Wines from different vineyards

In one survey (Bertrand, 1993), 1600 French wines from different vineyard regions were analyzed using the method described by Bertrand and Barros (1988). The average value for all types of wine was 7.7 p.g/1 with a standard deviation of... 

Systematic analyses of bottled wines from different vineyards showed that this defect may occur several years running at some estates, but rarely, if ever, at others (Table 8.4). Similarly, in... 

It has been reported how wines produced from different vineyards produce consistent amounts of polymeric pigment, despite changes in the wine making practices (12). These results corroborate those, as in that experiment there was no treatment at particularly high or low temperatures. Keep in mind that these wines were exposed to higher oxygen concentrations than typical commercial practice, where the loss of polymer would proceed slower. Finally, it is... 

Buratti et al. (2004) employed an electronic tongue based on ampero-metric detection in a flow injection system (FIA), coupled with an electronic nose, to discriminate wines from vineyard Barbera produced in four Ifalian oenological regions with different denominations Oltrepo Pavese, Piemonte, Asti, and Alba. The chemometric techniques applied were PCA for dafa exploration, and LDA and CART (classification and regression frees) for classification. 

Table V. Anthocyanins and Tannins of Red Wines of Different Vintages from Two Vineyards of the Bordeaux Region"...

Vineyard Phase. Quality wine production differs from other food production in that the state of the raw material is usually more critical for wines. It is generally true that the quality level of most preserved... 

The growing conditions, weather, and day length, previously described, combine to form a set of conditions at harvest time that are often quite different from those found in California vineyards. It is sometimes necessary to delay the harvest of certain varieties to the upper limit of the desired soluble solids content to allow the total acidity of the fruit to be reduced to the desired level. This results in a wine with a relatively high total acidity and potentially with a high ethanol content as well. 

Acid hydrolysates were added to a low aroma intensity white wine (ie the base wine), and the aroma properties of these samples were assessed by sensory descriptive analysis. In addition, the glycoside isolates from the Australian vineyards were subjected to glycoside hydrolase enzyme treatment, and duo-trio difference tests were performed on these hydrolysates added to a base wine. The volatile composition of each of the hydrolysates was investigated by GC/MS, and relationships between the two sets of data were determined. Finally, the glycoside concentration of each of the juices and skin extracts was determined by the glycosyl-glucose assay. 

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