The Importance of Dose Rate and Contact Time in the Use of Oak Alternatives

Size: px
Start display at page:

Download "The Importance of Dose Rate and Contact Time in the Use of Oak Alternatives"

Transcription

1 W H I T E PA P E R The Importance of Dose Rate and Contact Time in the Use of Oak Alternatives David Llodrá, Research & Development Director, Oak Solutions Group

2 Copyright 216 Oak Solutions Group

3 ABSTRACT An experiment with products of the same toast but different particle size (large chips, cubes and tank staves) and at two dose rates (3 g/l and 9 g/l) was conducted to evaluate the importance of each factor. The results demonstrated that balanced extractions will be achieved at different contact times depending on particle size (chips extract faster than cubes, which extract faster than tank staves). The similarity in aroma perception and chemical composition of wines made with cubes at shorter contact times and tank staves for longer times suggests that cubes can replace the use of tank staves when time is limited. For maximum levels of aromatic attributes in wine, high dose rate and short contact time work well, and the oak alternatives should be used only once for this purpose. A second use is possible in another wine at a low dose rate for a longer time with the objective of adding complexity through less overall oak impact. 3

4 INTRODUCTION The extraction process of oak products by alcoholic beverages follows several steps until the equilibrium is reached. Before extraction begins, there are higher concentrations of certain compounds on the surface of the oak product (example: furfural), while other compounds are more abundant in the core of the wood (example: tannins). The presence of each compound in wine then changes with time depending on the sorption rate of the liquid in the wood. Ambient conditions will affect the rate of sorption and in consequence, the rate of extraction. Until sorption of wine reaches equilibrium, chemical compounds in wine will go up or down. The affinity of chemical compounds to the solvent will affect extraction rates (example: vanillin has affinity to ethanol, so a faster extraction will occur in high alcoholic beverages). Figures 1 illustrates the extraction process by taking the example of a tank stave toasted by infrared heat. If an estimation is made that furfural tends to be more abundant on the surface of the oak product, vanillin is more abundant in the layer just behind the toasted surface, and the deeper layers will be richer in tannins and oak lactones, we can assume a progression of extraction affected by the sorption rate as shown in the figures. The last image representing Stage 4 shows what the final equilibrium will look like, when the liquid has reached the core of the stave and enough time has been allowed or mixing has happened to achieve diffusion in the whole liquid, and in consequence, the equilibrium. 4

5 Figure 1. Note: L1 is considered the first 2 mm layer from the toasted side, L2 is the 2mm layer just below L1, and L3 is the core 2 mm layer in the center of a 1 mm thick tank stave. V: vanillin; F: furfural; L: oak lactones; & T: tannins. 5

6 Even without knowing the potential concentration of extractives present in an oak alternative product, it is obvious there are several steps prior to achieving the total equilibrium of oak extraction in a wine. A paper by Dr. Vicente Ferreira serves as a reference for how this process plays out in barrels. Dr. Vicente Ferreira makes reference to the kinetics of aroma extraction and explains the physical process of extraction and sorption as shown in the image from his research paper: Physicochemical Model to Interpret the Kinetics of Aroma Extraction during Wine Aging in Wood. Model Limitations Suggest the Necessary Existence of Biochemical Processes. Vicente Ferreira, Idoia Jarauta, and Juan Cacho. J. Agric. Food Chem., 26, 54 (8), It is essential to perform chemical and sensory analyses, as both are important to understand the impact of toasted oak in wine. Therefore, it is also important to understand the sensory thresholds for chemical compounds that we identify as chemical markers, as the chemical analysis does not give the entire explanation of oak impact. The thresholds of the main chemical markers are listed below for white and red wine. Figure 2 Figure 3 Thresholds (mg/l) Medium Furfural Furfuryl Alcohol 5-MF Vanillin Guaiacol Cis-Lactone Trans-Lactone White wine Red wine

7 EXPERIMENTS In some markets, tank staves have been used for extended periods of time, perhaps inspired by the long aging periods often employed when using barrels. Since it is understood that the extraction rates of tank staves are faster than those of barrels, there was a need to consider if there was a benefit to aging for so long. The European market is known for the tradition of long aging periods, and it is also a market where this question has come up often. For this reason, an experiment was designed and conducted in the Bordeaux area. The experimental parameters are listed below, followed by a discussion of the results. COMMERCIAL EXPERIMENT with Merlot, Vintage 211 from Bordeaux French oak tank stave treatments (heat source in brackets): abbreviation as shown in graphs 1. High Mocha (Convection): HM 2. Latitude 44 (Infrared): L44 3. High Vanilla (Convection): HV 4. FO Convection M+ (Convection): Con 5. Cuvée 3 (Infrared): C3 6. Latitude 46 (Infrared): L46 7. High Spice (Convection): HS Samples were pulled every three months for eighteen months for sensory and chemical analyses. The tastings were based on the following six attributes on a number scale from 1-7: a) Fruit b) Complexity c) Oak Impact d) Mouthfeel e) Structure f) Oak Balance (Preference) Results and Discussion Principal Components Analysis (PCA) is a variable-reduction technique to bring a larger set of variables into a smaller set of artificial variables, called Principal Components, which account for most of the variance in the original variables. The means of the samples are plotted as Points and the attributes or variables are plotted as Vectors. Left or right placement on the plot is determined by the effect of the variables on the samples, and PC1 explains the variance in that direction. Vertical placement on the plot is explained by PC2, showing the variance in that direction. The Principal Component Analysis (PCA) shown in Figure 4 is from the sensory descriptive analysis conducted for the Merlot experiment with different tank staves. The results show the toast type created more differentiation than the contact time. Two samples also had the greatest overall oak impact: High Vanilla and High Mocha. Both of these tank staves are toasted by convection for a long time, creating more aromatics than the tank staves toasted by infrared or convection at lower temperatures or for a shorter duration. 7

