Massey Documents by Type
Permanent URI for this communityhttps://mro.massey.ac.nz/handle/10179/294
Browse
9 results
Search Results
Item Consumer responses to smoke-impacted pinot noir wine and the influence of label concepts on perception(Elsevier Ltd, 2025-02-01) Fryer JA; Dupas de Matos A; Hort J; Tomasino EWhile wildfire's impacts on wine have been considered a defect due to the introduction of smoke-related off-flavours, limited studies have investigated consumers responses to smoke-impacted wines. The aims of this work were (i) to explore how New Zealand consumers respond to smoke-impacted wine; (ii) confirm whether clusters of consumers existed and characterise them by their liking of smoky flavours in foods/beverages and subjective wine knowledge; and (iii) explore how different label concepts influence consumer responses. Participants responded to liking, emotions, and perceived sensory attributes of five blends of smoke-impacted wine with non-impacted wine, along with a smoke-impacted wine presented with four different label concepts. Two clusters of consumers were identified, with one disliking the smoke-impacted wine (smoke-dislikers) and the other cluster liking (smoke-liker). The smoke-liker cluster indicated a greater liking of smoke flavours in foods and beverages, along with a higher level of subjective wine knowledge. For the labels, the introduction of the label concept significantly increased liking of the wine for the smoke-dislikers, as well as had the power to elicit different emotions and sensory experiences. This research provides vital information to the wine industry as they adapt to future wildfire years, along with how the distinct sensory profile may not be detrimental to consumer acceptance and can be modulated by the type of information on label. Further research is needed to explore how different populations and wine styles correlate with these findings, and the effects of varying levels of smoke exposure in Pinot noir and other grape varietals.Item Terroir Dynamics: Impact of Vineyard and Canopy Treatment with Chitosan on Anthocyanins, Phenolics, and Volatile and Sensory Profiles of Pinot Noir Wines from South Tyrol(MDPI (Basel, Switzerland), 2024-04-23) Tchouakeu Betnga PF; Poggesi S; Darnal A; Longo E; Rudari E; Boselli E; Rolle LThe effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statistical analysis was applied to identify the most relevant compounds associated with the variability in phenolics and anthocyanins (analyzed by UHPLC-MS), volatile components (HS-SPME-GCxGC-ToF/MS), and basic enological parameters. A clear separation of low-altitude wines (350 m.a.s.l.), which had a high concentration of most of the identified volatile compounds, compared to high-altitude wines (800 and 1050-1150 m.a.s.l.) was pointed out. Low altitude minimized the concentration of the most significant anthocyanins in wines from a valley bottom, presumably due to reduced sun exposure. Wines obtained from chitosan-treated canopies, and, more particularly, those subjected to multiple treatments per year showed a higher amount of the main non-volatile phenolics and were sensorially described as having "unpleasant flavors" and "odors", which might suggest that grape metabolism is slightly altered compared to untreated grapevines. Thus, optimization of the treatment with chitosan should be further investigated.Item A Complete Analysis Pipeline for the Processing, Alignment and Quantification of HPLC–UV Wine Chromatograms(Springer-Verlag GmbH Germany, 2024-03) Ianeselli A; Longo E; Poggesi S; Montali M; Boselli EElucidating the chemistry of wine would help defining its quality, chemical and sensory characteristics and optimise the wine-making processes. High-performance liquid chromatography coupled with UV–Vis spectroscopy (HPLC–UV–Vis) is a common analysis method used to obtain the molecular profile of wine samples. We propose a complete procedure for the analysis of wine chromatograms. Data are pre-processed using standard methods of down-sampling, smoothing and baseline subtraction. Multiple samples are then merged in a three-dimensional tensor, decomposed using parallel factor analysis (PARAFAC2) into three factors: (i) one reduced (rank-one) chromatogram per sample, (ii) an estimate of the samples’ spectral UV–Vis profile and (iii) an estimate of the samples’ concentrations. If the decomposition is performed on a single peak of the tensor, the second and third factors correspond to the representative wavelength spectrum and to the relative concentrations of the samples, respectively. Otherwise, when multiple peaks are analysed, further processing is required. In the latter case, the decomposed rank-one chromatograms are peak-detected and aligned, clustered and integrated. A table containing the concentration of the peaks at different retention times is obtained. The pipeline proposed in this study is a guideline for a quantitative and reproducible chemical analysis of wine, or other samples, via the HPLC–UV–Vis method.Item Prospective Associations between Single Foods, Alzheimer’s Dementia and Memory Decline in the Elderly(MDPI (Basel, Switzerland), 2018-07) Fischer K; Melo van