RT Journal Article
SR Electronic
T1 Temporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from California
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 0740017
DO 10.5344/ajev.2023.22065
VO 74
IS 1
A1 Emily S. Stoffel
A1 Ruta O. Lesniauskas
A1 Samantha R. Anderson
A1 Cate T. Krystoff
A1 L. Federico Casassa
YR 2023
UL http://www.ajevonline.org/content/74/1/0740017.abstract
AB 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.