Journal article
Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal
Food research international, Vol.100(Pt 1), pp.161-167
10/2017
Handle:
https://hdl.handle.net/2376/108452
PMID: 28873675
Abstract
Brettanomyces may add complexity to wine at low concentrations but at high concentrations, can result in objectionable wines. The objective of this study was to determine the concentrations at which consumers from two different locations were able to detect Brettanomyces volatile compounds present in a red wine. A red wine blend, used in both countries, was spiked to create five treatments containing different concentrations of 4-ethylphenol (4-EP), 4-ethylguiacol (4-EG), and 4-ethylcatechol (4-EC) in a 5:1:1 ratio, respectively. These treatments were evaluated by consumers in the United States and Portugal (n=121) using a difference from control test. Consumers were also classified as having low, medium, or high wine knowledge. Among the spiked samples, the greatest degree of difference was found between the second and third treatments, corresponding to reported detection and recognition threshold ranges of 4-EP and 4-EG. For some treatments, consumers from Portugal classified in the medium or high knowledge level reported significantly higher mean differences from the control than those in the low knowledge group (p<0.05). Results demonstrated consumers' ability to detect differences in red wines due to Brettanomyces volatile compounds. Results provide useful context on how wine knowledge and cultural variants may affect the detection of Brettanomyces.
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•Ethylphenols contribute to the complex Brettanomyces aroma profile.•Difference between control and wine+ethylphenols corresponded to published thresholds•Differences in wine aroma from Brettanomyces can be detected by consumers.•Cultural and wine knowledge variations may influence consumer detection.
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Details
- Title
- Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal
- Creators
- Megan R Schumaker - School of Food Science, Washington State University, Pullman, WA 99163-6376, United StatesMahesh Chandra - Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Lisbon 1349-017, PortugalManuel Malfeito-Ferreira - Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Lisbon 1349-017, PortugalCarolyn F Ross - School of Food Science, Washington State University, Pullman, WA 99163-6376, United States
- Publication Details
- Food research international, Vol.100(Pt 1), pp.161-167
- Academic Unit
- Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546977901842
- Language
- English
- Resource Type
- Journal article