Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavore...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1208 |
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| author | Yaelle Saltman Julie A. Culbert Trent E. Johnson Renata Ristic Kerry L. Wilkinson Susan E. P. Bastian |
| author_facet | Yaelle Saltman Julie A. Culbert Trent E. Johnson Renata Ristic Kerry L. Wilkinson Susan E. P. Bastian |
| author_sort | Yaelle Saltman |
| collection | DOAJ |
| description | Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (<i>n =</i> 2) and Shiraz (<i>n =</i> 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies. |
| first_indexed | 2024-03-10T16:39:31Z |
| format | Article |
| id | doaj.art-2a7030b9686443ca8f2df956c28b9880 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:39:31Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2a7030b9686443ca8f2df956c28b98802023-11-20T12:07:49ZengMDPI AGFoods2304-81582020-09-0199120810.3390/foods9091208Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz WinesYaelle Saltman0Julie A. Culbert1Trent E. Johnson2Renata Ristic3Kerry L. Wilkinson4Susan E. P. Bastian5School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, AustraliaSchool of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, AustraliaSchool of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, AustraliaSchool of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, AustraliaSchool of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, AustraliaSchool of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, AustraliaNatural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (<i>n =</i> 2) and Shiraz (<i>n =</i> 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.https://www.mdpi.com/2304-8158/9/9/1208bottle agingdescriptive analysisflavor additivesGC-MSwinewine product |
| spellingShingle | Yaelle Saltman Julie A. Culbert Trent E. Johnson Renata Ristic Kerry L. Wilkinson Susan E. P. Bastian Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines Foods bottle aging descriptive analysis flavor additives GC-MS wine wine product |
| title | Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines |
| title_full | Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines |
| title_fullStr | Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines |
| title_full_unstemmed | Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines |
| title_short | Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines |
| title_sort | impact of bottle aging on the composition and sensory properties of flavored chardonnay and shiraz wines |
| topic | bottle aging descriptive analysis flavor additives GC-MS wine wine product |
| url | https://www.mdpi.com/2304-8158/9/9/1208 |
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