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Characterising inter- and intra-regional variation in sensory profiles of Australian Shiraz wines from six regions
Australian Journal of Grape and Wine Research ( IF 2.8 ) Pub Date : 2020-09-07 , DOI: 10.1111/ajgw.12455
W. Pearson 1, 2 , L.M. Schmidtke 1 , I.L. Francis 2 , B.T. Carr 1, 3 , J.W. Blackman 1
Affiliation  

Background and Aims Wines that exhibit regional characters are often the most sought after and the highest valued wines available in the marketplace. This study evaluated the sensory properties that were regionally distinctive for Australian Shiraz wines. Methods and Results Sets of wines (22–28 wines) from six prominent Australian Shiraz‐producing regions were initially evaluated by groups of local winemakers using a rapid sensory method called Pivot Profile (PP) to obtain maps of their sensory characteristics. Three or four wines from each region were then selected using cluster analysis of the PP data and were evaluated using sensory descriptive analysis. The regional PP assessments provided a sensory fingerprint of the variability of each of the regions studied and identified sensory characteristics that typified the largest groups of wines of each region. The descriptive analysis highlighted sensory characteristics that distinguished the wines from the different regions, including mint, cooked vegetal, viscosity, dark fruit and savoury attributes. Conclusions This work has provided detailed quantitative data on the sensory properties associated with each of the regions and demonstrated that there are distinctive, region‐specific sensory characteristics. Significance of the Study Sensory fingerprints that differentiate one region from another will aid producers and the trade in appreciating what can be expected from different regions; they allow targeting of production decisions to enhance distinctive sensory attributes and will assist in improved communication between marketers and consumers.

中文翻译:

表征来自六个地区的澳大利亚设拉子葡萄酒感官特征的区域间和区域内变化

背景和目标 具有地域特色的葡萄酒通常是市场上最受追捧和价值最高的葡萄酒。本研究评估了澳大利亚设拉子葡萄酒具有区域特色的感官特性。方法和结果 来自澳大利亚六个著名设拉子产区的葡萄酒(22-28 种葡萄酒)最初由当地酿酒师小组使用称为枢轴图 (PP) 的快速感官方法进行评估,以获得其感官特征图。然后使用 PP 数据的聚类分析选择来自每个地区的三到四种葡萄酒,并使用感官描述分析进行评估。区域 PP 评估提供了所研究的每个区域的变异性的感官指纹,并确定了代表每个区域最大组葡萄酒的感官特征。描述性分析突出了区分来自不同地区的葡萄酒的感官特征,包括薄荷、熟植物、粘度、深色水果和咸味属性。结论这项工作提供了与每个区域相关的感官特性的详细定量数据,并证明存在独特的、特定于区域的感官特征。研究的意义 区分一个地区与另一个地区的感官指纹将有助于生产者和贸易商了解不同地区的预期;
更新日期:2020-09-07
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