Tags

Type your tag names separated by a space and hit enter

Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.
J Sci Food Agric. 2018 Jan; 98(1):33-42.JS

Abstract

BACKGROUND

Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours.

RESULTS

Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending.

CONCLUSIONS

The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry.

Authors+Show Affiliations

National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia. School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia. Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA, Australia.National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia. School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia.National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia.School of Science, RMIT University, Melbourne, VIC, Australia.National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia. Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA, Australia. NSW Department of Primary Industries, Wagga Wagga, NSW, Australia.National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia. School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia. Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA, Australia.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

28504346

Citation

Longo, Rocco, et al. "Harvesting and Blending Options for Lower Alcohol Wines: a Sensory and Chemical Investigation." Journal of the Science of Food and Agriculture, vol. 98, no. 1, 2018, pp. 33-42.
Longo R, Blackman JW, Antalick G, et al. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation. J Sci Food Agric. 2018;98(1):33-42.
Longo, R., Blackman, J. W., Antalick, G., Torley, P. J., Rogiers, S. Y., & Schmidtke, L. M. (2018). Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation. Journal of the Science of Food and Agriculture, 98(1), 33-42. https://doi.org/10.1002/jsfa.8434
Longo R, et al. Harvesting and Blending Options for Lower Alcohol Wines: a Sensory and Chemical Investigation. J Sci Food Agric. 2018;98(1):33-42. PubMed PMID: 28504346.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation. AU - Longo,Rocco, AU - Blackman,John W, AU - Antalick,Guillaume, AU - Torley,Peter J, AU - Rogiers,Suzy Y, AU - Schmidtke,Leigh M, Y1 - 2017/06/27/ PY - 2016/12/20/received PY - 2017/05/11/revised PY - 2017/05/11/accepted PY - 2017/5/16/pubmed PY - 2018/1/3/medline PY - 2017/5/16/entrez KW - PLS regression KW - early harvest KW - herbaceous KW - reduced-alcohol KW - sensory descriptive analysis KW - volatiles SP - 33 EP - 42 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 1 N2 - BACKGROUND: Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. RESULTS: Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. CONCLUSIONS: The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/28504346/Harvesting_and_blending_options_for_lower_alcohol_wines:_a_sensory_and_chemical_investigation_ L2 - https://doi.org/10.1002/jsfa.8434 DB - PRIME DP - Unbound Medicine ER -