Alimentary film to reduce cork taint and improve wine organoleptic quality

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity and correlations between expert and consumer perceived wine complexity and preference. A wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument (FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

The Japanese beetle, Popillia japonica Newman, is considered one of the most harmful organisms due to its ability to feed on more than 300 plant species. Symptoms indicative of adult beetles include feeding holes in host plants extending to skeletonization of leaves when population numbers are high. The vine is one of the species most affected by this beetle. However, the damaged plants, even if with difficulty, manage to recover, bringing the bunches of grapes to ripeness.

The assessment of red wine mouthfeel relies primarily on the sensory description of its tannic properties. This evaluation could be improved by gaining a better understanding of the physicochemical properties of these tannins. Hence, the objectives of the present study were threefold: (1) to gain an insight into the sensory properties of subpopulations of proanthocyanidic tannins of different molecular sizes obtained through several ultrafiltration steps, (2) to quantify the kinetics of haze formation of these proanthocyanidic tannins in a dynamic polyvinylpyrrolidone (PVP) precipitation test, (3) to determine whether a correlation exists between the sensory and the precipitation data.

The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.

During postharvest management, the metabolism of fruits remains active and continuous physico-chemical changes occur. Ozone treatment has an elicitor effect on secondary metabolites and the treatment conditions can influence the grape response to the stress (Bellincontro et al., 2017; Botondi et al., 2015). Regarding volatile organic compounds (VOCs), previous studies showed that ozone treatment during postharvest dehydration induces the biosynthesis of terpenes in Moscato bianco grapes (Río Segade et al., 2017). It is well known that grape VOCs greatly influence the organoleptic properties of wines, particularly terpenes in aromatic varieties.