Premium
Sensory characterization of Hunter Valley Semillon aged in bottle
Author(s) -
Blackman John W.,
Hopfer Helene,
Saliba Anthony J.,
Schmidtke Leigh M.,
Barril Celia,
Scollary Geoffrey R.
Publication year - 2014
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3211
Subject(s) - wine , aroma , white wine , chemistry , lime , sensory system , sensory analysis , taste , food science , orange (colour) , bottle , orange juice , psychology , geography , biology , archaeology , paleontology , cognitive psychology
The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant ( p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters. Copyright © 2014 John Wiley & Sons, Ltd.