8 4 OSG France TS PCA Biplot (axes PC1 and PC2: 85.1%) PC2 (26.7%) 2-2 OAK IMPACT HV-9m HV-6m HM-9m HM-3m HV-15m HV-12m HV-18m MOUTHFEEL Con-6m HV-3m L44-18m HM-18m HM-15m HM-12m L44-12m L46-12m HS-12m L44-15m Con-15m L46-18m HS-9mCOMPLEXITY Con-18m L44-6m L46-9m C3-9m C3-12m HM-6m L44-9m L44-3m HS-6m HS-18m Con-3m L46-15m HS-3m FRUIT C3-18m Con-12m C3-3m C3-15m L46-3m Con-9m C3-6m L46-6m OAK BALANCE (Pref.) HS-15m PC1 (58.31%) Figure 4. Note: Each type of tank stave is color coded for easier interpretation of the graph, and the abbreviation of the product is followed by the contact time. 8

9 High Mocha tank staves have a higher level of furfural than the other products in the experiment, as shown in the chemical analysis graph (Figure 5). Hemicellulose Caramelization HM-15m HM-9m HM-3m HV-15m HV-9m HV-3m HS-15m HS-9m HS-3m Con-15m Con-9m Con-3m C3-15m C3-9m C3-3m L46-15m L46-9m L46-3m L44-15m L44-9m L44-3m mg/l Furfural 5-HMF 5-MF Figure 5 9

10 High Vanilla tank staves (HV) contain far more vanillin than all the other products, as these tank staves have been produced following a toasting process to allow the formation of more than double the amount of vanillin than the other tank staves. Vanillin HM-15m HM-9m HM-3m HV-15m HV-9m HV-3m HS-15m HS-9m HS-3m Con-15m Con-9m Con-3m C3-15m C3-9m C3-3m L46-15m L46-9m L46-3m L44-15m L44-9m Figure 6 L44-3m mg/l 1

11 Smoke volatile phenols are extracted very early in the process and are mostly maintained throughout the aging period. Higher levels of phenols are expected in these two products due to toasting recipes that allow for more significant lignin degradation. Smoke HM-15m HM-9m HM-3m HV-15m HV-9m HV-3m HS-15m HS-9m HS-3m Con-15m Figure 7 Con-9m Con-3m C3-15m C3-9m C3-3m L46-15m L46-9m L46-3m L44-15m L44-9m L44-3m mg/l 4-Methyl Guaiacol Guaiacol 11

12 Oak lactones are affected by long toasts more than shorter toasts. For this reason, Latitude 44 and Classic Convection tank staves show higher levels of oak lactones than the other products; their toasting recipes apply less energy overall. This result is consistent at 3 months, 9 months and 15 months. Oak Lactones HM-15m HM-9m HM-3m HV-15m HV-9m HV-3m HS-15m HS-9m HS-3m Con-15m Con-9m Con-3m C3-15m C3-9m C3-3m L46-15m L46-9m L46-3m L44-15m L44-9m L44-3m mg/l cis-oak Lactone trans-oak Lactone Figure 8 12

13 PCA of PLS for Chemical & Sensory 2 L46-6m % Chemical & 4% Sensory C3-18m C3-6m L46-9m L46-3m C3-9m Con-3m L46-12m 1 L46-15m Con-6m L46-18m Con-9m HM-3m Con-15m Con-18m Con-12m L44-15m HM-6m.5 L44-9m L44-18m C3-15m L44-6m L44-12m HM-18m C3-12m L44-3m HM-12m HV-6m -2-1 HM-15m 1 2 HV-18m 3 4 HS-6m HM-9m HV-12m -.5 HV-15m HV-9m HV-3m C3-3m HS-12m HS-15m -1 HS-18m HS-3m -1.5 HS-9m -2 7% Chemical & 26% Sensory Figure 9 13

14 The principal component analysis of the partial least squares for chemical and sensory in Figure 9 shows the overlap of the two data sets, chemical and sensory. The results indicate the toasting process is more important than the contact time when differentiating between samples. The High Extract products, such as High Mocha and High Vanilla, are in a different location in the plot because of their higher levels of specific chemical compounds, as it has been shown previously, and their intense sensory impact. The rest of the samples show less differences among them, and the infrared toasted products tend to be in the same quadrant. Conclusions Each compound has different affinity to the solvent and is concentrated at different depths within the oak product, so maximum extraction will depend on location in the wood product and sorption rates of the liquid. Equilibrium for each compound will be achieved at different contact times depending on the toasting method employed when crafting the oak alternative product. The toasting method is pivotal to creating the balance of extractives present in each product, and therefore is more influential than contact time with wine to find sensory differences among the tank staves during aging. 14

15 CONVECTION INFRARED Figure 1: Tank Stave Toasting Methods Convection: the end result is a uniform, consistent toast; the exterior and interior of the wood will be toasted identically. Infrared: the end result is a gradient of toast, conveying different nuances from the surface to the center of the oak alternative. 15 FIRE

