@article{774253c960054607a764248dac4818fd,
title = "Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference",
abstract = "A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen.",
keywords = "Aroma, Astringency, Bitterness, Cabernet Sauvignon wine, Colour, Consumer hedonic test, Dark fruit, Ethanol, Fruit, Fruit maturity, Green, PLS regression, Red fruit, Sensory descriptive analysis, Vegetative, Volatiles",
author = "Keren Bindon and Helen Holt and Williamson, {Patricia O.} and Cristian Varela and Markus Herderich and Francis, {I. Leigh}",
note = "Funding Information: The authors would like to thank Pernod Ricard Australia (Orlando Wines) for the donation of grape samples. We particularly thank Dr. Mike McCarthy of the South Australian Research and Development Institute (SARDI) for access to field trial data. The ARC Centre of Excellence in Plant Cell Walls (University of Melbourne) is acknowledged for the use of their facilities and for technical advice in polysaccharide analysis. Mark Stevens (Sensory Insights, NSW) is acknowledged for the consumer test administration. We would like to thank AWRI staff for their contributions to winemaking and sample analysis: Gemma West, Belinda Bramley, Stella Kassara, Fiona Brooks, Dimitra Capone, Natoiya Lloyd, Richard Gawel, the AWRI sensory panellists, the AWRI Commercial Services laboratory and the AWRI Trace Laboratory. The Australian Wine Research Institute, a member of the Wine Innovation Cluster in Adelaide, is supported by Australian grape growers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funds from the Australian Government. Appendix A ",
year = "2014",
month = jul,
day = "1",
doi = "10.1016/j.foodchem.2013.12.099",
language = "English",
volume = "154",
pages = "90--101",
journal = "Food Chemistry",
issn = "0308-8146",
}