Sensory characterization of young South American red wines classified by varietal and origin.

Typicality is the set of sensory characteristics that identify a distinctive type of wine. Thus, the aim of this research was to identify the sensory characteristics that contribute to define typicality of young South American red wines based on their varietal and origin, and to evaluate the effect of the vintage on this identification. To achieve this objective, visual appearance, odor, and taste of 138 wines from 2 vintages were submitted to a sensory evaluation using a descriptive analysis complemented with the frequency of citation method, performed by wine experts.

Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column.

Pear distillates are generally produced from the Bartlett variety because of its rich aroma. In this study, a chemical and sensorial comparative examination of pear distillates from the three main varieties grown in Spain (Bartlett, Blanquilla, and Conference) using two distillation systems (copper Charentais alembic and packed column) was undertaken. Volatile compounds were identified by gas chromatography to differentiate the spirits according to pear variety and distillation method.

Aromatic characterization of pot distilled kiwi spirits.

This study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwis of the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from the EVEGA yeast collection) and L2 (S. cerevisiae Uvaferm BDX from Lallemand) were assessed to obtain a highly aromatic distillate.