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During the maturation process acids represent an essential factor in wine quality. The amounts of total acids, in 38 different wines, were determined by titrimetric as well as potentiometric methods.Potentiometric titration method gives higher values for total acids content (4.99 -10.79 g/l) compared to titrimetric method (3.85-8.68 g/l) as it includes all multi basic acids determination which gives more realistic information about wine acidity. Zusammenfassung Bestimmung der Gesamtsauren in Wein mit verschiedenen MethodenDie Sauren stellen wiihrend der Prufung einen wesentlichen Faktor der Qualitit von Weinen dar. Von 38 verschiedenen Weinen werden die Gesamtsiiuren durch titrimetrische und potentiometrische Methoden bestimmt. Die potentiometrische (4,99-10,79 g/l) ergibt im Vergleich zur titrimetrischen Methode (3,XS -8,68 g/l) hohere Werte, da sie die Bestimmung aller multibasischen SBuren einbezieht, die eine realistischere Information uber den Weinsauregrad geben.
During the maturation process acids represent an essential factor in wine quality. The amounts of total acids, in 38 different wines, were determined by titrimetric as well as potentiometric methods.Potentiometric titration method gives higher values for total acids content (4.99 -10.79 g/l) compared to titrimetric method (3.85-8.68 g/l) as it includes all multi basic acids determination which gives more realistic information about wine acidity. Zusammenfassung Bestimmung der Gesamtsauren in Wein mit verschiedenen MethodenDie Sauren stellen wiihrend der Prufung einen wesentlichen Faktor der Qualitit von Weinen dar. Von 38 verschiedenen Weinen werden die Gesamtsiiuren durch titrimetrische und potentiometrische Methoden bestimmt. Die potentiometrische (4,99-10,79 g/l) ergibt im Vergleich zur titrimetrischen Methode (3,XS -8,68 g/l) hohere Werte, da sie die Bestimmung aller multibasischen SBuren einbezieht, die eine realistischere Information uber den Weinsauregrad geben.
Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total phenolics, and tannin, which are related to color and astringency. Color has been shown to relate positively to red wine grade; however, little research has been presented that explores the relationship between astringency-related components such as total phenolic or tannin concentration and wine grade. The aim of this research has been to investigate the relationship between the wine grade allocations of commercial wineries and total phenolic and tannin concentrations, respectively, in Australian Shiraz and Cabernet Sauvignon wines. Total phenolic and tannin concentrations were determined using the methyl cellulose precipitable (MCP) tannin assay and then compared to wine grade allocations made by winemaker panels during the companies' postvintage allocation process. Data were collected from wines produced by one Australian wine company over the 2005, 2006, and 2007 vintages and by a further two companies in 2007 (total wines = 1643). Statistical analysis revealed a positive trend toward higher wine grade allocation and wines that had higher concentrations of both total phenolics and tannin, respectively. This research demonstrates that for these companies, in general, Cabernet Sauvignon and Shiraz wines allocated to higher market value grades have higher total phenolics and higher tannin concentrations and suggests that these compositional parameters should be considered in the development of future multiparameter decision support systems for relevant commercial red wine grading processes. In addition, both tannin and total phenolics would ideally be included because although, in general, a positive relationship exists between the two parameters, this relationship does not hold for all wine styles.
Blending of juices from four white grape varieties viz., Thompson Seedless, Chenin Blanc, Sauvignon Blanc and Italia with three coloured varieties, viz., Shiraz, Ruby Red and Bangalore Blue, was done in 2:1 and 3:1 ratios to assess the effect of blending on wine quality. White varieties blended with Bangalore Blue recorded maximum titratable acidity (1.23%), while those blended with Ruby Red showed the least acidity (0.42%), Alcohol content in the wine ranged from 8.11% (Italia + Ruby Red, 2:1) to 12.04% (Chenin Blanc + Shiraz, 2:1). The range of values for tannin content (0.007% to 0.044 %) and total phenol content (228mg/l to 571mg/l) indicated that white varieties blended with the coloured cv. Shiraz had the lowest content of tannins and total phenols in wine, while, those blended with cv. Ruby Red showed highest content of these in the blended wines. Hence, among different blends, Chenin Blanc, Thompson Seedless, Sauvignon Blanc and Italia blended with the coloured variety Shiraz, in 2:1 ratio, produced good quality wine.
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