16 COMMERCIAL EXPERIMENT using 3 Gallon Stainless steel drums at UC Davis with Albariño, Vintage 213 This experiment was designed to study the impact of dose rate, particle size and contact time. The experiment included using three commercial products with the same toast, Pure2 High Vanilla. This toast was applied to three particle sizes large chips, cubes and tank staves. These three product types were applied at two dose rates, 3 g/l and 9 g/l. The objective was to better understand the influence of the wine s sorption speed in the wood products and the optimal concentration of desirable compounds. 1. Pure2 High Vanilla Chips at a dose rate of 3 g/l (Chips3g) 2. Pure2 High Vanilla Chips at a dose rate of 9 g/l (Chips9g) 3. Pure2 High Vanilla Cubes at a dose rate of 3 g/l (Cubes3g) 4. Pure2 High Vanilla Cubes at a dose rate of 9 g/l (Cubes9g) 5. Pure2 High Vanilla Tank Staves at a dose rate of 3 g/l (TS3g) 6. Pure2 High Vanilla Tank Staves at a dose rate of 9 g/l (TS9g) Results and Discussion Wine stored in stainless steel containers can get reductive because there is minimal oxygen uptake. Since the stainless steel con drums at UC Davis were stored in the barrel room with a temperature and humidity controlled environment, furfural can reach a maximum extraction early in the process, and in reductive conditions, it can be reduced to furfuryl alcohol. Therefore it can be seen in Figures that products with faster sorption of the wine in the wood, such as chips and cubes, have a lower level of furfural after 8 weeks of contact than they did at 4 weeks. For the tank staves on the other hand, the maximum extraction level has not been achieved during this period and the level of furfural is still climbing at 8 weeks of contact time. Samples were pulled weekly for sensory and chemical analyses for 8 weeks. The samples from each week are labeled in some of the graphs with the abbreviation of the product and dose rate followed of W for week and a number representing the weeks of contact time. (Example: Chips at a dose rate of 3 g/l pulled after 2 weeks of contact time will be labeled as Chips3gw2). 16

17 Furfural mg/l.6 Chips 3g Chips 9g.4.2 Figure Week 17

18 Furfural mg/l Cubes 3g Cubes 9g Week Figure 12 18

19 Furfural mg/l 3 2 TS 3g TS 9g Week Figure 13 19

20 Vanillin reaches a maximum for chips after approximately 4 weeks, but cubes and tank staves take longer because the wine has a slower sorption rate for these products. 3.5 Vanillin mg/l 1.5 Chips 3g Chips 9g Week Figure 14 2

21 Vanillin mg/l 1.8 Cubes 3g Cubes 9g Week Figure 15 21

22 Vanillin mg/l.6.4 TS 3g TS 9g Week Figure 16 22

23 Oak lactones are extracted faster in chips, then cubes and the slowest extraction happens in the tank staves, as shown in Figures cis-oak Lactone mg/l.15 Chips 3g Chips 9g Week Figure 17 23

24 cis-oak Lactone mg/l Cubes 3g Cubes 9g Week Figure 18 24

25 cis-oak Lactone mg/l.1.8 TS 3g TS 9g Figure Week 25

26 Guaiacol doesn t change much in concentration after a week of contact time for chips and cubes, but it takes 3 to 4 weeks for the tank staves to reach the maximum and the equilibrium..35 Guaiacol mg/l.15 Chips 3g Chips 9g Week Figure 2 26

27 Guaiacol mg/l.6.4 Cubes 3g Cubes 9g Week Figure 21 27

28 Guaiacol mg/l.1 TS 3g TS 9g.5 Figure Week 28

29 The principal component analysis plots (Figures 23-27) from the sensory evaluation data serve as a helpful reference to understand the effects on contact time, dose rate and particle size. 8 Chips PCA Biplot (axes F1 and F2: 7.56 %) 6 4 PREFERENCE (28.78 %) F2 2 FRUIT Chips3gw3 Chips3gw6 Chips3gw2 Chips3gw1 Chips9gw6 Chips9gw2 Chips9gw1 TOAST VANILLA MOUTHFEEL SMOKE Chips9gw5-2 Chips3gw5 Chips3gw4 Chips9gw3-4 STRUCTURE Chips9gw4 Figure F1 (41.78 %) 29

30 Dose rate plays an important role in the perception of oak-derived aromas in wine when using chips or cubes. However, the impact of dose rate is less noticeable in tank staves in only 8 weeks because of the slower sorption rates. Most likely, the higher dose rate in tank staves will have an effect after reaching the maximum extraction level for all aromatics and when the equilibrium has been achieved. The higher concentration of some of the compounds is found in the inner layers; it will take few months for the wine to reach the core of the tank staves and for the aromatics to diffuse in the whole volume of wine and equilibrate. 8 Cubes PCA Biplot (axes F1 and F2: 7.95 %) 6 4 (2.24 %) F2 2 MOUTHFEEL Cubes9gw6 Cubes9gw1 SMOKE Cubes9gw3 TOAST STRUCTURE Cubes9gw4 VANILLA Cubes9gw2 PREFERENCE Cubes3gw6 Cubes3gw3 Cubes3gw4 FRUIT Cubes3gw1 Cubes3gw2-2 Cubes9gw5 Cubes3gw F1 (5.7 %) Figure 24 3

31 TS PCA Biplot (axes F1 and F2: %) 4 TS9gw2 TOAST SMOKE TS3gw2 MOUTHFEEL 2 TS9gw6 TS9gw1 TS9gw4 TS3gw3 VANILLA TS3gw6 PREFERENCE TS3gw1 (3.64 %) TS9gw5 F2-2 STRUCTURE FRUIT TS9gw3 TS3gw4-4 TS3gw5 Figure F1 (4.94 %) 31

32 3g PCA Biplot (axes F1 and F2: 63.3 %) Chips3gw4 FRUIT TS3gw1 (25.46 %) F2 2 TS3gw5 TS3gw4 STRUCTURE TS3gw3 Chips3gw5 Chips3gw6 TS3gw6 Cubes3gw6 Chips3gw3 MOUTHFEEL PREFERENCE VANILLA Cubes3gw1 Cubes3gw2-2 Cubes3gw5 Cubes3gw3 Cubes3gw4 SMOKE TS3gw2 TOAST Chips3gw2 Chips3gw1-4 Figure F1 (37.83 %) 32

