Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products

dc.contributor.author	Τσακίρης, Αργύριος	el
dc.contributor.author	Κουρκουτάς, Ιωάννης	el
dc.contributor.author	Ντουρτόγλου, Βασίλειος Γ.	el
dc.contributor.author	Κουτίνας, Αθανάσιος Α.	el
dc.contributor.author	Ψαριανός, Κωνσταντίνος Γ.	el
dc.date.accessioned	2015-05-22T15:40:40Z
dc.date.available	2015-05-22T15:40:40Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10906
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2379/abstract	el
dc.subject	Immobilized cells
dc.subject	Sensory evaluation
dc.subject	Wine
dc.subject	Aroma discrimination
dc.subject	Διακρίσεις αρωμάτων
dc.subject	Ακινητοποιημένα κύτταρα
dc.subject	Raisin berries
dc.subject	Μούρα σταφίδα
dc.subject	Οργανοληπτική αξιολόγηση
dc.subject	Κρασί
dc.title	Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products	en
heal.type	journalArticle
heal.classification	Food technology
heal.classification	Biochemistry
heal.classification	Τεχνολογία τροφίμων
heal.classification	Βιοχημεία
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Βιοχημεία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85064524
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2001008784
heal.keywordURI	http://zbw.eu/stw/descriptor/14985-2
heal.contributorName	Κανελλάκη, Μαρία Ε.	el
heal.identifier.secondary	DOI: 10.1002/jsfa.2379
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2006-03
heal.bibliographicCitation	Tsakiris, A., Kourkoutas, Y., Dourtoglou, V. G., Koutinas, A. A., Psarianos, C. G., et.al. (2006). Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products. "Journal of the Science of Food and Agriculture", 86(4), March 2006. pp. 539–543. Available from: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2379/abstract. [Accessed 05/12/2005]	en
heal.abstract	Comparative sensory evaluation of wines produced by immobilized cells of Uvaferme 299 on dried raisin berries and free cells using the Saint Denis grape variety and of commercial Greek products ('Biblia Chora' rosé wine produced from the Syrah grape variety, 'Palivos' and 'Strofilia' rosé wines both produced from the Agiorgitiko grape variety) was carried out. Sensory evaluation was conducted twice by 11 tasters previously trained and a method for panel validation was proposed. Subsequently, the wines were evaluated for their aroma intension, aroma complexity, aroma elegance and overall quality. Duncan's multiple range test clearly showed that there were statistically significant differences between wines produced using different grape varieties and fermentation conditions. Linear regression analysis of the results was performed in order to investigate which sensory parameter had a significant effect on the overall quality and it revealed that only aroma elegance affected significantly the overall quality. Wine produced by immobilized cells scored a statistically higher value for its overall quality than the wine produced by free cells. Finally, discriminant sensory evaluation revealed a gooseberry, cherry, mint aroma for 'Biblia Chora' wine and a citrus, rose aroma for 'Strofilia' and 'Palivos' wines. Wines produced using immobilized and free cells were characterized by a fruity, banana-like aroma, and a herbaceous note was predominant	en
heal.publisher	Society of Chemical Industry	en
heal.journalName	Journal of the Science of Food and Agriculture	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true