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Colour, Temperature and smell of the wine
Gepost door JohnCopier
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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 |
Beheerder Registratiedatum: 6 jaren geleden Berichten: 7.307 |
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.
Koken is meer dan een recept.
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.
Koken is meer dan een recept.
|
If Your Spouse Smells Wrong, What Do We Learn? 15 February 2021 19:18 |
Beheerder Registratiedatum: 6 jaren geleden Berichten: 7.307 |
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.
Koken is meer dan een recept.
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.
Koken is meer dan een recept.
|
The ideal temperature for your wine is probably not what you think 22 February 2021 19:21 |
Beheerder Registratiedatum: 6 jaren geleden Berichten: 7.307 |
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.
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 |
Beheerder Registratiedatum: 6 jaren geleden Berichten: 7.307 |
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.
Koken is meer dan een recept.
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.
Koken is meer dan een recept.
|
A Good Nose: Can Dogs Detect Wine-Tainting Molecules? 12 March 2021 11:21 |
Beheerder Registratiedatum: 6 jaren geleden Berichten: 7.307 |
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.
Koken is meer dan een recept.
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.
Koken is meer dan een recept.
|
International Organization of Vine and Wine (OIV) Officially Incorporates NMR Method in Compendium of International Methods of Analysis of Wines and Musts 10 May 2021 19:33 |
Beheerder Registratiedatum: 6 jaren geleden Berichten: 7.307 |
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.
Koken is meer dan een recept.
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.
Koken is meer dan een recept.
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