Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings.

Previous research has suggested that the impact of smoke affected wines require human evaluation due to in-mouth changes in perception, perhaps associated with saliva. Smoke affected wines ( = 36) from three major wine growing regions in the US were sourced from commercial wineries. A subset of these wines ( = 7) were evaluated by a consumer panel ( = 57) and electronic tongue (e-tongue) to determine the influence of saliva in the sensory profile.

Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.

Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study was to characterize the sensory profiles of Merlot and Chardonnay wines made with pectinase-producing NSY, with added substrate, that is, pectin.

Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.

This study examined the influence of pectinase-producing non-Saccharomyces yeasts on the chemical and sensory attributes of red and white wines with added pectin. Merlot and Chardonnay wines were produced with or without a mixture of pectinase-producing non-Saccharomyces yeasts (Cryptococcus adeliensis, Issatchenkia orientalis, and Pichia kluyveri) added to the must prior to alcoholic fermentation conducted by a commercial strain of Saccharomyces cerevisiae. To ensure sufficient substrate was present, varying concentrations of apple pectin (up to 1.

Detection of Spicy Compounds Using the Electronic Tongue.

The consumption of spicy food products has increased, resulting in an increased demand for these products. The sensory evaluation of foods containing spicy compounds provides challenges due to their trigeminal innervation and associated sensory fatigue. Thus, for the routine evaluation of spices, a need exists for rapid and objective methods of analysis; the electronic tongue (e-tongue) provides a potential solution.