sensory analysis
- You have accessRestricted accessApplication of a New Organic Yeast Immobilization Method for Sparkling Wine ProductionAnna Puig-Pujol, Eva Bertran, Teresa García-Martínez, Fina Capdevila, Santiago Mínguez, Juan Carlos MauricioAm J Enol Vitic. 2013 64: 386-394 ; DOI: 10.5344/ajev.2013.13031Anna Puig-Pujol1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainEva Bertran1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainTeresa García-Martínez2Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain.Fina Capdevila1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainSantiago Mínguez1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainJuan Carlos Mauricio2Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain.
- You have accessRestricted accessSparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and AgingLeticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Miriam Ortega-Heras, Silvia Pérez-MagariñoAm J Enol Vitic. 2013 64: 39-49 ; DOI: 10.5344/ajev.2012.12013Leticia Martínez-Lapuente1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, EspañaZenaida Guadalupe1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, EspañaBelén Ayestarán1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, EspañaMiriam Ortega-Heras2Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, España.Silvia Pérez-Magariño2Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, España.
- You have accessRestricted accessInfluence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from AustraliaAnthony L. Robinson, Douglas O. Adams, Paul K. Boss, Hildegarde Heymann, Peter S. Solomon, Robert D. TrengoveAm J Enol Vitic. 2012 63: 467-476 ; DOI: 10.5344/ajev.2012.12023Anthony L. Robinson1Separation Science and Metabolomics Laboratory, Murdoch University, Murdoch, WA 6150, AustraliaDouglas O. Adams2Department of Viticulture and Enology, University of California, Davis, CA 95616Paul K. Boss3CSIRO Plant Industry, PO Box 350, Glen Osmond, SA 5064, AustraliaHildegarde Heymann2Department of Viticulture and Enology, University of California, Davis, CA 95616Peter S. Solomon4Research School of Biology, The Australian National University, Canberra, ACT 0200, Australia.Robert D. Trengove1Separation Science and Metabolomics Laboratory, Murdoch University, Murdoch, WA 6150, Australia
- You have accessRestricted accessDetermining the Impact of Consumer Characteristics to Project Sensory Preferences in Commercial White WinesIsabelle Lesschaeve, Amy Bowen, Johan BruwerAm J Enol Vitic. 2012 63: 487-493 ; DOI: 10.5344/ajev.2012.11085Isabelle Lesschaeve1Research Director, Consumer Insights and Product Innovation, Vineland Research Innovation Centre, 4890 Victoria North, P.O. Box 4000, Vineland Station, Ontario, Canada L0R2E0Amy Bowen2Research Associate, Consumer Insights and Product Innovation, Vineland Research Innovation Centre, 4890 Victoria North, P.O. Box 4000, Vineland Station, Ontario, Canada L0R2E0Johan Bruwer3Associate Professor, School of Agriculture, Food and Wine, Wine Science and Business Group, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia.
- You have accessRestricted accessImpact of Oak-Derived Compounds on the Olfactory Perception of Barrel-Aged WinesAndrei Prida, Pascal ChatonnetAm J Enol Vitic. 2010 61: 408-413 ; DOI: 10.5344/ajev.2010.61.3.408Andrei Prida1Tonnellerie Seguin Moreau, Z.I. Merpins, B.P. 94, 16103, Cognac, France, and2Laboratoire Excell, Parc Innolin, 10, rue du Golf, 33700 Mérignac, France.Pascal Chatonnet1Tonnellerie Seguin Moreau, Z.I. Merpins, B.P. 94, 16103, Cognac, France, and2Laboratoire Excell, Parc Innolin, 10, rue du Golf, 33700 Mérignac, France.
- You have accessRestricted accessCorrelation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in SicilyAntonio Scacco, Carmela Maria Lanza, Agata Mazzaglia, Gianluca Tripodi, Giovanna Dima, Antonella VerzeraAm J Enol Vitic. 2010 61: 260-265 ; DOI: 10.5344/ajev.2010.61.2.260Antonio Scacco1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Carmela Maria Lanza1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Agata Mazzaglia1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Gianluca Tripodi1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Giovanna Dima1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.Antonella Verzera1DOFATA, Università di Catania, S. Sofia, 98, Catania 95123, Italy; 2Dipartimento di Chimica Organica e Biologica, Università di Messina, Italy.
