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

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

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

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