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|Title:||The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference|
|Citation:||Food Chemistry, 2010; 122(3):618-626|
|Publisher:||Elsevier Sci Ltd|
|Ellena S. King, Robyn L. Kievit, Chris Curtin, Jan H. Swiegers, Isak S. Pretorius, Susan E. P. Bastian and I. Leigh Francis|
|Abstract:||Consumer acceptance testing has been only recently applied in wine research, to assess wine sensory attributes that affect hedonic liking. The aim of this study was to investigate the effect of Saccharomyces yeast co-inoculations on wine volatile composition and sensory profiles, and to determine if differences were sufficient enough to affect consumer acceptance. Fermentations were conducted using two- and three-yeast co-inoculations, and single strains. Yeast inocula differed substantially in volatile thiols and other flavour compounds, and in their sensory properties. Wines from four yeast inocula which showed large sensory differences were subjected to consumer testing by 120 consumers, with differences in overall liking found. Four clusters of consumers were identified, with one group strongly preferring the two-yeast co-inoculated wine with an intermediate sensory profile, while another group favoured the wine made using the three-yeast co-inoculation. This study has demonstrated that the yeast inoculum used to conduct fermentation affects consumer acceptance.|
|Keywords:||Aroma; Consumer preference; Consumer acceptance; Fermentation; Mixed culture; Saccharomyces; Thiol; Wine; Yeast|
|Rights:||Copyright © 2010 Elsevier Ltd. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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