Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines.

There is likelihood that periods of freezing and thawing endured by icewine grapes change their chemical and sensory profiles. The experimental objective was to determine the influence of harvest date and crop level on icewine sensory profiles and their relationships with chemical variables. Riesling and Vidal blanc (hereinafter "Vidal") icewines were made from four harvest dates in 2004-2005; Harvest 1 (H1): 19 December; H2: 29 December; H3: 18 January; H4: 11 February (Vidal only).

Mapping the sensory perception of apple using descriptive sensory evaluation in a genome wide association study.

Breeding apples is a long-term endeavour and it is imperative that new cultivars are selected to have outstanding consumer appeal. This study has taken the approach of merging sensory science with genome wide association analyses in order to map the human perception of apple flavour and texture onto the apple genome. The goal was to identify genomic associations that could be used in breeding apples for improved fruit quality.

Harvest date effects on aroma compounds in aged Riesling icewines.

Background: Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates (H1, H2, H3) using stir bar sorptive extraction-gas chromatography-mass spectrometry and to make inferences, where appropriate, with respect to their roles in potential wine quality.

Results: Delaying harvest decreased concentrations of many odorants, but increased many critical odor-active compounds; e.

Aroma compounds in Ontario Vidal and Riesling icewines. II. Effects of crop level.

Icewine is a dessert wine of substantial commercial value to the Canadian wine industry. Many grapegrowers crop icewine-designated vines at levels double those for table wines; therefore, the experimental objective was to ascertain whether reducing crop level might impact icewine chemical and aroma compound profiles. Three treatments [control (fully-cropped); cluster thin at fruit set to one (basal) cluster per shoot (TFS); cluster thin at veraison (TV)] were evaluated in randomized block experiments for Riesling and Vidal over two seasons (2003-04; 2004-05).

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date.

Icewine is a sweet dessert wine made from pressing grapes naturally frozen on the vines. It is likely that freeze/thaw cycles endured by icewine grapes change their chemical and sensory profiles due to climatic events. Our objective was to determine the influence of harvest date on icewine must and wine basic chemical variables and aroma compounds.

Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.

This study aimed to elucidate the odor potency of aroma compounds in Riesling and Vidal blanc (syn. Vidal) table wines and icewines from the Niagara Peninsula using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry. Dilution analysis determined the most odor-potent compounds in Vidal and Riesling icewines (n = 2) and table wines (n = 2) from a commercial producer.