VINOLOK Closure Evaluation. Stage 2: Closure Performance Benchmarking 24-month Report. 14 October, AWRI Report
|
|
- Joseph Cuthbert May
- 6 years ago
- Views:
Transcription
1 WRI Report VINOLOK Evaluation Stage 2: Performance Benchmarking 24-month Report uthors: Kieran Hirlam Neil Scrimgeour 14 October, 2016 Page 1 of 44
2 Disclaimer This document has been prepared by The ustralian Wine Research Institute ("the WRI") for a specific purpose and is intended to be used solely for that purpose and unless expressly provided otherwise does not constitute professional, expert or other advice. The information contained within this document ("Information") is based upon sources, experimentation and methodology which at the time of preparing this document the WRI believed to be reasonably reliable and the WRI takes no responsibility for ensuring the accuracy of the Information subsequent to this date. No representation, warranty or undertaking is given or made by the WRI as to the accuracy or reliability of any opinions, conclusions, recommendations or other information contained herein except as expressly provided within this document. No person should act or fail to act on the basis of the Information alone without prior assessment and verification of the accuracy of the Information. To the extent permitted by law and except as expressly provided to the contrary in this document all warranties whether express, implied, statutory or otherwise, relating in any way to the Information are expressly excluded and the WRI, its officer, employees and contractors shall not be liable (whether in contract, tort, under any statute or otherwise) for loss or damage of any kind (including direct, indirect and consequential loss and damage of business revenue, loss or profits, failure to realise expected profits or savings or other commercial or economic loss of any kind), however arising out of or in any way related to the Information, or the act, failure, omission or delay in the completion or delivery of the Information. In the event that any legislation or rule of law implies any condition, warranty or liability with respect to the WRI or the Information, the WRI s liability for breach of any condition, warranty or liability shall be limited, at the option of the WRI, to the re-supply of that Information; the cost of acquiring equivalent Information or the payment of the cost of having the Information re-supplied. The Information is confidential and may be legally privileged. If you are not the intended recipient of the Information, please immediately notify the WRI and destroy the Information. Unless expressly provided in this document, the WRI retains ownership of the copyright in the Information and no part of the Information may be reproduced or copied in any form or by any means without the prior written consent of the WRI. The Information must not be used in a misleading, deceptive, defamatory or inaccurate manner or in any way that may otherwise be prejudicial to the WRI, including without limitation, in order to imply that the WRI has endorsed a particular product or service.
3 1 Introduction The ustralian Wine Research Institute (WRI) was engaged to carry out a closure benchmarking trial for a newly developed Vinolok low-top closure. series of physical, chemical and sensory tests have been applied to wines sealed with the new (18.5mm) closure, and performance compared with the older (18.2mm) design Vinolok closure, as well as screw-cap (Saran/tin) and natural cork closures at regular intervals over a period of 36 months. This report includes an updated summary of all of the analysis carried out on the wines up to and including 24 months postbottling.
4 t Bottling 3-Month 9-Month 12-Month 18-Month 24-Month Commercial in Confidence 2 Materials & Methods Bottling and initial chemical tests were carried out during pril month analysis was conducted in pril Table 1 provides a summary of the testing schedule: Table 1: Testing Schedule Summary nalytical Test Basic Chemical ttributes Free and Total SO 2 Total Packaged Oxygen (TPO) Wine Colour Oxygen Transmission Rate (OTR) Low Molecular Weight Sulfides (LMWS) Sensory nalysis (aroma & palate) 2.1 Wine Storage ll bottled wine samples have been stored at the Wine Innovation Cluster Winery Bottle Store on site at Waite Campus, Urrbrae. The storage conditions were in darkness at a temperature of approximately 17 o C and 55 % relative humidity. 2.2 Benchmarking Chemical nalyses ll chemical analyses were performed by WRI Commercial Services NT accredited (ISO certified) wine laboratory. ll chemical analyses were performed by trained staff in accordance with NT accredited quality assurance measures including standards, blanks, duplicates and control samples. The quality control measures were required to meet established criteria before acceptance of the analytical data. ll samples were analysed in a randomised run order, to mitigate the risk of instrument or sample drift across the sample set influencing the results. The uncertainty of measurement (UOM) inherent in the analytical data is shown in brackets below. WineScan was used to measure the following basic chemical attributes of three replicate samples: % lcohol (± 0.1% v/v) ph (± 0.05) Titratable acidity (± 0.1 g/l) Volatile acidity (± 0.04 g/l) Glucose/Fructose (± 0.3 g/l) Specific Gravity (± )
5 Free and total SO 2 was measured on three replicate samples using Flow Injection nalysis (FI, Lachat; UOM ± 3 mg/l). White and red wine colour measurement was performed on three replicate samples utilising absorbance measurements at 280, 320 and 420nm on a Varian UV/Visible spectrophotometer. This method utilises standardised wine ph and alcohol concentration to enable the determination of the following parameters: Hue (± 5%) Wine colour density (± 5% a.u.) Chemical ge 1 (± 5%) Chemical ge 2 (± 5%) Free anthocyanins (± 10% mg/l) Pigmented Tannin (± 5% a.u.) Total phenolics (± 10% a.u.) Total pigment (± 10% a.u.) LMWS compound analysis was conducted on three replicate samples using static headspace sampling combined with an gilent gas chromatograph fitted with a sulfur chemi-luminescence detector (GC-SCD). Compounds analysed include: Hydrogen sulfide Methanethiol Ethanethiol Dimethyl sulfide Carbon disulfide Diethyl sulfide Methyl thioacetate Dimethyl disulfide Ethyl thioacetate Diethyl disulfide OTR OTR testing was performed using the WRI s proprietary wet-otr method to ascertain OTR values nondestructively. This method utilises a customised non-reactive housing fitted with a PreSens Pst3 oxygen sensor. This is used to encase the area surrounding the closure, therefore creating a sealed reservoir of air external to the closure. The oxygen concentration within the housing is continually monitored at constant temperature (17 C). Measurements are used to calculate the rate of oxygen transmission through the samples. Three replicates of each closure were trialled for a period of 4 weeks, stored upright and in darkness at 17 C Sensory Evaluation Wines were informally assessed by the WRI Sensory Team prior to the beginning of the sensory panel training. panel of twelve assessors (six males, six females) with an average age of 49 years (SD = 14.1) was convened to evaluate the white wines and a panel of ten assessors (five males, five females) with an average age of 53 years (SD = 12.0) was convened to evaluate the red wines. ll of whom are part of the WRI trained descriptive analysis panel.
