Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

Proline has recently been found to direct several sensory attributes in red wine, including viscosity, fruit flavour and sweetness. We sought to investigate whether a red wine, deemed ‘flavour deficient’ by a producer, from a warm inland region could be improved by blending with a high proline wine...

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Bibliographic Details
Main Authors: Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis
Format: Article
Language:English
Published: International Viticulture and Enology Society 2023-10-01
Series:OENO One
Subjects:
Amino acids
sensory
taste
flavour
mouthfeel
sweetness
Online Access:https://oeno-one.eu/article/view/7651

Internet

https://oeno-one.eu/article/view/7651

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