Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines
Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensor...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/10/491 |
| _version_ | 1818030261112143872 |
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| author | Duc-Truc Pham Vanessa J. Stockdale David W. Jeffery Jonathan Tuke Kerry L. Wilkinson |
| author_facet | Duc-Truc Pham Vanessa J. Stockdale David W. Jeffery Jonathan Tuke Kerry L. Wilkinson |
| author_sort | Duc-Truc Pham |
| collection | DOAJ |
| description | Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensory methodology used by industry to optimize the ethanol content of RAW is known as ‘alcohol sweetspotting’. However, to date, there is no scientific evidence to support the alcohol sweetspot phenomenon, and the sensory methodology used for alcohol sweetspotting has not been validated. In this study, different methods of presenting wine samples (i.e., ordered vs. randomized, and linear vs. circular) were employed to determine to what extent presentation order influences the outcome of alcohol sweetspotting trials. Two different approaches to statistical analysis of sensory data, i.e., chi-square goodness of fit vs. one proportion tests, were also evaluated. Statistical analyses confirmed alcohol sweetspots were apparent in some sweetspot determination trials, but outcomes were not reproducible in replicate determinations (either by panel or by individual panelists). Analysis of data using the one proportion test improved the likelihood of identifying statistically significant differences between RAWs, but variation in individuals’ sensitivity to differences in sensory properties following ethanol removal prevented validation of the alcohol sweetspot phenomenon based on the wines studied. |
| first_indexed | 2024-12-10T05:32:46Z |
| format | Article |
| id | doaj.art-5a4eb1fa3b1149258d4807b7afe2d145 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-10T05:32:46Z |
| publishDate | 2019-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5a4eb1fa3b1149258d4807b7afe2d1452022-12-22T02:00:30ZengMDPI AGFoods2304-81582019-10-0181049110.3390/foods8100491foods8100491Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red WinesDuc-Truc Pham0Vanessa J. Stockdale1David W. Jeffery2Jonathan Tuke3Kerry L. Wilkinson4School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond 5064, AustraliaThe Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond 5064, AustraliaSchool of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond 5064, AustraliaSchool of Mathematical Sciences, The University of Adelaide, Adelaide 5000, AustraliaSchool of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond 5064, AustraliaWarmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensory methodology used by industry to optimize the ethanol content of RAW is known as ‘alcohol sweetspotting’. However, to date, there is no scientific evidence to support the alcohol sweetspot phenomenon, and the sensory methodology used for alcohol sweetspotting has not been validated. In this study, different methods of presenting wine samples (i.e., ordered vs. randomized, and linear vs. circular) were employed to determine to what extent presentation order influences the outcome of alcohol sweetspotting trials. Two different approaches to statistical analysis of sensory data, i.e., chi-square goodness of fit vs. one proportion tests, were also evaluated. Statistical analyses confirmed alcohol sweetspots were apparent in some sweetspot determination trials, but outcomes were not reproducible in replicate determinations (either by panel or by individual panelists). Analysis of data using the one proportion test improved the likelihood of identifying statistically significant differences between RAWs, but variation in individuals’ sensitivity to differences in sensory properties following ethanol removal prevented validation of the alcohol sweetspot phenomenon based on the wines studied.https://www.mdpi.com/2304-8158/8/10/491alcohol adjustmentevaporative perstractionone proportion testpartial dealcoholizationreverse osmosissensory analysis |
| spellingShingle | Duc-Truc Pham Vanessa J. Stockdale David W. Jeffery Jonathan Tuke Kerry L. Wilkinson Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines Foods alcohol adjustment evaporative perstraction one proportion test partial dealcoholization reverse osmosis sensory analysis |
| title | Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines |
| title_full | Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines |
| title_fullStr | Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines |
| title_full_unstemmed | Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines |
| title_short | Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines |
| title_sort | investigating alcohol sweetspot phenomena in reduced alcohol red wines |
| topic | alcohol adjustment evaporative perstraction one proportion test partial dealcoholization reverse osmosis sensory analysis |
| url | https://www.mdpi.com/2304-8158/8/10/491 |
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