6 The white wine set was studied initially, followed by the red wine set. The same procedure was followed for both sets. ssessors attended one training session to determine whether the attribute list previously used to evaluate the wines after 12 months in bottle still contained appropriate descriptors for rating in the formal sessions. During this session the assessors assessed all of the wines from the study. Wines were assessed by appearance, aroma and palate. Standards for aroma attributes were presented and discussed and these standards were also available during the booth practice session and the formal assessment sessions. Following the training session, tasters participated in a practice session in the sensory booths under the same conditions as those for the formal sessions. fter the practice session, any terms which needed adjustment were discussed and the final list of terms determined. For the white wine formal sessions this list was refined to include one ppearance term, fourteen roma terms (thirteen defined and Other ) and thirteen palate terms (twelve defined and Other ). For the Red wine formal sessions there was one ppearance term, thirteen roma terms (twelve defined and one Other ), and fifteen Palate terms (fourteen defined and one Other ). These attributes, definitions/synonyms and standards provided are shown in Table 2 and 3, including only those attributes which were included in the final attributes list. Table 2: ttributes, definitions and reference standards evaluated by panellists in formal sessions for the white wine samples ttribute Definition/Synonyms ppearance Yellow Colour Intensity Intensity of the colour yellow in the sample roma Overall fruit intensity aroma Intensity of the fruit aromas Tropical Intensity of the aroma of tropical; passionfruit, pineapple, melon and mango. Stonefruit Intensity of the aroma of stonefruits: peach, apricot, nectarine both fresh and dried. Citrus Intensity of the aroma of citrus fruits: lemon, lime, grapefruit and orange. Floral Intensity of the aroma of flowers: violets and blossoms, musk. Green Intensity of the aroma of green leaves, stalks, green capsicum and cucumber and herbal. Dry Grass Intensity of the aroma of dried grass, earthy and dusty. Vegetal Intensity of the aroma of various vegetables: cooked vegetables such as asparagus and green beans, water vegetables have been cooked in, drain. Box Hedge Intensity of the aroma of box hedge. Cardboard Intensity of the aroma of cardboard, bread, yeast. Flint Intensity of the aroma of flint, wet stones, metals, toast. Sweaty/Cheesy Intensity of the aroma of sweat, cheese, blue cheese, cheddar cheese, body odour, sour milk, Pungent Intensity of the aroma and effect of alcohol. Palate Overall fruit intensity palate Intensity of fruit flavours Tropical Fruit Intensity of the flavour of tropical fruits: pineapple, passionfruit, melon, mango. Stonefruit Intensity of the flavour of stonefruits: peach, apricot, nectarine. Citrus Intensity of the flavour of citrus fruits: lemon, lime, orange, grapefruit. Green Intensity of the flavour of green stalks, green gooseberries, green leaves, grass and green Sweet Intensity of the taste of sucrose. Viscosity cid Hotness The perception of the body, weight or thickness of the wine in the mouth. Low=watery, thin mouth feel. High=oily, thick mouth feel. Intensity of acid taste in the mouth including aftertaste. The intensity of alcohol hotness perceived in the mouth, after expectoration and the associated burning sensation. Low = warm; High = hot.
7 stringency Bitter Fruit T The drying and mouth-puckering sensation in the mouth. Low=coating teeth; Medium=mouth coating & drying; High=puckering, lasting astringency. The intensity of bitter taste perceived in the mouth, or after expectoration. The lingering fruit flavour perceived in the mouth after expectorating. Table 3: ttributes, definitions and reference standards evaluated by panellists in formal sessions for the red wine samples ttribute ppearance Opacity roma Overall fruit aroma intensity Red fruits Dark fruits Confection Floral Green Cooked Vegetables Spice Vanilla Earthy Woody Pungent Palate Overall fruit intensity Red Fruit Dark Fruit Green Vanilla Spice Woody Sweet Viscosity cid Hotness stringency Bitter Fruit T Definition/Synonyms The degree to which light is not allowed to pass through a sample Intensity of the fruit aromas in the sample Intensity of the aroma of red fruits and berries: raspberries, strawberries, cranberries Intensity of the aroma of dark fruits and berries: blackberries, plums, cherries, black currants Intensity of the aroma of confection: raspberry lollies, musk lollies Intensity of the aroma of flowers: violets, roses Intensity of the aroma of green stalks, leaves, grass, green beans Intensity of the aroma of various vegetables, cooked vegetables, water vegetables have been cooked in, drain Intensity of the aromas of various sweet spices: cinnamon, cloves, mixed spice, cardamom. Intensity of the aroma of vanilla Intensity of the aroma of wet earth, organic matter, compost, mushrooms, mud and dust Intensity of the aroma of wood, oak, pencil shavings Intensity of the aroma and effect of alcohol Intensity of fruit flavours in the sample Intensity of the flavour of red fruits and berries: raspberries, strawberries, cranberries Intensity of the flavour of various dark fruits: blackberries, currants, plums, cherries Intensity of the flavour of green stalks, green capsicum, green bean Intensity of the flavour of vanilla Intensity of the flavour of various spices: cinnamon, cloves, mixed spice, cardamom Intensity of the flavour of wood, oak Intensity of the taste of sucrose The perception of the body, weight or thickness of the wine in the mouth. Low=watery, thin mouth feel. High=oily, thick mouth feel. Intensity of acid taste in the mouth including aftertaste The intensity of alcohol hotness perceived in the mouth, after expectoration and the associated burning sensation. Low = warm; High = hot, burning. The drying and mouth-puckering sensation in the mouth. Low=coating teeth; Medium=mouth coating & drying; High=puckering, lasting astringency. The intensity of bitter taste perceived in the mouth, or after expectoration. The lingering fruit flavour perceived in the mouth after expectorating.
8 The intensity of each attribute was rated using an unstructured 15 cm line scale from 0 to 10, with indented anchor points of low and high placed at 10% and 90% respectively. Data was acquired using Fizz sensory software (version 2.46, Biosystemes, Couternon, France). Panel performance was assessed using Fizz, Senstools (OP&P, The Netherlands) and PanelCheck (Matforsk) software, and included analysis of variance for the effect of judge and presentation replicate and their interactions, degree of agreement with the panel mean and degree of discrimination across samples. For the white wine study, eleven of the twelve judges were found to be performing to an acceptable standard leaving the panel consisting of five males and six females with an average age of 51 (SD=12.9). Eight of the ten panellists in the red wine study were found to be performing to an acceptable standard, leaving the panel consisting of four males and four females with an average age of 57 (SD=8) Method of statistical analysis ll data was analysed by one-way NOV techniques combined with Tukey s multiple comparisons test using the statistical package GraphPad Prism 6.0 (GraphPad Software, Inc.). Statistical significance has been defined at the 95% confidence interval. With regard to sensory evaluation, analysis of variance (NOV) was carried out using Minitab (Minitab Inc., Sydney, NSW). The effects of closure (C), judge (J), replicate (R) and their two-way interactions were assessed, treating judge as a random effect. Following NOV, Fisher s least significant difference (LSD) value was calculated (P=0.05).
9 Free SO2 (mg/l) Free SO2 (mg/l) Commercial in Confidence 3. Results and Discussion The results are presented as follows: Free and Total SO 2 levels Wine Colour Low Molecular Weight Sulfides (LMWS) Sensory analysis 3.1 Free and Total SO2 Free and total SO 2 trends for white wine over the initial 24 months of the trial are presented below in Figure 1 and Figure 2, respectively. Complete data is provided in ppendix B Time (Months) Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok B B B 5 0 Screw Cap (Saran/Tin) Vinolok 18.5 Vinolok 18.2 Natural Cork Ref 1 Figure 1a (top) White wine free SO 2 trends over the 24 months since bottling & 1b (bottom) Free SO 2 results 24 months since bottling shown in descending order. Error bars indicate standard deviations. Lettering denotes significant difference between closure varaints (i.e. vs. B: significantly different / B: neither significantly different to closures denoted with or with B etc.)
10 Total SO2 (mg/l) Total SO2 (mg/l) Commercial in Confidence Time (Months) Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok Screw Cap (Saran/Tin) B B Vinolok 18.5 Vinolok 18.2 Natural Cork Ref 1 Figure 2: White wine total SO 2 trends over the 24 months since bottling & 1b (bottom) Total SO 2 results 24 months since bottling shown in descending order. Error bars indicate standard deviations. Lettering denotes significant difference between closure variants (i.e. vs. B: significantly different / B: neither significantly different to closures denoted with or with B etc.) The trends observed within the white wine SO 2 data remain consistent with what has been observed over the duration of the trial. There has been a noticeable plateau in free and total SO 2 values for the white wine since the 18month time point; however, this effect has been observed in similar closure trials of this nature. Significant differences between closures are still present at 24 months, with screw caps retaining the highest amount of SO 2 and cork showing the biggest drop. No significant differences are evident between the two Vinolok closures for free and total SO 2 in the white wine.
11 Free SO2 (mg/l) Free SO2 (mg/l) Commercial in Confidence Free and total SO 2 trends for the red wine over the initial 24 months of the trial are presented below in Figure 3 and Figure 4, respectively. Complete data for the selected closure set is provided in ppendix B Time (Months) Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok B BC C 5 0 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok 18.5 Natural Cork Ref 1 Figure 3: Red wine free SO 2 trends over the 24 months since bottling & 1b (bottom) Free SO 2 results 24 months since bottling shown in descending order. Error bars indicate standard deviations. Lettering denotes significant difference between closure variants (i.e. vs. B: significantly different / B: neither significantly different to closures denoted with or with B etc.)
12 Total SO2 (mg/l) Total SO2 (mg/l) Commercial in Confidence Time (Months) Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok Screw Cap (Saran/Tin) B B B Vinolok 18.5 Vinolok 18.2 Natural Cork Ref 1 Figure 4: Red wine total SO 2 trends over the 24 months since bottling & 1b (bottom) Total SO 2 results 24 months since bottling shown in descending order. Error bars indicate standard deviations. Lettering denotes significant difference between closure variants (i.e. vs. B: significantly different / B: neither significantly different to closures denoted with or with B etc.) Similar to the white wine data, the trends observed within the red wine SO 2 data remain consistent with what has been observed over the duration of the trial. Wines have shown limited SO 2 depletion since the 18-month timepoint. The slight increases shown for samples under screw cap could be attributed to sampling variability and/or analytical measurement error (uncertainty ±3mg/L). Significant differences can still be observed between closures with data showing the red wine has experienced the biggest free SO 2 drop under the cork closure and the screw cap the smallest over 24 months. The performances of
13 the Vinolok closures continue to remain between these two reference closures with no significant differences between the pair.
14 Total Pigment (a.u.) Total Pigment (a.u.) Commercial in Confidence 3.2 Wine Colour The differences in the wine colour parameters 24-months post bottling were still small as seen throughout the trial, with only the total pigment showing a significant difference between the cork samples and the two Vinolok samples. The total pigment results are presented in Figure 5 below. ppendix C provides a summary of all red wine colour data up to and including the 24-month analysis point Storage (Months) Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok B B Vinolok 18.2 Vinolok 18.5 Screw Cap (Saran/Tin) Natural Cork Ref 1 Figure 5a (top) Wine colour (Total Pigment) trends over the 24 months since bottling & 5b (bottom) Total Pigment results 24 months since bottling shown in descending order. Error bars indicate standard deviations.
15 OD420nm (a.u.) OD420nm (a.u.) Commercial in Confidence Similar to that observed at the 18-month time point, there are very few differences in colour attributes for the white wine, due to closure impact, at the 24-month time point. pparent differences and separation continue to exist for optical density measured at 420nm (browning) as seen at the 18-month time point. Significant differences exist between the two Vinolok samples, with the 18.5mm closure displaying an apparent decline over the last sixmonths. This is likely a result of sample to sample variation. The optical density 420nm results are presented in Figure 6 below. ppendix D provides a summary of all white wine colour data up to and including the 24-month analysis point Storage (Months) Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok B C C Natural Cork Ref 1 Vinolok 18.2 Vinolok 18.5 Screw Cap (Saran/Tin) Figure 6a (top) OD420 trends over the 24 months since bottling & 5b (bottom) OD420 results 24 months since bottling shown in descending order. Error bars indicate standard deviations.
16 Carbon Disulfide (µg/l) Commercial in Confidence LMWS compounds Several LMWS compounds were detected within the wine samples, including dimethyl sulfide (DMS), carbon disulfide (CS 2), hydrogen sulfide (H 2S), methanethiol (MeSH) and methyl thioacetate (MT). The bottled white wine contained DMS and MeSH present at levels greater than the sensory perception thresholds for all samples, whereas the red wine had three of the five listed compounds present at levels greater than the threshold levels for all samples. t the 24-month time point, only one significant difference was observed for the detected LMWS compounds in the red wine (CS 2), although the levels present under all closures are well below the sensory perception threshold (38µg/L). Methanethiol concentrations increased marginally under all closures and the small, yet significant, differences at the 12-month time point became insignificant at the 24-month time-point. Figure 7 shows the development of CS 2 in red wine over 24 months in bottle. clear separation has formed between the two reference closures and the Vinolok closures, with concentrations in the order of ~2µg/L higher under the reference closures (only significantly different between the screw cap and Vinolok closures). The concentrations present for most of the detected LMWS compounds at the 24-month time point are either just above (H 2S and MeSH) or well below (CS 2 and MT) the sensory perception thresholds of these compounds in wine. Dimethyl sulfide (DMS) has continued to develop under all closures in the red wine, significantly surpassing the aroma detection threshold (25µg/L); however, levels remain relatively low comparative to those seen in commercial wines (0-980 µg/l) Month 9 Month 12 Month 24 Month 1 0 Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok 18.5 Figure 7: LMWS (Carbon Disulfide) analysis up to 24-months post bottling in red wine samples. MeSH and H 2S were the two compounds observed to show significant differences between closure technologies for the white wine. Figure 9 shows the MeSH trends for the four closures up to and including 24 months in bottle. Levels of MeSH have only increased under the screw cap closure across the twelve months since the previous testing point, with the wine showing a µg/l increase. similar effect has occurred with H 2S concentrations in the white wine since the previous testing at 12-months; small concentration increases are evident under all
17 Hydrogen Sulfide (µg/l) Methanethiol (µg/l) Commercial in Confidence closures, apart from the screw cap which has experienced a doubling in concentration from 1.2µg/L to 2.4 µg/l, on average. Results for the H 2S analysis in white wine can be seen in Figure 9. N.B. The shaded area represents the aroma threshold for methanethiol ( μg/l) Month 9 Month 12 Month 24 Month 2 0 Natural Cork Ref 1 Screw Cap (Saran/Tin) Vinolok 18.2 Vinolok 18.5 Figure 8: LMWS (Methanethiol) analysis up to 24-months post bottling in white wine samples N.B. The shaded area represents the aroma threshold for hydrogen sulfide ( μg/l) Month 9 Month 12 Month 24 Month Natural Cork Ref 1 Screw Cap Vinolok 18.2 Vinolok 18.5 (Saran/Tin) Figure 9: LMWS (Hydrogen Sulfide) analysis up to 24-months post bottling in white wine samples.
18 s seen with the red wine samples, DMS has shown significant development in the wine under all closures over the past 12-months. Whilst significantly above the sensory threshold (25µg/L), concentrations remain relatively low in comparison to the range of levels seen in commercial wines (0-980 µg/l). Within ppendix F there is a table summarising each of the detected low molecular weight sulfide compounds along with their odour descriptor, aroma detection threshold and typical range as found within ustralian commercial wines.
19 3.1.4 Sensory nalysis Of the 26 defined appearance, aroma and palate attributes, four attributes; yellow colour intensity, overall fruit aroma, floral aroma and sweaty/cheesy aroma, differed significantly (p<0.05) between closures for the white wine. Two attributes: dry grass aroma and hotness were close to significant (p<0.10). There were two attributes: sweet taste and astringency, that showed a significant replication effect, indicating that there was some variation between presentation replicates for these attributes. Table 4. Probability values and degrees of freedom (df) from the analysis of variance (NOV) for the white wine sample set. ttribute (C) Yellow Colour 0.007** Overall Fruit 0.032* Tropical Fruit Stonefruit Citrus Floral 0.025* Green Dry Grass 0.097ǂ Vegetal Box Hedge Cardboard Flint Sweaty/Cheesy 0.002** Pungent Overall Fruit F Tropical Fruit F Stonefruit F Citrus F Green F Sweet Viscosity cid Hotness 0.080ǂ stringency Bitter Fruit T df 3 Significance levels are as follows: * p < 0.05; ** p < 0.01; *** p < 0.001; ǂ p < df = degrees of freedom
20 Hotness P<0.1 stringency NTURL CORK SCREW CP VINOLOK 18.2 VINOLOK 18.5 Bitter Fruit T LSD = 0.28 Yellow Colour Intensity LSD = 0.44 Overall Fruit roma Tropical Fruit roma Stonefruit roma Citrus roma Viscosity Sweet cid LSD = 0.61 Floral Green roma Dry Grass P<0.1 Green Flavour Vegetal Citrus Flavour Box Hedge Stonefruit Flavour Tropical Fruit Flavour Overall Fruit Flavour Pungent Flint LSD = 0.76 Sweaty/Cheesy Cardboard Figure 10: Mean scores for all white wine attributes for the four different closures. LSD (5%) values included for significant attributes (p < 0.05). The wine bottled with the natural cork closure was significantly higher in yellow colour intensity and overall fruit aroma (Figure 10). Vinolok 18.2 had the second highest mean score for overall fruit aroma and was the highest in floral aroma while Vinolok 18.5 was intermediate in score for yellow colour intensity, overall fruit aroma and floral aroma. The wine bottled under screw cap was rated lowest in these characters, and highest in sweaty/cheesy.
