Chenin blanc Wine Volatiles and the Intensity of a Guava-like Flavour

Purpose This study aims to describe South African consumers’ wine risk perception on varietal level with recommendations for Chenin blanc. Design/methodology/approach An exploratory mixed methods approach was followed where qualitative data were used to develop the questionnaire. Quantitative data were collected from 2,051 respondents using an online survey. ANOVA and Fischer least significance difference tests were used to indicate statistical significance. Findings Significant perceived risks (PRs) associated with Chenin blanc across age and ethnic groups were functional, time and financial risks. Risk-reducing strategies (RRS) in the white wine category were favourite brands and a trusted store, while Sauvignon blanc was also described as an RRS. Recommended Chenin blanc RRS include tastings and events with food. Research limitations/implications Measurement of PR remains challenging. This research approach can be reproduced and/or adapted to investigate other struggling varietals and/or regions-of-origin. The convenience sample limits generalisability. Practical implications Segments were identified to develop new markets for Chenin blanc. RRS emphasise the importance of real sensory experience rather than media exposure to build knowledge and familiarity. Originality/value This study is a pioneering endeavour in terms of using an exploratory mixed methods research approach to investigate and describe risk perception of a specific wine varietal. Recommendations, with implications for strategic marketing decisions, are made for South African Chenin blanc.

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Uso da técnica de confusão sexual no manejo populacional de Cryptoblabes gnidiella (Lepidoptera: Pyralidae) em videira

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2014001100004 ◽

2014 ◽

Vol 49 (11) ◽

pp. 853-859

Author(s):

José Eudes de Morais Oliveira ◽

Maria Herlândia de Araújo Fernandes ◽

Farah de Castro Gama ◽

Marcos Botton ◽

Andréa Nunes Moreira de Carvalho

Keyword(s):

Vitis Vinifera ◽

Cabernet Sauvignon ◽

Application Technology ◽

Cryptoblabes Gnidiella ◽

Lepidoptera Pyralidae ◽

Chenin Blanc

O objetivo deste trabalho foi avaliar a eficiência da técnica de confusão sexual, com o feromônio sexual sintético composto (Z)-11-hexadecenal (Z11-16: Ald) a 1,8% e (Z)-13-octadecenal (Z13-18: Ald) a 1,8%, no controle da população de traça-dos-cachos, Cryptoblabes gnidiella (Lepidoptera: Pyralidae), em cultivares de videiras (Vitis vinifera) destinadas à produção de vinhos. Os experimentos foram realizados em duas localidades na região do Vale do São Francisco, em áreas comerciais de produção de uva para processamento, com as cultivares Cabernet Sauvignon, Petit Verdot, Tempranillo e Chenin Blanc. Os tratamentos avaliados foram os seguintes: confusão sexual com uso de liberadores Splat ("specialized pheromone and lure application technology"), aplicados com pistola manual a 500 pontos por hectare (2 g por ponto); e testemunha sem aplicação. O efeito da técnica sobre os adultos de C. gnidiella foi avaliado com uso de armadilha tipo Delta, iscada em um septo com 2 g de feromônio sintético da mesma formulação. Os danos nos cachos foram avaliados à colheita. O uso da técnica de confusão sexual reduziu a captura de adultos de C. gnidiella em mais de 59% na 'Tempranillo', 68% na 'Chenin Blanc', 80% na 'Cabernet Sauvignon' e 97% na 'Petit Verdot'. À época da colheita, os danos nos frutos foram reduzidos de 65 a 100% nas áreas tratadas. O feromônio sexual sintético é eficaz para reduzir o acasalamento de C. gnidiella em vinhedos, com o uso da técnica de confusão sexual.

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The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time

Foods ◽

10.3390/foods9091220 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1220

Author(s):

Anri Botha ◽

Wessel du Toit ◽

Jeanne Brand ◽

Martin Kidd ◽

Niël Groenewald

Keyword(s):

Stainless Steel ◽

White Wine ◽

Sensory Profile ◽

Trained Panel ◽

Steel Tank ◽

Oak Barrels ◽

Sensorial Evaluation ◽

Chenin Blanc ◽

Over Time ◽

Stainless Steel Tank

The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin blanc wine fermented and matured in old barrels, three types of new oak barrels, two types of oak staves as well as a stainless steel tank over time, which has not been done before. Results indicate mainly separation between the stainless-steel tank/old barrel treatments from the stave and new barrel treatments, with separation between the latter two treatments also being found. More fruity descriptors were used in the stainless-steel tank and old barrel treatments, with oak-related descriptors being used in the stave and new barrel treatments. Separation between among the new barrel and stave treatments were also noted, which was still reflected during bottle maturation. These results indicate that winemakers need to take cognizance of the sensorial differences induced by barrel and stave maturation in white wines and how these evolve over time.

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