33 9g PCA Biplot (axes F1 and F2: 67.2 %) (23.58 %) F2 2 VANILLA Chips9gw3 MOUTHFEEL Chips9gw1 Chips9gw2 Chips9gw6 PREFERENCE TS9gw1 Cubes9gw1 Cubes9gw6 SMOKE TOAST Cubes9gw3 Cubes9gw4 Cubes9gw2 STRUCTURE Cubes9gw5 Chips9gw5 FRUIT TS9gw2 TS9gw6 TS9gw3-2 Chips9gw4 TS9gw5 TS9gw4-4 Figure F1 (43.63 %) 33

34 At 3 g/l, contact time and particle size have a lesser effect on aromatic perception, but at 9 g/l, it is obvious the grouping by particle size and the effect on the sorption kinetics make a difference because of higher concentration of chemical compounds that will be above the threshold of detection, making easier for the taster to define the aromatic differences. PCA of Chemical and Sensory PLS TS9gw6 TS9gw5 Cubes9gw2 1.5 Cubes9gw3 Cubes9gw4 Cubes9gw1 Cubes9gw5 TS9gw4 Cubes9gw6 1 Aroma 14%) & (Chem 13% PC2 TS9gw3.5 TS9gw2 TS3gw TS3gw5-2 Cubes3gw Cubes3gw3 Cubes3gw1 Cubes3gw4 Cubes3gw6 Chips9gw3 TS3gw3 TS9gw1 Chips9gw1 -.5 Cubes3gw2 Chips9gw2 TS3gw4 TS3gw2 Chips3gw3 Chips9gw6 TS3gw1 Chips3gw1 Chips3gw2 Chips3gw6 Chips9gw5 Chips3gw4-1 Chips9gw4 Chips3gw5 Figure PC1 (Chem 83% & Aroma 35%) 34

35 Conclusions Balanced extractions will be achieved at different contact times depending on particle size (chips extract faster than cubes, which extract faster than tank staves). Cubes can replace tank staves at shorter contact times when time is limited. For maximum levels of aromatic attributes in wine, high dose rate and short contact time work well, and the oak alternatives will be used only once for this purpose. Second use is possible in another wine at a low dose rate for a longer time. Because the highest concentration of each compound is found at different depths in the wood, and each compound also has a different level of solubility, this is the expected extraction order from toasted oak in wine: Guaiacol-Furfural-Vanillin-Lactone-Tannin. The order of extraction and intensity can vary depending on the wood type, toasting level and type, but this is the guideline of what to expect. APPLICATIONS Replacing tank staves with cubes when time is crucial. Higher dose rates in chips for short contact time to maximize the aromatic attributes. More contact time will allow further sorption into wood, resulting in more tannins and lactones. o Variables such as heat source, toast type (beginning compound availability) and depth in the wood, as well as type of beverage, will affect the extraction rate and the chemical composition at a given time during the maturation process. Dose rate and contact time management will allow optimal aromatic extraction from oak. Consider the extraction order when determining contact time, as you can adjust the length of time to best achieve the target extractives you are wanting to focus on. Adding another tool (i.e. enological tannins) for consistency in wine production. The extractions of aroma compounds from oak occur faster than the extraction of the tannins. It could be useful to achieve the desired aromatic profile as soon as possible and correct the tannin content by the use of enological tannins without the need to wait for their extraction from the oak, which might risk a higher concentration than it is desired. 35

36

Increasing Toast Character in French Oak Profiles

Increasing 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 information

Varietal Specific Barrel Profiles

Varietal 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 information

Research on the Effects of Different Charring, Toasting and Seasoning of Oak Barrels and Whiskey Maturation A 5 Year Study

Research on the Effects of Different Charring, Toasting and Seasoning of Oak Barrels and Whiskey Maturation A 5 Year Study Research on the Effects of Different Charring, Toasting and Seasoning of Oak Barrels and Whiskey Maturation A 5 Year Study #1 through #4 Char 18 month seasoned #3 Char 18 month seasoned #5 Craft Distillers

More information

Custom Barrel Profiling

Custom Barrel Profiling RESEARCH Custom Barrel Profiling Changing Toasting Profiles to Customize Barrels for Rodney Strong Vineyards Pinot Noir Program Rodney Strong Vineyards www.worldcooperage.com 1 OBJECTIVE The objective

More information

Introduction to Barrel Profiling

Introduction to Barrel Profiling RESEARCH Introduction to Barrel Profiling The Effects of Time and Temperature on Wine Barrel Flavors Tarapacá www.worldcooperage.com 1 OBJECTIVE The objective is to determine if the new Barrel Profiling

More information

Chemical and Sensory Differences in American Oak Toasting Profiles

Chemical 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 information

comparison of heat sources on tank staves Joel Aiken and Bob Masyczek, Beaulieu Vineyard Ed Larmie for Rosemount Estates

comparison of heat sources on tank staves Joel Aiken and Bob Masyczek, Beaulieu Vineyard Ed Larmie for Rosemount Estates comparison of heat sources on tank staves Joel Aiken and Bob Masyczek, Beaulieu Vineyard Ed Larmie for Rosemount Estates INTRODUCTION Heat is a form of energy. There are three types of heat: conduction,

More information

Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days

Timing 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 information

BARRELS, BARREL ADJUNCTS, AND ALTERNATIVES

BARRELS, BARREL ADJUNCTS, AND ALTERNATIVES BARRELS, BARREL ADJUNCTS, AND ALTERNATIVES Section 3. Barrel Adjuncts While the influence of oak and oxygen has traditionally been accomplished through the use of oak containers, there are alternatives.

