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Sensory Profiling of Chardonel Wine by Descriptive Analysis
Author(s) -
Mirarefi S.,
Menke S.D.,
Lee S.Y.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb11007.x
Subject(s) - aftertaste , mouthfeel , wine , biplot , principal component analysis , quantitative descriptive analysis , descriptive statistics , aroma , flavor , sensory analysis , food science , statistics , mathematics , biology , raw material , biochemistry , gene , genotype , ecology
The objectives of this study were to develop descriptive terms for Chardonel wines and to characterize twelve Chardonel wines from different Midwestern states. Thirteen trained panelists desribed the aroma, flavor‐by‐mouth, texture/mouthfeel and aftertaste characteristics. Analysis of Variance (ANOVA) results revealed that wines were a significant source of variation for 13 of the 23 attributes used. These 13 attributes were used to conduct cluster analysis and principal component analysis (PCA). Two major clusters were observed by cluster analysis. PCA biplot of facrot 1 and 2 explained 77% of the total variation. These descriptive terms can aid in further studies on various Midwestern wines.