21 Comparing the results to those gathered at the 12-month mark, there were a larger number of significant differences, although these tend to be due to differences between the screw cap and the other closures. Overall it appears as if the white wines under the Vinolok closures are displaying similar attributes to the wine under natural cork, with relatively high overall fruit and floral aromas. Of the 27 defined appearance, aroma and palate attributes for the red wine, only red fruit flavour and sweet taste showed a significant (p<0.05) closure effect - that is, there were statistically significant differences in the scores for these attributes between the different closures. There were also two attributes: floral aroma and hotness that were very close to significant (p<0.10). Table 5 shows the results of the NOV. Only vanilla aroma had a significant wine by judge interaction, indicating that the judges were consistent in scoring the wines in the same manner. Table 5. Probability values and degrees of freedom (df) from the NOV for the red wine sample set. ttribute Probability Opacity (Colour intensity) Overall Fruit Red Fruit Dark Fruit Confection Floral 0.098ǂ Green Cooked Vegetable Spice Vanilla Earthy Woody Pungent Overall Fruit F Red Fruit F 0.002** Dark Fruit F Green F Vanilla F Spice F Woody F Sweet 0.027* Viscosity cid Hotness 0.086ǂ stringency Bitter Fruit T df 3 Significance levels are as follows: * p < 0.05; ** p < 0.01; *** p < 0.001; ǂ p < 0.10.
22 NTURL CORK SCREW CP VINOLOK 18.2 VINOLOK 18.5 Bitter Fruit T Opacity Overall Fruit roma Red Fruit roma stringency 4.0 Dark Fruit roma Hotness Confection roma 2.5 cid 2.0 Floral 1.5 Viscosity Green roma Sweet LSD = Cooked Vegetable Woody Flavour Spice roma Spice Flavour Vanilla roma Vanilla Flavour Earthy Green Flavour Dark Fruit Flavour Red Fruit Flavour LSD=0.57 Pungent Overall Fruit Flavour Woody roma Figure 11: Mean ratings for red wine attributes for the four different closures. LSD values included for the attributes found to be significant across all samples The wine bottled under Vinolok 18.2 closure was rated significantly higher in red fruit flavour, followed by the wines bottled under screw cap and Vinolok 18.5, with natural cork rated the lowest. Vinolok 18.2 was also rated significantly higher for sweet taste than the other three closures. Natural cork was rated higher in floral aroma and Vinolok 18.5 was rated lowest in hotness, with these attributes close to significance (p<0.10) (Figure 11).
23 Compared to the results from the 12-month mark, there are still very slight differences for the red wine under the different closures. Overall, it appears as if the red wine under the Vinolok 18.2 closure is displaying similar attributes to the wine under the screw cap, with relatively high red fruit flavour. s was observed for the white wine sample set, there are relatively small differences between the closures at this time point.
24 OTR (cco 2 /day) Commercial in Confidence Wet OTR The results of the wet OTR analysis are shown in Figure 12. The graph compares data across three replicates of each of the four closure variants after the initial twenty-four months in bottle. The complete data set for each trial variant is provided in ppendix G Natural Cork - Ref 1 Screw Cap (Saran Tin) Vinolok 18.2 Vinolok Figure 12: Wet OTR analysis on the four closure variants at the 24-month time point There are significant differences in the measured closure OTR values. The screw cap (Saran/tin) had the lowest OTR value of ~0.002cc O 2 per day. The two Vinolok variants (18.2 and 18.5mm) were not significantly different with respect to OTR values. On average, the Vinolok 18.5mm closure had the highest OTR value of ~ cc O 2/day, compared to the Vinolok 18.2mm variant (~ cc O 2/day). There was a significant difference between both Vinolok closures and the natural cork (ref 1) closure. The increase observed for the natural cork samples since the 12-month time point highlights the closure repetition variability, however the range of values observed at the 24- month timepoint still lie within the indicative OTR values for this closure. s previously mentioned, testing conducted within Stage 1 (Fundamental Performance nalysis) indicated an OTR value of ~0.003cc O 2/day for the Vinolok 18.2 and 18.5mm closures, as measured on a dry basis. The current analysis conducted on samples stored for 24-months utilised a wet OTR method, whereby, on average, the Vinolok 18.2mm and Vinolok 18.5mm closures both indicated an OTR value of ~ cc O 2/day. Evidence presented within previous trials of a range of closure materials has shown that OTR values can increase over time, and this is likely attributable to the higher values presented above.
25 4 Summary Based on the results presented in this report, it can be summarised that: Significant, albeit small, differences exist in SO 2 levels at 24 months post bottling between wines under natural cork and all other closures types, consistent with those trends seen since the 12-month time point. There are no significant differences between wines under the Vinolok 18.2mm and 18.5mm closures. Minimal differences exist in wine colour parameters due to closure type after 24 months post bottling. There are no significant differences between wines under the Vinolok 18.2mm and 18.5mm closures for red wines; however small yet significant differences are present between these closures in white wine colour parameters OD320 and OD420nm at the 24-month time point. Differences in LMWS compounds were present in both red and white wine varieties at the 24-month time point. Carbon disulfide (CS 2) exhibited significant differences for the red wine under different closure types, with levels being lowest under the two Vinolok closures. Methanethiol (MeSH) and hydrogen sulfide (H 2S) exhibited significant differences for the white wine under different closure types, with levels under screwcap being highest The four closures showed statistical significance for yellow colour intensity, overall fruit aroma, floral aroma and sweaty/cheesy aroma in the white wine. Floral aroma was significantly higher in the white wine under Vinolok 18.2 sealed bottles than for other closure samples. The sweaty/cheesy attribute was highest under the screw-cap, which may be a reflection of higher concentrations of H 2S and MeSH that were present. Statistical significance was observed for red fruit flavour and sweet taste in the red wine. For both attributes, levels under the Vinolok 18.2 closure were higher than under the Vinolok 18.5mm closure. There was no significant difference in OTR value between the two Vinolok closure variants after twentyfour months in bottle, with the screw-cap (tin/saran) showing significantly lower OTR, as expected.
