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Article

Characterization of the Aroma of Red Frontenac Table Wines by Descriptive Analysis

Anna Katharine Mansfield, Zata M. Vickers
Am J Enol Vitic.  2009  60: 435-441  ; DOI: 10.5344/ajev.2009.60.4.435
Anna Katharine Mansfield
1Enology Project Leader, Department of Horticultural Science, and 2Professor, Department of Food Science, University of Minnesota, St. Paul, MN 55108; 3presently, Food Science & Technology, Food Research Laboratory, NYSAES, Cornell University, Geneva, NY 14456.
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  • For correspondence: akm87@cornell.edu
Zata M. Vickers
1Enology Project Leader, Department of Horticultural Science, and 2Professor, Department of Food Science, University of Minnesota, St. Paul, MN 55108; 3presently, Food Science & Technology, Food Research Laboratory, NYSAES, Cornell University, Geneva, NY 14456.
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Abstract

Frontenac (Vitis spp. MN 1047) is a recently introduced, cold-hardy red winegrape that is currently the most-planted grape cultivar in much of the Upper Midwest. Frontenac is typically described as having dominant notes of cherry, black currant, plum, and spice, but to date no structured evaluation of common sensory characteristics has been performed to determine whether these characteristics are perceived in a majority of red Frontenac table wines. To develop a set of descriptors for describing the aroma of these wines, descriptive analysis was performed on six commercially produced products. In an effort to identify characteristics common to the grape, wines with different production protocols were sourced from various commercial wineries in Minnesota. Thirteen sensory descriptors that characterized the wine were defined with references. Correlation analysis indicated that attributes were discrete and not redundant. All 13 attribute descriptors were useful for describing and/or distinguishing between red Frontenac table wines.

  • Frontenac
  • cold-hardy winegrape
  • cold-climate winemaking
  • descriptive analysis
  • Received March 2009.
  • Revision received May 2009.
  • Accepted May 2009.
  • Published online December 2009
  • Copyright © 2009 by the American Society for Enology and Viticulture
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Characterization of the Aroma of Red Frontenac Table Wines by Descriptive Analysis
Anna Katharine Mansfield, Zata M. Vickers
Am J Enol Vitic.  2009  60: 435-441  ; DOI: 10.5344/ajev.2009.60.4.435
Anna Katharine Mansfield
1Enology Project Leader, Department of Horticultural Science, and 2Professor, Department of Food Science, University of Minnesota, St. Paul, MN 55108; 3presently, Food Science & Technology, Food Research Laboratory, NYSAES, Cornell University, Geneva, NY 14456.
  • Find this author on Google Scholar
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  • For correspondence: akm87@cornell.edu
Zata M. Vickers
1Enology Project Leader, Department of Horticultural Science, and 2Professor, Department of Food Science, University of Minnesota, St. Paul, MN 55108; 3presently, Food Science & Technology, Food Research Laboratory, NYSAES, Cornell University, Geneva, NY 14456.
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Characterization of the Aroma of Red Frontenac Table Wines by Descriptive Analysis
Anna Katharine Mansfield, Zata M. Vickers
Am J Enol Vitic.  2009  60: 435-441  ; DOI: 10.5344/ajev.2009.60.4.435
Anna Katharine Mansfield
1Enology Project Leader, Department of Horticultural Science, and 2Professor, Department of Food Science, University of Minnesota, St. Paul, MN 55108; 3presently, Food Science & Technology, Food Research Laboratory, NYSAES, Cornell University, Geneva, NY 14456.
  • Find this author on Google Scholar
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  • Search for this author on this site
  • For correspondence: akm87@cornell.edu
Zata M. Vickers
1Enology Project Leader, Department of Horticultural Science, and 2Professor, Department of Food Science, University of Minnesota, St. Paul, MN 55108; 3presently, Food Science & Technology, Food Research Laboratory, NYSAES, Cornell University, Geneva, NY 14456.
  • Find this author on Google Scholar
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