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Articles by Jeanne Brand
17 articles — page 1 of 2
To swirl or not to swirl? - that is the question... (Part 2)
This study investigated the sensory suppression effects of H2S on tropical fruit characters and evaluated whether the perceived improvement following swirling is a result of chemical oxidation or physical volatilisation.
To swirl or not to swirl? - that is the question... (Part 1)
This study looked at both chemistry and sensory perception in model wine with different varietal thiol and H2S levels. Using a model wine, they were able to manipulate the varietal thiol and free H2S at low and high levels and assessed sensory changes after different glass swirling regimes.
Is adding copper the solution? (Part 2)
The aim of this Winetech-funded project is to improve the understanding of winemakers of the influence of copper fining on a wine quality.
Is adding copper the solution? (Part 1)
In a Winetech-funded project, researchers aimed to answer the question: How does copper addition influence the reductive compounds and varietal thiols in a wine after bottling?
The effect of a reductive aroma compound on the perception of fruity volatile thiols
The fruity volatile thiols and the compounds associated with reductive aromas often occupy the same wine due to similar conditions supporting their formation an
Wine sensory benchmarking (Part 1): Why, when and how
PHOTO: Shutterstock.
Mapping the 2017 Absa Top 10 Pinotage wines - chemistry and sensory perspectives
PHOTO: Hendrik Höller (Wosa Library).
