Characterization of Selected South African Young Cultivar Wines Using FTMIR Spectroscopy, Gas Chromatography, and Multivariate Data Analysis

Louw, Leanie; Roux, K.; Tredoux, Andreas G. J.; Tomić, Oliver; Næs, Tormod; Nieuwoudt, Hélène; Rensburg, Pierre van

doi:10.1021/jf8037456

Cited by 88 publications

(53 citation statements)

References 24 publications

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“…Determination of the standard parameters of the juice and wine were performed with a WineScan FT120 spectrophotometer (FOSS Analytical, Denmark) (according to the method described by Louw et al, 2009). Duplicate scans were obtained for each sample.…”

Section: Standard Wine Analysismentioning

confidence: 99%

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures

Lerm¹,

Engelbrecht²,

Toit³

2016

SAJEV

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This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolated from the South African wine environment for the development of potential commercial malolactic fermentation (MLF) starter cultures. These strains were characterised with regards to oenological important characteristics, including the genetic screening for enzyme-encoding genes (enzymes that are involved/implicated in wine aroma modification, as well as enzymes pertaining to the wholesomeness of the final wine product), their fermentation capabilities, the ability to maintain viability during MLF, as well as the volatile acidity production. A total of three O. oeni and three L. plantarum strains were selected at the completion of this study. These six strains showed the most potential during the characterisation stages of the study and were able to successfully complete MLF in Pinotage wine. It was also found that L. plantarum strains displayed a more diverse enzyme profile than O. oeni strains, particularly with regards to the presence of the aroma-modifying enzymes β-glucosidase and phenolic acid decarboxylase (PAD), which implies the future use of this species in the modification of the wine aroma profile and use as commercial starter culture.

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Section: Standard Wine Analysismentioning

confidence: 99%

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures

Lerm¹,

Engelbrecht²,

Toit³

2016

SAJEV

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“…After each sample run, a post run of 5 minutes at oven temperature 240°C, with a column flow of 6 mL/minute cleaned the column from high boiling contaminants. The GC-FID method described above, including the sample preparation procedure, has been validated (Louw, 2007) and applied in a previous study (Louw et al, 2009). The limits of detection (LOD) and quantification (LOQ) for the analytes are shown in Table 2.…”

Section: Gas Chromatographic Conditionsmentioning

confidence: 99%

“…It is well known that compounds other than alcohols, esters and fatty acids contribute to unique cultivar characteristics and may therefore contribute to a stronger classification model. Indeed, in a recent paper (Louw et al, 2009), it was found that discriminant models using fermentation volatiles improved when used in conjunction with infrared spectral data of the wines under investigation. Spectral data, being of highly multivariate nature, provide a wealth of non-specific compositional information and can be useful to provide complementary data for targeted analytical methods such as the GC-FID analysis used in this study (Skov et al, 2008).…”

Section: Tablementioning

confidence: 99%

Fermentation-derived Aroma Compounds in Varietal Young Wines from South Africa

Louw

Tredoux

Rensburg

et al. 2016

SAJEV

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The volatile composition of 925 single cultivar young Sauvignon blanc, Chardonnay, Pinotage, Merlot, Shiraz and Cabernet Sauvignon wines of vintages 2005 to 2007, was determined using gas chromatography -flame ionisation detection. Compositional data were compared to published data on young wines from South Africa and other countries. South African young wines analysed in this study had a largely similar volatile composition to that reported in the literature. Significant between-vintage and between-cultivar differences were observed in the volatile composition of the wines investigated in this study. The concentration ranges of four compounds in red wines, hexanol, propanol, diethyl succinate and ethyl lactate, and four compounds in white wines, 2-phenylethanol, hexanoic acid, isoamyl acetate and propanol, were not influenced by vintage effects. This finding was interpreted as the first indication that typical concentration ranges for some aroma compounds can be established for South African young cultivar wines. A trend was observed in the white wines that the alcohols and their respective acetate esters, as well as fatty acids and their ethyl esters, were responsible for the vintage-related effects. Differences in volatile composition between Chardonnay and Sauvignon blanc wines could also largely be explained on the same basis. Classification models were established to discriminate between individual red wine cultivars and between the two white wine cultivars and correct classification rates of respectively, 79 % and 85 % were achieved.

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“…The complexity of smells varies: floral odors can contain dozens of odor components (Raguso, 2008), while more complex smells such as wines and coffees are composed of hundreds (Louw et al, 2009). However, it seems that many complex smells can actually be reduced to the impact of a few molecules (e.g.…”

Section: The Stimulusmentioning

confidence: 99%

Understanding smell—The olfactory stimulus problem

Auffarth

2013

Neuroscience & Biobehavioral Reviews

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Please cite this article as: Auffarth, B., Understanding smell -the olfactory stimulus problem, Neuroscience and Biobehavioral Reviews (2013), http://dx.doi.org/10.1016/j.neubiorev.2013.06.009. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.Page 1 of 27 A c c e p t e d M a n u s c r i p t -For the olfactory system, a topographic organization is disputed. -However, work on different species suggests a topography in olfaction.-We compare other modalities such as taste and color vision.-We discuss the utility of a categorization of smell perception. *Highlights (for review)Page 2 of 27 A c c e p t e d M a n u s c r i p t 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 Neuroscience and Biobehavioral Reviews The main problem with sensory processing is the difficulty in relating sensory input to physiological responses and perception. This is especially problematic at higher levels of processing, where complex cues elicit highly specific responses. In olfaction, this relationship is particularly obfuscated by the difficulty of characterizing stimulus statistics and perception. The core questions in olfaction are hence the so-called stimulus problem, which refers to the understanding of the stimulus, and the structure-activity and structure-odor relationships, which refer to the molecular basis of smell. It is widely accepted that the recognition of odorants by receptors is governed by the detection of physico-chemical properties and that the physical space is highly complex. Not surprisingly, ideas differ about how odor stimuli should be classified and about the very nature of information that the brain extracts from odors. Even though there are many measures for smell, there is none that accurately describes all aspects of it. Here, we summarize recent developments in the understanding of olfaction. We argue that an approach to olfactory function where information processing is emphasized could contribute to a high degree to our understanding of smell as a perceptual phenomenon emerging from neural computations. Further, we argue that combined analysis of the stimulus, biology, physiology, and behavior and perception can provide new insights into olfactory function. We hope that the reader can use this review as a competent guide and overview of research activities in olfactory physiology, psychophysics, computation, and psychology. We propose avenues for research, particularly in the systematic characteriza...

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Characterization of Selected South African Young Cultivar Wines Using FTMIR Spectroscopy, Gas Chromatography, and Multivariate Data Analysis

Cited by 88 publications

References 24 publications

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures

Fermentation-derived Aroma Compounds in Varietal Young Wines from South Africa

Understanding smell—The olfactory stimulus problem

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