terclim by ICS banner
IVES 9 IVES Conference Series 9 SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

Abstract

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine. All wines underwent basic chemical analyses and a subset of 10 wines was subjected to preference trials with Australian white wine consumers (n = 102) who consumed white wine at least monthly. Consumers liked 9 of the 10 wines, scoring them greater than 5 on a 9-point hedonic scale. Verdejo and Garganega, the second and third most liked wines, could potentially be offered as an alternative to Pinot Gris, due to their similar sensory attributes. Arinto and Greco could become alternative wines to Chardonnay; and Fiano to Riesling. These findings provide more accurate information about the potential performance of these new wines in the Australian market and suggest wine producers could provide alternative wine styles which meet the taste specifications of this competitive market, yet promote a more sustainable grape and wine industry as it faces the impact of climate change. The adoption of drought tolerant varieties will potentially reduce the amount of water needed for irrigation, increase yield and income. Moreover, sustainable Australian wine products may introduce a point of difference in the current global market.

 

1. Mezei, L. V., Johnson, T. E., Goodman, S., Collins, C., & Bastian, S. E. P. (2021). Meeting the demands of climate change: Austra-lian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties. Oeno One, 55(2). https://doi.org/10.20870/oeno-one.2021.55.2.4571
2. Danner, L., Crump, A. M., Croker, A., Gambetta, J. M., Johnson, T. E., & Bastian, S. E. P. (2018). Comparison of rate-all-that-ap-ply and descriptive analysis for the sensory profiling of wine. American Journal of Enology and Viticulture, 69(1).

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Laura V. Mezei¹, Lira Souza Gonzaga¹, Trent E. Johnson¹, Steve Goodman², Cassandra Collins¹ and Susan E. P. Bastian¹*

1 Department of Wine Science, School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
2 The University of Adelaide Business School, South Australia 5005, Australia

Contact the author*

Keywords

Rate-All-That-Apply, drought tolerant, sensory profiles, consumer acceptance

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More