26 ppendices ppendix Basic Chemistry Table: Basic Chemistry of red wine samples bottled under (1) Natural Cork, (2) Screw Cap, (3) Vinolok 18.2 and (4) Vinolok 18.5 at 24 months. Titratable cidity Titratable cidity Volatile cidity as % lcohol ph ph 8.2 cetic cid Glucose/Fructose Specific Gravity verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Table: Basic Chemistry of white wine samples bottled under (1) Natural Cork, (2) Screw Cap, (3) Vinolok 18.2 and (4) Vinolok 18.5 at 24 months Titratable cidity Titratable cidity Volatile cidity as % lcohol ph ph 8.2 cetic cid Glucose/Fructose Specific Gravity verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Page 26 of 44
27 ppendix B SO 2 nalysis Results Table: White wine free SO 2 data up to 24 months post bottling Free SO2 (mg/l) 0 month 3 month 9 month 12 month 18 month 24 month verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - Yes - Yes - Yes - Table: Red wine free SO 2 data up to 24 months post bottling Free SO2 (mg/l) 0 month 3 month 9 month 12 month 18 month 24 month verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - Yes - Yes - Yes - Yes - Page 27 of 44
28 Table: White wine total SO 2 data up to 24 months post bottling Total SO2 (mg/l) 0 month 3 month 9 month 12 month 18 month 24 month verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - Yes - Yes - Yes - Table: Red wine total SO 2 data up to 24 months post bottling Total SO2 (mg/l) 0 month 3 month 9 month 12 month 18 month 24 month verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev verage StdDev Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - Yes - Yes - Yes - Page 28 of 44
29 ppendix C Red Wine Colour nalysis Results Hue 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - No - No - No - Colour Density 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance Yes - No - No - No - No - Chemical ge 1 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - No - No - No - Chemical ge 2 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - No - No - No -
30 Free nthocyanins (mg/l) 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - Yes - Yes - No - Total Phenolics 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - No - No - No - Total Pigment 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - Yes - Yes - Yes - Pigmented Tannin 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - No - No - No - No -
31 ppendix D White Wine Colour nalysis Results Optical 280nm (a.u.) 0 month 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance Yes - Yes - Yes - Yes - Yes - Optical 320nm (a.u.) 0 month 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance Yes - Yes - No - Yes - Yes - Optical 420nm (a.u.) 0 month 3 month 9 month 12 month 18 month 24 month vg. SD vg. SD vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance Yes - Yes - Yes - Yes - Yes -
32 ppendix E Low Molecular Weight Sulfide results: Red Wine Carbon disulfide (μg/l) 0 month 9 month 12 month 24 month vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - Yes - Dimethyl sulfide (μg/l) 0 month 9 month 12 month 24 month vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - No - Hydrogen Sulfide (μg/l) 0 month 9 month 12 month 24 month vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - No - Methanethiol (μg/l) 0 month 9 month 12 month 24 month vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - No -
33 Methyl Thioacetate (μg/l) 0 month 9 month 12 month 24 month vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - No -
34 ppendix F Low Molecular Weight Sulfide results: White Wine Carbon disulfide (μg/l) 0 month 9 months 12 months 24 month vg. SD vg. SD vg. SD vg. SD Natural Cork Ref 1 < Screw Cap (Saran/Tin) < Vinolok 18.2 < Vinolok 18.5 < Significance No - Yes - Yes - No - Dimethyl sulfide (μg/l) 0 month 9 months 12 months 24 months vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - No - Hydrogen Sulfide (μg/l) 0 month 9 month 12 months 24 months vg. SD vg. SD vg. SD vg. SD Natural Cork Ref 1 < < Screw Cap (Saran/Tin) < < Vinolok 18.2 < < Vinolok 18.5 < < Significance No - Yes - Yes - Yes - Methanethiol (μg/l) 0 month 9 month 12 month 24 month vg. SD vg. SD vg. SD vg. SD Natural Cork Ref Screw Cap (Saran/Tin) Vinolok Vinolok Significance No - Yes - Yes - Yes -
35 Low molecular weight sulfide compounds and their respective sensory thresholds. Compound Odour Descriptor roma Threshold (µg/l) Typical range (µg/l) Hydrogen sulfide Rotten egg, sewage like Methanethiol Rotten cabbage, burnt rubber, putrid Dimethyl sulfide Carbon disulfide Blackcurrant, cooked cabbage, asparagus, canned corn, molasses Sweet, ethereal, slight green, rubber, sulfidy, chokingly repulsive > Methyl thioacetate Sulfurous, cheesy, egg
36 ppendix G Oxygen transmission rate results verage StDev Vinolok Vinolok Natural Cork - Ref Screw Cap (Saran Tin)
37 ppendix H Sensory nalysis (White Wine Samples) Natural Cork Sample Yellow Colour I Overall Fruit Tropical Fruit Stonefruit Citrus Floral Green Dry Grass Vegetal Box Hedge Cardboard Flint Sweaty/Cheesy Rep Rep Rep Mean Standard deviation Pungent Natural Cork Sample Overall Fruit F Tropical Fruit F Stonefruit F Citrus F Green F Sweet Viscosity cid Hotness stringency Bitter Fruit T Rep Rep Rep Mean Standard deviation Page 37 of 44
38 Screw Cap Sample Yellow Colour I Overall Fruit Tropical Fruit Stonefruit Citrus Floral Green Dry Grass Vegetal Box Hedge Cardboard Flint Sweaty/Cheesy Rep Rep Rep Mean Standard deviation Screw Cap Sample Overall Fruit F Tropical Fruit F Stonefruit F Citrus F Green F Sweet Viscosity cid Hotness stringency Bitter Fruit T Rep Rep Rep Mean Standard deviation Pungent Page 38 of 44
39 Vinolok 18.2 Sample Yellow Colour I Overall Fruit Tropical Fruit Stonefruit Citrus Floral Green Dry Grass Vegetal Box Hedge Cardboard Flint Sweaty/Cheesy Rep Rep Rep Mean Standard deviation Vinolok 18.2 Sample Overall Fruit F Tropical Fruit F Stonefruit F Citrus F Green F Sweet Viscosity cid Hotness stringency Bitter Fruit T Rep Rep Rep Mean Standard deviation Pungent Page 39 of 44
Assessing clonal variability in Chardonnay and Shiraz for future climate change
Assessing clonal variability in Chardonnay and Shiraz for future climate change Dr Michael McCarthy (SARDI), Richard Fennessy (DAFWA), Libby Tassie (Tassie Viticulture Consulting) and John Whiting (John
More informationVINOLOK (VINOSEAL) closure evaluation Stage 1: Fundamental performance assessment
AWRI Report VINOLOK (VINOSEAL) closure evaluation Stage 1: Fundamental performance assessment Author: Neil Scrimgeour 14 March, 2014 Project Number: PCS13060 Commercial in confidence Page 1 of 6 1. Introduction
More informationAs described in the test schedule the wines were stored in the following container types:
Consolitated English Report ANALYSIS REPORT AFTER 12 MONTHS STORAGE TIME Storage trial dated Mai 31 th 2011 At 31.05.2011 you received the report of the storage experiment for a still and sparkling Riesling
More informationReduction Redux The Good, the Bad and the Nutty. The closure issues. Presented by Adrian Coulter Senior Oenologist AWRI
Reduction Redux The Good, the Bad and the Nutty The closure issues Presented by Adrian Coulter Senior Oenologist AWRI 1999 Semillon wine bottled using 14 different closures Range of color 28 months after
More informationOregon Wine Advisory Board Research Progress Report
Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin
More informationCopper, the good, the bad, the ugly. Dr Eric Wilkes
Copper, the good, the bad, the ugly Dr Eric Wilkes Why do we use copper at all? Copper has a long history of use in beverage production to remove unpleasant sulfur related smells. Analysis of 80,000 international
More informationSession 4: Managing seasonal production challenges. Relationships between harvest time and wine composition in Cabernet Sauvignon.
Session 4: Managing seasonal production challenges Relationships between harvest time and wine composition in Cabernet Sauvignon Keren Bindon Cristian Varela, Helen Holt, Patricia Williamson, Leigh Francis,
More informationTechnical note. How much do potential precursor compounds contribute to reductive aromas in wines post-bottling?
