Sensory analysis of Ontario Riesling wines from various water status zones

Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ <-1.3 MPa were highest in honey, petrol and tropical fruit flavors. Vines under mild water deficit had highest honey, mineral, and petrol and lowest vegetal aromas.Conclusion: Results indicate that water status has a profound impact on sensory characteristics of Riesling wines and that there may be a quality threshold for optimum water status.Significance and impact of the study: These data suggest that vine water status has a substantial impact on the sensory properties of Riesling wines. Variability of leaf ψ within vineyards can lead to wines that differ in their sensory profiles. These findings were consistent among vineyards across the Niagara Peninsula. These strong relationships between leaf ψ and sensory attributes of Riesling suggest that vine water status is a major basis for the terroir effect.

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Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Foods ◽

10.3390/foods9091208 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1208

Author(s):

Yaelle Saltman ◽

Julie A. Culbert ◽

Trent E. Johnson ◽

Renata Ristic ◽

Kerry L. Wilkinson ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Descriptive Analysis ◽

Sensory Attributes ◽

Sensory Properties ◽

Gas Chromatography Mass Spectrometry ◽

Wine Aroma ◽

Bottle Aging ◽

Sensory Profiles

Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.

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Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer

Nutrients ◽

10.3390/nu11020464 ◽

2019 ◽

Vol 11 (2) ◽

pp. 464 ◽

Cited By ~ 3

Author(s):

Andries Gous ◽

Valérie Almli ◽

Vinet Coetzee ◽

Henrietta de Kock

Keyword(s):

Factorial Design ◽

Grapefruit Juice ◽

Bitter Taste ◽

Sensory Perception ◽

Sensory Attributes ◽

Sensory Properties ◽

Flavor Intensity ◽

Sensory Profiles

Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their liking of color, aroma, and flavor of the twelve most diverse beverages. Bitter and sweet levels of the beverages had a significant effect on the flavor and aftertaste attributes. Aroma concentration had a significant effect on the majority of the sensory attributes. Color had a significant effect on perception of some of the aroma attributes, as well as the grapefruit’s flavor intensity. Consumers liked the red beverages more than the yellow ones, and those with low aroma over the high aroma intensity. Consumers preferred the low bitter/high sweet beverages. Pungent and grapefruit aroma were found to be negative drivers for liking of the aroma. Sweet and citrus flavors were found to be positive drivers and sour and bitter flavors were found to be negative drivers of flavor-preferences (or liking) of the tested beverages.

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Effect of different irrigation strategies on vine physiology, yield, grape composition and sensory profiles of Vitis vinifera L. Cabernet-Sauvignon in a cool climate area

OENO One ◽

10.20870/oeno-one.2014.48.4.1695 ◽

2014 ◽

Vol 48 (4) ◽

pp. 269

Author(s):

Gabriel Balint ◽

Andrew G. Reynolds

Keyword(s):

Yield Components ◽

Field Experiments ◽

Root Zone ◽

Water Status ◽

Sensory Attributes ◽

Cabernet Sauvignon ◽

Humid Climate ◽

Fruit Composition ◽

Sensory Profiles ◽

Cool Climate

Aim: The efficacy of partial root zone drying (PRD) and regulated deficit irrigation (RDI) on vine physiology, yield components, fruit composition and wine sensory profiles of ‘Cabernet-Sauvignon’ was investigated in a cool climate region in Ontario, Canada.Methods and results: Field experiments were conducted in a Cabernet-Sauvignon block in Niagara-on-the-Lake, ON Canada between 2006 and 2008. There were five treatments : non-irrigated control, PRD, full irrigation [100 % of crop evapotranspiration (ETc)] and two levels of RDI (50 and 25 % ETc). Treatments started immediately after fruit set and continued until post-veraison. Soil and vine water status were apparently controlled not only by the amount of water but also by the irrigation strategy used. In the PRD treatments, soil moisture, leaf water potential, and transpiration rate were generally lower than in 100 % ETc but higher than non-irrigated and RDI treatments. Almost all treatments were different than in non-irrigated vines in fruit composition and wine sensory attributes. Wine sensory attributes differed considerably due to the amount of irrigation water applied in 2007. RDI strategies were more consistent than the PRD treatments in their effect on vine water status, grape composition and wine sensory profiles. Inconsistent patterns across seasons for some variables indicated that besides soil and vine water status, there were other factors that impacted vine physiology, yield components and berry composition.Conclusions: RDI treatments improved wine quality when compared with full or either non-irrigated treatments. Overall, use of RDI irrigation or PRD during dry and warm years can improve grape composition in cool climates.Significance and impact of the study: To the best of our knowledge, this is the first evaluation of PRD and RDI on Cabernet-Sauvignon in a cool humid climate. It suggests that although RDI strategies are more effective, PRD also has value, particularly in dry seasons.

