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The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines

Robinson , A L; Adams, D O; Boss, Paul K; Heymann, H; Solomon, Peter; Trengove, Robert

Description

Background and Aims: The study explores the diversity in sensory characteristics of Cabernet Sauvignon wines from Australia and analyses the relationship between sensory attributes and wine composition. Methods and Results: Descriptive sensory analysis was conducted by eighteen panelists who rated the intensity of 16 aroma attributes and four taste attributes. Sensory results indicated that 15 of the 20 sensory attributes assessed were significantly different among the wines assessed. The...[Show more]

dc.contributor.authorRobinson , A L
dc.contributor.authorAdams, D O
dc.contributor.authorBoss, Paul K
dc.contributor.authorHeymann, H
dc.contributor.authorSolomon, Peter
dc.contributor.authorTrengove, Robert
dc.date.accessioned2015-12-10T22:14:53Z
dc.identifier.issn1322-7130
dc.identifier.urihttp://hdl.handle.net/1885/50365
dc.description.abstractBackground and Aims: The study explores the diversity in sensory characteristics of Cabernet Sauvignon wines from Australia and analyses the relationship between sensory attributes and wine composition. Methods and Results: Descriptive sensory analysis was conducted by eighteen panelists who rated the intensity of 16 aroma attributes and four taste attributes. Sensory results indicated that 15 of the 20 sensory attributes assessed were significantly different among the wines assessed. The primary differentiation was between wines that were fruity and those that exhibited vegetal and herbaceous characteristics. A recently developed analytical method (headspace solid-phase microextraction comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry) was used to analyse over 350 volatile compounds in the wines assessed. Other measures of the major non-volatile components including ethanol, phenolics, acids and sugars were also determined. Compositional results were used to predict each sensory attribute using partial least squares regression and showed that each sensory attribute could be well explained by the compositional results. Conclusions: The results of this study further demonstrate that the sensory perception of wine is complex and involves the interaction of both volatile and non-volatile components. The use of a recently developed analytical technique allows the researcher greater capacity to explore complex relationships between wine sensory characteristics and wine composition. Significance of the Study: The study increases the understanding of commercial wine composition and identifies a number of candidate components that are correlated with sensory attributes of Cabernet Sauvignon wines from Australia.
dc.publisherWiley-Blackwell Publishing Asia
dc.sourceAustralian Journal of Grape and Wine Research
dc.subjectKeywords: Cabernet Sauvignon; GC×GC; HS-SPME; Sensory analysis; Wine aroma
dc.titleThe relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines
dc.typeJournal article
local.description.notesImported from ARIES
local.identifier.citationvolume17
dc.date.issued2011
local.identifier.absfor070604 - Oenology and Viticulture
local.identifier.ariespublicationu4956746xPUB202
local.type.statusPublished Version
local.contributor.affiliationRobinson , A L, Murdoch University
local.contributor.affiliationAdams, D O, University of California
local.contributor.affiliationBoss, Paul K, CSIRO Plant Industry
local.contributor.affiliationHeymann, H , University of California
local.contributor.affiliationSolomon, Peter, College of Medicine, Biology and Environment, ANU
local.contributor.affiliationTrengove, Robert, Murdoch University
local.description.embargo2037-12-31
local.bibliographicCitation.issue3
local.bibliographicCitation.startpage327
local.bibliographicCitation.lastpage340
local.identifier.doi10.1111/j.1755-0238.2011.00155.x
local.identifier.absseo820306 - Wine Grapes
dc.date.updated2016-02-24T11:27:09Z
local.identifier.scopusID2-s2.0-80053316213
local.identifier.thomsonID000295327300005
CollectionsANU Research Publications

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