Organoleptic processing changes

This is the main reaction by which MLR causes discrete changes in the organoleptic characteristics of a wine, and is why the second fermentation is especially recom-mendable for most red and many white wines. The duration of this transformation of malic acid depends on the initial amount of this acid present and the total population of bacteria that have multiplied in the wine. However, for the same biomass formed, this process can be slowed down as a consequence of certain inhibitors in the wine, which have not yet been identified. 

Additional cuts are made on the accepted bird to permit proper effectiveness of the ritual salting and soaking process. There are also special cutting procedures for beef and lamb. The koshering process may change the organoleptic properties of meat many customers are convinced that it enhances the quality of kosher poultry and roasts. 

During bottle aging, wines develop in a reducing environment, tending towards greater organoleptic quality than they initially possessed. Besides changes in color, this process results in an increase in the complexity and finesse of aroma and flavor. The time necessary to attain this optimum... 

High hydrostatic pressure (HHP) processing is another method for the preservation of foods. It is a nonthermal preservation technique and causes little or no change in the organoleptic and nntri-tional quality of product unlike most conventional heat treatments. Enzymatic reactions may be enhanced or inhibited by pressure and pressure-induced changes in the enzyme-substrate interaction, changes in the reaction mechanism, the effect on a particular rate-limiting step, or the overall catalytic rate [111],... 

Supplementing the cow s diet with oils can lead to changes in the processing quaUty of milk. The extent of this effect depends on the degree of alteration of the fatty add profile, in particular changes in the concentrations of Unoleic and linolenic acids. Elevated concentrations of PUFA lead to increased susceptibility to autoxida-tion. This can be overcome by the addition of antioxidants such as a-tocopherol to the diet (101). High concentrations of PUFA also results in softer paler butler, however, the organoleptic properties are not affected (74,102). 

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