Technical note How much do potential precursor compounds contribute to reductive aromas in wines post-bottling? Introduction The formation of unpleasant reductive aromas in wines is an issue of concern
More informationTable 1.1 Number of ConAgra products by country in Euromonitor International categories
CONAGRA Products included There were 1,254 identified products manufactured by ConAgra in five countries. There was sufficient nutrient information for 1,036 products to generate a Health Star Rating and
More information5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER
Guidance notes on the classification of a flavouring substance with modifying properties and a flavour enhancer 27.5.2014 Contents 1. Purpose 2. Flavouring substances with modifying properties 3. Flavour
More informationVQA Ontario. Quality Assurance Processes - Tasting
VQA Ontario Quality Assurance Processes - Tasting Sensory evaluation (or tasting) is a cornerstone of the wine evaluation process that VQA Ontario uses to determine if a wine meets the required standard
More informationSensory evaluation of virgin or cold-pressed edible oils
Sensory evaluation of virgin or cold-pressed edible oils Bertrand Matthäus and Ludger Brühl Max Rubner-Institut, Working Group for Lipid Research, Detmold, Germany The most important parameter for the
More informationThe impact of smoke exposure on different grape varieties. Renata Ristic and Kerry Wilkinson
The impact of smoke exposure on different grape varieties Renata Ristic and Kerry Wilkinson Flavours Colour Tannins TA ph Anthocyanins SMOKE TAINT MAGIC BOX OF KNOWLEDGE What Grape to do varieties in a
More informationVarietal Specific Barrel Profiles
RESEARCH Varietal Specific Barrel Profiles Beaulieu Vineyard and Sea Smoke Cellars 2006 Pinot Noir Domenica Totty, Beaulieu Vineyard Kris Curran, Sea Smoke Cellars Don Shroerder, Sea Smoke Cellars David
More informationInfluence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer
Influence of climate and variety on the effectiveness of cold maceration Richard Fennessy Research officer What is pre-fermentative cold maceration ( cold soak ) and what are the benefits? Introduction
More informationSULPHIDES IN WINE. Treatment and Prevention - a practical approach
SULPHIDES IN WINE Treatment and Prevention - a practical approach SULPHIDES and the screwcap challenge A VERY common wine fault, especially in screwcap wines: of the bottles with faults, cork taint stayed
More informationIncreasing Toast Character in French Oak Profiles
RESEARCH Increasing Toast Character in French Oak Profiles Beaulieu Vineyard 2006 Chardonnay Domenica Totty, Beaulieu Vineyard David Llodrá, World Cooperage Dr. James Swan, Consultant www.worldcooperage.com
More informationSensory Quality Measurements
Sensory Quality Measurements Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Instrumental evaluation / Sensory
More informationAssessment of the CDR BeerLab Touch Analyser. March Report for: QuadraChem Laboratories Ltd. Campden BRI Group contracting company:
Campden BRI Group: Campden BRI (registered no. 510618) Campden BRI (Chipping Campden) Limited (registered no. 3836922) Campden BRI (Nutfield) (registered no. 2690377) Registered Office: Station Road Chipping
More informationFungicides for phoma control in winter oilseed rape
October 2016 Fungicides for phoma control in winter oilseed rape Summary of AHDB Cereals & Oilseeds fungicide project 2010-2014 (RD-2007-3457) and 2015-2016 (214-0006) While the Agriculture and Horticulture
More informationUnderstanding wine consumers: the role of analytical sensory testing, consumer product acceptance and marketing research
Understanding wine consumers: the role of analytical sensory testing, consumer product acceptance and marketing research Leigh Francis Patricia Osidacz Williamson Wine is a complex category Product complexity
More informationSWEETABULARY sweetness language: Bridging the gap between consumer and food scientists
SWEETABULARY sweetness language: Bridging the gap between consumer and food scientists ANDREA BELFORD, BUSINESS SCIENTIST, AND LAKENDRA SHEPARD, SENIOR SENSORY SCIENTIST BRIDGEWATER, NJ SWEETABULARY sweetness
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors
More informationTiming of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days
Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled
More informationCOTECA Coffee - a sensory pleasure with high quality standards
COTECA Coffee - a sensory pleasure with high quality standards Nora Ohnesorge M.Sc. Food Science October 11 th 2018 Quality According to Duden, QUALITY means all characteristics of a product o Quality
More informationOregon Wine Advisory Board Research Progress Report
Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,
More informationUNDERSTANDING FAULTS IN WINE BY JAMIE GOODE
FLAWLESS UNDERSTANDING FAULTS IN WINE BY JAMIE GOODE Contents Table 1 3 Table 2 4 Table 3 5 Table 4 8 table 1 Percentage of SO 2 in the Molecular Form at Different ph Levels ph Molecular SO 2 2.9 7.5 3.0
More informationCork as a Closure - Cork as a Closure
Cork as a Closure - Post-bottling reduction, and Permeability performance Prepared for A closer look at cork closures Napa, June 2006 By Dr Alan Limmer Cork as a Closure Post bottling reduction; What is
More informationGUIDELINES TO DETERMINE THE EFFECT OF FUNGICIDAL AGRICULTURAL REMEDIES ON FERMENTATION PROCESSES AND WINE QUALITY
GUIDELINES TO DETERMINE THE EFFECT OF FUNGICIDAL AGRICULTURAL REMEDIES ON FERMENTATION PROCESSES AND WINE QUALITY Issued by the Registrar: Act No. 36 of 1947, Private Bag X343, Pretoria 0001, Republic
More informationCOMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS
COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS Gastón Ares, Cecilia Barreiro, Ana Giménez, Adriana Gámbaro Sensory Evaluation Food Science and Technology Department School
More informationFungicides for phoma control in winter oilseed rape
October 2014 Fungicides for phoma control in winter oilseed rape Summary of HGCA fungicide project 2010 2014 (RD-2007-3457) While the Agriculture and Horticulture Development Board, operating through its
More information2. Materials and methods. 1. Introduction. Abstract
Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut
More informationWelcome to the Sixth volume of 'The Evaluation Facts' Newsletter for the season.
Volume 6, 2013-2014 Welcome to the Sixth volume of 'The Evaluation Facts' Newsletter for the 2013-2014 season. Once again some very promising varieties are being evaluated. If you would like any more information
More informationUpdate : Consumer Attitudes
Blah blah blah blah blah Consumers developed 40 words/attributes to describe commercially available EVOOs. Sensory differences were independent of country of origin. Update : Consumer Attitudes There was
More informationYou know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers.
You know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers. Abstract One man s meat is another man s poison. There will always be a wide
More informationVintner s Quality Alliance Ontario
Amended June 14, 2017 Vintner s Quality Alliance Ontario Rules made pursuant to clauses 5 (1) (d) and (e) of the Act for approval of the use of Terms, Descriptions and Designations Interpretation 1. (1)
More informationGrower Summary TF 170. Plums: To determine the performance of 6 new plum varieties. Annual 2012
Grower Summary TF 170 Plums: To determine the performance of 6 new plum varieties Annual 2012 Disclaimer AHDB, operating through its HDC division seeks to ensure that the information contained within this
More informationEVALUATION OF SODIUM ACID SULFATE
EVALUATION OF SODIUM ACID SULFATE IN A MODEL CARBONATED BEVERAGE A Report Prepared for Jones-Hamilton Co. August 2002 INTRODUCTION Jones-Hamilton Co. wishes to explore the benefits of their acidulant,
More informationUnderstanding the impact hopping rate has on the aroma quality and intensity of beer dry hopped with Cascade
Understanding the impact hopping rate has on the aroma quality and intensity of beer dry hopped with Cascade Scott Lafontaine Ph. D. Advisor: Tom Shellhammer Oregon State University 36th European Brewery
