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Quantifying wine quality impacting factors: from vine to win
Results
Training
What is quality?
Sensory analysis
What is wine quality?
Descriptors Identified:
Impact Compounds:
Which factors contribute to wine aroma?
Quantifying wine quality impacting factors: from vine to wine
- Volatile Thiols
- Sugar
"Green" Characters
Generally - flavour & mouthfeel of wine
Descriptive sensory analysis
The standard of something as measured against other things of a similar kind; the degree of excellence of something.
- Methoxy Pyrazines
Descriptors geidentifiseer en die komponente wat verantwoordelik is vir dit
- Organic Acids
Asparagus
Vinous base = ethanol + 22 other compounds
- Oxidation Compounds
- Phenolic Compounds
Methoxypyrazines =
Judge 2
Judge 4
Judge 6
Judge 1
Judge 3
Judge 7
Judge 5
Judge 8
Gherkin/dill
Isabel Greyling
Qualitative descriptors:
Cooked veg
- masks effect of individual aroma compounds (Flavour Buffer)
Mouthfeel
Taste
Aroma
Factors that influence wine quality:
Fresh green
Supervisor: Melane Vivier
Savoury
Quantitative evaluations
Co - Supervisor: Phillip Young
- degree present
"Tropical" Characters
= Factors that influence flavour & mouthfeel
Impact factors = compounds @ normal concentrations break "buffer"
Pineapple
Peach
Correlation with other data:
Thiols -
Average level - above level of detection
Lab Meeting 8 November 2017
Still to do = 20 - 24 November
Passionfruit
Methoxypyrazines -
Average level - above level of detection
= Volatile thiols
Testing
Volatile Compounds
(Esters, higher alcohols, volatile fatty acids)
Floral
Shake up > Rack
Sugars & Organic Acids
Volatile organic compounds
Chlorophylls & Carotonoids
Methoxypyrazine
Glutathiones
Amino Acids
Thiols
Citrus
- In Exposed/no skin contact: 4MMP, 3MHA & 3MH = shake up > rack
- In Shaded/no skin contact: 3MHA & 3MH = shake up > rack
- In shaded & exposed/skin contact: 3MH = shake up > rack
- Difference in colour of wine upon pH adjustment.
Baked Apple
Berry Tissue
Guava
Juice
...and the Taste?
Wine
Sweet, sour, bitter (salty & umami)
Sediment