Journal article
Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars
Food research international, Vol.99(Pt 1), pp.173-185
09/2017
Handle:
https://hdl.handle.net/2376/104099
PMID: 28784474
Abstract
The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3–8.4gST/L) or demi sec (34.9–37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (p<0.05). Demi sec wines displayed lower intensities of green flavor, yeasty flavor, and sour taste compared to the no sugar added wine (p<0.05). Consumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the “refreshing” aspect of the wine (p<0.05). Overall consumer acceptance of sparkling wines was highly correlated (r2≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine.
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•This study documents the sensory effect of dosage composition on sparkling wine.•The variables tested were residual sugar level and sugar type.•Regression analysis revealed the drivers of liking for sparkling wine consumers.•Preference mapping identified two consumer segments in the sampled population.•Sweetened sparkling wines were also considered refreshing to consumers.
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Details
- Title
- Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars
- Creators
- Kenneth M McMahon - Washington State University, School of Food Science, Pullman, WA 99164-6376, USACharles Diako - Washington State University, School of Food Science, Pullman, WA 99164-6376, USAJesse Aplin - Washington State University, School of Food Science, Pullman, WA 99164-6376, USAD. Scott Mattinson - Washington State University, Department of Horticulture, Pullman, WA 99164-6414, USACaleb Culver - Chateau Ste Michelle Wine Estates, Paterson, WA 99345, USACarolyn F Ross - Washington State University, School of Food Science, Pullman, WA 99164-6376, USA
- Publication Details
- Food research international, Vol.99(Pt 1), pp.173-185
- Academic Unit
- Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546521101842
- Language
- English
- Resource Type
- Journal article