Wine Professionals Research Articles

An in vitro assessment of the role of Tooth Mousse in preventing wine erosion

The recommendation that Tooth Mousse (TM), an anticariogenic remineralizing agent, is effective for controlling dental erosion in professional wine tasters is not evidence-based. The aim of this in vitro study was to determine the effectiveness of TM in reducing erosion of coronal enamel and radicular dentine/cementum simulating a typical wine judging session. Enamel and dentine/cementum from buccal halves (experimental sample) and palatal halves (control sample) of human maxillary premolar teeth were subjected to 1500 one-minute exposures (cycles) to white wine (pH = 3.5). TM was applied every 20 cycles to the experimental sample, but not to the control sample. Paired t-tests were used to determine whether there were significant differences in erosion depths between the experimental and control samples. Mean erosion depths were significantly shallower in the experimental sample than the control sample for both enamel (34.4 microm versus 49.2 microm, respectively) (p < 0.05) and dentine/cementum (143.2 microm versus 203.7 microm, respectively) (p < 0.01). TM may have significant role in the management of wine erosion, which is under-recognized as an occupational hazard by the Australian wine industry. Future studies are needed to compare the relative benefits of TM and other remineralizing agents, when used individually or in combination, in preventing dental erosion.

Comparison of Conventional Profiling by a Trained Tasting Panel and Free Profiling by Wine Professionals

In the wine industry, wine is often characterized by professional tasters. Methods commonly used in sensory analysis, or “conventional profiling,” require intensive, experiment-specific training and thus cannot be applied by a panel of untrained tasters, even if they are wine professionals. More spontaneous methods such as free profiling do not require time-intensive training sessions. This study compares wine characterizations obtained through free profiling by wine professionals with conventional profiling by a panel of trained judges. Data were analyzed by multiple factor analysis. Representations provided by the two methods are broadly similar, but reveal some disparities. Free profiling may be a good compromise to obtain meaningful results from untrained but knowledgeable wine professionals.

Comparison of three sensory methods for use with the Napping ® procedure: Case of ten wines from Loire valley

In the wine industry, characterisation is usually performed by wine professionals. However, the methods classically used in sensory analysis appear to be little adapted to this type of jury: winemakers are not unavailable per se but often not suitable as sensory panellists for extended studies by researchers. A method called Napping ® was developed recently. This method seems to be more relevant to the wine profession because of its spontaneous aspect and its flexibility. However, Napping ® itself does not characterise the products and has to be completed with a descriptive method. The aim of this study was to compare three methods to complete a wine Napping ®: a conventional profile, taken as reference, and two simplified profiles (ultra-flash profile, UFP, and free profile, FP). Data were treated by hierarchical multiple factor analysis. Results show that all methods underlined the same main characteristics. The data collection from UFP is partly arbitrary, but this method is the least time-consuming and easily provided wine characterisations. It appeared here to be a good complement to Napping ® and to be well adapted to wine professionals when a rough description is expected.

Wine-Related Lifestyle (WRL) Market Segmentation: Demographic and Behavioural Factors

ABSTRACT The primary objectives of this research were to further strengthen the wine-related lifestyle (WRL) instrument and to compare and contrast the composition and nature of the wine market segments with the earlier studies. Data collection took place by means of the computer-assisted telephone interviewing (CATI) method among wine drinking residents in South Australia, resulting in a final randomized sample size of 401 households. People who were the primary wine buyer of their household and had consumed wine in the six-month period prior to the survey, were interviewed. The South Australian wine market consists of five wine-related lifestyle (WRL) segments, each differing in size and level of involvement with wine. This segmentation structure is relatively stable but continues to evolve as two new market segments were identified, namely ‘mature time-rich wine drinkers’ and ‘young professional wine drinkers’. The WRL-instrument is a domain-specific segmentation tool that is suitable for identifying and measuring wine market segments, but needs to undergo further testing on both a cross-cultural and data collection method basis. The research reconfirms that there are five lifestyle-related segments in the South Australian wine market and that this is of an evolving nature. The findings are somewhat tentative as the study was conducted in South Australia only.