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Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes

Molecules ◽

10.3390/molecules25143299 ◽

2020 ◽

Vol 25 (14) ◽

pp. 3299

Author(s):

Raul Cauduro Girardello ◽

Monica L. Cooper ◽

Larry A. Lerno ◽

Charles Brenneman ◽

Sean Eridon ◽

...

Keyword(s):

Descriptive Analysis ◽

Soluble Sugar ◽

Viral Disease ◽

Sensory Attributes ◽

Sensory Properties ◽

Cabernet Sauvignon ◽

Total Soluble Sugar ◽

Primary And Secondary Metabolites ◽

Wine Composition ◽

The Impact

Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.

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Impacts of natural yield variances on wine composition and sensory attributes ofVitis viniferacultivars Riesling and Cabernet Franc

Canadian Journal of Plant Science ◽

10.1139/cjps-2017-0190 ◽

2018 ◽

Vol 98 (4) ◽

pp. 851-880 ◽

Cited By ~ 1

Author(s):

Andrew G. Reynolds ◽

Lee Thomas Baker ◽

Li Zhang ◽

Mary Jasinski ◽

Frederick Di Profio ◽

...

Keyword(s):

Data Collection ◽

Descriptive Analysis ◽

Lake Ontario ◽

Sensory Attributes ◽

Sensory Properties ◽

Bell Pepper ◽

Grid Pattern ◽

Cabernet Franc ◽

Wine Composition ◽

Sorting Tasks

Impacts of naturally-varying yields on composition and sensory attributes of Ontario Riesling and Cabernet Franc wines were investigated. The sites investigated represented five Vintners Quality Alliance sub-appellations. A grid pattern of sentinel vines was established in each vineyard for data collection. Yields were divided into categories [low, medium, or high (LY, MY, HY)] at harvest (2010, 2011) and replicate wines were made from each. Wines were subjected to sensory sorting tasks to confirm differences between yield categories and sites, and were thereafter subjected to descriptive analysis. All HY vines had higher clusters/vine, berry weights, and Ravaz indices. The HY Cabernet Franc wines had lower colour, anthocyanins, and phenols. Sensory sorting revealed differences amongst wines and descriptive analysis demonstrated several aroma/flavour attributes between yield categories. The HY Riesling wines had less fruit and honey and higher mineral and floral attributes, whereas HY Cabernet Franc wines displayed higher bell pepper, vegetal, and herbaceous characteristics and less fruit attributes. Riesling wines from Lincoln Lakeshore North and Niagara Lakeshore sub-appellations had higher mineral or vegetal attributes, Four Mile Creek had more apple/pear, and St. Davids Bench, Beamsville Bench, and Lincoln Lakeshore South displayed higher fruit and citrus. Escarpment Bench and Four Mile Creek Cabernet Franc 2010 wines had the highest bell pepper aroma, Lincoln Lakeshore North displayed the most earthiness, and Lincoln Lakeshore South had the most cooked fruit. In 2011, cooler sites adjacent to Lake Ontario displayed higher vegetal attributes. Zones of differing yields, dependent upon magnitudes of yield differences, can result in substantially different wine sensory properties.

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Differences in liking of traditional salami

British Food Journal ◽

10.1108/bfj-05-2014-0168 ◽

2015 ◽

Vol 117 (8) ◽

pp. 2039-2056 ◽

Cited By ~ 2

Author(s):

Rossella Di Monaco ◽

Silvana Cavella

Keyword(s):

Design Methodology ◽

Research Effort ◽

Descriptive Analysis ◽

Sensory Attributes ◽

Local Economy ◽

Traditional Foods ◽

Experimental Procedure ◽

Content Type ◽

Sensory Profiles ◽

Practical Implications

Purpose – The purpose of this paper is to assess what effect the consumer familiarity has on liking of Italian traditional salamis. The authors ascertained the category of consumers that has more influence on the quality judgment of the salami and investigated on the differences in the sensory attributes perception between consumers with different familiarity. Design/methodology/approach – Eight samples of both Napoli and Mugnano del Cardinale salami were investigated. The study consisted of three parts: first, technical questionnaire submitted to the producers; second, descriptive analysis performed by 12 trained judges, and third, hedonic tests with different consumer categories: low familiar and high familiar consumers, trained assessors, and salami producers. Findings – Manufacturing processes were quite heterogeneous, those differences affected the sensory profiles of both salamis. Hedonic results indicate that consumer familiarity had a significant effect on overall liking of Napoli salami. In particular, both low familiar consumers and producers give the same judgment to all the products. High familiar consumers and especially trained assessors were more selective than the other ones. Differences in the sensory attributes perception between the consumer’ categories were found. Practical implications – Europe has a great number of traditional foods as a result its long history, diversity of cultures, and different climates. These foods represent a very important part of the local economy. Thus, the research effort is contributing to better understanding of the manufacturing process of two Italian traditional salamis and to better addressing consumer needs in relation to traditional foods. Originality/value – The experimental procedure used in this study for consumer tests is very original and proved to be useful to obtain interesting results. The proposed research is contributing to enhance the competitiveness of those traditional foods.

