Abstract
Relationships between sensory attributes, compositional measures and wine quality scores of Shiraz grapes and wines were evaluated for two seasons, 2009–2010 and 2010–2011. The sensory profile of berries and wines were evaluated by Descriptive Analysis (DA) and wine quality was assessed by an expert panel. In this study berry sensory attributes were better predictors of wine sensory and compositional variables than the combination of berry sensory attributes and berry compositional variables. Partial least squares (PLS) regression analysis and Pearson’s correlation revealed a negative relationship between seed bitterness and wine savory spice flavor for both seasons. In the 2011 season pulp detachment from the skin was correlated with wine sensory attributes such as rim color, fresh dark berry flavor and savory spice flavor and in turn with wine quality score. Correlations between wine sensory attributes and wine pigmented polymers and wine total tannins were identified in both seasons. These findings are important for grapegrowers and winemakers as they have identified berry sensory attributes that may be able to assist as objective measures in the prediction of final wine style and quality.
- berry sensory assessment
- descriptive analysis
- wine sensory attributes
- seed bitterness
- wine quality score
- savory spice
- pulp detachment
- ©2015 by the American Society for Enology and Viticulture
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