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A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles

Overview of attention for article published in Food Chemistry, September 2018
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  • Above-average Attention Score compared to outputs of the same age and source (58th percentile)

Mentioned by

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1 tweeter

Citations

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7 Dimensions

Readers on

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22 Mendeley
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Title
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
Published in
Food Chemistry, September 2018
DOI 10.1016/j.foodchem.2018.04.013
Pubmed ID
Authors

Rocco Longo, John W. Blackman, Guillaume Antalick, Peter J. Torley, Suzy Y. Rogiers, Leigh M. Schmidtke

Abstract

Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 22 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 22 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 4 18%
Student > Bachelor 4 18%
Student > Master 3 14%
Student > Ph. D. Student 2 9%
Professor > Associate Professor 2 9%
Other 3 14%
Unknown 4 18%
Readers by discipline Count As %
Agricultural and Biological Sciences 8 36%
Chemical Engineering 3 14%
Chemistry 3 14%
Environmental Science 1 5%
Biochemistry, Genetics and Molecular Biology 1 5%
Other 0 0%
Unknown 6 27%

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 04 May 2018.
All research outputs
#8,083,278
of 12,889,535 outputs
Outputs from Food Chemistry
#3,055
of 5,838 outputs
Outputs of similar age
#161,079
of 270,617 outputs
Outputs of similar age from Food Chemistry
#50
of 165 outputs
Altmetric has tracked 12,889,535 research outputs across all sources so far. This one is in the 23rd percentile – i.e., 23% of other outputs scored the same or lower than it.
So far Altmetric has tracked 5,838 research outputs from this source. They receive a mean Attention Score of 4.1. This one is in the 38th percentile – i.e., 38% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 270,617 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 30th percentile – i.e., 30% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 165 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 58% of its contemporaries.