terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Perception, liking and emotional response of tropical fruit aromas in Chardonnay wines

Perception, liking and emotional response of tropical fruit aromas in Chardonnay wines

Abstract

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control (SC0FG0), skin contact (SC1FG0), no skin contact fermentation gradient (SC0FG1), skin contact fermentation gradient (SC1FG1). Chemical analysis and descriptive sensory analysis were conducted to determine the alterations on the composition and aroma profiles of these wines. Check-all-that-apply (CATA) showed different prominent aromas for each wine treatment, with pome fruit, stone fruit, pineapple, honeysuckle, honey, and passionfruit being the most perceived aromas. Descriptive analysis (DA) showed that SC1FG0 was significantly different from both SC0FG1 and SC1FG1. SC1FG0 presented the most tropical fruit aromas, SC1FG1 presented more stone fruit, and SC0FG1 presented more honey and lemon/lime. Liking at the consumer level showed two liking clusters while emotional response showed a significant difference with wines with tropical fruit and other fruity aromas associated with positive emotions. Combining these descriptive and emotional sensory results can be used to help guide winemaker decisions when trying to achieve consistent tropical fruit aromas in chardonnay wines.

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Chase Lucas1, Angelica Iobbi1, Amanda Dupas De Matos2, Elizabeth Tomasino1

1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA
2Food Experience and Sensory Testing (Feast) Lab, Massey University, Private Bag 11222, Palmerston North, Wanganui-Manawatu 4410, New Zealand

Contact the author*

Keywords

EsSense25, CATA, fermentation gradient, skin contact, wine

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Assessment of plant water consumption rates under climate change conditions through an automated modular platform

The impact of climate change is noticeable in the present weather, making water scarcity the most immediate mediator reducing the performance and viability of crops, including grapevine (Vitis vinifera L.). The present study developed a system (hardware, firmware, and software) for the determination of plant water use through changes in weight through a period. The aim is to measure the differences in grapevine water consumption in response to climate change (+4oC and 700 ppm) under controlled conditions. The results reveal a correlation between daily plant consumption rates and reference evapotranspiration (ETo).

Read More

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Read More

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Read More