More information

TOASTING TECHNIQUES: Old World and New World RESEARCH. Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery

TOASTING 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 information

COOPER COMPARISONS Next Phase of Study: Results with Wine

COOPER COMPARISONS Next Phase of Study: Results with Wine COOPER COMPARISONS Next Phase of Study: Results with Wine A follow-up study has just been completed, with the generous cooperation of Cakebread Cellars, Lafond Winery, and Edna Valley Vineyards. Many of

More information

The Radial Rays (correctly multiseriate parenchyma rays) their large size is almost unique to oak

The Radial Rays (correctly multiseriate parenchyma rays) their large size is almost unique to oak The Radial Rays (correctly multiseriate parenchyma rays) their large size is almost unique to oak the tree s food storage area they are packed with tannin The latewood rings (grow in summer, always larger

More information

MW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009

MW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009 MW Exam Review Day Paper Two Prepared by Neil Tully MW 3rd November 2009 Theory Paper Two - This is a technical paper therefore a sound and detailed knowledge of the core syllabus is essential Questions

More information

Presenter: Jasha Karasek

Presenter: Jasha Karasek Oak Alternatives: A Modern Approach for Oak Ageing Presenter: Jasha Karasek Winemaking Specialist Enartis USA WEBINAR FORMAT Write down questions during presentation, save them until the Q&A at the end

More information

Influence 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 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 information

Oak and Barrel Alternatives: Art and Science

Oak and Barrel Alternatives: Art and Science Oak and Barrel Alternatives: Art and Science 7 th Annual VinCo Conference January 16 to 19 Jeff McCord, Ph.D. VP Research and Technical Sales www.stavin.com Outline 1. Sourcing Oak and a Tour of StaVin.

More information

AWRI Refrigeration Demand Calculator

AWRI Refrigeration Demand Calculator AWRI Refrigeration Demand Calculator Resources and expertise are readily available to wine producers to manage efficient refrigeration supply and plant capacity. However, efficient management of winery

More information

Smoke Taint Update. Thomas Collins, PhD Washington State University

Smoke Taint Update. Thomas Collins, PhD Washington State University Smoke Taint Update Thomas Collins, PhD Washington State University Wildfires and Wine Overview of smoke taint & the 2017 vintage Review of smoke marker compounds Glycosides of smoke related phenols Risk

More information

Taste the edge of sound. Barrel Cleaning and Disinfection System (Pat. Pend.) November, Cavitus Pty. Ltd. ACN

Taste the edge of sound. Barrel Cleaning and Disinfection System (Pat. Pend.) November, Cavitus Pty. Ltd. ACN Taste the edge of sound Cavitus Pty. Ltd. ACN 112 372 488 www.cavitus.com Barrel Cleaning and Disinfection System (Pat. Pend.) November, 29 Copyright Cavitus Pty. Ltd., 29 Cavitus Pat. Pend. Barrel Cleaning

More information

INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA

INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA Sterling Vineyards stores barrels of wine in both an air-conditioned, unheated,

More information

French and American oak : Latest scientific knowledge Innovative implementations for bulk wines

French and American oak : Latest scientific knowledge Innovative implementations for bulk wines French and American oak : Latest scientific knowledge Innovative implementations for bulk wines Benoît Verdier Director of oenological development World Bulk Wine Exhibition Amsterdam November 27th of

More information

Novel methods for the amelioration of smoke tainted wine

Novel 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 information

Understanding 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 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 information

Use of a Master Lexicon for Evaluation of Spirit Categories

Use of a Master Lexicon for Evaluation of Spirit Categories Use of a Master Lexicon for Evaluation of Spirit Categories Lee Stapleton and Joanne Seltsam Sensory Spectrum, Inc. Society of Sensory Professionals Conference 2010 Wine, Beer, and Distilled Spirits Industry

More information

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION

AN 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 information

How to fine-tune your wine

How to fine-tune your wine How to fine-tune your wine Fining agents help remove undesirable elements or compounds to improve the quality of wine. Fining is not just used in wines for bottle preparation, in some cases there are more

More information

Sensory Quality Measurements

Sensory 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 information

Session 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. 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 information

Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts

Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts When you need to understand situations that seem to defy data analysis, you may be able to use techniques

More information

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK 2013 SUMMARY Several breeding lines and hybrids were peeled in an 18% lye solution using an exposure time of

More information

«Precision and homogeneity of barrels selected with OakScan : two examples of selection adapted to different wine profiles or aging objectives»

«Precision and homogeneity of barrels selected with OakScan : two examples of selection adapted to different wine profiles or aging objectives» «Precision and homogeneity of barrels selected with OakScan : two examples of selection adapted to different wine profiles or aging objectives» Nicolas Mourey - October 2015 WWW.RADOUX.FR Introduction

More information

HEAT TREATMENTS OF BARRELS FOR WINE MAKING

HEAT TREATMENTS OF BARRELS FOR WINE MAKING Analele Universităţii din Oradea, Fascicula Protecţia Mediului Vol. XXI, 2013 HEAT TREATMENTS OF BARRELS FOR WINE MAKING Lucaci Codruţa*, Lustun Liana Marta*, Cheregi Gabriel*, Fetea Marius*, Galiş Ioan*,

More information

World of Wine: From Grape to Glass

World 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 information

Emerging Applications

Emerging Applications Emerging Applications Headspace Analysis and Stripping of Volatile Compounds from Apple and Orange Juices Using SIFT-MS Introduction Differences in fruit varieties, fruit ripeness and processing techniques

More information

Oregon Wine Advisory Board Research Progress Report

Oregon 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 information

BARRELS, BARREL ADJUNCTS, AND ALTERNATIVES

BARRELS, BARREL ADJUNCTS, AND ALTERNATIVES BARRELS, BARREL ADJUNCTS, AND ALTERNATIVES Section 2. Volatile Phenols. Guaiacyl and syringyl (Figure 7) make up the largest portion of oak volatiles. These are products of the degradation of lignin. Most

