Preparation of red wine aroma standards for use in sensory evaluation of 2001 Pinot noir and Cabernet franc wines. All standards based on 0.5 L of neutral red base wine. All reference solutions were initially prepared in 50 mL of base wine and then scaled up to 500 mL once an appropriate intensity was determined.
| Descriptor | Preparation |
|---|---|
| aPrepared by addition of 0.5 mL pure pepper stock in 150 mL base wine (stock solution), followed by addition of 0.17 mL stock solution to 50 mL base wine. | |
| Cherry | 50 mL sour cherry concentrate |
| Red berry | 60 mL McCain fresh raspberry juice + 372 g E.D. Smith strawberry jam |
| Dark berry | 50 mL Ribena concentrate |
| Prune | 100 mL York canned prune plums, pureed |
| Vegetal | 70 mL No Name canned asparagus cuts brine + 10 mL fresh bell pepper puree + 200 mL Del Monte fresh-cut green beans, pureed + 100 mL Del Monte fresh-cut sweet peas, pureed |
| Black pepper | 0.006 mL pepper stocka |