The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of ...maceration as a control (TM7), prolonged 10-day maceration (TM10), prolonged post-fermentative 21-day maceration (TM21), and 48-h pre-fermentative maceration heating at 45 °C followed by eight-day standard maceration (TPHT). Phenolic compounds were analyzed using high-performance liquid chromatography with UV–Vis diode array and fluorescence detection. Analysis of macro- and microelements was conducted by inductively coupled plasma - optical emission spectrometry. Sensory profiles of wine samples were obtained using quantitative descriptive analysis and the 100-point O.I.V./U.I.O.E. method. The results showed a significant increase of 25% in total flavan-3-ols content in TM21 wine. The concentrations of hydroxybenzoic acids increased significantly upon TM21 and TPHT treatment, while particular hydroxycinnamic acids showed a significant increase after TPHT treatment. The obtained results showed differences in the content of macro- and microelements, with significantly higher values of particular elements in TM21 and TPHT wines. Sensory analysis results corresponded to the chemical content of the wines to a great extent. The findings showed that TM21 and TPHT treatments have a positive influence on the taste attributes of the investigated wines.
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•Maceration applied for 7, 10, and 21 days (TM7, TM10, and TM21).•Pre-fermentative maceration heating treatment (TPHT) at 45 °C for initial 48 h.•Phenols, macro- and microelements, and sensory attributes were examined.•TPHT produced more phenols, microelements and positively affected taste attributes.•TM21 produced more phenols, macroelements and positively affected taste attributes.
The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle ...fermentation produced from the indigenous grape cultivar Teran (Vitis vinifera L.) was investigated. During the research, the following were monitored: the length of sugar decomposition during fermentation in the bottle, and in the finalized sparkling wines, physicochemical parameters, foam and sparkling parameters and phenolic profile. Faster breakdown of sugars, as well as a higher proportion of individual and total phenolic compounds have been recorded in wines with ProElif® yeast. On the other hand, wines produced with Fermol Blanc yeast were characterized by a higher dry extract and higher quality of foam and sparkling. Sensory differences were observed in wines without negative implications for their final quality.
Prirodno pjenušavo ružičasto vino od autohtonog kultivara vinove loze Teran (Vitis vinifera L.) proizvedeno je metodom vrenja u boci uz primjenu inkapsuliranog kvasca ProElif® (Saccharomyces ...cerevisiae) i komercijalnog suhog kvasca Fermol Blanc (Saccharomyces bayanus). Tijekom istraživanja uspoređivana je aktivnost korištenih kvasaca s obzirom na brzinu razgradnje šećera tijekom fermentacije u boci te njihov
utjecaj na osnovna fizikalno kemijska svojstva i fenolni profil gotovog pjenušavog vina te parametre pjene i iskrenja. Brža razgradnja šećera, kao i veći udio pojedinačnih i ukupnih fenolnih spojeva utvrđen je u pjenušavim vinima proizvedenim primjenom inkapsuliranog kvasca ProElif®. S druge strane, vina proizvedena kvascem Fermol Blanc odlikovala su se višim suhim ekstraktom te većom kvalitetom pjene i iskrenja. Uočene senzorske razlike u vinima nisu imale negativnih implikacija pri definiranju njihove sveobuhvatne kakvoće.
The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape cultivar Teran (Vitis vinifera L.) was investigated. During the research, the following were monitored: the length of sugar decomposition during fermentation in the bottle, and in the finalized sparkling wines, physicochemical parameters, foam and sparkling parameters and phenolic profile. Faster breakdown of sugars, as well as a higher proportion of individual and total phenolic compounds have been recorded in wines with ProElif® yeast. On the other hand, wines produced with Fermol Blanc yeast were characterized by a higher dry extract and higher quality of foam and sparkling. Sensory differences were observed in wines without negative implications for their final quality.
Texas was already slipping from the grasp of Mexico when Manuel Mier y Terán made his tour of inspection in 1828. American settlers were pouring across the vaguely defined border between Mexico's ...northernmost province and the United States, along with a host of Indian nations driven off their lands by American expansionism. Terán's mission was to assess the political situation in Texas while establishing its boundary with the United States. Highly qualified for these tasks as a soldier, scientist, and intellectual, he wrote perhaps the most perceptive account of Texas' people, politics, natural resources, and future prospects during the critical decade of the 1820s. This book contains the full text of Terán's diary—which has never before been published—edited and annotated by Jack Jackson and translated into English by John Wheat. The introduction and epilogue place the diary in historical context, revealing the significant role that Terán played in setting Mexican policy for Texas between 1828 and 1832.
General Court, Case T-626/17, Slovenia v Commission, ECLI:EU:T:2020:402
The General Court dismissed Slovenia’s action for annulment of Commission Delegated Regulation (EU) 2017/1353 of 19 May 2017 ...amending Regulation (EC) No 607/2009 as regards the wine grape varieties and their synonyms that may appear on wine labels (2017 OJ L190, 5), which allowed Croatia to use the name ‘teran’, a Slovenian protected designation of origin for wine
The aim of this study was to evaluate the effects of mechanical (pigeage, délestage and remontage) and oxygenation treatments on the phenolic and aromatic compounds and sensory characteristics of ...Teran wines. The experiment included a 20-day maceration period, during which the above-mentioned treatments were applied, as well as the post-fermentation processes of pressing and first rack. The analysis of phenolic, chromatic and aroma compounds and the sensory characterization of the wines were used to describe the effects of the treatments investigated. After the observed maceration period, remontage resulted in wines with the highest total phenols (2682.0 ± 14.8 mg GAE/L). In contrast, délestage resulted in the lowest total phenols (2499.1 ± 17.6 mg GAE/L) and total anthocyanins (530.1 ± 2.8 mg/L) and had the strongest effects on chromatic characteristics. The post-fermentation processes (pressing, racking) showed similar trends and resulted in higher phenolic concentrations in the remontage wine, while the délestage was again characterized by lower total phenol and anthocyanin concentrations. In addition, the délestage wine contained a higher concentration of almost all analyzed esters and two higher alcohols (2-methylpropan-1-ol and 1-hexanol), while the remontage wine had the highest concentration of 2-phenylethanol and 3-methylbutyl acetate. Finally, maceration proved to be a key factor in defining the wines’ sensory characteristics, with the remontage-treated wine showing the best overall quality.
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and ...sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production.
The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were ...determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages) showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82) were 153±193 µg L-1 for 4-ethylphenol, 1265±682 µg L-1 for 4-vinylphenol, 69±94 µg L-1 for 4-ethylguaiacol and 128±106 µg L-1 for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.
Success of a new food product on the market is strongly related to how good that product is adapted to consumers’ preferences, wishes, expectations and needs. This paper shows the importance of ...consumer studies including consumer sensory tests for product prototype optimization on the case of an innovative sweet topping made from well-known Slovenian wine Teran. Empirical study was made combining two stages, first the exploratory qualitative research with focus groups and questionnaire and second a test for new food prototype with consumer sensory techniques. The results of the exploratory research were very encouraging and perceived market potential was substantial. However, when more precise and objective research techniques were applied, obtained managerial recommendation critically differ. Application of the consumer sensory tests, namely preference test and JAR (just about right) test, disconfirmed high expectations from the exploratory phase and showed that chocolate flavour is the main driver of liking the topping.
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