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|Scopus||Web of Science®||Altmetric|
|Title:||Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines|
|Citation:||Journal of Agricultural and Food Chemistry, 2015; 63(5):1593-1600|
|Publisher:||American Chemical Society|
|A.M. Crump, T.E. Johnson, K.L. Wilkinson and S.E.P. Bastian|
|Abstract:||Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers’ acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers’ overall liking of each wine. However, segmentation based on individual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers’ use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market.|
|Keywords:||oak; wine; descriptive analysis; preference; wine consumers|
|Rights:||© 2015 American Chemical Society|
|Appears in Collections:||Agriculture, Food and Wine publications|
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