Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/117967
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Type: Journal article
Title: Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities
Author: Niimi, J.
Boss, P.
Bastian, S.
Citation: Food Research International, 2018; 106:304-316
Publisher: Elsevier
Issue Date: 2018
ISSN: 0963-9969
1873-7145
Statement of
Responsibility: 
Jun Niimi, Paul K. Boss, Susan E.P. Bastian
Abstract: 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.
Keywords: Cabernet Sauvignon; Chardonnay; CVA; GPA; wine quality; sorting
Rights: Crown Copyright © 2018 Published by Elsevier Ltd. All rights reserved.
RMID: 0030080688
DOI: 10.1016/j.foodres.2017.12.060
Appears in Collections:Agriculture, Food and Wine publications

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