Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid b...Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors investigated the viability of obtaining free-SO2 resveratrol-enriched red wines. Substitution of sulfite （7 g/100kg） for resveratrol （150 mg/L and 300 mg/L） in the vinification process did not change the basic physical and chemical properties of wine or its sensorial profile To the best of the authors＇ knowledge this is the first time that this type of vinification procedure is reported.展开更多
Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were a...Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.展开更多
文摘Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors investigated the viability of obtaining free-SO2 resveratrol-enriched red wines. Substitution of sulfite （7 g/100kg） for resveratrol （150 mg/L and 300 mg/L） in the vinification process did not change the basic physical and chemical properties of wine or its sensorial profile To the best of the authors＇ knowledge this is the first time that this type of vinification procedure is reported.
文摘Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.