Lent D; Wolfsgruber S; Weinhold L; Kleineidam L; Bickel H; Scherer M; Eisele M; van den Bussche H; Wiese B; König H-H; Weyerer S; Pentzek M; Röhr S; Maier W; Jessen F; Schmid M; Riedel-Heller SG; Wagner MBackground: Evidence whether single “cognitive health” foods could prevent cognitive decline is limited. We investigated whether dietary intake of red wine, white wine, coffee, green tea, olive oil, fresh fish, fruits and vegetables, red meat and sausages, assessed by a single-food-questionnaire, would be associated with either incident Alzheimer’s dementia (AD) or verbal memory decline. Methods: Participants aged 75+ of the German Study on Aging, Cognition and Dementia in Primary Care Patients (AgeCoDe) cohort were regularly followed over 10 years (n = 2622; n = 418 incident AD cases). Multivariable-adjusted joint modeling of repeated-measures and survival analysis was used, taking gender and Apolipoprotein E4 (APOE ε4) genotype into account as possible effect modifiers. Results: Only higher red wine intake was associated with a lower incidence of AD (HR = 0.92; P = 0.045). Interestingly, this was true only for men (HR = 0.82; P < 0.001), while in women higher red wine intake was associated with a higher incidence of AD (HR = 1.15; P = 0.044), and higher white wine intake with a more pronounced memory decline over time (HR = −0.13; P = 0.052). Conclusion: We found no evidence for these single foods to be protective against cognitive decline, with the exception of red wine, which reduced the risk for AD only in men. Women could be more susceptible to detrimental effects of alcohol.Item Characterisation of wine malolactic bacteria and acetic acid from fructose metabolism : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology, at Massey University(Massey University, 1993) Van Duivenboden, Robert JohnTwenty-four strains of wine Lactic Acid Bacteria from the genera Leuconostoc, Lactobacillus and Pediococcus were characterised with respect to their growth responses to ethanol, temperature, pH, ability to degrade wine organic acids and utilisation of carbon sources. A novel single broth culture (HFA) was developed for the determination of heterofermentation, mannitol formation and ammonia production. Some strains of Leuconostoc oenos were found to produce ammonia from arginine. The implications of this are discussed. The production of mannitol from fructose by heterofem1entative strains indicated potential acetic acid (volatile acid) spoilage risk for wrnes. To investigate this risk, semi-synthetic media were devised to simulate "stuck" yeast alcoholic fem1entation and the spoilage potential was evaluated under conditions of pH, substrate availability and ethanol concentration. Acetic acid production was analysed in the media by HPLC and found to occur at high levels from growth in the presence of fructose, but not glucose. The production was not affected by low pH or ethanol concentrations, or their combined effect. This indicated that acetic acid spoilage could occur under wine conditions. Other mechanisms of acetic acid production relative to this experiment are discussed. Erythritol and glycerol were detected in fermentation media but not quantified by HPLC. Their presence supported evidence of the activity of a novel glucose fem1entation pathway in Le. oenos.Item Growth and metabolism of lactic acid bacteria in a model wine system and a red wine with emphasis on carbohydrate metabolism : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Technology (Food Technology) in the Faculty of Technology at Massey University, New Zealand(Massey University, 1990) Liu, Shao-QuanStudies were conducted to investigate the application of capillary gas liquid chromatography in analysis of wine carbohydrates, and the growth and metabolism of wine lactic acid bacteria in a synthetic model wine system. 1. Analysis of carbohydrates in wine using capillary gas-liquid chromatography Wine carbohydrates were analysed by capillary gas liquid chromatography of their acetate and aldononitrile acetate derivatives. A wide range of aldoses, polyols and disaccharides (30 compounds) were analysed in 55 minutes, using a single injection. All the derivatives were well separated except for ribose and rhamnose, which almost co-eluted. The method recovered spiked carbohydrates at 86 to 110% and had adequate reliability. This technique may be applied routinely to the analysis of other alcoholic and non-alcoholic beverages. 