RT Journal Article
SR Electronic
T1 Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP ajev.2016.16057
DO 10.5344/ajev.2016.16057
A1 Yaelle Saltman
A1 Trent E. Johnson
A1 Kerry L. Wilkinson
A1 Renata Ristic
A1 Leslie M. Norris
A1 Susan E.P. Bastian
YR 2017
UL http://www.ajevonline.org/content/early/2016/12/29/ajev.2016.16057.abstract
AB The use of winemaking additives is governed by strict regulations and currently, flavor additives are not legally permitted in commercial wine production, such that their addition to a wine renders it a ‘wine product’. However, Australian wine consumers have previously indicated their acceptance of the use of flavorings in wine. Consumers were found to be significantly more accepting of natural flavorings than many of the additives currently used in winemaking (e.g. acid, tannins, oak chips). In this study, we chose to investigate the potential for flavorings to enhance wine aroma and flavor, and to explore consumer liking of flavored wines. Four inexpensive commercial wines (two Chardonnay and two Shiraz) were flavored with natural additives to enhance aroma and flavor. Descriptive analysis (DA) was performed to determine the sensory profiles of control and flavored wines. Overall, the addition of flavor additives significantly increased the intensity of key attributes (e.g. citrus aroma and honey flavor) and decreased undesirable attributes (e.g. green, earthy notes) in wines. Following DA, consumer tastings (n=218) were conducted to assess liking of control versus flavored wines. Based on individual liking scores, three hedonic clusters were identified. For Chardonnay, Cluster 1 (C1) liking was driven by passion fruit aroma, C2 by stone fruit and honey aromas and oak flavor, and C3 by butter aroma, honey flavor, and fruit and phenolic length. Drivers for Shiraz included: red fruit and confectionary aroma, and chocolate flavor for C1; red berry and green aromas, and oak flavor for C2; and red fruit, confectionary aromas, and oak aroma and flavor for C3. Findings suggest flavorings can enhance wine sensory properties, and for some consumer segments, wine acceptability (or liking).