More information

World of Wine: From Grape to Glass Syllabus

World of Wine: From Grape to Glass Syllabus World of Wine: From Grape to Glass Syllabus COURSE OVERVIEW Have you always wanted to know more about how grapes are grown and wine is made? Perhaps you like a specific wine, but can t pinpoint the reason

More information

COOPER COMPARISONS. An Objective Study. Eugenol 200% 150% 100% 50% Furfural

COOPER COMPARISONS. An Objective Study. Eugenol 200% 150% 100% 50% Furfural COOPER COMPARISONS An Objective Study 20 15 4-methyl-guaiacol 5 cis-oak lactone trans-oak lactone 5-methyl-furfural Bouchard Cooperages 743 Wilson St., Napa, CA 94559 USA Tel: 707-257-3582 Fax: 707-254-0852

More information

THE 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 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

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and

More information

Tartrate Stability. Mavrik North America Bob Kreisher, Ph.D

Tartrate Stability. Mavrik North America Bob Kreisher, Ph.D Tartrate Stability Mavrik North America Bob Kreisher, Ph.D Tartrate Stability Potassium bitartrate = KHT Tartrate Stability: Absence of visible crystals (precipitation) after extended time at a reference

More information

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial

More information

Smoke Taint: Analysis and Remediation Strategies Jasha Karasek

Smoke Taint: Analysis and Remediation Strategies Jasha Karasek Smoke Taint: Analysis and Remediation Strategies Jasha Karasek 2/19/2019 Smoke Taint Background on Vinquiry Labs smoke taint analysis Smoke Taint Markers Free vs. Total markers Smoke and Sensory Interpreting

More information

distinct category of "wines with controlled origin denomination" (DOC) was maintained and, in regard to the maturation degree of the grapes at

distinct category of wines with controlled origin denomination (DOC) was maintained and, in regard to the maturation degree of the grapes at ABSTARCT By knowing the fact that on an international level Romanian red wines enjoy a considerable attention, this study was initiated in order to know the possibilities of obtaining in Iaşi vineyard

More information

Tyler Trent, SVOC Application Specialist; Teledyne Tekmar P a g e 1

Tyler Trent, SVOC Application Specialist; Teledyne Tekmar P a g e 1 Application Note Flavor and Aroma Profile of Hops Using FET-Headspace on the Teledyne Tekmar Versa with GC/MS Tyler Trent, SVOC Application Specialist; Teledyne Tekmar P a g e 1 Abstract To brewers and

More information

Monophenols in beer. by Femke Sterckx. XIVth Chair J. De Clerck 14 September 2012

Monophenols in beer. by Femke Sterckx. XIVth Chair J. De Clerck 14 September 2012 Monophenols in beer by Femke Sterckx XIVth Chair J. De Clerck 14 September 2012 Monophenols in beer: overview Vanilla flavour in beer and relation with monophenols Flavour-activity of monophenols thresholds,

More information

FOOD 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 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 information

Project Summary. Principal Investigator: C. R. Kerth Texas A&M University

Project Summary. Principal Investigator: C. R. Kerth Texas A&M University Project Summary Determination of aromatic production from surface browning to improve flavor in steaks using differences in steak thickness and cook surface temperature Principal Investigator: C. R. Kerth

More information

2014 Agrium AT Fertilizer Trial Glen R. Obear and Bill Kreuser, Ph.D University of Nebraska-Lincoln. Objectives

2014 Agrium AT Fertilizer Trial Glen R. Obear and Bill Kreuser, Ph.D University of Nebraska-Lincoln. Objectives 2014 Agrium AT Fertilizer Trial Glen R. Obear and Bill Kreuser, Ph.D University of Nebraska-Lincoln Objectives The objective of this research was to quantify turf response to slow- and controlled-release

More information

The grade 5 English science unit, Solutions, meets the academic content standards set in the Korean curriculum, which state students should:

The grade 5 English science unit, Solutions, meets the academic content standards set in the Korean curriculum, which state students should: This unit deals with how solids dissolve in liquids and what affects their dissolution. By studying the dissolution process and related factors, students develop an interest in and curiosity about solutions.

More information

Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples

Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples Janna Erickson Department of Chemistry, Concordia College, 901 8 th St S, Moorhead, MN 56562 Abstract

More information

TESTING WINE STABILITY fining, analysis and interpretation

TESTING WINE STABILITY fining, analysis and interpretation TESTING WINE STABILITY fining, analysis and interpretation Carien Coetzee Stephanie Steyn FROM TANK TO BOTTLE Enartis Stabilisation School Testing wine stability Hazes/colour/precipitate Oxidation Microbial

More information

Development 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 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 information

ENARTIS NEWS UTILIZING TANNINS AND POLYSACCHARIDES TO POLISH AND FINISH WINES BEFORE BOTTLING

ENARTIS NEWS UTILIZING TANNINS AND POLYSACCHARIDES TO POLISH AND FINISH WINES BEFORE BOTTLING ENARTIS NEWS UTILIZING TANNINS AND POLYSACCHARIDES TO POLISH AND FINISH WINES BEFORE BOTTLING A wine which has oxidized, reduced, herbaceous, bitter, astringent or burning qualities is generally considered

More information

Grain and Flour Quality of Ethiopian Sorghum in Respect of their Injera Making Potential

Grain and Flour Quality of Ethiopian Sorghum in Respect of their Injera Making Potential Grain and Flour Quality of Ethiopian Sorghum in Respect of their Injera Making Potential EIAR Senayit Yetneberk, Lloyd W. Rooney, John R. N. Taylor and H.L. de Kock UP Introduction Injera is an Ethiopian