2. Growth and metabolism of wine lactic acid bacteria Malic acid and pH values had determinative effects on the growth of wine lactic acid bacteria. Malic acid stimulated the growth rate and cell population of - 122 and 252 at pH 4 and allowed their growth at pH 3.2. The absence of malic acid at pH 3.2 inhibited the growth of oenos 122 and 252. The stimulatory effect of malic acid on growth was more striking at pH 3.2. This effect was not caused by the pH increases resulting from malic acid degradation. Malic acid had only a small stimulation on the growth rate of - plantarum 49 and f. parvulus 93 at pH 4 and their growth was suppressed at pH 3.5, irrespective of malic acid. These results imply that pH 3.5 is a critical value for the bacteriological stability of wine after malolactic fermentation. This study confirmed that sugars served as the main growth substrates for wine lactic acid bacteria and polyols did not act as growth substrates, with the exception of mannitol. Glucose and trehalose were the preferred substrates for all the bacteria tested. The significance of trehalose in relation to yeast autolysis in induction of malolactic fermentation was discussed. Wine lactic acid bacteria varied in the ability to utilise substrates. Malic acid, citric acid and arginine did not serve as single energy sources. Malolactic fermentation had a profound impact on substrate utilization by - oenos 122 and 252, yet seemed not to affect the substrate utilization of - plantarum 49 and f. parvulus 93. The presence of malic acid resulted in an increased utilization of sugars by k• oenos 122 and 252, and decreased utilization of arabinose by k• oenos 252. Trehalose utilization by - oenos 252 was not influenced by malolactic fermentation. The increased utilization of sugars may be the biological functions of malolactic fermentation. pH exerted a marked effect on the metabolism of k• oenos 122 and 252. More sugars were utilized at pH 4 and above than at pH 3.31 and below. k• oenos 122 attacked only a very minor amount of glucose and a portion of malic and citric acids at pH below 3.31. k• oenos 252 also used only a small quantity of sugars except for glucose, which was used completely, but degraded all malic and citric acid at pH below 3.42. These results strongly suggest that the degradation of malic acid, citric acid and arginine required the presence of fermentable sugars. This implies that the absence of fermentable sugars in wine may prevent malolactic fermentation. These results also justify the benefits of malolactic fermentation at low pH values (below 3.3). The role of wine lactic acid bacteria in formation of biogenic amines was clarified. - olantarum 49 was the only organism which reduced the levels of tyrosine and phenylalanine dramatically, indicating that this bacterium may be a potential producer of tyramine and phenylethylamine. - parvulus 93 did not markedly decrease the levels of any amino acids. Arginine was catabolised only by - 122 and 252 with the formation of ornithine and ammonia. Arginine was not degraded at low pH values (below 3.5), suggesting that arginine may not play any role in energy supply at low pH values. - oenos 122 and 252 did not significantly reduce the concentrations of other amino acids. The role of malolactic fermentation may lie in energy generation. Two potential energy-yielding mechanisms of malolactic reaction were proposed: ATP production through pyruvic acid cleavage (substrate level phosphorylation, pseudo-malolactic fermentation) and chemiosmotic ATP synthesis via formation of extra lactic acid (non-substrate level phosphorylation, real malolactic fermentation). It is speculated that oenos 122 may employ the pyruvic acid cleavage pathway and generation of superfluous lactic acid may be adopted by - oenos 252, - plantarum 49 and - parvulus 93. The biological function of the extra lactic acid could be accounted for by the chemiosmotic theory that postulates energy (ATP) production through efflux of metabolic end-products (e.g., lactic acid) The origin of the superfluous lactic acid remains to be investigated. These findings suggest that the criteria for selection of starter cultures be redefined.Item What makes a good label? : the effect of wine label design on product evaluation and purchasing behaviour : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Marketing at Massey University, Albany, New Zealand(Massey University, 2018) Jaud, David AlexandreCompanies spend billions annually on packaging and labelling, yet little is known about how and why specific features of package design influence consumer responses. This thesis identifies, across two projects, what wine label elements or themes should be used, where and when. First, while the use of fantasy themes is increasing across product categories, it is unclear how consumers react to fantasy labels. Across five studies, the results unite seemingly contradicting theories predicting the effects of fantasy labels on product evaluation and purchasing behaviour by uncovering an important boundary condition: product quality signal, in line with the principle of hedonic dominance. The results suggest that for low quality products, fantasy labels backfire (consistent with research on metacognition). For products average in quality, fantasy and non-fantasy labels do not differ in their performance. Yet, in the presence of a high quality signal, fantasy labels impact product evaluation and purchasing behaviour positively. This positive effect is sequentially driven by the evocation of the imaginary and affect, in line with research on mental simulation. Second, it is unclear to what extent elements of wine label design affect sales relative to other marketing mix effects. Specifically, we use wine transactional data for 127 SKUs across two liquor stores in New Zealand, covering 105 weeks. The findings suggest that some specific label