The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

The distinctive New Zealand wine style “Marlborough Sauvignon blanc” was investigated by sensory characterisation, by judgments of typicality, and by chemical analysis of selected aroma compounds. Typicality was defined in terms of perceived representativeness where good examples of the concept were considered more typical. Wine professionals undertook three sorting tasks and a descriptive rating task involving 15 Sauvignon blanc wines from New Zealand and France. Ortho-nasal and global (retronasal and taste) data were each considered. Wines were sorted into experimenter-provided categories of “green” or “not green”, “ripe” or “not ripe”, and “good varietal definition” or “not good varietal definition”. To elucidate the critical components of representativeness, typicality ratings for each wine were considered in relation to descriptive ratings of specific flavours, to the sensory data from the three sorting tasks, and in relation to the concentrations of two aroma compounds, namely 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine (IPMP). Results demonstrated that wines considered to have good varietal definition were also rated higher on typicality with respect to Marlborough Sauvignon blanc than wines that were judged to be lower in varietal characteristics. The data also showed that the higher-order flavour concepts of Green and Ripe were mutually exclusive but each was essential to the concept of a typical Marlborough Sauvignon blanc. Specific flavour characteristics (e.g., green capsicum; boxwood) were predictive of high typicality ratings for a wine, whilst others (e.g., mineral) were predictive of low typicality ratings. The chemical concentrations of IBMP and IPMP correlated positively with perceived green flavours, and inversely with perceived ripe and fruity flavours. The data are interpreted within a cognitive model of conceptual structure [Rosch, E., & Mervis, C. (1975). Family resemblances: Studies in the internal structure of categories. Cognitive Psychology, 7, 573–605] that considers not only the ideal or prototypical Marlborough Sauvignon blanc but also the limits to the variability in flavour profile that can be tolerated by experienced wine professionals for a wine to be perceived as typical of its style.

Development and Commercialization of a Complete Vineyard Mechanization System

A major research thrust of the University of Arkansas Enology and Viticulture Program for the past 37 years has been the development of a total vineyard mechanization system. This new system allows the mechanization of almost all practices in vineyard operations, including dormant and summer pruning, leaf removal, shoot and fruit thinning, canopy management, and harvesting while fruit quality is maintained or enhanced. Research efforts aimed to accomplish these tasks on the 12 major trellising systems used throughout the industry and to derive plans for the sequencing and timing of operations on each of the trellis systems. In 2002, the University of Arkansas patented the Morris-Oldridge Vineyard Mechanization System (M-O System). OXBO International Corp., Clear Lake, WI, purchased the patent and market M-O System components under the name Korvan™ Vineyard System. The objective of this study was to evaluate the effectiveness of mechanized (machine-farmed) pruning, shoot thinning, and fruit thinning using the M-O System vs. traditional methods of canopy management using hand labor (hand-farmed) in a commercial Vitis vinifera vineyard in the central coast region of California. V. vinifera cultivars evaluated included Chardonnay, Sauvignon blanc, and Syrah trellised on a lyre system and Merlot, Zinfandel, and Sangiovese trellised on a vertical shoot-positioned (VSP) system. Yield, fruit growth, fruit composition, wine quality, wine sensory attributes, and economics of mechanization were evaluated on machine- and hand-farmed grapes. Mechanized studies were initiated at French Camp Vineyards, Santa Margarita, CA, in 2002. French Camp Vineyards used a balanced cropping concept which incorporated three operations: 1) machine dormant pruning, 2) machine shoot thinning, and 3) machine fruit thinning. Results of research from 2002 to 2005 showed that yield and quality characteristics of machine-farmed grapes were not statistically different from those of hand-farmed grapes for the V. vinifera cultivars in this study. Wines from each cultivar and treatment were produced at a commercial winery and after appropriate aging, were sensory-evaluated by a professional wine analysis service. Few sensory differences were found between wines from the two farming systems. Further objective analyses of the wine components showed no commercially practical differences. In 2006, cost estimates were derived for the three vineyard activities necessary to achieve balanced cropping. Use of machine farming for balanced cropping operations resulted in savings over hand farming of 45% on the lyre trellis, 49% on the VSP system, and 62% on the quadrilateral trellis for the operations studied. Studies of mechanization of vineyard activities using the M-O System to achieve balanced cropping have shown that grapes and their wines were equivalent to those obtained using hand labor for these operations with the added benefit of cost savings for the operations evaluated.

The Truth In Thai Wine

A widely-held theory amongst wine professionals says that premium quality winegrowing is impossible closer to the equator than 30°° latitude North and South. However, since 1995 a small group of Thai entrepreneurs and Thai winemakers have proved that impressive reds can be produced from the Syrah/Shiraz grape and dry whites from Chenin Blanc between 12°° and 18°° North in regions with a monsoon climate. Tropical viticulture requires a completely different approach to winegrowing in regions with temperate and Mediterranean climates. The mastering of this technique in Thailand, India and Tanzania during recent years opens a new era in global winegrowing. More radical still are the premium quality wines being produced in Thailand from local fruits, herbs, hone and even roots. Stuart Pigott takes the reader with him on a roller-coaster journey through the genuinely "new world" of tropical winegrowing and winemaking.

