25% v/v/v) and eluent B (MeOH) reached the best separation condition of both lower and higher molecular mass CC. This proposed method allowed simultaneous quantification of formaldehyde, acetaldehyde, propanone, furfuraldehyde, butyraldehyde, benzaldehyde, hexanaldehyde, 2-ethyl-hexanaldehyde, E-pent-2-en-1-al, and cyclohexanone , all of them were found in white wine (Moscato Canelli) and red wine (Shiraz) produced in the São Francisco Valley, in the Northeastern Region of Brazil , although this optimized method may probably be suitable for quantification of propionaldehyde, isobutyraldehyde, heptanaldehyde, octanaldehyde, benzaldehyde, and E-hex-2-en-1-al as well. We could not prove if this method is also able to determine the latter CC group since we have not found these substances present in detectable levels in our real samples considered in this study. [source]

Accounting for Growth in the Australian Wine Industry, 1987 to 2003

THE AUSTRALIAN ECONOMIC REVIEW, Issue 2 2001
Glyn Wittwer
A computable general equilibrium model of the Australian economy is used to account for the dramatic growth in Australia's wine industry between 1987 and 1999, and to project grape and wine volumes and prices to 2003. Export demand growth has made a major contribution to total output growth in premium wines, and accounts for most of the increase in the producer price of premium red wine. Domestic consumer preferences have shifted, mainly towards premium red wine, but there is also some evidence of growing demand for premium white wine since the mid 1990s. From the perspective of producers, productivity growth, while being less important than growth in domestic demand, appears to have more than offset the negative effects on suppliers of wine consumer tax increases. From the domestic consumers' perspective, however, tax hikes have raised retail prices much more than productivity gains have lowered them. The high and sustained levels of profitability resulting from export demand growth have led to a massive supply response in Australia. Even so, by 2003 Australian wine output will still be less than 5 per cent of global production. [source]

The effects of saliva on the erosive potential of three different wines

AUSTRALIAN DENTAL JOURNAL, Issue 3 2009
HS Brand
Abstract Background:, The erosive potential of wine on teeth may be modified by the buffering capacity of saliva. This potential effect was studied for three different wines in vitro and in vivo. Methods:, The buffering capacity was studied in vitro by stepwise addition of small volumes of a dry white wine, a medium sweet white wine and a red wine to collected stimulated saliva. In vivo, this was studied by six volunteers vigorously rinsing 5 mL of each wine in their mouth for 15 to 45 seconds. Changes in salivary flow rate and pH were measured during a period of 10 minutes after rinsing with 5 mL wine. Results:, pH values < 5.5 were observed in vitro after addition of 0.2 mL dry white wine and medium sweet wine and after 0.3 mL red wine to 1 mL saliva. During rinsing with all wines, the intra-oral pH decreased to below 4 within 15 seconds and remained below this value for at least 45 seconds. After expectoration, the salivary pH remained significantly low for two to six minutes, despite a doubling of the flow rate observed during the first two minutes. Conclusions:, Vigorously rinsing wine induced a decrease in intra-oral pH of significant degree and duration, which increases the risk of developing dental erosion. [source]

Dental Erosion: In Vitro Model of Wine Assessor's Erosion

AUSTRALIAN DENTAL JOURNAL, Issue 4 2001
Tong Bee Mok
Background: Wine makers and assessors frequently experience severe dental erosion. The objectives of this study were to develop an in vitro model of dental erosion caused by frequent wine contact with teeth, and to use this model to assess the effectiveness of a variety of methods which might protect against this form of erosion. Methods: An initial pilot study found that riesling style wine was more erosive than champagne style, and both more than claret. Wine tasting was simulated by subjecting exposed windows of enamel and root surfaces on 50 intact, extracted human teeth to 1400 one minute exposures to white wine (pH 3.2). A variety of dental materials were applied to the exposed windows on groups of teeth prior to erosive challenge, to assess their protective ability. Results: Protective resin coatings and fluoride varnishes protected both enamel and roots against wine induced erosion. A high degree of protection was provided by APF gel, with less by NaF gel. Conclusions: It was concluded that dentists may be able to help minimise erosion resulting from frequent wine-tasting in their patients by the clinical application of one or a combination of these agents at times prior to prolonged assessment periods. [source]

Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2009
C.M. LUND
Abstract Background and Aims:, Sensory wine research has mainly focused on the role of volatile compounds and their contribution to the aroma profile. Wines also contain polyphenolic compounds, which are not volatile. This research begins to investigate the interactions of volatile and non-volatile wine compounds and the consequential effects on sensory perception of aroma. Methods and Results:, Trained panellists of this study measured the perception of four aroma compounds (isobutyl methoxypyrazine, 3-mercaptohexanol, 3-mercaptohexanol acetate and ethyl decanoate) in wine. Panellists assessed the four compounds in combinations with three polyphenols (catechin, caffeic acid and quercetin) commonly found in white wine. The perception of isobutyl methoxypyrazine, 3-mercaptohexanol and ethyl decanoate was largely suppressed by the added polyphenols, while the perception of 3-mercaptohexanol was accentuated with the addition of caffeic acid. Of the three polyphenols, only catechin had a slight effect of accentuating the mercaptohexanol acetate perception. Conclusions:, Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating or showing little effect on the perception of the aroma compounds. Significance of the Study:, Understanding these interactions can assist winemakers in managing polyphenol levels to optimize selected volatile compounds to achieve desirable aroma profiles. [source]

Mouthfeel of white wines made with and without pomace contact and added anthocyanins

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2009
A. OBERHOLSTER
Abstract Background and Aims:, The contribution of anthocyanins or tannin,anthocyanin reaction products to the mouthfeel properties of wines prepared from both red and white fruit with and without pomace contact and anthocyanin addition was investigated. Methods and Results:, A trained sensory panel rated mouthfeel and taste attributes in wines after 6 months of bottle storage and phenolic measures were obtained. A white wine made in the same manner to how a red wine is made did not exhibit the same mouthfeel sensory attributes of a red wine: it was lower in viscosity, less particulate in nature and lower in intensity for the astringency descriptors fine emery, dry and grippy. Conclusions:, It was found that differences in ratings of mouthfeel attributes could not be related closely to phenolic composition or structure. This study has shown that the presence of anthocyanins during fermentation increases the intensity of astringency attributes. Significance of the Study:, Using the mouthfeel wheel, the differences between a white wine made like a red wine and a red wine could be quantified. It was also shown that the presence of anthocyanins in red wine can explain the differences perceived between the mouthfeel properties of a white and a red wine. [source]

Removal of pesticides from red and white wine by the use of fining and filter agents

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2004
GREG A. RUEDIGER
Abstract Effects of the use of the fining and filtration agents, diatomaceous earth, bentonite, polyvinylpoly-pyrrolidone and activated carbon, on the removal of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone and triadimenol) and three insecticides (carbaryl, chlorpyrifos and dicofol) from wines were investigated. Carbendazim was determined by high performance liquid chromatography (HPLC) after quantitative conversion into 2-aminobenzimidazole (2AB). The concentrations of all the other compounds in wine were quantified using a multi residue assay involving solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS). After treatment and processing, conducted under conditions simulating those that are typical in Australian commercial winemaking, the greatest reduction in concentration in all treatments was for chlorothalonil, chlorpyrifos and dicofol. There was a significant relationship between the extent of removal of each pesticide and its solubility in wine, such that the lower the solubility, the greater the extent of removal. Activated carbon had the largest effect on the removal of most pesticides, while bentonite had a major effect on the removal of carbendazim. For all compounds and agents, the rate of removal was greater in white wine than in red wine. [source]

Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol

INHIBITORY POTENTIAL OF WINE AND TEA AGAINST ,-AMYLASE AND ,-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION-FROM-IDEAL SCALE WITH FOOD AND WINE EXPERTS

JOURNAL OF FOOD QUALITY, Issue 3 2005
MARJORIE KING
ABSTRACT Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable "wine & cheese pairs" using nine award-winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty-seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The "ideal pair," scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation-from-ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered "ideal," while higher or lower scores represented pairs where the "wine" or the "cheese" dominated, respectively. In general, white wines had mean scores closer to six ("ideal") than either the red or specialty wines. The late harvest, ice and port-type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference. [source]

Wine is Bactericidal to Foodborne Pathogens

Insoluble Grape Material Present in Must Affects the Overall Fermentation Aroma of Dry White Wines Made from Three Grape Cultivars Cultivated in Greece

