Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of ti...

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Published inFoods Vol. 9; no. 4; p. 424
Main Authors Ruiz-Bejarano, M Jesús, Durán-Guerrero, Enrique, Castro, Remedios, Barroso, Carmelo G, Rodríguez-Dodero, M Carmen
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 03.04.2020
MDPI
Subjects
Aging
Chambers
Climate
climate chamber
Controlled conditions
Experiments
Fermentation
Fermented food
Food science
Fruits
Grapes
Humidity
Low temperature
Methods
Off odor
Process variables
Rainfall
raisining
Raisins
sensory analysis
Sensory evaluation
Sherry
Sun
Sweet taste
sweet wine
Ventilation
Wine
Wines
Yeast
Spain
climate chamber
raisining
sensory analysis
sweet wine
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Abstract In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.
AbstractList In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.
In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.
In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.
Author Castro, Remedios
Ruiz-Bejarano, M Jesús
Durán-Guerrero, Enrique
Barroso, Carmelo G
Rodríguez-Dodero, M Carmen
AuthorAffiliation Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; mariajesus.ruiz@uca.es (M.J.R.-B.); remedios.castro@uca.es (R.C.); carmelo.garcia@uca.es (C.G.B.); maricarmen.dodero@uca.es (M.C.R.-D.)
AuthorAffiliation_xml – name: Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; mariajesus.ruiz@uca.es (M.J.R.-B.); remedios.castro@uca.es (R.C.); carmelo.garcia@uca.es (C.G.B.); maricarmen.dodero@uca.es (M.C.R.-D.)
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  givenname: Enrique
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  givenname: Carmelo G
  surname: Barroso
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  givenname: M Carmen
  surname: Rodríguez-Dodero
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  organization: Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain
BackLink https://www.ncbi.nlm.nih.gov/pubmed/32260147$$D View this record in MEDLINE/PubMed
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Issue 4
Keywords climate chamber
raisining
sensory analysis
sweet wine
Language English
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Snippet In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been...
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StartPage 424
SubjectTerms Aging
Chambers
Climate
climate chamber
Controlled conditions
Experiments
Fermentation
Fermented food
Food science
Fruits
Grapes
Humidity
Low temperature
Methods
Off odor
Process variables
Rainfall
raisining
Raisins
sensory analysis
Sensory evaluation
Sherry
Sun
Sweet taste
sweet wine
Ventilation
Wine
Wines
Yeast
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Title Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines
URI https://www.ncbi.nlm.nih.gov/pubmed/32260147
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