IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Chenin Blanc Old Vine character: evaluating a typicality concept by data mining experts’ reviews and producers’ tasting notes

Chenin Blanc Old Vine character: evaluating a typicality concept by data mining experts’ reviews and producers’ tasting notes

Abstract

Concepts such as typicality are difficult to demonstrate using the limited set of samples that can be subjected to sensory evaluation. This is due both to the complexity of the concept and to the limitations of traditional sensory evaluation (number of samples per session, panel fatigue, the need for multiple sessions and methods, etc.). On the other hand, there is a large amount of data already available, accumulated through many years of consistent evaluation. These data are held in repositories (such as Platter’s Wine Guide in the case of South Africa Wine, wineonaplatter.com) and in technical notes provided by the producers.There are many unknowns regarding the distinguishing features of a commercial Old Vine (OV) Chenin Blanc wine and its comparison to a Young Vine (YV) wine. There is little work done on it and the work has limitations regarding the methodology and number of samples included (Crous, 2016; Mafata, Brand, Panzeri, et al., 2020). Platter’s data contains descriptors for wines produced in South Africa, as well as a quality rating. The producers put technical sheets together – while the expert tasters generate Platter’s data for the same wines.Similar to work done on the general characteristics of South African Chenin Blanc wine (Valente, Bauer, Venter, et al., 2018), the goal of the study is to find the unique features associated with the ‘old vine Chenin Blanc character’ using available data from expert tastings and technical notes. During the initial step, Platter’s data and technical notes are mined for attributes of Chenin Blanc wines (as both sources indicate whether the wines belong to the Old Vine category). The automated process is done using the data gathering and analysis tool developed by the research team. A combined data set from all data sources is also  created.During the analysis step, Agglomerative Hierarchical Clustering (AHC), Multiple Correspondence Analysis (MCA), Fuzzy K-Means clustering (FKM), and Formal Concept Lattice (FCL) are employed to explore the attribute and product space. Clustering algorithms are applied to the data (separate and fused sets) to identify markers (features) for the Old Vine character. As Platter’s data also includes product ratings, the possible correlation of Old Vines vs. Young Vines regarding the perceived quality can also be tested. In addition to finding sensory attributes associated exclusively with Old Vine Chenin Blanc (the typicality issue), the novelty of the work also resides with the creation and development of a new application for the automated data gathering and analysis tool, whose effectiveness and robustness will be tested in the real case scenario.

References

Crous, R. 2016. The sensory characterisation of old-vine Chenin blanc wine: an exploratory study of the dimensions of quality. Stellenbosch University.
Mafata, M., Brand, J., Panzeri, V. & Buica, A. 2020. Investigating the Concept of South African Old Vine Chenin Blanc. South African Journal of Enology and Viticulture. 14(2):168–182.
Valente, C.C., Bauer, F.F., Venter, F., Watson, B. & Nieuwoudt, H.H. 2018. Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patterns. Scientific Reports. 8(1).

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Kruger Markus1, Brand J.1, Watson B.2, Mafata M.1 and Buica A.1

1Department of Information Science, Stellenbosch University, South Africa; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa
2 Department of Information Science, Stellenbosch University, South Africa

Contact the author

Keywords

Chenin Blanc, Old Vine, Automation, Multi-source data gathering

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

The temporal sensory interaction between 3-Mercaptohexanol, 3-Mercaptohexyl Acetate and Athanethiol using trata

Volatile sulphur compounds are a group of impact odorants with low odour thresholds that can contribute both positively and negatively to wine aroma. The varietal thiols, 3MH and 3MHA, are known to contribute positive tropical aromas to white wines and are most abundant in Sauvignon Blanc wines. The group of compounds contributing negative aromas are known as reductive sulphur compounds (RSCs) as they add a reductive aroma of asparagus, cooked vegetables and rotten egg to wines. All these compounds play a part in and are a result of the sulphur pathway in the yeast cell during fermentation and therefore attempting to increase the concentration of the varietal thiols may directly influence the concentration of the RSCs. The varietal thiols and the low molecular weight RSCs are highly volatile and therefore their sensory perception can change rapidly over time.

Come proteggere un territorio viticolo: il punto di vista del giurista

La valanga di fango che si è abbattuta nel Salemitano e nell’Avellinese, provocando decine di vittime, è stata causata in larga misura dalle insufficienti opere idrauliche e dalla manca­ta manutenzione di antiquati canali idrici.

Biodiversidad de levaduras no-Saccharomyces aisladas de viñedos uruguayos: Lachancea thermotolerans y su potencial en la industria de bebidas fermentadas

Non-saccharomyces yeasts play a crucial role in fermentation, producing a variety of secondary metabolites and enzymes that contribute to aromatic and sensory complexity compared to saccharomyces yeasts. It is crucial to understand and control the dynamics of non-saccharomyces yeasts to produce distinctive and high-quality fermented beverages.

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).