Influence of geographic origin on aromatic descriptors of Spanish Albariño wine

Young white wines, of the Albarino variety, from different areas of Denomination of Origin Rias Baixas in Galicia (northwest Spain) were evaluated using sensory descriptive analyses by a panel of professional wine tasters. In the first phase of analysis, the wine tasters identified 37 aromatic descriptors in five sessions. The descriptors were then reduced to 17 using statistical methods. In the second phase, the wine tasters identified and rated the intensity of these descriptors for each wine evaluated. Characteristic aromatic descriptors were found in Albarino wines from each particular area. Seven sensory attributes were significantly different (p < 0.05) between the wines (Ripe Fruit, Lactic, Pineapple, Banana, Pear, Citrus fruit and Floral). Principal component analysis of the sensory data permitted differentiation between Albarino wines from different geographic areas in Rias Baixas. Copyright © 2006 John Wiley & Sons, Ltd.

The potential for dental plaque to protect against erosion using an in vivo‐in vitro model — A pilot study

Tooth erosion is a problem for professional wine tasters (exogenous erosion from frequent exposure to wine acids) and for people with gastro oesophageal reflux disease (GORD) and bulimia who experience frequent reflux of gastric contents into the mouth (endogenous erosion from mainly HCl). The objective in this study was to determine whether plaque/pellicle could provide teeth with any protection from two common erosive acids, using an in vivo-in vitro technique. Tiles of human tooth enamel and root surfaces were prepared from six extracted, unerupted third molar teeth and sterilized. Mandibular stents were prepared for six volunteer subjects and the tiles bonded to the buccal flanges of these stents. They were worn initially for three days to permit a layer of pellicle and plaque to form over the tile surfaces, and for a further 10 days of experimentation. Following cleaning of the plaque/ pellicle layer from the tiles on the right side flange, all the tiles were submerged in either 0.06M HCl or white wine for an accumulated time of 600 and 1500 minutes, respectively. Depths of erosion were determined using light microscopy of sections of the enamel and root tiles. SEM of the lesion surfaces was carried out to investigate the nature of erosive damage and of plaque/pellicle remnants. Retained plaque was found to significantly inhibit dental erosion on enamel, from contact with both HCl and wine, compared with that resulting following its removal. However, it was found to provide no significant protection on root surfaces. SEM analysis of the tile surfaces revealed marked etching of enamel on the cleaned surfaces, and considerable alteration to the appearance of remaining plaque and pellicle on most surfaces. Within the limitations of numbers of specimens, dental plaque/pellicle provided a significant level of protection to tooth enamel against dental erosion from simulated gastric acids and from white wine, using an in vivo-in vitro model. It was unable to provide any significant protection to root surfaces from these erosive agents. Possible reasons for this difference are explored.

Characterizing a vine terroir by combining a pedological field model and a survey of the vine growers in the Anjou Region (France)

&lt;p style="text-align: justify;"&gt;The aim of this research was to develop an operational method of characterization of «terroirs» in response to the request from wine professionals. A study based on both a survey of vine growers and a characterization of the natural factors of «terroir» (geological, pedological and mesoclimatic components) using the concept of Basic Terroir Unit (B.T.U) was made in 18 communes of the Anjou region. The natural factors of “terroir” were characterized by (1) a geological component (stage and nature of the parent rock) and (2) an agro-pedological component studied according to a field model allowing to distinguish three kinds of soil environments named : Rock, Alteration and Altérite. Each of them represent a functioning unit in wich an homogenous response in terms of vine behaviour can be expected. The approach based on the survey of vine growers was developed in order to replace the network of experimental plots of land formerly used to integrate the plant behaviour in its environment. These networks required considerable investment in time and money. Our study showed that vine growers perceived correctly the behaviour of the vine through different variables relative to the soil, the climate and the plant. They distinguished particularly well between two of the environments (Rock and Alterite) generated by the model. There was good agreement between the results obtained with the two approaches (survey and characterization of natural factors of «terroirs»).&lt;/p&gt;

French Wine Brotherhoods and Wine Tourism: A Complex Relationship

France has one of the oldest traditions of wine making in the world and the development of this industry has also led to the elaboration of various tourism developments, such as wine trails and wine cellars/visitor centres. In addition, wine makers have recognized that in order to sell their production effectively, they needed to group themselves in associations to contribute, together, to the promotion of their wines on a regional, national and international basis. This impetus has witnessed the blossoming of various brotherhoods which, despite their casual image of good eaters and good drinkers, are well structured and powerful bodies in promoting French wines. Their prime role as wine promoters and ambassadors to their regions implies that they have opened up to the professional wine world. However, their contribution to the development of wine tourism is not yet fully utilized. The paper reviews the evolution of wine brotherhoods and structures and then addresses their links with tourism through their participation in events and their association with historic monuments. The paper concludes with a series of recommendations detailing the extent to which wine brotherhoods could further contribute to the development of French wine tourism.

