Identification of the major drivers of 'phenolic' taste in ... - GWRDC

More documents

Recommendations

Info

AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines post fermentation skin contact and fermented on skins was also presented as an example of a wine that most likely displayed many of the characters associated with phenolic taste. Tasters were then familiarised with the use of the partially structured 15 cm line rating scale (described previously) that was to be used. This was achieved by them rating 15 of the test wines on the previously accepted attributes (Appendix B, Table B-3) in duplicate. Significant discrimination between the test samples was achieved for viscosity, astringency and acidity (p
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines Formal Assessment Samples were presented to tasters in 30 mL aliquots in 3-digit-coded, covered, ISO standard wine glasses at 22–24°C, in isolated booths under amber lighting. The entire set of wines was presented in a randomised order. The assessors were presented with four trays of four wines per tray. They were forced to rest for 90 second between samples, and ten minutes between trays. During the ten minute break assessors were requested to leave the booths. Samples were assessed over four days of formal sessions. Forty-eight wines were assessed in triplicate, therefore 144 samples were presented in total. The intensity of each attribute was rated using an unstructured 15 cm line scale from 0 to 10, with indented anchor points of “low” and “high” placed at 10% and 90% respectively. Data was acquired using FIZZ v 2.46 sensory data acquisition software (Biosystèmes, Couternon). Panel performance was assessed using Fizz, Senstools (OP&P, The Netherlands) and PanelCheck (Matforsk) software, and included analysis of variance for the effect of sample, judge and presentation replicate and their interactions, degree of agreement with the panel mean and degree of discrimination across samples (data not shown). All judges were found to be performing to an acceptable standard. 8.5 Results and Discussion 8.5.1 Standard Chemical Analyses The experimental winemaking protocol used in both years produced uniform wines within fermentation replicates and with analytical parameters that were within the ranges generally expected of commercial white wines (Table 8-2). The wines were also technically sound, with less than 1.7 g/L residual sugar, medium alcohol levels and low volatile acidity. In 2010 the wines made from different varieties were also uniform with the exception of pH. Consequently, in 2011 the wines were carefully managed during vinification and adjusted prior to bottling to achieve a pH value of 3.2 for all wines. Data for individual wines are in Appendix B, Table B-5 and Table B-9. 71
Page 1 and 2:
Identification of the major drivers
Page 3 and 4:
AWRI: Identification Of The Major D
Page 5 and 6:
Page 7 and 8:
Page 9 and 10:
Page 11 and 12:
Page 13 and 14:
Page 15 and 16:
Page 17 and 18:
Page 19 and 20: AWRI: Identification Of The Major D
Page 69: AWRI: Identification Of The Major D
Page 113 and 114: RT (min) AWRI: Identification Of Th
Page 115 and 116: RT (min) AWRI: Identification Of Th
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139:
show all

Identification of the major drivers of 'phenolic' taste in ... - GWRDC

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?