Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
Damian Espinase Nandorfy,
Desireé Likos,
Simone Lewin,
Sheridan Barter,
Stella Kassara,
Shaoyang Wang,
Allie Kulcsar,
Patricia Williamson,
Keren Bindon,
Marlize Bekker,
John Gledhill,
Tracey Siebert,
Robert A. Shellie,
Russell Keast,
Leigh Francis
Affiliations
Damian Espinase Nandorfy
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064 - CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125
Desireé Likos
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Simone Lewin
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125
Sheridan Barter
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Stella Kassara
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Shaoyang Wang
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, 4068
Allie Kulcsar
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Patricia Williamson
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Keren Bindon
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Marlize Bekker
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064 - School of Agriculture and Food Sustainability, The University of Queensland, St Lucia, QLD, 4067
John Gledhill
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Tracey Siebert
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Robert A. Shellie
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125 - Centre for Food Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 1325 Launceston Tas
Russell Keast
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood Vic 3125
Leigh Francis
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064
Proline has recently been found to direct several sensory attributes in red wine, including viscosity, fruit flavour and sweetness. We sought to investigate whether a red wine, deemed ‘flavour deficient’ by a producer, from a warm inland region could be improved by blending with a high proline wine from the same region, compared to a high colour and flavour wine, linking consumer acceptance with sensory properties and chemical composition. Three dry red wines (two Cabernet-Sauvignon wines from a warm region and one Lagrein wine from a cooler region) were blended in a constrained mixture design. Several blends were uncovered with improved sensory properties and consumer liking scores. Increased liking scores were related to heightened perceived Viscosity (unrelated to physical viscosity), Sweetness and Berry flavours, connected to proline-rich wines with small proportions of Lagrein. PLS-R models relating blend chemical composition, sensory properties and consumer acceptance associated Astringency and Bitterness to polyphenolics and organic acids and lower liking scores. Vegetal and Leather aromas in blends also reduced consumer acceptance and were related to the concentration of the thiols 3SH, 3SHA, PMT, 2FMT and MeSH, as well as guaiacol and isobutyl methoxypyrazine. Multiple blends successfully improved consumer acceptance of the ‘flavour deficient’ wine, particularly those with an increased proportion of the proline-rich wine. Non-linear effects resulting from blending were also assessed, with most variables modelled best by linear averaging. This study demonstrates the practical application of a design of experiment approach using sensory properties, proline and polyphenolic concentrations to guide wine blending and improve wine flavour and acceptability.
