Article
Food Science & Technology
Tengzhen Ma, Faisal Eudes Sam, Dom Alizet Didi, Richard Atinpoore Atuna, Francis Kweku Amagloh, Bo Zhang
Summary: The study investigated the use of aqueous extracts of rose, peach, and lily flowers as a new tool to enhance the aroma of dealcoholized rose wine. The results showed that adding these extracts significantly improved the content of aroma compounds in the wine and the sensory properties were similar to the original rose wine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Jelena Topic Bozic, Lorena Butinar, Guillaume Antalick, Melita Sternad Lemut, Mitja Martelanc, Alen Albreht, Dorota Korte, Branka Mozetic Vodopivec
Summary: The use of selected indigenous yeast starters can alter the color parameters of Pinot Noir wines and improve their color properties. These yeast properties should be investigated before developing new commercial starters and should also be considered in large-scale spontaneous fermentations of low-color intensity red wines like Pinot Noir.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Leandro Dias Araujo, Wendy V. Parr, Claire Grose, Duncan Hedderley, Oliver Masters, Paul A. Kilmartin, Dominique Valentin
Summary: The study found that attributes such as smoothness, fullness, overall body, and viscosity determine high quality perception in Pinot noir wines, while bitterness and perceived tannin harshness impact low quality judgments. The phenolic profile, particularly tannin concentration and structure, was identified as the most important predictor of astringency.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Parul Tiwari, Piyush Bhardwaj, Sarawoot Somin, Wendy Parr, Roland Harrison, Don Kulasiri
Summary: This study developed a mathematical model to predict wine quality using data from sensory analysis, viticulture, and oenology, and validated it using machine learning algorithms. The predicted wine quality indices were found to be in good agreement with the ratings of wine experts.
Article
Chemistry, Applied
Quynh Phan, Elizabeth Tomasino
Summary: This study utilized an advanced lipidomic profiling approach to analyze commercial Pinot noir wines, revealing that wine lipids have a strong potential for classifying wines by origin, with the top 58 lipids playing a significant role in discrimination.
Article
Food Science & Technology
Maisa M. M. Lima, Desmon Hernandez, Alexander Yeh, Taylor Reiter, Ron C. Runnebaum
Summary: The study focused on the reproducibility of elemental profile in wines produced across vintages of 2015 and 2016 from grapes of a single scion clone of Vitis vinifera L. cv. Pinot noir. The analysis showed that there is a certain level of consistency in the elemental composition of wines from different vintages and growing environments.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Pradeep M. Wimalasiri, Tanya Rutan, Bin Tian
Summary: The effect of protein removal by adding bentonite prior to fermentation on Pinot noir wine composition was investigated. The results showed that bentonite addition had little impact on tannin and aroma compounds but had more impact on wine color.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Colleen Grainger, Alexander Yeh, Shelby Byer, Anna Hjelmeland, Maisa M. M. Lima, Ron C. Runnebaum
Summary: The study used elemental composition to analyze the differences among 14 Pinot noir wines, indicating that even with the same grapevine clone and winemaking protocol, composition variations in wines from different sites are mainly mediated by diverse soil and microclimate conditions.
Article
Food Science & Technology
Simone Poggesi, Vakare Merkyte, Edoardo Longo, Emanuele Boselli
Summary: Environmental conditions can negatively affect the quality of bottled wine, but utilizing damping techniques like natural magnetic levitation and controlling storage time can improve wine quality. Microvibrations have a minimal impact on the chemical profiles of wine, but storage time plays a significant role in wine quality improvement.
Article
Chemistry, Applied
Maisa M. M. Lima, Ying Yng Choy, Jandy Tran, Mason Lydon, Ron C. Runnebaum
Summary: The main goal of this study was to evaluate the organic acids profiles of Pinot noir wines from different vineyards and to characterize grape juices of 'Bordeaux grape varieties' using the HPLC-DAD method. The concentrations of organic acids varied in wines and grape juices from different regions, and the method proved to be reliable for characterizing grape juices and wines from different growing regions.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Elizabeth Tomasino, Shiloh Bolman
Summary: This study investigated the direct impact of beta-ionone and beta-damascenone on Pinot noir wine aroma perception. Results showed that beta-ionone significantly contributed to the aromas in Pinot noir wine, with different aroma descriptors affected depending on the wine matrix. The effect of beta-damascenone on Pinot noir aroma was less clear, possibly influenced by wine matrix composition.
Article
Agriculture, Multidisciplinary
Katie Parish-Virtue, Lisa Pilkington, Damian Martin, Jacqueline Wood, Bruno Fedrizzi
Summary: This study analyzed the fermentative sulfur compounds content in 35 New Zealand Pinot noir wines from five different grape growing regions across three vintages. Six fermentative sulfur compounds were detected and measured for the first time in these wines, providing preliminary evidence of inter-regional and vintage trends. Further research is warranted to explore the role of these molecules in New Zealand Pinot noir wines.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Camila Manera, Gabriel Alejandro Rivas, Naiquen Elizabeth Flores, Natalia Soledad Brizuela, Adriana Carmen Caballero, Liliana Carmen Semorile, Danay Valdes La Hens
Summary: This study identified the involvement of psychrotrophic Len. hilgardii strains in low-temperature MLF in Patagonian wines, which is a novel finding. These native Patagonian strains have the potential to be used as sustainable MLF starters.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Meijing Zhao, Roland Harrison, Andrew Frost, Bin Tian
Summary: Polymeric phenolic material (PPM) was obtained by removing monomeric anthocyanins from 22 Pinot Noir wines of different vintages and grades using isoamyl alcohol. The colour and tannin concentrations of PPM were determined using modified Somers assay and methylcellulose precipitation (MCP) tannin assay, respectively. It was found that the absorbance ratio at pH 1.0 to that at 3.4 decreased from 2.6 to 1.1 as the wine age increased, which is a novel finding for Pinot Noir wines. The presence of bleachable polymeric pigments in PPM was observed, and the ionisation of these pigments increased with wine age.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Gavin Duley, Laurence Dujourdy, Susanne Klein, Anna Werwein, Christina Spartz, Regis D. Gougeon, Dennis K. Taylor
Summary: Wine quality and character are influenced by terroir, with metabolomic techniques like NMR and ICP-MS being useful for characterization and fraud detection. The study found that ICP-MS data is most useful for determining the regionality of wines from different terroirs.
