Abstract
The effect of ethanol (0, 8, 10, 12, 14 and 16% v/v), tannin (500, 1000 and 1500 mg/L) and fructose (200 and 2000 mg/L) on 20 sensory attributes of model wines was investigated in a full-factorial design. Descriptive profiling of the 36 model wines was performed by a trained panel. Analysis of variance (ANOVA)showed few significant interaction effects dominated largely by the main effects. Generally, increase in ethanol concentration significantly affected (p 0.05) majority of the attributes by either increasing (chemical, woody, spicy aroma and flavor, bitter taste, burning sensation) or decreasing(fruity, floral, caramel aroma and flavor) perception. Similarly, tannin concentration induced significant effect on some (p 0.05) but not all attributes. Increasing tannin concentration tended to increase woody aroma and flavor, bitter taste and burning sensation while this parameter reduced fruity, spicy aroma and flavor. However, all of the sensory attributes were not significantly influenced by varying fructose concentration (p>0.05), suggesting that this was the least important wine component among the studied variables. These findings provide further information to better understand the changes in the sensory properties of wines brought about by modifications in wine components.
- ©2013 by the American Society for Enology and Viticulture
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