elements have strong effects on sales. Specifically, extra text, as a quality cue, has the strongest positive effect. Overall, after price, the combination of image(s) and extra text has the strongest (negative) effect on sales. In line with research on processing fluency, this research also shows whether and when to use simple versus complex elements (typeface, label structure, mode of information). This thesis has important implications for wine companies and retailers.Item Carbohydrate effects on the inducement of the arginine deiminase pathway enzymes in wine lactic acid bacteria : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology at Massey University(Massey University, 1998) Church, Peter R FCharacterised by a fermentative sugar metabolism resulting in lactic acid as a major end product, the lactic acid bacteria (LAB) may be isolated from a broad range of sources. Dairy products, fermented vegetables, meats and baking products such as sourdough bread involve these organisms in a consistent and intentional manner in present times, no matter how accidental or fortuitous their initial involvement may have been. Alcoholic beverages such as beer, cider and, most pertinently here, wine are also affected by the presence of particular LAB. As conditions differ between nutrient environments so do the LAB found in wine differ to those isolated elsewhere - being both ethanol tolerant to the degree where growth is capable in 10% v/v ethanol and aciduric, able to maintain an active presence at acidic levels as great as pH 4 or less. This ability to remain viable during the primary yeast fermentation of juice into wine leads to these LAB being of no small practical interest in the wine industry. The process of malolactic fermentation (MLF) involves the wine LAB altering the law materials present in the juice and wine further, increasing the intricacies of the winemaking and final product. Primarily encouraged due to its effect of reducing wine acidity, MLF also alters flavour and aroma in what is generally thought to be an advantageous manner when applied correctly. Another factor thought to be of significance is an increase in biological stability. Found, for example, among the lactobacilli, pediococci and leuconostocs, the wine LAB are classed as either homofermentative or heterofermentative. Homofermenters commonly produce two moles of lactic acid per mole of glucose fermented, while heterofermenters form one mole each of lactic acid and carbon dioxide and varied quantities of ethanol and acetic acid from one mole of glucose. Natural or chance occurrences of wine LAB, whether as part of the microbiological community on the raw materials or from other sources - such as inoculation from contaminated equipment - were the original manner in which these organisms were introduced into the vinification equation. With the predilection towards quality control, standardisation and safety in the present day, the use of pure microbial starter cultures to initiate MLF has become increasingly widespread. In order to optimise the manipulation of wine LAB in both the laboratory and industry a thorough insight into their physiology and metabolism is an obvious necessity. Certain areas of interest have undergone more intensive study than others, with, for example, the catabolism of carbohydrates in both wine (Davis et al., 1986) and model wine systems (Liu et al., 1995a) having had a considerable amount of research compared to less primary sources of energy such as nitrogen metabolism.Item A Sociology of Wine – Reflections from my Kitchen Table(Lectito BV, Netherlands, 2021-12-01) Howland PJIn this paper Dr. Peter J. Howland—former bureaucrat, concrete block maker, journo (investigative and sports), publican, apple picker, bank clerk (for one week), gas station attendant (for two weeks), horse-racing results editor and now, wine scholar and practicing neo-Marxist Sociologist—reflexively interviews himself on the current situations in the ‘Sociology of Wine’ while sitting at his kitchen table nursing a newly inserted ‘bionic’ elbow and arm, drinking a local Pinot Noir, and ‘floating’ along on a concoction of painkillers and anti-inflammatories. Given his somewhat physically and socially unsettled circumstances, Howland is unsurprisingly drawn to discussing one of his grumpy old man ‘pet peeves’—that is how in the sociological study of wine the foundational and enduring materialities of commercial winemaking—and especially its botanical and economic affordances—are often under-analysed at best or at worst, are demonised as reductive and outmoded. Consequently, Howland argues with himself that these factors are also often overwhelmed by the bling of ‘flashy cultural turns’ in analysis and theorizing. He calls on sociologists far abler than himself to ensure the foundational and the obvious are an integral part of all wine scholarship—much like the laws of motion are always accounted for in physics research. Howland points to a number of studies that successfully (or at least, that commendably attempt to) combine both the foundational and the cultural turning—ideally highlighting their mutual constitutions and contradictions.