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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

Abstract

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

Authors

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*

Keywords

grape composition, sensory evaluation, Sauvignon blanc

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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