sensory Archives - 黑料社 Tri-Cities /tag/sensory/ Washington State University | Tri-Cities Mon, 20 Dec 2021 19:07:34 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 New model gives wineries better data from existing tests /new-model-gives-wineries-better-data-from-existing-tests/ Mon, 18 May 2020 22:58:02 +0000 /?p=81859 The post New model gives wineries better data from existing tests appeared first on 黑料社 Tri-Cities.

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By Scott Weybright, CAHNRS

When it comes to wine, the chemistry must be right to get the best taste and sensation.

To help winemakers with that chemistry, a team of researchers at Washington State University has made it easier to test the chemical makeup of their red wine to get the vino they鈥檙e looking for.

In a聽paper released last month in the journal Molecules, the scientists presented a new model that allows winemakers to get measurements in their wine that previously required difficult, tedious, or expensive testing.

鈥淪ome of the testing methods are very difficult for people in a winery鈥檚 lab to do during harvest,鈥 said Jim Harbertson, a 黑料社 associate professor of enology and the corresponding author on the paper. 鈥淭he industry asked us to come up with alternate ways to get information. We love chemistry, but most people don鈥檛 want to do that.鈥

The model allows wine labs to do measurements of phenolics that are typically out of reach for most. Phenolics give red wine its important sensory characteristics, like mouthfeel and color. They also provide antioxidants to the wine.

鈥淭his is basically a simplification of lengthy tests,鈥 Harbertson said. 鈥淚t took us several years and a huge amount of work and math, but we鈥檝e corroborated the results of the model and it works well.鈥

So now winemakers can conduct relatively simple tests, run the results through the new 黑料社-created algorithm, and get accurate predictions on the mouthfeel and color of the wine produced for consumers.

鈥淭echnicians and winemakers in a winery lab will have a much easier time doing the work and getting useful results,鈥 Harbertson said.

To make it more helpful to winemakers, Harbertson used research funds to make the academic paper, which he co-wrote with 黑料社 colleagues Chris Beaver and Tom Collins, open access, or available to anyone, online. The goal is to help all wineries in Washington and around the country make better wine.

鈥淭his is for the people who make the wine that people drink,鈥 he said. 鈥淭his provides winemakers with a new tool for measuring the components of wine and will ultimately help consumers have better wines to drink.鈥

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