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...
| Main Authors: | , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2023-10-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7651 |
| _version_ | 1827800435418726400 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Damian Espinase Nandorfy |
| collection | DOAJ |
| description | 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 from the same region, compared to a high colour and flavour wine, linking consumer acceptance with sensory properties and chemical composition. Three dry red wines (two Cabernet-Sauvignon wines from a warm region and one Lagrein wine from a cooler region) were blended in a constrained mixture design. Several blends were uncovered with improved sensory properties and consumer liking scores. Increased liking scores were related to heightened perceived Viscosity (unrelated to physical viscosity), Sweetness and Berry flavours, connected to proline-rich wines with small proportions of Lagrein. PLS-R models relating blend chemical composition, sensory properties and consumer acceptance associated Astringency and Bitterness to polyphenolics and organic acids and lower liking scores. Vegetal and Leather aromas in blends also reduced consumer acceptance and were related to the concentration of the thiols 3SH, 3SHA, PMT, 2FMT and MeSH, as well as guaiacol and isobutyl methoxypyrazine. Multiple blends successfully improved consumer acceptance of the ‘flavour deficient’ wine, particularly those with an increased proportion of the proline-rich wine. Non-linear effects resulting from blending were also assessed, with most variables modelled best by linear averaging. This study demonstrates the practical application of a design of experiment approach using sensory properties, proline and polyphenolic concentrations to guide wine blending and improve wine flavour and acceptability.
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| first_indexed | 2024-03-11T20:10:49Z |
| format | Article |
| id | doaj.art-c6dde3c1e066488aba22c3499af011ee |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-03-11T20:10:49Z |
| publishDate | 2023-10-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-c6dde3c1e066488aba22c3499af011ee2023-10-03T11:18:27ZengInternational Viticulture and Enology SocietyOENO One2494-12712023-10-0157410.20870/oeno-one.2023.57.3.7651Enhancing the sensory properties and consumer acceptance of warm climate red wine through blendingDamian Espinase Nandorfy0Desireé Likos1Simone Lewin2Sheridan Barter3Stella Kassara4Shaoyang Wang5Allie Kulcsar6Patricia Williamson7Keren Bindon8Marlize Bekker9John Gledhill10Tracey Siebert11Robert A. Shellie12Russell Keast13Leigh Francis14The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064 - CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, 4068The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064 - School of Agriculture and Food Sustainability, The University of Queensland, St Lucia, QLD, 4067The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125 - Centre for Food Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 1325 Launceston Tas CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064Proline 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 from the same region, compared to a high colour and flavour wine, linking consumer acceptance with sensory properties and chemical composition. Three dry red wines (two Cabernet-Sauvignon wines from a warm region and one Lagrein wine from a cooler region) were blended in a constrained mixture design. Several blends were uncovered with improved sensory properties and consumer liking scores. Increased liking scores were related to heightened perceived Viscosity (unrelated to physical viscosity), Sweetness and Berry flavours, connected to proline-rich wines with small proportions of Lagrein. PLS-R models relating blend chemical composition, sensory properties and consumer acceptance associated Astringency and Bitterness to polyphenolics and organic acids and lower liking scores. Vegetal and Leather aromas in blends also reduced consumer acceptance and were related to the concentration of the thiols 3SH, 3SHA, PMT, 2FMT and MeSH, as well as guaiacol and isobutyl methoxypyrazine. Multiple blends successfully improved consumer acceptance of the ‘flavour deficient’ wine, particularly those with an increased proportion of the proline-rich wine. Non-linear effects resulting from blending were also assessed, with most variables modelled best by linear averaging. This study demonstrates the practical application of a design of experiment approach using sensory properties, proline and polyphenolic concentrations to guide wine blending and improve wine flavour and acceptability. https://oeno-one.eu/article/view/7651Amino acidssensorytasteflavourmouthfeelsweetness |
| spellingShingle | 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 Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending OENO One Amino acids sensory taste flavour mouthfeel sweetness |
| title | Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending |
| title_full | Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending |
| title_fullStr | Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending |
| title_full_unstemmed | Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending |
| title_short | Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending |
| title_sort | enhancing the sensory properties and consumer acceptance of warm climate red wine through blending |
| topic | Amino acids sensory taste flavour mouthfeel sweetness |
| url | https://oeno-one.eu/article/view/7651 |
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