Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Snitkjær, Pia; Risbo, Jens; Skibsted, Leif H.; Ebeler, Susan E.; Heymann, Hildegarde; Harmon, Kirsty; Frøst, Michael

doi:10.1016/j.foodchem.2010.10.096

Cited by 13 publications

(5 citation statements)

References 26 publications

(30 reference statements)

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“…While BBW had also two alcohols compounds: nerolidol (OAV � 1.137), leaf alcohol (OAV � 1.131), which were not determined in the rest of wines. Phenylethyl alcohol with rose aroma was the highest OVA values (OAV � 60.5) presented in MW, which agreed well with the red grape wines' flavor type [64,65]. β-Ionone was the highest OVA value (OAV � 766.67) of 22 volatiles only occurred in BBW (Table 4).…”

Section: Relationship Among Sensory Attribute and Volatilesupporting

confidence: 74%

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Dang

Feng

Yao

et al. 2022

Journal of Food Quality

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In order to determine the key aroma components of home-brewed wines made from different local grapes in Shanghai. In the work, the identification and quantification of 63 aroma compounds of five home-brewed wines characterized by gas chromatography-mass spectrometry (GC-MS) combined with Headspace Solid-Phase Microextraction (HS-SPME). To study the possible correlation between the sensory attributions and 22 aroma compounds in Odor Activity Value (OAV) > 1 for five home-brewed wines, the Partial Least Squares Regression (PLSR) was a multivariate data analysis performed. Furthermore, to investigate the percentage of contribution of a particular aroma compound to its overall flavor, the relative odor contribution (ROC) and odor activity value of volatiles in home-brewed wines were conducted and performed. According to the comprehensive results, Summer Black Seedless grape (SBSG) and Black Beet grape (BBG) were the most appropriate varieties to be brewed wines for people in Shanghai or around it.

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Section: Relationship Among Sensory Attribute and Volatilesupporting

confidence: 74%

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Dang

Feng

Yao

et al. 2022

Journal of Food Quality

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“…However, some authors state that the aroma of wine is less important when selecting a wine for cooking; they state that there are non-volatile compounds of red wine that are important for meat stock preparation and that the preparation technique affects the taste/flavor of meat stock reduction when prepared with red wine [106].…”

Section: Aromatic and Flavor Compounds: Flavors And Aromasmentioning

confidence: 99%

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

2017

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Abstract:A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors. Common wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp and the endocarp, and vine leaf, which includes the vascular system, parenchymatous mesophyll and epidermis, is essential to know how to develop new, tastier and healthier dishes. An understanding of these ideas is important when defining gastronomic tourism strategies and even local restaurant concepts and ideas. The aim of this review is to provide some insights about the sensory experiences offered by culinary dishes cooked with grapes, vine leaves and wines and other alcoholic beverages like distilled spirits and liqueurs, bearing in mind that wine will be the drink of elation for accompanying such dishes.

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“…Wines are normally reduced when used in hollandaise sauce. When wines are reduced, their aroma is changed mainly through evaporation of volatile compounds such as esters, and at the same time non-volatile components are concentrated by water evaporation ( (Snitkjaer et al, 2011, Rognså et al, Forthcoming 2017). Wine reductions made from both white and red wines are widely used in sauces and stocks (Peterson, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The impact of wine and wine reductions on the sensory properties of a product is probably dependent on several factors, such as how the wine or wine reduction is made or added, the amount used, and on the structure and fat concentration of the product. A study from 2010 showed that wine reduced alone and then added to stock versus wine reduced together with the stock resulted in two quite different products (Snitkjaer et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

Rognså

Rathe

Petersen

et al. 2017

International Journal of Gastronomy and Food Science

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Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Cited by 13 publications

References 26 publications

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

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