Relations between must clarification and organoleptic attributes of wine varietes

  • Vladimír Vietoris Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Czako Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, Tr. A. Hlinku 2, 949 76 Nitra
  • Andrea Mendelová Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, Tr. A. Hlinku 2, 949 76 Nitra
  • Zuzana Remeňová Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Závracký State veterinary and Food administration of the Slovak Republic, Division of Wine Inspection, Botanicka 17, 842 13 Bratislava
DOI: https://doi.org/10.5219/359
Keywords: must, wine, organoleptic attributes, Sauvignon

Abstract

Blowdown musts is important operation performed in winemaking, which can have a major impact on the future quality of the wine. Blowdown of the wine removes components that may carry elements that negatively affect the hygienic and sensory quality of the wine. Fining of musts and wines is carried either by a static method or using different fining preparations. The aim of this work was to evaluate the effect of different methods of decanting on the wine quality varieties of Sauvignon. The overall sensory quality was evaluated (100 - points system, and semantic differential) and the aromatic profile (profile method). All sensory evaluations were practiced by skilled sensory panel in controled conditions of Faculty sensory lab. Wine samples were clarified by static manner or with the assistance of the preparation applied to the clarification of wine in two different doses. By the results and their visualization of flavour and smell profile by spider plots we could conclude that pure cultures have positive effect on processed wine. Based on the results we found a beneficial effect of clearing by the clarification of the preparation based on cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents at 100 g.100 L-1  of the sensory quality of the wine.

References

Bindon, K., Varela, C., Kennedy, J., Holt, H., Herderich, M. 2013. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chemistry, vol. 138, no. 2-3, p. 1696-1705 http://dx.doi.org/10.1016/j.foodchem.2012.09.146  PMid:23411300

 

Callejon, R. M., Clavijo, A., Ortigueira, P., Troncoso, A. M., Paneque, P., Morales, M. L. 2010. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains. Analytica Chimica Acta, vol. 660, no. 1-2, p. 68-75 http://dx.doi.org/10.1016/j.aca.2009.09.040  PMid:20103145

Colagrande, O., Mazzoleni, V., Silva, A. 1988. Genesi degli odori e sapori anomali dei vini. VigneVini, vol. 7, no. 8, p. 23-30.

 

Cosme F, Ricardo-da-Silva J. M, Laureano O. 2008. Interaction between protein fining agents and proanthocyanidins in white wine. Food Chemistry, vol. 106, no. 2. p. 536-544. http://dx.doi.org/10.1016/j.foodchem.2007.06.038

 

Cozzolino, D., Cynkar, W. U., Shah, N., Smith, P. A. 2011. Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand. Food Chemistry, vol. 126, no. 2, p. 673-678. http://dx.doi.org/10.1016/j.foodchem.2010.11.005

 

Fotopoulos, Ch., Krystallis, A., Ness, M. 2003. Wine produced by organic grapes in Greece: using means-end chains analysis to reveal organic buyers' purchasing motives in comparison to the non-buyers. Food Quality and Preference, vol. 14, no 7, p. 549-566. http://dx.doi.org/10.1016/S0950-3293(02)00130-1

 

Girard, B., Yuksel, D., Cliff, M. A., Delaquis, P., Reynolds, A. G. 2001. Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia. Food Research International, vol. 34, no. 6, p. 483-499. http://dx.doi.org/10.1016/S0963-9969(00)00177-0

 

Chira, K, Pacella, N., Jourdes, M., Teissedre, P. L. 2011, Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age, Food chemistry, vol. 126, no. 4, p. 1971-1977. http://dx.doi.org/10.1016/j.foodchem.2010.12.056

 

Le Moigne, M., Symoneaux, R., Jourjon, F. 2008. How to follow grape maturity for wine professionals with a  seasonal judge training. Food Quality and Preference, vol. 19, no. 8, p. 672-681. http://dx.doi.org/10.1016/j.foodqual.2008.06.006

 

Malík, F. 1996. Dobré víno. 2. vyd. Bratislava, Polygrafia vedeckej literatúry a časopisov SAV, p. 59-110. ISBN 80-88780-04-7

 