- You have accessRestricted accessNew Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer AspectsCynthia M. Lund, Michelle K. Thompson, Frank Benkwitz, Mark W. Wohler, Chris M. Triggs, Richard Gardner, Hildegarde Heymann, Laura NicolauAm J Enol Vitic. 2009 60: 1-12 ; DOI: 10.5344/ajev.2009.60.1.1Cynthia M. Lund1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.Michelle K. Thompson1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.Frank Benkwitz1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.Mark W. Wohler1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.Chris M. Triggs1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.Richard Gardner1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.Hildegarde Heymann1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.Laura Nicolau1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
- You have accessRestricted accessComparison of Conventional Profiling by a Trained Tasting Panel and Free Profiling by Wine ProfessionalsLucie Perrin, Ronan Symoneaux, Isabelle Maître, Christian Asselin, Frédérique Jourjon, Jérôme PagèsAm J Enol Vitic. 2007 58: 508-517 ; DOI: 10.5344/ajev.2007.58.4.508Lucie Perrin1UMT Vinitera, Laboratoire GRAPPE, Ecole Supérieure d’Agriculture, 55 rue Rabelais, BP 30748, 49 007 Angers, France; 2Interloire, 73 rue Plantagenet, 49 100 Angers, France; and 3Laboratoire de mathématiques appliquées, Agrocampus Rennes/IRMAR, 65 rue de Saint Brieuc CS 84215, 35 042 Rennes, France.Ronan Symoneaux1UMT Vinitera, Laboratoire GRAPPE, Ecole Supérieure d’Agriculture, 55 rue Rabelais, BP 30748, 49 007 Angers, France; 2Interloire, 73 rue Plantagenet, 49 100 Angers, France; and 3Laboratoire de mathématiques appliquées, Agrocampus Rennes/IRMAR, 65 rue de Saint Brieuc CS 84215, 35 042 Rennes, France.Isabelle Maître1UMT Vinitera, Laboratoire GRAPPE, Ecole Supérieure d’Agriculture, 55 rue Rabelais, BP 30748, 49 007 Angers, France; 2Interloire, 73 rue Plantagenet, 49 100 Angers, France; and 3Laboratoire de mathématiques appliquées, Agrocampus Rennes/IRMAR, 65 rue de Saint Brieuc CS 84215, 35 042 Rennes, France.Christian Asselin1UMT Vinitera, Laboratoire GRAPPE, Ecole Supérieure d’Agriculture, 55 rue Rabelais, BP 30748, 49 007 Angers, France; 2Interloire, 73 rue Plantagenet, 49 100 Angers, France; and 3Laboratoire de mathématiques appliquées, Agrocampus Rennes/IRMAR, 65 rue de Saint Brieuc CS 84215, 35 042 Rennes, France.Frédérique Jourjon1UMT Vinitera, Laboratoire GRAPPE, Ecole Supérieure d’Agriculture, 55 rue Rabelais, BP 30748, 49 007 Angers, France; 2Interloire, 73 rue Plantagenet, 49 100 Angers, France; and 3Laboratoire de mathématiques appliquées, Agrocampus Rennes/IRMAR, 65 rue de Saint Brieuc CS 84215, 35 042 Rennes, France.Jérôme Pagès1UMT Vinitera, Laboratoire GRAPPE, Ecole Supérieure d’Agriculture, 55 rue Rabelais, BP 30748, 49 007 Angers, France; 2Interloire, 73 rue Plantagenet, 49 100 Angers, France; and 3Laboratoire de mathématiques appliquées, Agrocampus Rennes/IRMAR, 65 rue de Saint Brieuc CS 84215, 35 042 Rennes, France.
- You have accessRestricted accessUse of GPS and GIS for Elucidation of the Basis for Terroir: Spatial Variation in an Ontario Riesling VineyardAndrew G. Reynolds, Ilya V. Senchuk, Conor van der Reest, Christiane de SavignyAm J Enol Vitic. 2007 58: 145-162 ; DOI: 10.5344/ajev.2007.58.2.145Andrew G. Reynolds1Professor of viticulture, 2Undergraduate thesis student, and 3Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada.Ilya V. Senchuk1Professor of viticulture, 2Undergraduate thesis student, and 3Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada.Conor van der Reest1Professor of viticulture, 2Undergraduate thesis student, and 3Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada.Christiane de Savigny1Professor of viticulture, 2Undergraduate thesis student, and 3Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada.
- You have accessRestricted accessInfluence of Irrigation on Vine Performance, Fruit Composition, and Wine Quality of Chardonnay in a Cool, Humid ClimateAndrew G. Reynolds, Wesley D. Lowrey, Lydia Tomek, Javad Hakimi, Christiane de SavignyAm J Enol Vitic. 2007 58: 217-228 ; DOI: 10.5344/ajev.2007.58.2.217Andrew G. Reynolds1Professor of viticulture, 2Graduate student, 3Undergraduate thesis student, and 4Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1 Canada.Wesley D. Lowrey1Professor of viticulture, 2Graduate student, 3Undergraduate thesis student, and 4Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1 Canada.Lydia Tomek1Professor of viticulture, 2Graduate student, 3Undergraduate thesis student, and 4Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1 Canada.Javad Hakimi1Professor of viticulture, 2Graduate student, 3Undergraduate thesis student, and 4Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1 Canada.Christiane de Savigny1Professor of viticulture, 2Graduate student, 3Undergraduate thesis student, and 4Technician, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1 Canada.