More informationIdentifying Wine Sensory Attributes. Dr. Renee Threlfall Research Scientist University of Arkansas
Identifying Wine Sensory Attributes Dr. Renee Threlfall Research Scientist University of Arkansas Physiology of Sensory Human Senses Vision Touch Olfaction Trigeminal factors Taste Hearing Vision and Sensory
More informationPresented during the Performance BIB meetings in Bristol, England 24 & 25 October By: Tony Hoare
BIB Shelf-life life Case Studies Presented during the Performance BIB meetings in Bristol, England 24 & 25 October 2012 By: Tony Hoare 1 Bagin Box Testing Objectives Case Study 1 To determine the effect
More informationTOASTING TECHNIQUES: Old World and New World RESEARCH. Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery
RESEARCH TOASTING TECHNIQUES: Old World and New World Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery www.worldcooperage.com 1 INTRODUCTION In the traditional art of
More informationNovel methods for the amelioration of smoke tainted wine
Novel methods for the amelioration of smoke tainted wine Kerry Wilkinson, Renata Ristic and Anthea Fudge The University of Adelaide Life Impact The University of Adelaide Aims of ARC Smoke Taint Project
More informationBLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY
BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY BLUEBERRY MUFFIN RESEARCH EXECUTIVE SUMMARY For this study,
More informationDOMESTIC MARKET MATURITY TESTING
DOMESTIC MARKET MATURITY TESTING 1.0 General NZ Avocado working with the Avocado Packer Forum and NZ Market Group has agreed a maturity standard for the 2018 season. NZ Avocado is implementing an early
More informationMaterials and Methods
Objective OREGON STATE UNIVERSITY SEED LABORATORY SUMMIT SEED COATINGS- Caldwell ID Final Report April 2010 Effect of various seed coating treatments on viability and vigor of two blends of Kentucky bluegrass
More informationDetermination of wine colour by UV-VIS Spectroscopy following Sudraud method. Johan Leinders, Product Manager Spectroscopy
Determination of wine colour by UV-VIS Spectroscopy following Sudraud method Johan Leinders, Product Manager Spectroscopy 1 1. A bit of background Why measure the colour of wine? Verification of lot-to-lot
More informationSPONGE CAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SPONGE CAKE FORMULATIONS RESEARCH SUMMARY
SPONGE CAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SPONGE CAKE FORMULATIONS RESEARCH SUMMARY SPONGE CAKE RESEARCH EXECUTIVE SUMMARY Starting with a gold standard sponge
More informationWine Description and Assessment Sheet 3
Wine Description and Assessment Sheet 3 Name of Wine: EAN- / Barcode: Ausmusterungsnummer: International article number (IAN): Please return the completed sheet: by post LIDL Stiftung & Co. KG Marketing
More informationLEAN PRODUCTION FOR WINERIES PROGRAM
LEAN PRODUCTION FOR WINERIES PROGRAM 2015-16 An Initiative of the Office of Green Industries SA Industry Program and the South Australian Wine Industry Association, in association with Wine Australia South
More informationCONJOINT RESEARCH FOR CONSUMER PERCEPTION OF WINE CLOSURE OPTIONS AND THEIR IMPACT ON PURCHASE INTEREST IN THE UNITED STATES AND AUSTRALIA
CONJOINT RESEARCH FOR CONSUMER PERCEPTION OF WINE CLOSURE OPTIONS AND THEIR IMPACT ON PURCHASE INTEREST IN THE UNITED STATES AND AUSTRALIA R.N. Bleibaum 1, K.A. Lattey 2, I.L Francis 2 1 Tragon Corporation
More informationSolid Phase Micro Extraction of Flavor Compounds in Beer
Solid Phase Micro Extraction of Flavor Compounds in Beer ANNE JUREK Low Level Detection of Trichloroanisole in Red Wine Application Note Food/Flavor Author Anne Jurek Applications Chemist EST Analytical
More informationWINE GRAPE TRIAL REPORT
WINE GRAPE TRIAL REPORT Stellenbosch, Western Cape Louisvale 2008/09 season Introduction A trial was conducted in the Stellenbosch area on an older wine grape vineyard to determine whether AnnGro alone,
More informationAssessment of consumer perceptions, preferences and behaviors: Part 1: fluid milk from different packaging Part 2: fresh and end of code milk
= Assessment of consumer perceptions, preferences and behaviors: Part 1: fluid milk from different packaging Part 2: fresh and end of code milk August 2015 By: Paterson, M. 1, S. Clark 1, M. Bozic 2 1
More informationCOMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT
New Zealand Avocado Growers' Association Annual Research Report 2004. 4:36 46. COMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT J. MANDEMAKER H. A. PAK T. A.
More informationSensory Quality Measurements
Sensory Quality Measurements Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Instrumental evaluation / Sensory
More informationChemical and Sensory Differences in American Oak Toasting Profiles
RESEARCH Chemical and Sensory Differences in American Oak Toasting Profiles John Cole, Kendall-Jackson Chris Johnson, Kendall-Jackson Marcia Monahan, Kendall-Jackson David Llodrá, World Cooperage Dr. James
More informationTHE INTERNATIONAL OLIVE COUNCIL
1991R2568 EN 01.10.2008 022.001 75 ANNEX XII THE INTERNATIONAL OLIVE COUNCIL S METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL 1. PURPOSE AND SCOPE This method is based on Decision No DEC-21/95-V/2007
More informationQUALITY DESCRIPTOR / REPRESENTATIONS GUIDELINES FOR THE
QUALITY DESCRIPTOR / REPRESENTATIONS GUIDELINES FOR THE AUSTRALIAN FRUIT JUICE INDUSTRY Adopted 30 September 2005 Reviewed 12 January 2007 CODE OF PRACTICE QUALITY DESCRIPTOR/REPRESENTATIONS GUIDELINES
More informationUNIVERSITY OF CALIFORNIA AVOCADO CULTIVARS LAMB HASS AND GEM MATURITY AND FRUIT QUALITY RESULTS FROM NEW ZEALAND EVALUATION TRIALS
: 15-26 UNIVERSITY OF CALIFORNIA AVOCADO CULTIVARS LAMB HASS AND GEM MATURITY AND FRUIT QUALITY RESULTS FROM NEW ZEALAND EVALUATION TRIALS J. Dixon, C. Cotterell, B. Hofstee and T.A. Elmsly Avocado Industry
More informationEffects of Preharvest Sprays of Maleic Hydrazide on Sugar Beets
Effects of Preharvest Sprays of Maleic Hydrazide on Sugar Beets F. H. PETO 1 W. G. SMITH 2 AND F. R. LOW 3 A study of 20 years results from the Canadian Sugar Factories at Raymond, Alberta, (l) 4 shows
More informationSensory Considerations in BIB Design. Chris Findlay, PhD. Compusense Inc. Guelph. Canada
Sensory Considerations in BIB Design Chris Findlay, PhD. Compusense Inc. Guelph. Canada cfindlay@compusense.com Sensory Considerations in BIB Design All sensory and consumer testing is based upon the ability
More informationThe Purpose of Certificates of Analysis
207/SOM2/SCSC/WRF/020 The Purpose of Certificates of Analysis Submitted by: FIVS 7 th Wine Regulatory Forum -2 May 207 The Purpose of Certificates of Analysis Greg Hodson, Ph.D. President, FIVS Wine Institute
More informationFleurieu zone (other)
Fleurieu zone (other) Incorporating Southern Fleurieu and Kangaroo Island wine regions, as well as the remainder of the Fleurieu zone outside all GI regions Regional summary report 2006 South Australian
More informationWine Australia Wine.com Data Report. July 21, 2017
Wine Australia Wine.com Data Report July 21, 2017 INTRODUCTION Wine Opinions is a wine market research company focusing on the attitudes, behaviors, and taste preferences of U.S. wine drinkers. Wine Opinions
More informationBasic Wine Tasting Terms
Wineware (Racks & Accessories) Ltd. Unit 12 Brookside Business Park, Brookside Avenue, Rustington, West Sussex, BN16 3LP Tel: 01903 786 148 Basic Wine Tasting Terms -A- Acetic this describes wine which
More informationSensory Training Kits
Sensory Training Kits Siebel Institute of Technology 900 N. North Branch Street, Suite 1N Chicago, Illinois, 60642 United States of America www.siebelinstitute.com 1 SENSORY KIT INTRODUCTION The Siebel
More informationElemental Analysis of Yixing Tea Pots by Laser Excited Atomic. Fluorescence of Desorbed Plumes (PLEAF) Bruno Y. Cai * and N.H. Cheung Dec.
Elemental Analysis of Yixing Tea Pots by Laser Excited Atomic Fluorescence of Desorbed Plumes (PLEAF) Bruno Y. Cai * and N.H. Cheung 2012 Dec. 31 Summary Two Yixing tea pot samples were analyzed by PLEAF.