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

JOURNAL OF SEPARATION SCIENCE, JSS, Issue 12 2008
Neuza Paixão
Abstract A RP-HPLC method with photodiode array detection (DAD) was developed to separate, identify and quantify simultaneously the most representative phenolic compounds present in Madeira and Canary Islands wines. The optimized chromatographic method was carefully validated in terms of linearity, precision, accuracy and sensitivity. A high repeatability and a good stability of phenolics retention times (< 3%) were obtained, as well as relative peak area. Also high recoveries were achieved, over 80.3%. Polyphenols calibration curves showed a good linearity (r2 >0.994) within test ranges. Detection limits ranged between 0.03 and 11.5 ,g/mL for the different polyphenols. A good repeatability was obtained, with intra-day variations less than 7.9%. The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, rosé and white wines) from Madeira and Canary Islands. Gallic acid was by far the most predominant acid. It represents more than 65% of all phenolics, followed by p -coumaric and caffeic acids. The major flavonoid found in Madeira wines was trans -resveratrol. In some wines, (,)-epicatechin was also found in highest amount. Canary wines were shown to be rich in gallic, caffeic and p -coumaric acids and quercetin. [source]

Decrease in serum total cholesterol and increase in high-density lipoprotein cholesterol in rats following moderate intake of sherry

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2004
Felix L Elorza
Abstract Moderate intake of sherry by rats resulted in a decrease in serum total cholesterol and an increase in the proportion of high-density lipoprotein cholesterol. Oloroso, manzanilla, fino and amontillado sherries all exerted similar effects. These effects were apparently not related to the ethanol content, since an aqueous solution of ethanol did not modify cholesterol levels. Therefore other compounds must be responsible for the effects observed. This paper shows that, in addition to typical red and white wines, sherries should be included in the list of wines with beneficial physiological effects following moderate consumption. Copyright © 2004 Society of Chemical Industry [source]

Mouthfeel of white wines made with and without pomace contact and added anthocyanins

Flavonol composition of Australian red and white wines determined by high-performance liquid chromatography

A biocatalyst for the removal of sulfite from alcoholic beverages

BIOTECHNOLOGY & BIOENGINEERING, Issue 1 2005
Sung-Chyr Lin
Abstract The presence of sulfites in alcoholic beverages, particularly in wines, can cause allergic responses with symptoms ranging from mild gastrointestinal problems to life threatening anaphylactic shock in a substantial portion of the population. We have developed a simple and inexpensive biocatalytic method that employs wheatgrass (Triticum aestivum) chloroplasts for the efficient oxidation of sulfites in wines to innocuous sulfates. A sufficiently high rate of sulfite oxidation was obtained in the presence of ethanol at concentrations commonly found in most wines. Crude chloroplast preparations at a concentration as low as 5 mg/mL were capable of reducing sulfite in commercial white wines from 150 ppm to under 7.5 ppm within 3 hours. A 93% removal of sulfite in commercial red wines was observed with 1 mg/mL chloroplasts within 45 min. Optimal sulfite removal efficiency was observed at pH 8.5 and was promoted by illumination, indicating the participation of light-induced photosynthetic electron transport processes in sulfite oxidation. Overall, this work indicates that biocatalytic oxidation using wheatgrass chloroplasts can be employed to remove sulfites from beverages prior to consumption. © 2004 Wiley Periodicals, Inc. [source]

Demand for Domestic and Imported Table Wine in British Columbia: A Source-differentiated Almost Ideal Demand System Approach

CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2004
R. Carew
The premium quality wine market in British Columbia has grown substantively over the past decade. However, few empirical studies exist to quantify how consumers have responded to these wines. This paper employs a source-differentiated almost ideal demand system (AIDS) model with time-varying parameters to estimate the demand for premium quality wines using scanner sales data from the British Columbia wine market. The empirical findings reveal that consumers' response to foreign-produced wines differs from that for wine produced locally. It is evident that the expenditure elasticities for British Columbia, European and Rest-of-the-World white wines are larger than those for red wines. The high expenditure elasticities associated with British Columbia white wines may suggest that these wines are associated with higher quality. We reject the hypotheses of block separability and product aggregation. There is no evidence of structural change from the tests employed in this paper. Le marché du vin de qualité supérieure a considérablement pris de l'expansion en Colombie-Britannique ces dix dernières années. Les auteurs utilisent un modèle à demande quasi idéale avec différenciation de la source et paramètres variant dans le temps pour estimer la demande de vin de qualité supérieure à partir des chiffres de vente sur le marché provincial. Les résultats empiriques indiquent que les consommateurs ne réagissent pas aux vins étrangers de la même façon qu'aux vins du cru. Les élasticités des dépenses sont manifestement plus nombreuses pour les vins blancs de la Colombie-Britannique, d'Europe et d'autres régions que pour les vins rouges. Les fortes élasticités liées aux vins blancs du cru laissent croire que ces derniers sont d'une grande qualité. Les auteurs rejettent l'hypothèse d'une séparabilité par bloc et de l'agrégation des produits. Les tests employés dans le cadre de cette recherche ne révèlent aucun changement structural. [source]