TY - JOUR
T1 - Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin
T2 - Influence of source of origin
AU - Green, James
AU - Parr, W. V.
AU - Breitmeyer, J.
AU - Valentin, D.
AU - Sherlock, R.
PY - 2011/11
Y1 - 2011/11
N2 - The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green characteristics, Austrian wines perceived to be fruity (stone-fruit), and French wines relatively subdued in all characteristics measured other than perceived minerality. Concentrations of fermentation-derived, volatile aroma compounds (including acetate esters, fatty acid ethyl esters, and higher alcohols) and isobutylmethoxypyrazine (IBMP) were determined for each wine using the automated HS-SPME (Headspace Solid-Phase Micro-Extraction) technique (Parr et al., 2007) and a modification of the HS-SPME technique (Kemp, 2010). Analysis of thiol concentrations was undertaken by SPME-GC-MS/MS analysis. Statistical association of sensory and chemical data demonstrated that the chemical compounds clustered into three groups, each cluster associated with one source-of-origin. A 'green' cluster of compounds associated with the New Zealand wines, the fruity/boxwood compound 4-mercapto-4-methylpentan-2-one (4MMP) associated with Austrian wines, and other compounds (e.g., benzaldehyde) associated with French wines. The study has demonstrated differences in perceived sensory characteristics and chemical composition of Sauvignon wines as a function of source of origin, and demonstrated associations between some specific aroma compounds and sensory terms employed by wine professionals.
AB - The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green characteristics, Austrian wines perceived to be fruity (stone-fruit), and French wines relatively subdued in all characteristics measured other than perceived minerality. Concentrations of fermentation-derived, volatile aroma compounds (including acetate esters, fatty acid ethyl esters, and higher alcohols) and isobutylmethoxypyrazine (IBMP) were determined for each wine using the automated HS-SPME (Headspace Solid-Phase Micro-Extraction) technique (Parr et al., 2007) and a modification of the HS-SPME technique (Kemp, 2010). Analysis of thiol concentrations was undertaken by SPME-GC-MS/MS analysis. Statistical association of sensory and chemical data demonstrated that the chemical compounds clustered into three groups, each cluster associated with one source-of-origin. A 'green' cluster of compounds associated with the New Zealand wines, the fruity/boxwood compound 4-mercapto-4-methylpentan-2-one (4MMP) associated with Austrian wines, and other compounds (e.g., benzaldehyde) associated with French wines. The study has demonstrated differences in perceived sensory characteristics and chemical composition of Sauvignon wines as a function of source of origin, and demonstrated associations between some specific aroma compounds and sensory terms employed by wine professionals.
KW - Chemical analysis
KW - Sauvignon
KW - Sensory evaluation
KW - Source of origin
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=80054711266&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2011.06.005
DO - 10.1016/j.foodres.2011.06.005
M3 - Article
AN - SCOPUS:80054711266
SN - 0963-9969
VL - 44
SP - 2788
EP - 2797
JO - Food Research International
JF - Food Research International
IS - 9
ER -