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Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

Food Science and Technology International ◽

10.1177/1082013215607077 ◽

2016 ◽

Vol 22 (8) ◽

pp. 720-731 ◽

Cited By ~ 5

Author(s):

Mírian Luisa Faria Freitas ◽

Mariana Borges de Lima Dutra ◽

Helena Maria André Bolini

Keyword(s):

Fruit Juice ◽

Descriptive Analysis ◽

Sensory Properties ◽

Sensory Profile ◽

Rebaudioside A ◽

Quantitative Descriptive Analysis ◽

Eugenia Uniflora ◽

Quantitative Descriptive ◽

Sensory Profiles

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

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Spatial variability in Ontario Riesling vineyards: I. Soil, vine water status and vine performance

OENO One ◽

10.20870/oeno-one.2020.54.2.2401 ◽

2020 ◽

Vol 54 ◽

pp. 311-333

Author(s):

Andrew Reynolds ◽

James J Willwerth

Keyword(s):

Spatial Distribution ◽

Soil Texture ◽

Yield Components ◽

Water Status ◽

Temporal Stability ◽

Geographical Information ◽

Soil Composition ◽

Positioning Systems ◽

Growing Seasons ◽

Berry Weight

Aim: The major focus of this research was to explain the so-called terroir effects that impact grapevine yield components, berry composition, and wine varietal character. To elucidate potential contributors to the terroir effect, vine water status [midday leaf water potential (ψ)] was chosen as a major determinant. The hypothesis of this component of the study was that consistent leaf ψ zones could be identified within vineyard sites and that vine water status would play a major role in vine performance and yield components. Soil texture was anticipated to play a role indirectly through its water-holding capacity.Methods and materials: To test this hypothesis, ten Riesling vineyards representative of each Vintners Quality Alliance of Ontario sub-appellation were selected within the Niagara Peninsula. These vineyards were delineated using global positioning systems and 75–80 sentinel vines were geo-referenced within a sampling grid for data collection. During the 2005–2007 growing seasons, leaf ψ measurements were collected bi-weekly from a subset of these sentinel vines. Data were collected on soil texture and composition, soil water content (SWC), vine performance and yield components. These variables were mapped using geographical information systems software and relationships between them were elucidated.Results: Vineyards were variable in terms of soil texture, composition, nutrition, and moisture. However, in general, few consistent relationships with soil composition variables were found. As hypothesized, consistent leaf ψ zones were identified within vineyards in all three vintages. Some geospatial patterns and relationships were spatially and temporally stable within vineyards. In many cases, spatial distribution of leaf ψ was temporally stable within vineyards despite different weather conditions during each growing season. Spatial trends within vineyards for SWC and leaf ψ were temporally stable over the 3-year period for eight vineyards. Generally, spatial relationships between leaf ψ, SWC, vine size, berry weight and yield were also temporally stable. Some inconsistencies in spatial distribution of variables were attributable to winter injury.Conclusions: Many viticultural variables such as leaf ψ, vine size, berry weight, and yield were spatially variable and, as hypothesized, consistent leaf ψ zones were identified within vineyards in three distinct vintages. Many geospatial patterns and relationships were determined and were temporally stable, and this temporal stability in these variables occurred despite different growing seasons. The strongest relationships were those concerning leaf ψ, SWC, vine size, and berry weight. No consistent relationships were found concerning soil composition. The most consistent soil variables that impacted vine performance and yield components were physical properties, particularly texture.Significance and impact of the study: Soil had some indirect effects, but leaf ψ was more likely a major contributor to the terroir effect, as it had a major impact on vine size, berry weight and yield in many vineyards across multiple vintages. Temporal stability is required for many practical geomatic applications to be initiated in vineyards, but it is also of importance to future research endeavors for this project as well as others.

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Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽

10.3390/beverages7030044 ◽

2021 ◽

Vol 7 (3) ◽

pp. 44

Author(s):

Margherita Modesti ◽

Colleen Szeto ◽

Renata Ristic ◽

WenWen Jiang ◽

Julie Culbert ◽

...

Keyword(s):

Sensory Attributes ◽

Sensory Properties ◽

Ozone Treatment ◽

Cabernet Sauvignon ◽

Negative Effects ◽

Volatile Phenols ◽

Post Harvest ◽

Perceived Intensity ◽

Wine Composition ◽

Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

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Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit

Foods ◽

10.3390/foods7120204 ◽

2018 ◽

Vol 7 (12) ◽

pp. 204 ◽

Cited By ~ 2

Author(s):

Sijing Li ◽

Keren Bindon ◽

Susan Bastian ◽

Kerry Wilkinson

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Chemical Composition ◽

High Performance ◽

Red Wine ◽

Descriptive Analysis ◽

Sensory Properties ◽

Fruit Maturity ◽

A Minor ◽

Early Harvest

The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.

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