Sensory and Chemical Effects of Cross-Flow Filtration on White and Red Wines

Buffon, Peter Andrew; Heymann, Hildegarde; Block, David E.

doi:10.5344/ajev.2014.13090

Cited by 20 publications

(12 citation statements)

References 23 publications

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“…Several studies have noted that, despite the decrease in the concentration and in size distribution of tannins of filtered wines, there is negligible difference in texture and mouthfeel between unfiltered control wines and either cross-flow filtered or sterile-filtered red wines, regardless of the membrane type used (Schobinger et al 1992, Bohanan et al 2012, Buffon et al 2014. Several studies have noted that, despite the decrease in the concentration and in size distribution of tannins of filtered wines, there is negligible difference in texture and mouthfeel between unfiltered control wines and either cross-flow filtered or sterile-filtered red wines, regardless of the membrane type used (Schobinger et al 1992, Bohanan et al 2012, Buffon et al 2014.…”

Section: Impact Of Wine Filtrationmentioning

confidence: 99%

“…The impact of filtration on the concentration and composition of tannins has prompted much research into the sensory impacts of red wine filtration. Several studies have noted that, despite the decrease in the concentration and in size distribution of tannins of filtered wines, there is negligible difference in texture and mouthfeel between unfiltered control wines and either cross-flow filtered or sterile-filtered red wines, regardless of the membrane type used (Schobinger et al 1992, Bohanan et al 2012, Buffon et al 2014. This suggests that when considering the wine production chain, the inconvenience of membrane fouling may be a greater issue than any loss of mouthfeel of red wines.…”

Section: Impact Of Wine Filtrationmentioning

confidence: 99%

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Impact of winemaking practices on the concentration and composition of tannins in red wine

Smith

McRae

Bindon

2015

Australian Journal of Grape and Wine Research

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This review summarises key findings from research on the impact of winemaking practices on the concentration and composition of tannins in red wines. The impact from the point of crushing onwards is summarised from our research and recent literature taking into account the effect of maceration, yeast selection, addition of mannoproteins, addition of oenotannins, fining by animal and plant proteins, filtration, oxygen exposure, barrel treatment, bottling and accelerated‐ageing techniques. A sufficient body of evidence has developed in certain areas to make generalisations, but in several other areas tannins continue to show large variability of response to winemaking interventions depending on the grapes and their particular methods of treatment. Progress has been made in determining the underpinning mechanisms for some of the effects, but significant further research is required to understand why many of the effects occur. Knowledge gaps remaining in the area and proposals for future research are identified that will provide the opportunity for improved management of vineyards and winemaking to optimise tannins in grapes and wine, and for increased capacity to meet wine specification, consumer expectations and profitability.

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Section: Impact Of Wine Filtrationmentioning

confidence: 99%

Section: Impact Of Wine Filtrationmentioning

confidence: 99%

Impact of winemaking practices on the concentration and composition of tannins in red wine

Smith

McRae

Bindon

2015

Australian Journal of Grape and Wine Research

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“…Weber et al 2013), some making use of technically trained judges (e.g. Buffon et al 2014), while others will recruit regular wine consumers with no technical background who are screened for sensory ability (e.g. Williamson et al 2012).…”

Section: Application Of Trained Sensory Descriptive Analysis Combinedmentioning

confidence: 99%

Application of consumer sensory science in wine research

Francis

Williamson

2015

Australian Journal of Grape and Wine Research

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The sensory properties of wines are a major element that will determine success with consumers. It has been only in recent times that the wine industry and research community have started to apply the principles of sensory evaluation to quantify consumer preferences. This review provides an overview of current knowledge of the sensory attributes that have been found to be important to consumer preference and liking, including taints and off‐flavours. The evidence for subgroups of consumers with different preference is considered, and the links between liking responses and demographic or psychologically based measures are outlined. The relationship between quality judgements of experts and liking of consumers has been established in several studies, and it has been repeatedly shown that generally there is no relationship between the two measures. Finally, the limitations in methodology for characterising consumer perceptions and hedonic response, the value of blind versus informed evaluations, and the linkages between consumer sensory‐based testing and marketing research are explored.

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“…Wine microfiltration of high-quality wines, especially red wines, has always been a controversial subject regarding the possible negative effects on wine quality (Waterhouse et al, 2016). However, existing studies in the literature indicate that, in spite of small but significant decreases in flavor or color compounds (Arriagada-Carrazana, Saez-Navarrete, & Bordeu, 2005), microfiltration has only a minimal impact on the sensory profile of red wines, even over 18 months bottle-aging (Buffon, Heymann, & Block, 2014;McRae et al, 2017). The studies on this controversy are scarce and these results may not be generalized, as the effect of membrane filtration can vary greatly according to both the filter media and to the intrinsic wine characteristics.…”

Section: Microbiological Stabilization Of Winementioning

confidence: 99%

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2. This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low‐sulfite winemaking, rather than being seen as its substitutes.

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Sensory and Chemical Effects of Cross-Flow Filtration on White and Red Wines

Cited by 20 publications

References 23 publications

Impact of winemaking practices on the concentration and composition of tannins in red wine

Impact of winemaking practices on the concentration and composition of tannins in red wine

Application of consumer sensory science in wine research

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

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Sensory and Chemical Effects of Cross-Flow Filtration on White and Red Wines

Cited by 20 publications

References 23 publications

Impact of winemaking practices on the concentration and composition of tannins in red wine

Impact of winemaking practices on the concentration and composition of tannins in red wine

Application of consumer sensory science in wine research

Alternative Methods to SO2 for Microbiological Stabilization of Wine

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Product

Resources

About

Alternative Methods to SO₂ for Microbiological Stabilization of Wine