Linking sensory properties and chemical composition of Vitis vinifera cv. Cabernet Sauvignon grape berries to wine

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Fältnamn	Indikatorer	Metadata
000		03296naa a2200373 4500
001		oai:DiVA.org:ri-56372
003		SwePub
008		210908s2017 \| \|\|\|\|\|\|\|\|\|\|\|000 \|\|eng\|
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-563722 URI
024	7	a https://doi.org/10.5344/ajev.2017.161152 DOI
040		a (SwePub)ri
041		a engb eng
042		9 SwePub
072	7	a ref2 swepub-contenttype
072	7	a art2 swepub-publicationtype
100	1	a Niimi, Junu University of Adelaide, Australia; CSIRO, Australia4 aut0 (Swepub:ri)junni@ri.se
245	1 0	a Linking sensory properties and chemical composition of Vitis vinifera cv. Cabernet Sauvignon grape berries to wine
264		c 2017-03-23
264	1	b American Society for Enology and Viticulture,c 2017
338		a print2 rdacarrier
520		a It is conventional wine industry practice for winemakers and grapegrowers to taste winegrapes to determine their fitness for producing various wine styles of different quality. However, the ability to predict wine style from tasting grapes is unverified, and the relationship among the sensory characters of grapes and wine is poorly understood. The objective of the study was to investigate the sensory properties of Cabernet Sauvignon grapes and the corresponding wines, and to determine the relationships between the two data sets. Grapes were harvested between 23 and 25 Brix from eight locations across the state of South Australia over two vintages and vinified using a standardized protocol. A total of 25 samples from across the eight locations were harvested for each vintage. The grapes and wines were evaluated by a sensory panel trained in descriptive analysis. Grapes were evaluated using the berry sensory assessment (BSA) methodology previously described in the literature, and the basic chemical parameters of the grapes and wines were measured. Samples were consistently discriminated by their chemical and sensory properties within the grape and by wine data sets across the vintages. Five sensory attributes of wine were consistently modeled with moderate to high regressions using BSA attributes and berry-chemical measures. Finding berry sensory attributes that consistently relate to wine style and profile remains challenging. The basic chemical measures, including Brix, anthocyanins, and chroma of grape homogenates, were reliable contributors to wine sensory attributes for both vintages.
650	7	a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe
650	7	a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng
653		a Berry sensory analysis
653		a Cabernet Sauvignon
653		a Descriptive analysis
653		a Partial least squares regression
700	1	a Boss, P. K.4 aut
700	1	a Jeffery, D.4 aut
700	1	a Bastian, S. E. P.4 aut
710	2	a University of Adelaide, Australia; CSIRO, Australia4 org
773	0	t American Journal of Enology and Viticultured : American Society for Enology and Viticultureg 68:3, s. 357-368q 68:3<357-368x 0002-9254x 1943-7749
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-56372
856	4 8	u https://doi.org/10.5344/ajev.2017.16115

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Av författaren/redakt...: Niimi, Jun; Boss, P. K.; Jeffery, D.; Bastian, S. E. P ...

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