Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties

Bonello, Federica; Cravero, Maria Carla; Asproudi, Andriani; Lottero, M. R.; Piras, Fabio; Damasco, G.; Demelas, Luca; Petrozziello, Maurizio; Lovicu, G.

doi:10.1007/s00217-020-03613-w

Cited by 2 publications

(2 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The wine sensory descriptive analysis (sensory profile) was performed by a trained panel (5 males and 8 females), following the procedure described in previous papers [17,18] and derived by the ISO norms.…”

Section: Methodsmentioning

confidence: 99%

Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety

Cravero¹,

Bonello²,

Asproudi³

et al. 2023

Beverages

Self Cite

View full text Add to dashboard Cite

Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety.

show abstract

Section: Methodsmentioning

confidence: 99%

Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety

Cravero¹,

Bonello²,

Asproudi³

et al. 2023

Beverages

Self Cite

View full text Add to dashboard Cite

show abstract

“…The sugar (glucose and fructose) content of PWKC opt was quantified using an HPLC equipped with an RI detector (Waters 2414, Waters Corporation, Milford, MA, USA) as previously described by Filip et al [47], whereas organic acid (lactic, acetic, malic, and tartaric) contents were quantified using an HPLC with UV detector (Model 2487, Waters Corporation, Milford, MA, USA) [40]. Ethanol content (% v/v) was determined using a gas chromatograph (Shidmazu, GC-2010, Milan, Italy) fitted with a flame ionisation detector (Shidmazu, Milan, Italy) and equipped with a ZB-WAX film capillary column (length of 30 m × diameter of 0.25 mm, film thickness of 0.25 µm) (Phenomenex, Torrance, CA, USA) [48]. Identification and quantification of the ethanol, sugars, and acids were performed on samples collected at 0, 2.25, and 4.50 h of fermentation.…”

Section: Chromatographic Analysismentioning

confidence: 99%

Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology

Koh,

Lim,

Khor

et al. 2024

Beverages

View full text Add to dashboard Cite

Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries.

show abstract

Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties

Cited by 2 publications

References 22 publications

Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety

Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety

Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology

Contact Info

Product

Resources

About