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…

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Exploring relationships among grapevine chemical and physiological parameters and mycobiome composition under drought stress

Improving our knowledge on biotic and abiotic factors that influence the composition of the grapevine mycobiome is of great agricultural significance, due to potential effects on plant health, productivity, and wine characteristics. Among the various environmental factors affecting the morphological, physiological, biochemical and molecular attributes of grapevine, drought stress is one of the most severe, becoming increasingly an issue worldwide.

Read More

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Read More

Sensory profile of wines obtained from disease-resistant varieties in La Rioja

The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties.
In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.

Read More