Correlating Wine Quality Indicators to Chemical and Sensory Measurements
1
Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA
2
Food Safety & Measurement Facility, University of California-Davis, One Shields Ave., Davis, CA 95616, USA
3
Agilent Technologies, Inc., 5301 Stevens Creek Blvd., Santa Clara, CA, 95051, USA
*
Author to whom correspondence should be addressed.
†
Present address: HM.Clause, Inc., 9241 Mace Blvd., Davis, CA 95618, USA.
Academic Editor: Derek J. McPhee
Molecules 2015, 20(5), 8453-8483; https://doi.org/10.3390/molecules20058453
Received: 18 March 2015 / Revised: 30 April 2015 / Accepted: 4 May 2015 / Published: 12 May 2015
(This article belongs to the Collection Wine Chemistry)
Abstract
Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies—points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region—were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature. View Full-TextKeywords:
wine quality; Cabernet Sauvignon; descriptive analysis; volatile analysis; elemental analysis; quality proxies
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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MDPI and ACS Style
Hopfer, H.; Nelson, J.; Ebeler, S.E.; Heymann, H. Correlating Wine Quality Indicators to Chemical and Sensory Measurements. Molecules 2015, 20, 8453-8483.
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