Masneuf-Pomarède, I., Mansourb, Ch., Muratb, M. L., Tominagac, T., Dubourdieuc, D. 2006. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines. International Journal of Food Microbiology, vol. 108, no. 3, p. 385-390. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.01.001  PMid:16524635

 

Moio, L., Ugliano, M., Gambuti, A., Genovese, A., Piombino, P. 2004. Influence of clarification treatment on concentration of selected free varietal aroma, Am. J. Enol. Vitic., vol. 55, no. 1, p. 7-12. [cit. 2013-11-12] Retrieved from the web: http://ajevonline.org/content/55/1/7.abstract

 

Park, W. V., Green, J. A., White, K. G., Sherlock, R. R. 2007. The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals. Food Quality and Preference, vol. 18, no. 6, p. 849-861. http://dx.doi.org/10.1016/j.foodqual.2007.02.001

 

Park, W. V., Valentin, D., Green, J. A., Dacremont, C. 2010. Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors. Food Quality and Preference, vol. 21, no. 1, p. 56-64. http://dx.doi.org/10.1016/j.foodqual.2009.08.002

 

Patel, S., Shibamoto, T. 2003. Effect of 20 different yeast strains on the production of volatile components in Symphony wine. Journal of Food Composition and Analysis, vol. 16, no. 4, p. 469-476. http://dx.doi.org/10.1016/S0889-1575(03)00021-8

 

Pinter, E. 2012. Vinár vyrába také vína, aké si žiada zákazník. Vinař a víno, vol. 1, no. 1, p. 34-35. ISSN 1804-3054

 

Pulko, B., Vršič, S., Valdhuber, J. 2012. Influence of various rootstocks on the yield and grape composition of sauvignon blanc. Czech Journal of Food Sciences, vol. 30, no. 5, p. 467-473. ISSN 12121800

 

Regodon Mateos, J. A., Pérez-Nevado, F., Ramirez Fernándeu, M. 2006. Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine. Enzyme and Microbial Technology, vol. 40, no. 1, p. 151-157. http://dx.doi.org/10.1016/j.enzmictec.2005.10.048

 

Slate, J., Coltman, D. W., Goodman, S. J., MacLean, I., Pemberton, J. M., Williams, J. L. 1998. Bovine microsatellite loci are highly conserved in red deer (Cervus elaphus), sika deer (Cervus nippon) and Soay sheep (Ovis aries). Animal Genetics. vol. 29, no. 4, p. 307-315. PMid:9745670

 

Suzuki, M., Gyoba, J., Sakuta, Y. 2005. Multichannel NIRS analysis of brain activity during semantic differential rating of drawing stimuli containing different affective polarities. Neuroscience Letters, vol. 375, no. 1, p. 53-58. http://dx.doi.org/10.1016/j.neulet.2004.10.065  PMid:15664122

 

Swiegers, J. H., Kievit, R. L., Siebert, T., Lattey, K. A., Bramley, B. R., Leigh Frsncis, I., King, E. S., Pretoriusd, I. S. 2009. The influence of yeast on the aroma of Sauvignon Blanc wine. Food Microbiology, vol. 26, no. 2, p. 204-211. http://dx.doi.org/10.1016/j.fm.2008.08.004  PMid:19171264

 

Thorngate, J. H. 1997. The physiology of human sensory response to wine: A review. American Journal of Enology and Viticulture, vol. 48, no. 3, p. 271-279, [cit. 2013-11-12] Retrieved from the web: http://www.ajevonline.org/content/48/3/271.abstract

 

Zákon NR SR č. 313/2009 Z.z. o vinohradníctve a vinárstve [Slovak decree NR SR no. 313/2009 Z.z about viticulture and winemaking]

 

Zohre, D. E., Erten, H. 2002. The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochemistry, vol. 38, no. 3, p. 319-324. http://dx.doi.org/10.1016/S0032-9592(02)00086-9

Published
2014-06-09
How to Cite
Vietoris, V., Czako, P., Mendelová, A., Remeňová, Z., & Závracký, M. (2014). Relations between must clarification and organoleptic attributes of wine varietes. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 155-160. https://doi.org/10.5219/359
Issue
Vol 8 No 1 (2014): Potravinarstvo
Section
Articles
Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).