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Colour, Temperature and smell of the wine

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Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids
01 February 2021 19:46
Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids

There are more than 1000 volatile components in wine, contributing to aroma. And it has been proved that non-volatile substances of wine, such as polyphenols, polysaccharides and proteins have large influence on the release and perception of aroma compounds, which is called matrix effect.


[www.ciencia-e-vinho.com]

John

Life is always better when I wine.

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If Your Spouse Smells Wrong, What Do We Learn?
15 February 2021 19:18
If Your Spouse Smells Wrong, What Do We Learn?

The spread of SARS-CoV-2 has caused an associated pandemic of anosmia, the loss of smell. That could lead to scientific breakthroughs.


[www.bloomberg.com]

John

Life is always better when I wine.

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The ideal temperature for your wine is probably not what you think
22 February 2021 19:21
The ideal temperature for your wine is probably not what you think

Room temperature is cooler than you think; chilled doesn’t mean straight-from-the-fridge


[www.washingtonpost.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
The pigments responsible for a wine’s colour also change its flavour
12 March 2021 11:15
The pigments responsible for a wine’s colour also change its flavour

Anthocyanins not only give wine its colour, they also change its flavour. That is according to Maria Alessandra Paissoni, from the University of Turin, speaking at the latest Enoforum session on winemaking.

As part of her PhD, the Italian researcher began by extracting all the anthocyanins from a Barbera and a Nebbiolo vinted in 2015. “Then I divided them into three groups according to their level of acetylation, glucoside, acetyl-glucoside, or coumaroyl-glucoside” she explained. She then put each fraction in the presence of salivary proteins. “The higher the acetylation level, the more the anthocyanins precipitated them”, she said. Paissoni organised sensory analysis sessions with trained students from the Bordeaux Institute of Vine and Wine Sciences.


[www.vitisphere.com]

John

Life is always better when I wine.

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A Good Nose: Can Dogs Detect Wine-Tainting Molecules?
12 March 2021 11:21
A Good Nose: Can Dogs Detect Wine-Tainting Molecules?

International vintners depend on dogs to find wine-tainting molecules

Alejandro Fantoni Sr. was waiting in an airport security line when one of the detection dogs caught his attention. Fantoni struck up a conversation with the handler.

“[My dad] started talking with the trainer of the dog, asking, ‘Can you train dogs to detect any kind of aroma or different scents at a very low concentration?’ and the guy said yes, it was possible,” says Alejandro Fantoni Jr.

Based on the conversation, the elder Fantoni decided to start a first-of-its-kind dog detection program at TN Coopers, a Chile-based cooperage that makes handcrafted wooden barrels for international winemakers.


[www.akc.org]

John

Life is always better when I wine.

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International Organization of Vine and Wine (OIV) Officially Incorporates NMR Method in Compendium of International Methods of Analysis of Wines and Musts

ETTLINGEN, Germany--(BUSINESS WIRE)--Nuclear magnetic resonance (NMR) spectroscopy has been incorporated by the intergovernmental and International Organization of Vine and Wine (OIV) in its compendium of International Methods of Analysis of Wines and Musts, for the quantification of six key parameters in wine – glucose, malic acid, acetic acid, fumaric acid, shikimic acid and sorbic acid.


[www.businesswire.com]

John

Life is always better when I wine.

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The Other Aromas of Winemaking
18 May 2021 18:55
The Other Aromas of Winemaking

The harmonious blend of sweet fruit and spicy oak isn't the only bouquet associated with winemaking.


[www.wine-searcher.com]

John

Life is always better when I wine.

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Liking plus coolness – what makes a wine great
12 July 2021 19:09
Liking plus coolness – what makes a wine great

Why are some wines so hotly sought after? Which bottles do you go ‘wow’ at, when someone pulls them out at a wine dinner? Why are some wines almost mythical in their reputation, while others equally well scored in blind tastings never in that peer group?


[wineanorak.com]

John

Life is always better when I wine.

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What’s the Right Temperature for Your Wine? (Video)
27 July 2021 18:32
What’s the Right Temperature for Your Wine? (Video)

Part of relaxing at the cottage is often enjoying a glass of wine on the deck or the dock, but which wines, and how do we keep them cool when temperature soars?

That’s what we chat about on Global Television’s Morning Show.


[www.nataliemaclean.com]

John

Life is always better when I wine.

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Handling wine pomace: The importance of drying to preserve phenolic profile and antioxidant capacity for product valorization

The wine industry and valorization of wine pomace

Like other industries, winemaking produces waste. Wine pomace (WP), composed of stems, seeds and skins of grapes, is the main solid organic by-product and it represents approximately 25% of total grape weight used in the winemaking process 1. WP is commonly valorized for the production of distilled spirits (e.g. Grappa), tartaric acid, and animal feed 2,3. Still, the most common practice is to use it for composting and agriculture spreading, which comes with environmental drawbacks. WP is rich in phenolic compounds, which are slightly acidic molecules but in high volumes and concentrations they lower the pH of the soil and increase oxygen demand in ecosystems 1,2. Phenols are also known for their antioxidant capacity and are associated with the prevention of certain chronic diseases 4,5. As such, there is an economic opportunity for valorization in the fields of health and nutraceuticals as the consumers’ demand for bio-sourced products is on the rise.


[www.ciencia-e-vinho.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
Can We Taste Colour?
18 August 2021 19:26
Can We Taste Colour?

It is probably safe, at this distance in time, to confess. The PR who organised it is dead; those at Rémy Martin will have moved onwards, upwards, outwards. It was, in any case, not very important.


[timatkin.com]

John

Life is always better when I wine.

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Pre-veraison and veraison canopy management in the vineyard
18 August 2021 19:30
Pre-veraison and veraison canopy management in the vineyard

EAST LANSING, MI. – In cool climate viticulture with short seasons and reduced heat accumulation during summer, careful and timely viticultural practices are essential for maximizing the profitability and sustainability of your vineyards.


[eu.farmersadvance.com]

John

Life is always better when I wine.

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FARMING WINEGRAPES FOR AROMA, FLAVOR, & COLORS
25 August 2021 15:32
FARMING WINEGRAPES FOR AROMA, FLAVOR, & COLORS

For many wine drinkers, the most important characteristic of a wine is its flavor. While sugar (sweetness and alcohol strength), acidity (tartness), and color related compounds (astringency and bitterness) in grapes contribute to wine flavor, the taste characteristics most unique to a specific wine are usually associated with distinct aromas. We humans can sense and distinguish minute amounts of the volatile compounds contributing to the bouquet of a wine.


[www.lodigrowers.com]

John

Life is always better when I wine.

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WHY WINE MOVES US
27 September 2021 19:10
WHY WINE MOVES US

I’ve always been very aware of the number of variables attached to any wine by the time it reaches the bottle. Sunshine hours, aspect, viticultural intervention, water supply, the natural variation attached to an individual fleck of soil, yeast choice, atmospheric composition of the cellar, warehouse, vineyard, etc. As I start to make my list of variables, hundreds more flood to my mind. Yeast, fermenter temperature, fermenter shape, the role mother nature plays in the seasoning of a stave, cork, and well…maybe the winemaker’s mood is somehow even reflected in the task at hand on any given day.


[winespeed.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
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