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Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation

Longo, R ORCID: 0000-0001-9708-7234, Blackman, JW, Antalick, G, Torley, PJ, Rogiers, SY and Schmidtke, LM 2017 , '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 , pp. 33-42 , doi: 10.1002/jsfa.8434.

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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.

Item Type: Article
Authors/Creators:Longo, R and Blackman, JW and Antalick, G and Torley, PJ and Rogiers, SY and Schmidtke, LM
Keywords: reduced-alcohol, sensory descriptive analysis, PLS regression, herbaceous, volatiles, early harvest
Journal or Publication Title: Journal of The Science of Food and Agriculture
Publisher: John Wiley & Sons Ltd
ISSN: 0022-5142
DOI / ID Number: 10.1002/jsfa.8434
Copyright Information:

© 2017 Society of Chemical Industry

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