e perceived pear aroma in wines was associated with various short-and medium-chain ester compounds. A consumer study con rmed this assumption. In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma. In this study, a valid stable isotope dilution assay headspace solid-phase microextraction gas chromatography mass spectroscopy (SIDA-HS-SPME-GC-MS) method was developed for the analysis of these compounds, and 102 Austrian Pinot blanc wines of vintages 2013-2016 were analysed. ey were assessed with regard to vintage and origin in uences as well as wine styles. However, an attempt was made to capture the synergies of these compounds for the pear aroma. With the detection of ethyl (E,Z)-2,4-decadienoate and methyl (E)-geranoate, two volatile compounds were measured which had not previously been detected in Austrian wines. e eight analysed esters were perceived very di erently. erefore, speci c odour activity values for the various sensations could be calculated with a mathematical combination of the analyses and the results of the sensory studies. A vintage in uence on the sensorial descriptor "overripe pear" and a relationship between wine style and total pear aroma were determined.

The aim of this work was to study the combined application of a pulsed electric field (PEF) and an enzymatic treatment to white wine mash. The resulting impact of membrane permeabilisation by electroporation and pectin degradation by enzymes on fermentation behaviour and quality of white wine was assessed. The mash of two varieties, Traminer and Grüner Veltliner, was PEF treated (3 and 10 kJ/kg) using a continuous co-linear treatment chamber. Pectinases were added immediately afterwards and maceration was performed for 4 and 24 h. Various physico-chemical parameters were analysed at different stages of the production process and the impact of the combined treatment on volatile compounds such as esters and terpenes was analysed by gas chromatography-mass spectrometry and a sensory panel in the final white wine after bottling and storage. Regardless of the PEF treatment intensity, the variety and the maceration time, the release of juice was not significantly influenced. For Traminer, the fermentation time was reduced through the enhanced extraction of nitrogen from 322 to 359 mg/L due to PEF treatment (10 kJ/kg). The release of phenols which were localized in the pulp, were significantly more affected than phenols from the skin. Although the concentration of selective esters especially of the variety Traminer significantly increased, the sensory evaluation indicated no positive effect on the olfactory properties. Overall, the combination of PEF and enzyme pretreatment showed benefits in reducing the fermentation time and increasing the content of selective esters for Traminer.

Despite promising results in other fields of surgery, APG shows no beneficial effect in high-risk patients undergoing cardiac surgery. Probably, it depends on different types of microcirculation in atherosclerotic patients, which are quite different from those of other surgical areas. This factor may offset the existing beneficial platelet effects which could be observed, for example, in maxillo-facial surgery.

Pinot blanc is found in all wine regions of Austria. However, it plays an economically subordinate role compared to the most important white grape variety, Grüner Veltliner. The concept of wine typicity and terroir is that the geographical origin and oenological practices, along with the grape variety, make an important contribution to the final expression of the finished wine. The purpose of this study was to discuss different styles of Austrian Pinot blanc wines and to discuss the various wine production decisions in terms of wine stylistics and aromatic profile. 131 commercial Austrian wine samples of the Pinot blanc variety of the 2015 to 2017 vintages were collected and the manufacturer's practices were determined by means of a questionnaire related to the wine styles. Using various GC-SIM-MS methods, more than 100 essential volatile substances were quantified. A trained panel, an expert panel and consumers evaluated the wines based on typicity and quality. 15 typical wines were then assessed on a sensory basis by means of predetermined aroma and wine styles. The four Austrian Pinot blanc wine styles previously discussed and presented by the same authors (citrus (1st style), green apple and green pear (2nd style), ripe yellow apple, quince, cooked pear, bread and honey notes (3rd style), as well as intensive oak notes (4th style)) were able to be partially reproduced by the trained panel. The following three wine styles could be better understood by the consumers: fresh fruity (style A), complex aroma with or without moderate wood (style B) and lots of wood aroma (style C). These styles (A–C) were able to withstand a sensory examination and a discriminant analysis by substance. An oenological guideline could help the producers to achieve the respective style. Austria's wine-growing area is probably too small and the importance of the Pinot blanc variety for the individual areas still too low to support the terroir concept for this grape variety.

