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Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches

Citation

Longo, R and Blackman, JW and Antalick, G and Torley, PJ and Rogiers, SY and Schmidtke, LM, Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches, Food Research International, 109 pp. 561-571. ISSN 0963-9969 (2018) [Refereed Article]

Copyright Statement

Copyright 2018 Elsevier Ltd.

DOI: doi:10.1016/j.foodres.2018.04.057

Abstract

The aim of this study was to compare the volatile and sensory profiles of Australian Shiraz red wines produced by several methods to achieve alcohol concentrations of 10.5 and 13.5% v/v. These levels were considerably lower contents than the commercial wine (16-17% v/v) that was produced from this vineyard site. Wines were produced by: (i) harvest timing (19.3, 24 and 29.3 Brix); (ii) blending equal proportions of early harvest (19.3 Brix) and late harvest wines (29.3 Brix); and (iii) dealcoholization using reverse osmosis followed by a membrane contactor. Dealcoholization caused a significant loss of volatile compounds, particularly esters, while the blending treatment had an averaging effect on most analytes. Sensory descriptive analysis of treatments with 10.5% v/v alcohol showed that the perception of the herbaceous attribute was more intense in the early harvest wines in comparison to the dealcoholized wines, while those of dark fruit, raisin/prune, astringency and alcohol were lower. No sensory differences were found amongst the 13.5% v/v wines, except for alcohol. Sensory and compositional data were modelled by means of Common Dimension (ComDim) multi-block analysis and indicated which chemical components are important to the perceived wine sensory properties. Insights from this study will provide knowledge that may be applied to control or moderate both unripe sensory attributes in addition to a deficiency of ripe fruit aromas or mouthfeel characteristics in reduced-alcohol red wines.

Item Details

Item Type:Refereed Article
Keywords:volatiles, Common Component Specific Weights Analysis, polypropylene membrane, sensory descriptive analysis, wine-alcohol reduction
Research Division:Engineering
Research Group:Food Sciences
Research Field:Wine Chemistry and Wine Sensory Science
Objective Division:Manufacturing
Objective Group:Processed Food Products and Beverages (excl. Dairy Products)
Objective Field:Beverages (excl. Fruit Juices)
UTAS Author:Longo, R (Dr Rocco Longo)
ID Code:125861
Year Published:2018
Web of Science® Times Cited:2
Deposited By:TIA - Research Institute
Deposited On:2018-05-10
Last Modified:2018-10-31
Downloads:0

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