Article
Neurosciences
Simona Manescu, Daphnee Poupon, Jordi Ballester, Herve Abdi, Dominique Valentin, Franco Lepore, Johannes Frasnelli
Article
Food Science & Technology
Gaelle Arvisenet, Jordi Ballester, Charfedinne Ayed, Etienne Semon, Isabelle Andriot, Jean-Luc Le Quere, Elisabeth Guichard
FOOD QUALITY AND PREFERENCE
(2019)
Article
Biochemistry & Molecular Biology
Remy Romanet, Christian Coelho, Youzhong Liu, Florian Bahut, Jordi Ballester, Maria Nikolantonaki, Regis D. Gougeon
Article
Food Science & Technology
Ernesto Franco-Luesma, Carole Honore-Chedozeau, Jordi Ballester, Dominique Valentin
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Microbiology
Scott Simonin, Chloe Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Herve Alexandre, Raphaelle Tourdot-Marechal
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Jordi Ballester, Astrid Buica, Mihaela Mihnea
Article
Food Science & Technology
Manon Biehlmann, Samvel Nazaryan, Emily Krauss, Mike Iron Ardeza, Stephanie Flahaut, Gilles Figueredo, Jordi Ballester, Celine Lafarge, Elias Bou-Maroun, Christian Coelho
Article
Food Science & Technology
Dominique Valentin, Carlo Valente, Jordi Ballester, Ronan Symoneaux, Ina Smith, Florian F. Bauer, Helene Nieuwoudt
Summary: This study explores the influence of consumers' Country of Origin (COO) on wine representations and perception, finding that South African consumers focus on personal experience while French consumers emphasize wine itself and origin information. The origin information has a greater impact on French participants, leading to a different sorting strategy based on the origin of the wines.
Article
Microbiology
Fanny Bordet, Chloe Roullier-Gall, Jordi Ballester, Stefania Vichi, Beatriz Quintanilla-Casas, Regis D. Gougeon, Anne Julien-Ortiz, Philippe Schmitt Kopplin, Herve Alexandre
Summary: This study found significant chemical composition and sensory differences in wines produced by different yeast strains, which are mainly influenced by nitrogen metabolism. The combination of metabolomics, volatile compounds analysis, and sensory evaluation can provide detailed insights into these differences.
Article
Food Science & Technology
Heber Rodrigues, Dominique Valentin, Meven Otheguy, Jordi Ballester
Summary: This study investigates the link between production practices and conceptualization of wine minerality among Chablis producers. The results show that winemakers' production strategies are related to their understanding of minerality, and some winemakers believe that their production practices are the best for making mineral wines based on the representation of minerality in their wines.
Article
Food Science & Technology
Pablo Alonso Gonzalez, Eva Parga Dans, Jordi Ballester
Summary: This study analyzed multivarietal wines aged in Canary pine barrels, as well as a control sample and a Greek Retsina wine. The results showed the presence of specific volatile compounds from the resinous wood of the barrels, especially terpinen-4-ol and alpha-terpineol, in these wines regardless of grape variety. Commercial wineries had significantly lower concentrations of alpha-terpineol compared to traditional artisan producers. The principal component analysis differentiated these wines from Retsina and revealed a correlation between aging time in Canary pine barrels and an increase in alpha-terpineol, showcasing the uniqueness and potential disappearance of these traditional wines.
Article
Food Science & Technology
Arancha de-la-Fuente-Blanco, Maria-Pilar Saenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Summary: This study analyzes the sensory effects of different woody aroma compositions and fruity ester vector interactions in red wines. The increase in woody notes leads to a decrease in fruity notes, with highly toasted American oak exhibiting coconut and woody notes and highly toasted French oak retaining strawberry and apple notes. Additionally, a medium toasted French oak model produces blackcurrant notes in specific fruity-woody vector ratios.
Review
Food Science & Technology
Wendy V. Parr, Alex J. Maltman, Sally Easton, Jordi Ballester
Article
Food Science & Technology
Jordi Ballester, Mathilde Magne, Perrine Julien, Laurence Noret, Maria Nikolantonaki, Christian Coelho, Regis D. Gougeon
Article
Food Science & Technology
Thomas Karbowiak, Kevin Crouvisier-Urion, Aurelie Lagorce, Jordi Ballester, Andre Geoffroy, Chloe Roullier-Gall, Julie Chanut, Regis D. Gougeon, Philippe Schmitt-Kopplin, Jean-Pierre Bellat
NPJ SCIENCE OF FOOD
(2019)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)