More information

Sensory Quality Measurements

Sensory 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 information

A CASE STUDY: HOW CONSUMER INSIGHTS DROVE THE SUCCESSFUL LAUNCH OF A NEW RED WINE

A CASE STUDY: HOW CONSUMER INSIGHTS DROVE THE SUCCESSFUL LAUNCH OF A NEW RED WINE A CASE STUDY: HOW CONSUMER INSIGHTS DROVE THE SUCCESSFUL LAUNCH OF A NEW RED WINE Laure Blauvelt SSP 2010 0 Agenda Challenges of Wine Category Consumers: Foundation for Product Insights Successful Launch

More information

EVALUATION OF SODIUM ACID SULFATE

EVALUATION 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 information

Oak wood product range

Oak wood product range Oak wood product range www.martinvialatte.com Our oak wood product range for oenological purposes is produced in France. This product range includes various pieces of oak from French and American forests

More information

The Cruel Exploiter- Acacia confusa (Taiwan Acacia)

The Cruel Exploiter- Acacia confusa (Taiwan Acacia) St. Bonaventure College & High School Searching for Nature Stories 2011 Form6: Group 45 The Cruel Exploiter- Acacia confusa (Taiwan Acacia) Abstract In this project, we are going to investigate whether

More information

Primary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use.

Primary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use. THE TOMATO FLAVORFUL OR FLAVORLESS? Written by Amy Rowley and Jeremy Peacock Annotation In this classroom activity, students will explore the principles of sensory evaluation as they conduct and analyze

More information

VQA Ontario. Quality Assurance Processes - Tasting

VQA 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 information

Do lower yields on the vine always make for better wine?

Do lower yields on the vine always make for better wine? Grape and wine quality Increasing quality Do lower yields on the vine always make for better wine? Nick Dokoozlian Viticulture, & Enology E&J Gallo ry Do lower yields on the vine always make for better

More information

Rotting Grapes to Perfection: Winemaking. James Osborne PhD, Dept Food Science Oregon State University

Rotting Grapes to Perfection: Winemaking. James Osborne PhD, Dept Food Science Oregon State University Rotting Grapes to Perfection: Winemaking James Osborne PhD, Dept Food Science Oregon State University Who I am and how I got here Grew up in Auckland, New Zealand, on a Dairy farm How I got here Soil

More information

Introduction to the Practical Exam Stage 1

Introduction to the Practical Exam Stage 1 Introduction to the Practical Exam Stage 1 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know How to Approach Exam Questions Time Management Practice Methodologies Stage

More information

The delicate art of wine making. Alfa Laval Foodec decanter centrifuges in the wine industry

The delicate art of wine making. Alfa Laval Foodec decanter centrifuges in the wine industry The delicate art of wine making Alfa Laval Foodec decanter centrifuges in the wine industry Wine making is both a huge growth industry and a delicate, specialist art. It takes versatility to provide technology

More information

Recommended Reading: The Basics of Brewing Coffee, Ted Lingle. BLOOMS TAXONOMY: Remembering / Understanding. The Basics of Brewing Coffee, Ted Lingle

Recommended Reading: The Basics of Brewing Coffee, Ted Lingle. BLOOMS TAXONOMY: Remembering / Understanding. The Basics of Brewing Coffee, Ted Lingle OVERVIEW: DESIGNED TO INTRODUCE THE INTERMEDIATE INTO THE CORE SKILLS AND EQUIPMENT REQUIRED TO PRODUCE GREAT BREWED COFFEE AND UNDERSTAND HOW TO CHART DIFFERENT BREW STYLES. COURSES DETAILING THE INFORMATION

More information

TotallyNaturalSolutions

TotallyNaturalSolutions TotallyNaturalSolutions aromas & flavours to inspire Product Guide Premium Hop Products for Innovative Brewing www.totallynaturalsolutions.com + 44 (0)1622 872105 Introducing the hop Humulus Lupulus One

More information

SIVCBD INTERNAL REGULATIONS VINIFICATION SPECIFICATIONS 2009

SIVCBD 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 information

Carolyn Ross. WSU School of Food Science

Carolyn 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 information

Technical 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? 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 information

The 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 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 information

HONEY. Food and Agriculture Organization of the United Nations

HONEY. Food and Agriculture Organization of the United Nations HONEY Food and Agriculture Organization of the United Nations HONEY 1.- Honey General Information Honey has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density

More information

LAGERING WITH THE CONICAL FERMENTER & GLYCOL CHILLER. What is a lager fermentation profile?

LAGERING WITH THE CONICAL FERMENTER & GLYCOL CHILLER. What is a lager fermentation profile? What is a lager fermentation profile? Lager yeasts enjoy lower fermentation temperatures and as a result, produce fewer fruity esters during fermentation than ale yeasts. Therefore a higher expectation

More information

Analysis of Resveratrol in Wine by HPLC

Analysis of Resveratrol in Wine by HPLC Analysis of Resveratrol in Wine by HPLC Outline Introduction Resveratrol o o Discovery Biosynthesis HPLC separation Results Conclusion Introduction Composition of flavoring, coloring and other characteristic

More information

The Neapolitan Pizza

The Neapolitan Pizza The Neapolitan Pizza... a scientific guide about the artisanal process Paolo Masi and Annalisa Romano Enzo Coccia INDEX: Foreword Chapter 1: Introduction 1.1 Traditional character of the agricultural

More information

IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION

IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION A. Oberholster, R. Girardello, L. Lerno, S. Eridon, M. Cooper, R. Smith, C. Brenneman, H. Heymann, M. Sokolowsky, V. Rich, D. Plank, S. Kurtural

