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Research Report

Temporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from California

Emily S. Stoffel, Ruta O. Lesniauskas, Samantha R. Anderson, Cate T. Krystoff, View ORCID ProfileL. Federico Casassa
Am J Enol Vitic.  2023  74: 0740017  ; DOI: 10.5344/ajev.2023.22065
Emily S. Stoffel
1Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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Ruta O. Lesniauskas
3Garza Consulting, LLC, Grand Rapids, MI, 49525, USA.
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Samantha R. Anderson
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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Cate T. Krystoff
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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L. Federico Casassa
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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Abstract

Background and goals Cofermented and blended wines made with Malbec, Merlot, and Petite Sirah grapes were evaluated using temporal dominance of sensations (TDS) to understand the changes in retronasal and mouthfeel characteristics. Additionally, relative saliva status for each panelist was determined to clarify its effect on temporal perception.

Methods and key findings Varietal choice had more impact on retronasal and mouthfeel sensations than cofermentation or blending. Merlot and Malbec increased the dominance of bitterness and added a mineral attribute. Malbec added floral, vegetal, and fruit attributes. Petite Sirah added spicy and fruit attributes. Wines blended post-malolactic fermentation displayed acidity dominance, which was related to higher levels of titratable acidity. Cofermented wines had significantly higher levels of tannins and total phenolics than blended wines. These patterns were reflected in the TDS curves, but were subtle. Additionally, the analysis of relative saliva status indicated that astringency and bitterness were perceived as dominant significantly earlier by panelists with a high relative saliva status, an established pattern confirmed here using TDS.

Conclusions and significance When using solely red varietals, it is logistically easier to choose postfermentation blending over cofermentation, based on the lack of sensory differences due to blending time. Postfermentation blending also allows for more time to be spent on the evaluation of different blending options to better accomplish the sensory goals of the finished wines. The impact of relative saliva status should be considered during initial sensory panel screening.

  • blended wine
  • cofermentation
  • red wine
  • saliva
  • sensory
  • TDS
  • Received November 2022.
  • Accepted January 2023.
  • Published online April 2023
  • Copyright © 2023 by the American Society for Enology and Viticulture. All rights reserved.
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You have accessRestricted access
Temporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from California
Emily S. Stoffel, Ruta O. Lesniauskas, Samantha R. Anderson, Cate T. Krystoff, View ORCID ProfileL. Federico Casassa
Am J Enol Vitic.  2023  74: 0740017  ; DOI: 10.5344/ajev.2023.22065
Emily S. Stoffel
1Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
  • Find this author on Google Scholar
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Ruta O. Lesniauskas
3Garza Consulting, LLC, Grand Rapids, MI, 49525, USA.
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Samantha R. Anderson
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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Cate T. Krystoff
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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L. Federico Casassa
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
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  • Search for this author on this site
  • ORCID record for L. Federico Casassa
  • For correspondence: lcasassa@calpoly.edu

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Temporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from California
Emily S. Stoffel, Ruta O. Lesniauskas, Samantha R. Anderson, Cate T. Krystoff, View ORCID ProfileL. Federico Casassa
Am J Enol Vitic.  2023  74: 0740017  ; DOI: 10.5344/ajev.2023.22065
Emily S. Stoffel
1Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
  • Find this author on Google Scholar
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  • Search for this author on this site
Ruta O. Lesniauskas
3Garza Consulting, LLC, Grand Rapids, MI, 49525, USA.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Samantha R. Anderson
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Cate T. Krystoff
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
L. Federico Casassa
2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for L. Federico Casassa
  • For correspondence: lcasassa@calpoly.edu
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