La renaissance du vignoble des Hautes-Côtes de Beaune et des Hautes-Côtes de Nuits//The revival of Hautes-Côtes de Beaune and Hautes-Côtes de Nuits

The wine-producing crisis in the 30s meant the vineyards of Hautes-Côtes de Beaune and Nuits were relegated as a result of the labels of origin. In 1945 the Hautes-Côtes de Beaune wine growers created a new wine producing syndicate. They wanted to obtain a new geographic indication to cover their producing expenses and avoid departures from the land. To ensure success, they decided to restructure the vineyard and to advertise their wines. Improvement of the vineyard was assisted by some Hautes-Côtes and Côte wine-growers, formerly from the JAC and the Young Wine Professionals' Group. These "young Turks" insisted on young wine-growers' professionals training. They were rewarded by abtaining their INAO label.

Perceptual Learning in Olfaction: Professional Wine Tasters versus Controls

By having professional wine tasters and controls perform olfactory tasks of absolute detection (1-butanol), discrimination (lemon and cloves), and identification (common household odors), the present two experiments studied (a) if perceptual odor learning takes place from odor experience acquired under nonlaboratory conditions, (b) if this learning generalizes to odors for which experience is limited, and (c) if generalized learning can be referred to increased general interest for odors that increases attention to odorous features. The results showed that whereas wine tasters were not better than controls on detection, they were superior to controls on discrimination and identification, the latter due to only a few odors. Ratings of experience with certain odors during professional evaluation suggest that generalized perceptual learning may take place in discrimination but not in identification. Wine tasters did not show more general interest for odorous features than did controls. The nonsuperiority in detection may be explained by the fact wine tasters have no professional experience of a detection task per se, implying that perceptual odor learning does not generalize from the olfactory tasks of discrimination and identification to detection.

The Development of the Academy of Wine Service

The Academy of Wine service was founded in 1988 to raise the standard of education and skills in the service of wine in the hotel, restaurant and catering industry. In September 1991, the Academy launched its ‘Professional Wine Service Training Package’, which was specifically designed to satisfy waiters' wide‐ranging needs and time constraints. The programme provides a single, open and flexible learning package to develop trainees competence and thus help them secure a national vocational qualification (NVQ). Following extensive field trials, the success of the Traning Package is clear to see: volume sales and average spend per head rose substantially, with sales up +18% in participating Forte Hotels and +16% in participating independent hotels and the investment in training was recovered with an avarage 15 weeks. Additionally, the Academy of Wine Service has organised an annual programme of tutored tastings, produced a bi‐monthly newsletter, “Wine Line”, set up awards, scholarships and national competitions, and expanded its membership benefits. Five years on, The Academy of Wine Service is now recognised as the national education and training authority for professional wine service and is now being developed into The Academy of Food &amp; Wine Service to provide a total training package for the entire industry by the beginning of 1994.

More clues about sensory impact of sotolon in some flor sherry wines

The olfactory impact of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone] in wines was first demonstrated in botrytized wines. In sherry wines it was recently found to occur at concentrations varying from 0 to 500 ppb. The olfactory detection threshold of a sample of purified racemic sotolon was determined to be lower (15 ppb) in white wine than its concentration in most sherries. Its flavor impact in sherries was calculated to be between 1 and 25 OUV. Using MCA of the data obtained from 22 wines (white wines, rancios, Spanish and French sherries) during two tasting sessions by wine professionals, significant positive correlations were found-between the concentration of sotolon and the typicality as well as between the concentration and the persistence in the mouth of a nutty flavor.

Dependence of wine sensory attributes on vine water status

AbstractThe dependence of wine sensory attributes on the water status of the source vines was determined following vineyard irrigation treatments which included early and late season water deficits and continually irrigated vines. In both seasons, the experimental wines made from the different irrigation treatments did not differ in the concentration of residual sugar or ethanol, titratable acidity, or pH. The concentrations of anthocyanins and total soluble phenolics in the wines were greater from water deficit treatments than from continually irrigated vines. For sensory evaluation, a novel protocol for paired comparisons was developed to test separately for differences in wine appearance, flavour, taste and aroma; differences were detected for each wine comparison. In both seasons, continually irrigated wine differed from early and late season water deficit wine, and early season water deficit wine differed from late season water deficit wine in appearance, flavour, taste and aroma. The sensory differences were not attributable to differences in vine yield or fruit maturity. When professional wine tasters were sampled using similar tests, a majority was able to detect visual but not flavour differences between a selected pair of wines. It is concluded that, where vine water status can be altered, irrigation offers a means to manipulate wine sensory characteristics in the vineyard.