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Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
Food Chem. 2014 Jul 01; 154:90-101.FC

Abstract

A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen.

Authors+Show Affiliations

The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia. Electronic address: keren.bindon@awri.com.au.The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24518320

Citation

Bindon, Keren, et al. "Relationships Between Harvest Time and Wine Composition in Vitis Vinifera L. Cv. Cabernet Sauvignon 2. Wine Sensory Properties and Consumer Preference." Food Chemistry, vol. 154, 2014, pp. 90-101.
Bindon K, Holt H, Williamson PO, et al. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. Food Chem. 2014;154:90-101.
Bindon, K., Holt, H., Williamson, P. O., Varela, C., Herderich, M., & Francis, I. L. (2014). Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. Food Chemistry, 154, 90-101. https://doi.org/10.1016/j.foodchem.2013.12.099
Bindon K, et al. Relationships Between Harvest Time and Wine Composition in Vitis Vinifera L. Cv. Cabernet Sauvignon 2. Wine Sensory Properties and Consumer Preference. Food Chem. 2014 Jul 1;154:90-101. PubMed PMID: 24518320.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. AU - Bindon,Keren, AU - Holt,Helen, AU - Williamson,Patricia O, AU - Varela,Cristian, AU - Herderich,Markus, AU - Francis,I Leigh, Y1 - 2014/01/08/ PY - 2013/10/10/received PY - 2013/12/21/revised PY - 2013/12/29/accepted PY - 2014/2/13/entrez PY - 2014/2/13/pubmed PY - 2014/9/3/medline KW - Aroma KW - Astringency KW - Bitterness KW - Cabernet Sauvignon wine KW - Colour KW - Consumer hedonic test KW - Dark fruit KW - Ethanol KW - Fruit KW - Fruit maturity KW - Green KW - PLS regression KW - Red fruit KW - Sensory descriptive analysis KW - Vegetative KW - Volatiles SP - 90 EP - 101 JF - Food chemistry JO - Food Chem VL - 154 N2 - A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24518320/Relationships_between_harvest_time_and_wine_composition_in_Vitis_vinifera_L__cv__Cabernet_Sauvignon_2__Wine_sensory_properties_and_consumer_preference_ DB - PRIME DP - Unbound Medicine ER -