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Relationships between Grape and Wine Sensory Attributes and Compositional Measures of cv. Shiraz

Sandra M. Olarte Mantilla, Cassandra Collins, Patrick G. Iland, Catherine M. Kidman, Renata Ristic, Anne Hasted, Charlotte Jordans, Susan E.P. Bastian
Am J Enol Vitic. May 2015 66: 177-186; published ahead of print January 16, 2015 ; DOI: 10.5344/ajev.2014.14086
Sandra M. Olarte Mantilla
1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
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Cassandra Collins
1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
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Patrick G. Iland
2Patrick Iland Wine Promotions Pty Ltd, PO Box 131, Campbelltown, South Australia 5074, Australia
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Catherine M. Kidman
1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
3Wynns Coonawarra Estate, Memorial Drive, Coonawarra, SA 5263, Australia
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Renata Ristic
1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
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Anne Hasted
4Qi Statistics Ltd, United Kingdom
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Charlotte Jordans
1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
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Susan E.P. Bastian
1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
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  • For correspondence: sue.bastian@adelaide.edu.au
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Abstract

Relationships among sensory attributes, compositional measures, and wine quality of Shiraz grapes and wines were evaluated for two seasons, 2009 to 2010 and 2010 to 2011. The sensory profiles of berries and wines were evaluated by descriptive analysis and wine quality was assessed by an expert panel. In this study, berry sensory attributes alone were better predictors of wine sensory and compositional variables than the combination of berry sensory and compositional variables. Partial least squares regression analysis and Pearson’s correlation revealed a negative relationship between seed bitterness and wine savory spice flavor in both seasons. In 2011, pulp detachment from the skin correlated with wine sensory attributes such as rim color, fresh dark berry flavor, savory spice flavor, and wine quality score. Correlations among wine sensory attributes, wine pigmented polymers, and wine total tannins were identified in both seasons. These findings are important for grapegrowers and winemakers as they identify berry sensory attributes that may assist as objective measures in predicting final wine style and quality.

  • berry sensory assessment
  • descriptive analysis
  • wine sensory attributes
  • seed bitterness
  • wine quality score
  • savory spice
  • pulp detachment
  • Received July 2014.
  • Revision received November 2014.
  • Accepted December 2014.
  • ©2015 by the American Society for Enology and Viticulture
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Relationships between Grape and Wine Sensory Attributes and Compositional Measures of cv. Shiraz
Sandra M. Olarte Mantilla, Cassandra Collins, Patrick G. Iland, Catherine M. Kidman, Renata Ristic, Anne Hasted, Charlotte Jordans, Susan E.P. Bastian
Am J Enol Vitic.  May 2015  66: 177-186;  published ahead of print January 16, 2015 ; DOI: 10.5344/ajev.2014.14086

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Relationships between Grape and Wine Sensory Attributes and Compositional Measures of cv. Shiraz
Sandra M. Olarte Mantilla, Cassandra Collins, Patrick G. Iland, Catherine M. Kidman, Renata Ristic, Anne Hasted, Charlotte Jordans, Susan E.P. Bastian
Am J Enol Vitic.  May 2015  66: 177-186;  published ahead of print January 16, 2015 ; DOI: 10.5344/ajev.2014.14086
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