IMPACT OF THE WINE MATRIX ON THE PERCEPTION  OF FINISH IN RED WINE

Allison Kathleen Baker

Wine finish, the flavors, tastes, and mouthfeels that linger after swallowing wine, contributes to wine quality. The objective of this study was to investigate red wine finish, including the influence of the wine matrix on sensory attributes. Results from time-intensity trained sensory evaluations of flavor finish as a function of tannin and ethanol content indicated that the duration of flavor finish was extended by higher ethanol content. This longer finish of the high ethanol treatments was more acceptable than the shorter finish of the low ethanol treatments. Increased tannin levels extended the duration of finish for bell pepper flavor but significantly decreased consumer acceptability across all flavors. These results provide wine makers with practical knowledge to consider when making decisions that impact the tannin or ethanol profiles of their wines. These studies also exposed the need to develop methodology to further investigate wine finish. To address these methodological needs, a recently introduced dynamic sensory methodology for trained panelists, Temporal Check-All-That-Apply (TCATA), was used for the characterization of wine finish in wines varying in ethanol content. Results indicated that the finish of the high ethanol treatments were described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, while the finish of the low ethanol treatment was characterized by sourness, red fruit, and green flavors (p≤0.05). Consumers (40%) liked the finish of the low ethanol wine compared to the high ethanol or commercial wines (both ~ 60% consumers) (p≤0.05). Finally, methodology for instrumental analysis of wine finish using in-mouth Stir Bar Sorptive Extraction (SBSE)/gas chromatography was developed. Using this method, different concentrations of volatile compounds were detected in the mouth at varying times throughout the finish (p≤0.05). These results demonstrated the application of this method for quantification of volatiles as they contribute to wine finish. The application and development of new methodologies (TCATA and in-mouth SBSE/GC-FID) for red wine finish characterization has advanced the ability to characterize temporal qualities. Overall this research has contributed to the previously understudied area of wine finish, demonstrating the influence of the wine matrix on the wine finish as evaluated by trained panelists, consumers and instrumentally.

IMPACT OF THE WINE MATRIX ON THE PERCEPTION OF FINISH IN RED WINE

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