Impact of fining on chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines

American Journal of Enology and Viticulture

Volumn 61, Issue 1, 2010, Pages 31-41

  Sanborn, Melissa ^a   Edwards, Charles G ^a   Ross, Carolyn F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Fining agents; Wine sensory; Wine volatile compounds

Indexed keywords

TRITICUM AESTIVUM;

EID: 77949288769     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

1. Acree, T., and H. Arn. 2004. Flavornet and human odor space. www.flavornet.org.
2. Amerine, M., and E. Roessler. 1976. Wines: Their Sensory Evaluation. W.H. Freeman, San Francisco.
3. Armada, L., and E. Falqué. 2007. Repercussion of the clarification treatments agents before the alcoholic fermentation on volatile composition of white wines. Eur. Food Res. Technol. 225:553-558.
4. Boulton, R.B., V.L. Singleton, L.F. Bisson, and R.E. Kunkee. 1996. Principles and Practices of Winemaking. Chapman & Hall, New York.
5. Bradford, M. 1976. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248-254.
6. Buechsenstein, J.W., and C.S. Ough. 1978. SO2 determination by aeration-oxidation: A comparison with Ripper. Am. J. Enol. Vitic. 29:161-164.
7. Castillo-Sánchez, J.J., J.C. Mejuto, J. Garrido, and S. García-Falcón. 2006. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour, and general organoleptic quality of Vinhão wines. Food Chem. 97:130-136.
8. Clarke, R.J., and J. Bakker. 2004. Wine Flavour Chemistry. Blackwell Publishing, Oxford.
9. Cosme, F., J.M. Ricardo-da-Silva, and O. Laureano. 2008. Interactions between protein fining agents and proanthocyanidins in white wine. Food Chem. 106:536-544.
10. Dambrouck, T., R. Marchal, C. Cilindre, M. Parmentier, and P. Jeandet. 2005. Determination of grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. Relationships with wine foamability. J. Agric. Food Chem. 53:8782-8789.
11. Flores, J.H., D.A. Heatherbell, L.A. Henderson, and M.R. McDaniel. 1991. Ultrafiltration of wine: Effect of ultrafiltration on the aroma and flavor characteristics of White Riesling and Gewürztraminer wines. Am. J. Enol. Vitic. 42:91-96.
12. Gómez-Plaza, E., R. Gil-Muñoz, J.M. López-Roca, M. L. de la Hera-Orts, and A. Martínez-Cultíllas. 2000. Effect of the addition of bentonite and polyvinylpyrrolidone on the colour and long-term stability of red wines. J. Wine Res. 11:223-231.
13. Guth, H. 1997a. Identification of character impact odorants of different white wine varieties. J. Agric. Food Chem. 45:3022-3026.
14. Guth, H. 1997b. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem. 45:3027-3032.
15. Howard, K.L., J.H. Mike, and R. Riesen. 2005. Validation of a solid-phase microextraction method for headspace analysis of wine aroma components. Am. J. Enol. Vitic. 56:37-45.
16. Lee, S.J., and A. Noble. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044.
17. López, S., R. Castro, E. García, J. Pazo, and C. Barroso. 2001. The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine. Eur. Food Res. Technol. 212:671-675.
18. ®, and sulfur dioxide juice treatments. Am. J. Enol. Vitic. 42:354-357.
19. Marchal, R., L. Marchal-Delahaut, F. Michels, M. Parmentier, A. Lallement, and P. Jeandet. 2002. Use of wheat gluten as clarifying agent of musts and white wines. Am. J. Enol. Vitic. 53:308-314.
20. Maury, C., P. Sarni-Manchado, S. Lefebvre, V. Cheynier, and M. Moutounet. 2001. Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of wines. Am. J. Enol. Vitic. 52:140-145.
21. Meilgaard, M., G.V. Civille, and B.T. Carr. 1999. Sensory Evaluation Techniques. CRC Press, Boca Raton.
22. Meunier, M. 2003. Collagen as a fining agent for red and white wines. Aust. N.Z. Grapegr. Winemaker 9:120-122.
23. Moio, L., M. Ugliano, A. Gambuti, A. Genovese, and P. Piombino. 2004. Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine. Am. J. Enol. Vitic. 55:7-12.
24. Peinado, R.A., J. Moreno, M. Medina, and J.C. Mauricio. 2004. Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures. Biotechnol. Lett. 26:757-762.
25. Pocock, K.F., and B.C. Rankine. 1973. Heat test for detecting protein instability in wine. Aust. Wine Brew Spirits Rev. 91:42-43.
26. Razmkhab, S., A. Lopez-Toledano, J. Ortega, M. Mayen, J. Merida, and M. Medina. 2002. Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls. J. Agric. Food Chem. 50:7432-7437.
27. Reynolds, A.G., and D.A. Wardle. 1989. Influence of fruit microclimate on monoterpene levels of Gewürztraminer. Am. J. Enol. Vitic. 40:149-154.
28. Ribéreau-Gayon, P., Y. Glories, A. Maujean, and D. Dubourdieu. 2006. Handbook of Enology. II: The Chemistry of Wine Stabilization and Treatments. 2d ed. Wiley & Sons, Chichester, UK.
29. Rocha, S., V. Ramalheira, A. Barros, I. Delgadillo, and M. Coimbra. 2001. Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. J. Agric. Food Chem. 49: 5142-5151.
30. Ross, C.F., and K. Weller. 2008. Effect of serving temperature on sensory attributes of red and white wine. J. Sens. Stud. 23:398-416.
31. Sarrazin, E., D. Dubourdieu, and P. Darriet. 2007. Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization. Food Chem. 103:536-545.
32. Voilley, A., C. Lamer, P. Dubois, and M. Feuillat. 1990. Influence of macromolecules and treatments on the behavior of aroma compounds in a model wine. J. Agric. Food Chem. 38:258-251.
33. Whiton, R.S., and B.W. Zoecklein. 2000. Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds. Am. J. Enol. Vitic. 51:379-382.
34. Wondra, M., and M. Berovič. 2001. Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technol. Biotechnol. 39:141-148.
35. Zea, L., L. Moyano, J. Moreno, B. Cortes, and M. Medina. 2001. Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing. Food Chem. 75:79-84.
36. Zoecklein, B.W, K.G. Fugelsang, B.H. Gump, and F.S. Nury. 1995. Wine Analysis and Production. Chapman & Hall, New York.