Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation
BACKGROUND Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovariet...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2018-01, Vol.98 (1), p.33-42 |
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| creator | Longo, Rocco Blackman, John W Antalick, Guillaume Torley, Peter J Rogiers, Suzy Y Schmidtke, Leigh M |
| description | BACKGROUND
Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours.
RESULTS
Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived ‘acidity’, ‘sweetness’ and ‘alcohol’ attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS‐SPME‐GC‐MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending.
CONCLUSIONS
The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.8434 |
| format | Article |
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Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours.
RESULTS
Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived ‘acidity’, ‘sweetness’ and ‘alcohol’ attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS‐SPME‐GC‐MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending.
CONCLUSIONS
The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8434</identifier><identifier>PMID: 28504346</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acidity ; Alcohol ; Alcohols ; Aroma ; Blending ; Chemical composition ; early harvest ; Ethanol - analysis ; Flavoring Agents - analysis ; Flavors ; Food Handling - methods ; Fruit - chemistry ; Fruit - growth & development ; Fruits ; Gas Chromatography-Mass Spectrometry ; Grapes ; Harvesting ; herbaceous ; Humans ; Odorants - analysis ; PLS regression ; reduced‐alcohol ; Regression analysis ; sensory descriptive analysis ; Sensory evaluation ; Sensory properties ; Solid phase methods ; Sweetness ; Taste ; Vitis - chemistry ; Vitis - growth & development ; volatiles ; Wine ; Wine - analysis ; Wines</subject><ispartof>Journal of the science of food and agriculture, 2018-01, Vol.98 (1), p.33-42</ispartof><rights>2017 Society of Chemical Industry</rights><rights>2017 Society of Chemical Industry.</rights><rights>2018 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3534-1c876a6b122c4822a64337d771bb5ffdba0b50eabe0f5c66d74717f8016925103</citedby><cites>FETCH-LOGICAL-c3534-1c876a6b122c4822a64337d771bb5ffdba0b50eabe0f5c66d74717f8016925103</cites><orcidid>0000-0001-9708-7234</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.8434$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.8434$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28504346$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Longo, Rocco</creatorcontrib><creatorcontrib>Blackman, John W</creatorcontrib><creatorcontrib>Antalick, Guillaume</creatorcontrib><creatorcontrib>Torley, Peter J</creatorcontrib><creatorcontrib>Rogiers, Suzy Y</creatorcontrib><creatorcontrib>Schmidtke, Leigh M</creatorcontrib><title>Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours.
RESULTS
Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived ‘acidity’, ‘sweetness’ and ‘alcohol’ attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS‐SPME‐GC‐MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending.
CONCLUSIONS
The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry</description><subject>Acidity</subject><subject>Alcohol</subject><subject>Alcohols</subject><subject>Aroma</subject><subject>Blending</subject><subject>Chemical composition</subject><subject>early harvest</subject><subject>Ethanol - analysis</subject><subject>Flavoring Agents - analysis</subject><subject>Flavors</subject><subject>Food Handling - methods</subject><subject>Fruit - chemistry</subject><subject>Fruit - growth & development</subject><subject>Fruits</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Grapes</subject><subject>Harvesting</subject><subject>herbaceous</subject><subject>Humans</subject><subject>Odorants - analysis</subject><subject>PLS regression</subject><subject>reduced‐alcohol</subject><subject>Regression analysis</subject><subject>sensory descriptive analysis</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Solid phase methods</subject><subject>Sweetness</subject><subject>Taste</subject><subject>Vitis - chemistry</subject><subject>Vitis - growth & development</subject><subject>volatiles</subject><subject>Wine</subject><subject>Wine - analysis</subject><subject>Wines</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kE1LxDAQhoMoun4c_AMS8KKH6kzaJK03ET8RPKhHCWmaapdssiauy_572131IHgahnnmmeElZB_hBAHY6Ti1-qQs8mKNjBAqmQEgrJNRP2MZx4Jtke2UxgBQVUJski1WcuhxMSIvNzp-2vTR-VeqfUNrZ30zNGH60QWfaBsidWFuI9XOhLfg6LzzNp1RTZP1KcTFcs-82UlntKOdX-pe9bC-SzZa7ZLd-6475Pnq8uniJrt_uL69OL_PTM7zIkNTSqFFjYyZomRMiyLPZSMl1jVv26bWUHOwurbQciNEIwuJsi0BRcU4Qr5DjlbeaQzvs_6-mnTJWOe0t2GWFJZVhSCxzHv08A86DrPo--8UVoJjzlFWPXW8okwMKUXbqmnsJjouFIIaMldD5mrIvGcPvo2zemKbX_In5B44XQHzztnF_yZ193h1vlR-AS3diwQ</recordid><startdate>201801</startdate><enddate>201801</enddate><creator>Longo, Rocco</creator><creator>Blackman, John W</creator><creator>Antalick, Guillaume</creator><creator>Torley, Peter J</creator><creator>Rogiers, Suzy Y</creator><creator>Schmidtke, Leigh M</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-9708-7234</orcidid></search><sort><creationdate>201801</creationdate><title>Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation</title><author>Longo, Rocco ; Blackman, John W ; Antalick, Guillaume ; Torley, Peter J ; Rogiers, Suzy Y ; Schmidtke, Leigh M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3534-1c876a6b122c4822a64337d771bb5ffdba0b50eabe0f5c66d74717f8016925103</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acidity</topic><topic>Alcohol</topic><topic>Alcohols</topic><topic>Aroma</topic><topic>Blending</topic><topic>Chemical composition</topic><topic>early harvest</topic><topic>Ethanol - analysis</topic><topic>Flavoring Agents - analysis</topic><topic>Flavors</topic><topic>Food Handling - methods</topic><topic>Fruit - chemistry</topic><topic>Fruit - growth & development</topic><topic>Fruits</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Grapes</topic><topic>Harvesting</topic><topic>herbaceous</topic><topic>Humans</topic><topic>Odorants - analysis</topic><topic>PLS regression</topic><topic>reduced‐alcohol</topic><topic>Regression analysis</topic><topic>sensory descriptive analysis</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Solid phase methods</topic><topic>Sweetness</topic><topic>Taste</topic><topic>Vitis - chemistry</topic><topic>Vitis - growth & development</topic><topic>volatiles</topic><topic>Wine</topic><topic>Wine - analysis</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Longo, Rocco</creatorcontrib><creatorcontrib>Blackman, John W</creatorcontrib><creatorcontrib>Antalick, Guillaume</creatorcontrib><creatorcontrib>Torley, Peter J</creatorcontrib><creatorcontrib>Rogiers, Suzy Y</creatorcontrib><creatorcontrib>Schmidtke, Leigh M</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Longo, Rocco</au><au>Blackman, John W</au><au>Antalick, Guillaume</au><au>Torley, Peter J</au><au>Rogiers, Suzy Y</au><au>Schmidtke, Leigh M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2018-01</date><risdate>2018</risdate><volume>98</volume><issue>1</issue><spage>33</spage><epage>42</epage><pages>33-42</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours.
RESULTS
Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived ‘acidity’, ‘sweetness’ and ‘alcohol’ attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS‐SPME‐GC‐MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending.
CONCLUSIONS
The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>28504346</pmid><doi>10.1002/jsfa.8434</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-9708-7234</orcidid></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Acidity Alcohol Alcohols Aroma Blending Chemical composition early harvest Ethanol - analysis Flavoring Agents - analysis Flavors Food Handling - methods Fruit - chemistry Fruit - growth & development Fruits Gas Chromatography-Mass Spectrometry Grapes Harvesting herbaceous Humans Odorants - analysis PLS regression reduced‐alcohol Regression analysis sensory descriptive analysis Sensory evaluation Sensory properties Solid phase methods Sweetness Taste Vitis - chemistry Vitis - growth & development volatiles Wine Wine - analysis Wines |
| title | Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation |
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