15 research outputs found
EDXRF for screening micronutrients in lentil and sorghum biofortification breeding programs
An energy-dispersive X-ray fluorescence method for analysing Fe and Zn in common bean, maize and cowpea biofortification programs
Narrow-spectrum chemoreceptor cells in the walking legs of the lobsterHomarus americanus: Taste specialists
Energy-dispersive X-ray fluorescence spectrometry as a tool for zinc, iron and selenium analysis in whole grain wheat
Comparative Assessment of Nutritional Composition in Raw and Cooked Indian Freshwater Fish Lepidocephalus thermalis (V.)
Towards the creation of a wine quality prediction index: Correlation of chardonnay juice and wine compositions from different regions and quality levels
Cozzolino, D ORCiD: 0000-0001-6247-8817Wine quality depends upon the composition of the
grapes used in its production, which in turn depends on the
weather and soil of the growing region together with viticultural
practices. Region is used by many winemakers as a
proxy for quality but objective quality measures are lacking.
This study examined the compositional aspects of
Chardonnay wines produced with berries from different regions.
Through descriptive analysis, distinct sensory profiles
were recognised for three diverse regions in South Australia
(Adelaide Hills, Eden Valley, Riverland), which helped to pinpoint
compounds relating to higher- and lower-quality
Chardonnay wines. Correlations between the content of elements,
fatty acids, free volatiles and conjugated glycosides in
berries from different quality levels, and the composition of
their corresponding wines, were investigated. Higher berry
concentrations of linalool, (E)-linalool oxide, (Z)-3-hexen-1-
ol, decanoic acid, vitispirane, Cu, Zn, and behenic acid, and
lower °Brix and pH levels were related to higher quality wines.Associated Grant:D.C., S.E.P.B and D.W.J. acknowledge the financial support from the School of Agriculture, Food and Wine, University of Adelaide