terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Relationships between secondary metabolites and wine sensory properties 9 Sensory evaluation of ‘Sauvignon blanc’ grapes by a trained panel

Sensory evaluation of ‘Sauvignon blanc’ grapes by a trained panel


The study described the effect of sensory analysis on commercial ‘Sauvignon blanc’ vineyards within the Stellenbosch Wine of Origin District. The sensorial evaluation of the berries was able to give a description of each parcel type and relate it to the cultural practices. The parcel was discriminated by descriptors such as touch, odour and flavor. Descriptors such as touch resistance, tropical fruit notes and berry acidity were significant on a 5 % significance level. Textural and skin descriptors such as berry juiciness and tropical notes were also significant on a 5 % level. Descriptive sensory analysis performed on the wines showed that it was able to be related to the viticultural parcel. The attributes that were discriminate between the wines were the green character (green pepper, grassy and canned asparagus), acidity and tropical flavours (guava). This sensory technique seems to be a good indicator of grape quality and wine style. This will be continued to get a predictive model of wine style based on grape sensory attributes.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article


Erna H. WITBOOI, Victoria A. CAREY

Department of Viticulture and Oenology, Faculty of Agrisciences, University of Stellenbosch, Private Bag X1, 7602, Matieland, ZA

Contact the author*


grape composition, sensory evaluation, Sauvignon blanc


IVES Conference Series | Macrowine | Macrowine 2010


Related articles…

Perceptive interactions and wine typical fruity aroma 

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.

Brettanomyces bruxellensis and off-odours: genetic and proteomic approaches to unravel the molecular mechanism of ethyl-phenols production

Brettanomyces/Dekkera yeasts in wine are able to produce various spoilage compounds that are, at high concentration, detrimental to wine quality. The principal spoiler compounds associated with Brettanomyces spp. are vinyl and ethyl-phenols that are responsible for off- odours described as “animal”, “medicinal”, “sweaty leather”, “barnyard”, “spicy” and “clove-like”.

Uvalino wine: chemical and sensory profile

The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine, including color, astringency and bitterness.

Volatile composition of base wines to obtain sparkling wines from seven autochthonous grape varieties from Castilla y León (Spain)

The aim of this work was to characterize the aromatic profile of white and rosé base wines for the elaboration of sparkling wines from seven autochthonous grape varieties of Castilla y León. The ‘Albarín’, ‘Godello’ and ‘Verdejo’ white grape cultivars contribute with more fruity notes than the ‘Viura’ and ‘Malvasía’ cultivars; and ‘Prieto picudo’ coloured grape cultivar has more fruity character than ‘Garnacha’.

Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

This study was carried out on 24 vintages of Cabernet sauvignon and on 7 vintages of Merlot produced by two different Bordeaux growing areas. Proanthocyanidin monomers and oligomers, and several parameters of the proanthocyanidin fraction were analytically assessed.