More information

An Introduction to StellarTan Premium Tannins. Gusmer June 6, 2018 Windsor, CA

An Introduction to StellarTan Premium Tannins. Gusmer June 6, 2018 Windsor, CA An Introduction to StellarTan Premium Tannins Gusmer June 6, 2018 Windsor, CA Outline General information Berry composition, wine production, tannin extraction, wine composition Tannins Chemistry, perception,

More information

Relation between Grape Wine Quality and Related Physicochemical Indexes

Relation between Grape Wine Quality and Related Physicochemical Indexes Research Journal of Applied Sciences, Engineering and Technology 5(4): 557-5577, 013 ISSN: 040-7459; e-issn: 040-7467 Maxwell Scientific Organization, 013 Submitted: October 1, 01 Accepted: December 03,

More information

Determination of Caffeine in Coffee Products According to DIN 20481

Determination of Caffeine in Coffee Products According to DIN 20481 Deteration of Caffeine in Coffee Products According to DI 81 Application ote Food Testing & Agriculture Food Authenticity Author Edgar aegele Agilent Technologies, Inc. Waldbronn, Germany Abstract This

More information

Role of Flavorings in Determining Food Quality

Role of Flavorings in Determining Food Quality Role of Flavorings in Determining Food Quality Keith Cadwallader Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign 6 th Annual Food Sure Summit 2018 Chicago, IL,

More information

DEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR

DEVELOPMENT 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 information

As described in the test schedule the wines were stored in the following container types:

As 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 information

Ripening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis

Ripening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis Ripening Tomatoes Marita Cantwell Dept. Plant Sciences, UC Davis micantwell@ucdavis.edu Fruit Ripening and Ethylene Management Workshop Postharvest Technology Center, UC Davis, March 7-8, 0 Quality of

More information

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks) Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic

More information

Oak and Grape Tannins: The Trouble with Tannins. J. Harbertson Washington State University

Oak and Grape Tannins: The Trouble with Tannins. J. Harbertson Washington State University Oak and Grape Tannins: The Trouble with Tannins J. Harbertson Washington State University Barrel Aging O 2 ph Heat Oak Tannins Grape Tannins The Aging Process Wines get Less Astringent as they age? The

More information

Introduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW

Introduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW Introduction to the Practical Exam Stage 1 Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know

More information

Investigating the factors influencing hop aroma in beer

Investigating the factors influencing hop aroma in beer Investigating the factors influencing hop aroma in beer Graham Eyres, Tobias Richter, Jamie Scrimgeour, Pat Silcock and Phil Bremer Department of Food Science University of Otago, Dunedin, New Zealand

More information

1. Continuing the development and validation of mobile sensors. 3. Identifying and establishing variable rate management field trials

1. Continuing the development and validation of mobile sensors. 3. Identifying and establishing variable rate management field trials Project Overview The overall goal of this project is to deliver the tools, techniques, and information for spatial data driven variable rate management in commercial vineyards. Identified 2016 Needs: 1.

More information

Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans

Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans Lab Unit #1 Ali Aucoin Kelly Reardon Shannon Flynn Kelly Fischl Wednesday Lab Section Purpose: The purpose of this project

More information

Analysis of Things (AoT)

Analysis of Things (AoT) Analysis of Things (AoT) Big Data & Machine Learning Applied to Brent Crude Executive Summary Data Selecting & Visualising Data We select historical, monthly, fundamental data We check for correlations

More information

RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL

RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Buletin USAMV-CN, 62/2006 (303-307) ISSN 1454 2382 RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Mudura Elena, SevastiŃa Muste, Maria Tofană, Crina Mureşan elenamudura@yahoo.com University of Agricultural

More information

5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER

5. 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 information

Enhanced Maturity Trial Wine Evaluation Isosceles Vineyard, Te Mata Estates Maraekakaho Rd, SH50, Hastings

Enhanced 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 information

THE DIVERSE FUNCTIONS OF OXYGEN 2 ND PART

THE DIVERSE FUNCTIONS OF OXYGEN 2 ND PART DELTEIL, THE DIVERSE FUNCTIONS OF OXYGEN. 2 ND PART, 1 THE DIVERSE FUNCTIONS OF OXYGEN 2 ND PART Dominique DELTEIL. Scientific Director ICV 1 Protecting white and rosé wines from the last quarter of the

More information

Fast Analysis of Smoke Taint Compounds in Wine with an Agilent J&W DB-HeavyWax GC Column

Fast Analysis of Smoke Taint Compounds in Wine with an Agilent J&W DB-HeavyWax GC Column Application Note Flavors and Fragrances Fast Analysis of Smoke Taint Compounds in Wine with an Agilent J&W DB-HeavyWax GC Column Author Vanessa Abercrombie Agilent Technologies, Inc. Abstract The analysis

More information

You 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. 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 information

Coffee Filter Chromatography

Coffee Filter Chromatography Here is a summary of what you will learn in this section: Solutions can be separated by filtration, paper chromatography, evaporation, or distillation. Mechanical mixtures can be separated by sorting,

More information

The aim of the thesis is to determine the economic efficiency of production factors utilization in S.C. AGROINDUSTRIALA BUCIUM S.A.

The aim of the thesis is to determine the economic efficiency of production factors utilization in S.C. AGROINDUSTRIALA BUCIUM S.A. The aim of the thesis is to determine the economic efficiency of production factors utilization in S.C. AGROINDUSTRIALA BUCIUM S.A. The research objectives are: to study the history and importance of grape

More information

Relationships Between Descriptive Beef Flavor Attributes and Consumer Liking

Relationships Between Descriptive Beef Flavor Attributes and Consumer Liking NOVEL BEEF FLAVOR RESEARCH Relationships Between Descriptive Beef Flavor Attributes and Consumer Liking Rhonda K. Miller*, Chris R. Kerth, and Koushik Adhikari Rhonda Miller, Ph.D. 2471 TAMU Department

More information