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Published on: 18/04/2023

Long-term sensorial and compositional effects of copper fining on the wine containing ‘reductive’ and ‘tropical’ VSC’s

BREVE Descrizione

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds [hydrogen sulfide (H2S) and methanethiol (MeSH)].

Questo corso include:

DESCRIZIONE

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds [hydrogen sulfide (H2S) and methanethiol (MeSH)].

The novelty of this study lies in the inclusion of sensory analysis at each time point by using Check-All-That-Apply and Descriptive Analysis methods to evaluate the sensory interaction between ‘reductive’ thiols and tropical thiols after copper fining. Chenin Blanc wine was used as control (base) wine to which combinations of H2S and of MeSH were added, followed by copper to selected samples. The wine samples were stored for 24 hours, 6 weeks and 1 year. At each time point chemical analysis of varietal thiols, volatile sulfur compounds and copper levels were performed.

What did the chemical results after 1 year of wine storage show? Was there a significant increase or decrease in the levels of varietal thiols? How were the wines with copper treatment influenced? FIdn out about the sensory impact and effect on “fruitiness”, guava, passionfruit, tropical, banana and peach but also the reductive perception of wine.

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

AUTHOR
Matija Lesković | University of Stellenbosch, South Africa

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