Abstract
Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. The blending practice describ...Continue Reading
References
Aug 15, 2000·Drug and Alcohol Dependence·A ScinskaP Bienkowski
Nov 21, 2001·Journal of Agricultural and Food Chemistry·S RochaM A Coimbra
Nov 28, 2002·Journal of Agricultural and Food Chemistry·Lourdes MoyanoManuel Medina
Mar 20, 2004·Journal of Agricultural and Food Chemistry·Laura CulleréVicente Ferreira
May 10, 2007·Journal of Agricultural and Food Chemistry·Ana EscuderoVicente Ferreira
May 29, 2007·Journal of Agricultural and Food Chemistry·Lara TatRoberto Zironi
Mar 31, 2009·Journal of Agricultural and Food Chemistry·Bénédicte PineauDenis Dubourdieu
Sep 25, 2010·American Journal of Public Health·Alexander C WagenaarKelli A Komro
Jan 6, 2011·Journal of Agricultural and Food Chemistry·Dimitra L CaponeMark A Sefton
Jan 21, 2012·Journal of Food Science·Leigh M SchmidtkeSamson O Agboola
Dec 12, 2012·Journal of Agricultural and Food Chemistry·Georgia LytraJean-Christophe Barbe
Feb 16, 2013·Food Chemistry·Keren BindonMarkus Herderich
Jul 13, 2013·Journal of the Science of Food and Agriculture·Alejandro Cáceres-MellaJoan Miquel Canals
Feb 13, 2014·Food Chemistry·Keren BindonI Leigh Francis
Dec 1, 2011·Food Chemistry·M González ÁlvarezJ Simal-Gándara
Apr 24, 2015·Journal of Agricultural and Food Chemistry·Guillaume AntalickLeigh M Schmidtke
Oct 6, 2015·Journal of Agricultural and Food Chemistry·Guillaume AntalickLeigh M Schmidtke
Nov 26, 2015·Food Chemistry·Francesca SonniHeather E Smyth
Jan 14, 2016·Journal of Agricultural and Food Chemistry·Katja SukljeLeigh M Schmidtke
Apr 22, 2016·Journal of the Science of Food and Agriculture·Rocco LongoLeigh M Schmidtke
Dec 17, 2016·Food Chemistry·Silvia MottaAntonella Bosso
Citations
Feb 23, 2020·Journal of the Science of Food and Agriculture·Tong ChenXingquan Liu
Aug 15, 2018·Foods·Bithika SahaLeigh Schmidtke
Apr 15, 2020·Applied Microbiology and Biotechnology·Judith UnterkoflerDavid W Jeffery
Apr 13, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Duc-Truc PhamKerry L Wilkinson
Jul 11, 2018·Genes·Hugh Douglas GooldDeborah Hailstones
Feb 19, 2020·Journal of Agricultural and Food Chemistry·Xinyi ZhangAndrew C Clark