Abstract. Austria is the third largest Pinot blanc producing country in the world. Pinot blanc is cultivated on 1916,5 ha of vineyards, which corresponds to 4.3% of the Austrian wine-growing area and 12.3% of the world production of Pinot blanc (15,493 ha). Only in Germany (4794 ha; 30.9%) and in Italy (3086 ha; 19.9%) more Pinot blanc is cultivated. The bouquet of dry Austrian Pinot Blanc is usually discreet, with a predominance of pear and apple flavors, these often coming together with a walnut aroma and a hint of flower (acacia flowers) and herbs. The taste is delicate and full-bodied; it shows fruity sweetness and a slight acidity, and the aftertaste is moderately lemony. Aged wine often reveals notes of honey and almond. Ethyl trans-2-cis-4-decadienoate is well known as an impact compound in fresh and processed pear products. This substance had not been noticed in wine until now. In the course of this study, the content of ethyl trans-2-cis-4-decadienoate and other pear aromas (isoamyl acetate, methyl trans-geranoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl dodecanoate) in different Austrian Pinot blanc wine samples were analyzed directly in wine using HS-SPME-SIM-MS. According to the results the wines contain a relevant quantity of ethyl trans-2-cis-4-decadienoate. The concentrations in the considered wines ranged from >0,036 to 4.04 µg/L. With the use of a BET-3-Alternative-Forced-Choice-Process, the detection detection threshold was calculated for this compound. The threshold value was estimated to be at a concentration of 2 µg/L. These data support the view that this volatile substance is partially relevant for the aroma of the analyzed wines. The aroma substances were selected according to a consumer study and the so-called "pear-specific odour-activity" was calculated through two different systems. The results of the study showed, however, that the perceived pear flavor in Pinot blanc wines is a result of the interplay of some of the analyzed aromas. It has also been confirmed that the pear flavor is important for the typicity and quality of the Austrian Pinot blanc wines. Zusammenfassung.Österreich ist mit einer

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Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma of wines of this variety. In the course of this project, the relationship between aroma profile and the typicity of Austrian Pinot blanc wines was studied. The aim was to describe the typicity and to find significant differences in aroma profiles and aroma descriptors of typical and atypical Pinot blanc wines. Since the typicity of a jointly anchored prototype is embedded in the memory, typical attributes for Austrian Pinot blanc wines were first identified by consumers and experts or producers. According to this, 131 flawless commercial Austrian wines of the variety Pinot blanc of the vintages 2015 to 2017 were analysed for more than 100 volatile substances. The wines of the vintages 2015 to 2017 were judged by a panel of producers and experts for their typicity; furthermore, the wines of the vintage 2017 were also evaluated by a consumer panel and a trained descriptive panel. Subsequently, typical and atypical wines were described by the trained descriptive panel. It was found that Pinot blanc wines typical of Austria showed significantly higher concentrations of the ester compounds ethyl hexanoate, ethyl butanoate, ethyl octanoate, ethyl decanoate, methyl hexanoate, hexyl acetate and isoamyl acetate, while atypical wines had higher concentrations of free monoterpenes such as linalool, trans-linalool oxide, nerol oxide, nerol and alpha-terpineol. The sensory description of typical Pinot blanc wines was significantly more pronounced for the attribute “yellow pome fruit”, and tended to be more pronounced for the attributes “green pome fruit”, “pear”, “walnut”, “pineapple”, “banana” and “vanilla”, while the atypical Pinot blanc wines were described more by the attribute “citrus”. These findings could help to ensure that, through targeted measures, Austrian Pinot blanc wines become even more typical and distinguish themselves from other origins such as Germany or South Tyrol through a clear concept of typicity.