More informationExamination on different Bag-in-Box Packages for Wine-Storage
Examination on different Bag-in-Box Packages for Wine-Storage Focus of Study Bag-in-Box Basics Design of a Bag-in-Box Package Developement of synthetics Division of synthetics by their structure t -Thermoplastics
More informationRegistration Terms and Conditions
Registration Terms and Conditions 1. OBJECTIVE Wine Australia offers a range of marketing opportunities to the Australian grape and wine community in markets throughout the world on a user-pays basis allowing
More informationIMSI Annual Business Meeting Amherst, Massachusetts October 26, 2008
Consumer Research to Support a Standardized Grading System for Pure Maple Syrup Presented to: IMSI Annual Business Meeting Amherst, Massachusetts October 26, 2008 Objectives The objectives for the study
More informationSomchai Rice 1, Jacek A. Koziel 1, Anne Fennell 2 1
Determination of aroma compounds in red wines made from early and late harvest Frontenac and Marquette grapes using aroma dilution analysis and simultaneous multidimensional gas chromatography mass spectrometry
More informationForestry, Leduc, AB, T9E 7C5, Canada. Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada. *
Effect of High Pressure Processing on Quality, Sensory Acceptability and Microbial Stability of Marinated Beef Steaks and Pork Chops during Refrigerated Storage Haihong Wang 1 *, Jimmy Yao 1 Mindy Gerlat
More informationCopyright 2008, Forel Publishing Company, LLC, Woodbridge, Virginia
Copyright 2008, Forel Publishing Company, LLC, Woodbridge, Virginia All Rights Reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission of Forel Publishing
More informationHops II Interfacing with the Hop Industry Role of a Hops Supplier. Tim Kostelecky John I. Haas, Inc ASBC Meeting June 6, 2017
Hops II Interfacing with the Hop Industry Role of a Hops Supplier Tim Kostelecky John I. Haas, Inc. 2017 ASBC Meeting June 6, 2017 Overview of a Hops Supplier Hops from own farm Products, Services for
More informationDevelopment and characterization of wheat breads with chestnut flour. Marta Gonzaga. Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia
Development and characterization of wheat breads with chestnut flour Marta Gonzaga Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia 1 Introduction Bread is one of the oldest functional
More informationCertificates of Analysis and Wine Authenticity
Certificates of Analysis and Wine Authenticity 1. Introduction Wine authenticity is of great importance throughout the wine supply chain and market. Consumers need to have confidence that what is claimed
More informationMustang Wiring & Vacuum Diagrams
1967 Colorized Mustang Wiring & Vacuum Diagrams Free Bonus! 30-Minute Video Ford Training Course 13001, Vol 68 S7 "How to Read Wiring Diagrams" Included! A consolidated collection of original Ford electrical
More informationF&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by
F&N 453 Project Written Report Katharine Howe TITLE: Effect of wheat substituted for 10%, 20%, and 30% of all purpose flour by volume in a basic yellow cake. ABSTRACT Wheat is a component of wheat whole
More informationEnhanced Maturity Trial Wine Evaluation Isosceles Vineyard, Te Mata Estates Maraekakaho Rd, SH50, Hastings
Enhanced Maturity Trial 2016- Wine Evaluation Isosceles Vineyard, Te Mata Estates Maraekakaho Rd, SH50, Hastings November 2016 Prepared by: Helen Henry Reviewed by: Ant Mackenzie Consultant winemaker Hawke
More informationDutton-Goldfield Winery duttongoldfield.com
We have created this blind tasting kit for our friends of DG to explore the different nuances of wine, challenge your palates and enjoy some new wines with friends. The Deductive Tasting Format was adapted
More informationFOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY
FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY The NFL White Paper Series Volume 5, August 2012 Introduction Beyond
More informationCarolyn Ross. WSU School of Food Science
Sensory Evaluation of Wine Faults Carolyn Ross Assistant Professor WSU School of Food Science WSU Viticulture and Enology Team Gustatory Faults Most are obvious to the nose Need only confirmation by palate
More informationA comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman
Scaling Hops A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman Outline Background Method Differences Lab Analysis Results Sensory Results Conclusions Background
More informationSensory Characteristics and Consumer Acceptance of Mechanically Harvested California Black Ripe Olives
Sensory Characteristics and Consumer Acceptance of Mechanically Harvested California Black Ripe Olives S.M. Lee, C. Sirimuangmoon, A. Gomez-Rico, K. Kitsawad, U. Rosa, J. Burns, W.H. Krueger, E. Fichtner,
More informationComparison of three methods of packaging for the ageing/maturation of beef
Comparison of three methods of packaging for the ageing/maturation of beef (dry ageing, ageing in a permeable vacuum pack and standard vacuum packaging) Report prepared by Kim Matthews EBLEX (A division
More informationBag-In-Box Package Testing for Beverage Compatibility
Bag-In-Box Package Testing for Beverage Compatibility Based on Proven Plastic Bottle & Closure Test Methods Standard & Analytical Tests Sensory evaluation is subjective but it is the final word or approval.
More informationLate season leaf health CORRELATION OF VINEYARD IMAGERY WITH PINOT NOIR YIELD AND VIGOUR AND FRUIT AND WINE COMPOSITION. 6/22/2010
// Not all vineyard blocks are uniform This is because of soil variation primarily, especially in factors which affect the supply of water This has a direct effect on vine vigour, which in turn has a direct
More informationINCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS.
: 43-50 INCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS. J. Dixon, T.A. Elmlsy, D.B. Smith and H.A. Pak Avocado Industry Council Ltd, P.O. Box 13267, Tauranga 3110 Corresponding author:
More informationWorld of Wine: From Grape to Glass
World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to
More informationEXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS
EXPLORING THE OPTIMIZATION MODEL OF VIETNAMESE CONSUMERS FOR STERILIZED MILKS THANH BA Nguyen* a,b, MINH TAM Le, c and DZUNG HOANG NGUYEN b a HoChiMinh City University of Technology, Hochiminh-city (HCMUT)
More informationGrape Growers of Ontario Developing key measures to critically look at the grape and wine industry
Grape Growers of Ontario Developing key measures to critically look at the grape and wine industry March 2012 Background and scope of the project Background The Grape Growers of Ontario GGO is looking
More informationSWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY
SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced
More informationOnce upon a vine. Class Objectives. Introduction. Introduction
Once upon a vine Seth Orvis, Certified Sommelier, On-Premise Specialist, Classic Wines Colin Johnson, PhD, Professor, Department of Hospitality Management, SJSU Class Objectives Increase focus Improve
More informationVWT 272 Class 11. Quiz 10. Number of quizzes taken 20 Min 25 Max 30 Mean 29.8 Median 30 Mode 30
VWT 272 Class 11 Quiz 10 Number of quizzes taken 20 Min 25 Max 30 Mean 29.8 Median 30 Mode 30 Lecture 11 Other (Smelly) Sulfur Compounds He that lives upon hope will die farting. Benjamin Franklin (1706-1790)
More informationWine Aging and Monitoring Workshop On-Line References
College of Agriculture and Life Sciences Food Science and Technology Dr. Bruce W. Zoecklein Wine/Enology-Grape Chemistry Group Blacksburg, Virginia 24061 540/231-5325 Fax: 540/231-9293 Email: bzoeckle@vt.edu
More informationTest sheet preparation of pulps and filtrates from deinking processes
December 2014 6 Pages Introduction Pulp made of paper for recycling typically contains printing inks which influence its optical properties. Cleaning and flotation remove small impurities and printing
More informationDEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR
PINOT NOIR, PAGE 1 DEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR Eric GRANDJEAN, Centre Œnologique de Bourgogne (COEB)* Christine MONAMY, Bureau Interprofessionnel
More informationSIVCBD INTERNAL REGULATIONS VINIFICATION SPECIFICATIONS 2009
SIVCBD INTERNAL REGULATIONS VINIFICATION SPECIFICATIONS Foreword The objective of the winegrowers of the S.I.V.C.B.D (international union of winegrowers practising biodynamic farming) is to produce a wine
More informationTHE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017
THE WINEMAKER S TOOL KIT UCD V&E: Recognizing Non-Microbial Taints; May 18, 2017 Sue Langstaff, Sensory Scientist Applied Sensory, LLC The first difficulty that tasters encounter is to find and to translate
More information