Thesis
The influence of alcohol content on the consumer acceptance of red wine and threshold values of selected wine odorants
Washington State University
Master of Science (MS), Washington State University
2010
Handle:
https://hdl.handle.net/2376/102034
Abstract
Effects of ethanol concentration on aroma threshold values of wine aroma compounds and consumer acceptance have been little studied. In light of the current trend of higher alcohol wines, a study of the impact of ethanol on sensory perception was needed. Objectives of this study were to determine how ethanol concentration impacted the aroma threshold values of two selected wine odorants: eugenol and 1-hexanol, and to identify ethanol concentration's effect on consumer acceptance of red wine. Aroma thresholds of eugenol and 1-hexanol were determined in water/ethanol solutions of 0, 8, 12, 16, and 40% (v/v) ethanol. Each compound was prepared at five concentration levels in each ethanol concentration, with thresholds determined following the ASTM Ascending Method of Limits. For eugenol the concentrations were 0, 0.03, 0.06, 0.12, and 0.24 ppm, while those for 1-hexanol were 0, 1, 2, 4, and 8 ppm. Concentrations were determined from published literature and bench testing. Each ethanol concentration with each compound was evaluated in duplicate (n=20). Best estimate threshold (BET) values were calculated for compounds and ethanol concentration; data were further subjected to analysis of variance and Tukey's HSD. Significant differences (p≤0.1) were found between 0% ethanol versus each other ethanol concentration. No other significant differences in threshold values were observed. To evaluate the impact of ethanol concentration on wine chemistry and sensory perception, wine was made from Merlot grapes (27 °Brix), with must divided among five treatments: (a) control made at 27 °Brix, (b) must watered back to 19 °Brix, (c) must watered back to 19 °Brix + sucrose to 27 °Brix, (d) must watered back to 23 °Brix, and (e) must watered back to 23 °Brix + sucrose to 27 °Brix. Significant chemical differences were observed for pH, volatile acidity, and ethanol (p≤0.05). Overall difference (n=48 in duplicate) and consumer acceptance (n=81) tests were conducted. Significant overall differences were seen between the control and wine watered back to 19 °Brix (p≤0.05). Significant consumer acceptance differences were found for aroma, mouthfeel-astringency, and mouthfeel-alcohol burn. No significant differences were found for overall consumer acceptance (p≤0.05). Data were analyzed using Tukey's HSD, ANOVA, and principal component analysis. Overall, ethanol concentration had minor effects on aroma threshold values and consumer acceptance of wine.
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Details
- Title
- The influence of alcohol content on the consumer acceptance of red wine and threshold values of selected wine odorants
- Creators
- Allison B. Beall
- Contributors
- Carolyn Felicity Ross (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525290301842
- Language
- English
- Resource Type
- Thesis