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Am. J. Enol. Vitic. 41:2:116-120 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Sensory and Chemical Analyses of Missouri Seyval blanc Wines

John T. Andrews 1, Hildegarde Heymann 2, and Mark Ellersieck 3

1 Department of Food Science and Nutrition, University of Missouri, Columbia, MO 65211
2 Department of Food Science and Nutrition, University of Missouri, 122 Eckles Hall, Columbia, MO 65211
3 Agricultural Experiment Station Statistician, University of Missouri, Columbia, MO 65211.

Sixteen Missouri Seyval blanc wines were evaluated by standard chemical and sensory analyses. Nine judges rated the intensities of fruity, vegetative, caramelized, pungent, musty and oxidized aromas, color, astringent and alcoholic flavors by mouth in Seyval blanc and blended wines. Free SO2, total SO2, volatile and titratable acidity, pH, color, phenol and ethanol were chemically determined for the Seyval blanc wines. Results were analyzed by analysis of variance with differences found across all wines for all variables except musty aroma. Principal component analysis (PCA) was performed on sensory data. The largest difference was a contrast of fruity with vegetative and oxidized aromas. Seyval blanc wines from the Hermann area were more fruity than wines from other areas. The second and third axes separated the wines based on vintage. The older wines were higher in caramelized aroma and golden color.

Key words: aroma, color, sensory analysis, Seyval blanc wines

Submitted on April 2, 1989






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Copyright © 1990 by the American Society for Enology and Viticulture.