Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities
University of Adelaide, Australia; CSIRO, Australia.ORCID iD: 0000-0002-2642-283x
2018 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 106, p. 304-316Article in journal (Refereed) Published
Abstract [en]

The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013–2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n = 9–11) and graded for quality in triplicate by winemakers (n = 6–9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety.

Place, publisher, year, edition, pages
Elsevier Ltd , 2018. Vol. 106, p. 304-316
Keywords [en]
Cabernet Sauvignon, Chardonnay, CVA, GPA, Sorting, Wine quality, Quality control, Sensory analysis, Sensory perception, Cabernet-Sauvignon, Canonical variate analysis, Descriptive analysis, Descriptive sensory analysis, Intrinsic characteristics, Multi-dimensional scaling, Wine, Australia, chemistry, classification, fermentation, food quality, fruit, growth, development and aging, human, sensation, Vitis, Humans
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56366DOI: 10.1016/j.foodres.2017.12.060Scopus ID: 2-s2.0-85040016846OAI: oai:DiVA.org:ri-56366DiVA, id: diva2:1592312
Note

 Funding details: Wine Australia, CSP1201; Funding text 1: The authors would like to thank the industry partners CCW Coo-operative Ltd., Yalumba Wine Company and Treasury Wine Estates for generously allowing access to their vineyards and grapes samples. The study was funded by Australia's grape growers and winemakers through their investment body the Australian Grape and Wine Authority ( CSP1201 ) with matching funding from the Australian Federal Government . The authors thank David Jeffery for providing critical comments to early drafts of the manuscript. Sandra Olarte-Mantilla, Trent Johnson, and Marcell Kustos are greatly appreciated for their assistance in data collection. Sue Maffei and Emily Nicholson are acknowledged for their assistance in collecting the grape samples and Michael Coode and John Gledhill from the WIC Winemaking service are thanked for producing the small scale wines.; Funding text 2: The authors would like to thank the industry partners CCW Coo-operative Ltd., Yalumba Wine Company and Treasury Wine Estates for generously allowing access to their vineyards and grapes samples. The study was funded by Australia's grape growers and winemakers through their investment body the Australian Grape and Wine Authority (CSP1201) with matching funding from the Australian Federal Government. The authors thank David Jeffery for providing critical comments to early drafts of the manuscript. Sandra Olarte-Mantilla, Trent Johnson, and Marcell Kustos are greatly appreciated for their assistance in data collection. Sue Maffei and Emily Nicholson are acknowledged for their assistance in collecting the grape samples and Michael Coode and John Gledhill from the WIC Winemaking service are thanked for producing the small scale wines.

Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2023-05-23Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Niimi, Jun

Search in DiVA

By author/editor
Niimi, Jun
In the same journal
Food Research International
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 5 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf