1,462 research outputs found
Postcard from Mrs. D.L. Cooke to Sam Tanaka, August 1943
No full textPostcard from Mrs. D.L. Cooke to Sam Tanaka in the Jerome incarceration camp including a greeting and update from Cooke.The Japanese American Archival Collection documents the people, places, and daily life of Japanese Americans, primarily those who lived in the once thriving community of pre-war Florin in the Sacramento region, as well as the conditions in American incarceration camps during World War II. The approximately 7,000 original items include personal and official letters, photographs, diaries, arts and crafts, newsletters, textiles, camps artifacts, yearbooks and other publications
Formation of varietal thiol aroma compounds in wine: synthetic and analytical studies of grape and wine thiol conjugates
No full textD.L. Capone, M.J. Herderich, K.H. Pardon, Y. Hayasaka, A.G. Cordente, P.A. Grant-Preece, M.A. Sefton, G.M. Elsey, D.W. Jeffer
Terpenoids and their role in wine flavour: recent advances
No full textThe terpenoids are a major class of natural products with a range of functions in plants. In the grape, monoterpenes, sesquiterpenes and C13-norisoprenoids are present either in a free volatile form, or bound to sugars and rendered non-volatile. Of the many terpenoids in grapes, only a relatively small number makes an important contribution to wine aroma. This review summarises new developments in understanding terpenoids, including the monoterpenes linalool, cis-rose oxide, 1,8-cineole and wine lactone; the sesquiterpene rotundone; and the C13-norisoprenoids β-damascenone, β-ionone, 1,1,6-trimethyl-1,2-dihydronaphthalene and (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene. Their origin, formation and behaviour during winemaking and ageing, and viticultural influences on their concentration, will be discussed, as well as their role in different wine styles.C.A. Black, M. Parker, T.E. Siebert, D.L. Capone and I.L. Franci
Exploratory study of sugar and C(6) compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening
No full textBackground and Aims: This study explored changes in the profile of selected aroma compounds in individual berries during development to establish whether a correlation exists between aroma compounds and sugar. Previous studies have assessed changes in the aroma compounds of ripening grapes using multiple berries randomly pooled together or sorted according to their diameter, density or colour. These data, while of value from a winemaking perspective, may prevent a fine interpretation of the compositional changes within individual berries characterised by asynchronous development. Methods and Results: Individual berries of Vitis vinifera cv. Cabernet Sauvignon at different stages of development were sampled from veraison to harvest. Sugar concentration and mass of individual berries were measured, and C6 compounds analysed. The content of C6 compounds per berry was strongly correlated to the stage of development, while changes between stages were compound specific. Berries of similar TSS shared comparable composition of C6 compounds, with little influence of the sampling date. Conclusions: Investigation of the composition of individual berries during ripening showed a strong dependency between the stage of development and the composition of sugar and C6 compounds. Significance of the Study: Compositional changes of metabolites occurring in individual grape berries throughout ripening were identified. This study provides a starting point for a detailed study of the sugar/flavour nexus that may lead to an improved understanding of how to produce grapes with less sugar and more aroma, to overcome challenges associated with climate change.P. Previtali, N. Dokoozlian, D.L. Capone, K.L. Wilkinson, C.M. For
Defining wine typicity: sensory characterisation and consumer perspectives
No full textWine encapsulates the expression of multiple inputs – from the vineyard location and environment to viticultural and winemaking practices – collectively known as terroir. Each of these inputs influence a wine's chemical composition and sensory traits, which vary depending on cultivar as well as provenance. These aspects underpin the overall concept of wine typicity, an important notion that enables wine from a delimited geographical area to be differentiated and recognisable in national and international wine markets. Indeed, consumers are increasingly more aware of the significance of regionality and may use this to influence their purchasing decisions. Understanding which sensory attributes represent regional typicity and how these are best conveyed to consumers is therefore important for the prosperity and reputation of producers. As reviewed herein, the sensory typicity of wine can be identified using different types of testing methods, with the most effective being a combination of approaches, such as sorting task in combination with descriptive sensory analysis. Consumer perceptions of regionality and wine typicity are then examined to provide insight into their behaviours. This includes consideration of the importance of origin to perceptions of quality and typicity, in terms of meeting expectations and engaging consumers. Based on the literature reviewed, it is proposed that wine typicity can be defined as a juxtaposition of unique traits that define a class of wines having common aspects of terroir involving biophysical and human dimensions that make the wines recognisable, and in theory, unable to be replicated in another territory.L. Souza Gonzaga, D.L. Capone, S.E.P. Bastian, D.W. Jeffer
Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine
No full textPublished online 27 February 2022Background and Aims: Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke-derived volatile phenols by grapes, and accordingly, the intensity of smoky, ashy characters in wine. Methods and Results: Smoke was applied toMataro grapes, with and without individual bunches being enclosed in bags made fromthree activated carbon fabrics (felt, light cloth and heavy cloth). Winemade fromsmoke-exposed grapes had an elevated concentration of volatile phenols, but the composition ofwinesmade fromgrapes protected by activated carbon fabric was comparable to that of the Control wine; the difference in concentration of guaiacol, o- andm-cresol and/or syringolwas only 1 μg/L. Winemade from smoke-exposed grapes had diminished fruit and prominent smoke characters, whereas the sensory profile of the wines corresponding to activated carbon fabric treatments could not be differentiated from that of the Control wine. Analysis by GC/MS of the activated carbon fabrics following repeated smoke exposure confirmed their adsorption of smoke volatiles. Conclusions: The activated carbon fabrics successfully protected Mataro grapes and wine from being tainted by smoke exposure. Significance of the Study: This study demonstrates a promising new technology for overcoming smoke taint, an issue of major concern for grape and wine producers worldwide.K.L. Wilkinson, R. Ristic, C. Szeto, D.L. Capone, L. Yu and D. Losi
Specialty farming in Idaho: Selecting a site
No full textBulletin no. 744 Moscow, Idaho :University of Idaho, College of Agriculture, Cooperative Extension System, 1992-10-01. Author(s): Barney, D.L.; Finnerty, T.L.; Mancuso, C.J
Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc
No full textSauvignon blanc grape samples (n = 21) from across a single Geographical Indication of South Australia were analysed for thiol precursors and amino acids, and fermented in an identical laboratory-scale fermentation trial to investigate the intraregional pattern of varietal thiols in the wines. Precursors and thiols exhibited obvious intraregional diversity, and notably, stronger correlations were observed between a number of amino acids and thiol precursors (especially with glutamic acid, r ≤ -0.73) rather than free thiols. Additionally, pre-fermentation freezing (-20 °C, 1 month) was applied to five selected fresh grape samples and their juices, followed by identical fermentation. In comparison to wines from fresh grapes or frozen juices, significant elevation of varietal thiols (up to 10-fold) occurred in the wines derived from frozen grapes, with parallel increases of precursors (up to 19-fold) in juices from frozen berries. These novel results may lead to new strategies for thiol enhancement during winemaking.Liang Chen, Dimitra L. Capone, Emily L. Nicholson, David W. Jeffer
A review of wine authentication using spectroscopic approaches in combination with chemometrics
No full textPublished: 17 July 2021In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, research into spectroscopic methods is thriving as they offer a powerful tool for rapid wine authentication. In particular, spectroscopic techniques have been identified as a user-friendly and economical alternative to traditional analyses involving more complex instrumentation that may not readily be deployable in an industry setting. Chemometrics plays an indispensable role in the interpretation and modelling of spectral data and is frequently used in conjunction with spectroscopy for sample classification. Considering the variety of available techniques under the banner of spectroscopy, this review aims to provide an update on the most popular spectroscopic approaches and chemometric data analysis procedures that are applicable to wine authentication.Ranaweera K. R. Ranaweera, Dimitra L. Capone, Susan E. P. Bastian, Daniel Cozzolino and David W. Jeffer
The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage
No full textJournal compilation © 2010 Australian Society of Viticulture and Oenology Inc.This paper presents the results from an investigation to assess the development of a Riesling and a wooded Chardonnay wine over five years following the imposition of several treatments at bottling. The wines were bottled under a screw cap closure, two different natural corks, a synthetic closure and in a glass ampoule. In addition, the effect of storage orientation was investigated. The bottled wines were stored under controlled temperature and humidity conditions. Various analyses were carried out on replicate bottles from each treatment, including sulfur dioxide and ascorbic acid concentration, sensory analysis of appearance and aroma attributes, and spectral measures. The largest treatment effect resided with the nature of the closure. Wines sealed with the synthetic closure were relatively oxidised in aroma, brown in colour, and low in sulfur dioxide compared to wines held under the other closures. A struck flint/rubber (reduced) aroma was discernible in the wines sealed under the screw caps or in glass ampoules. Wines sealed under natural bark corks in this study showed negligible reduced characters. The bottle orientation during storage under the conditions of this study had little effect on the composition and sensory properties of the wines examined.G.K. Skouroumounis, M.J. Kwiatkowski, I.L. Francis, H. Oakey, D.L. Capone, B. Duncan, M.A. Sefton and E.J. Water
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