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…

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[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

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More