TY - JOUR T1 - How Blending Affects the Sensory and Chemical Properties of Red Wine JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2012.11112 SP - ajev.2012.11112 AU - Helene Hopfer AU - Susan E. Ebeler AU - Hildegarde Heymann Y1 - 2012/05/18 UR - http://www.ajevonline.org/content/early/2012/05/15/ajev.2012.11112.abstract N2 - Three monovarietal wines (Cabernet Sauvignon, Merlot and Cabernet Franc) were used to produce 11 two-wine blends and four three-wine blends to study the changes in the sensory perception of the blends using Descriptive Analysis (DA). In addition, chemical analyses (Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry, polyphenol composition, titratable and volatile acidity and pH) were performed to evaluate whether the sensory perception of the wine blends is matched by chemical parameters. A comparison of all data sets was performed with Multi Factor Analysis and revealed that the overall picture of both sensory and chemical analyses is very similar to the one obtained from the sensory analysis alone, but none of the chemical analyses provided the same results as DA. ER -