Next Article in Journal
Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging
Previous Article in Journal
Potential Hepatoprotective Activity of Super Critical Carbon Dioxide Olive Leaf Extracts against CCl4-Induced Liver Damage
Previous Article in Special Issue
Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines
Open AccessArticle

Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(6), 805; https://doi.org/10.3390/foods9060805
Received: 12 May 2020 / Revised: 15 June 2020 / Accepted: 16 June 2020 / Published: 18 June 2020
(This article belongs to the Special Issue Consumer and Product Characteristics Driving Wine Appreciation)
The aim of the study was to propose a methodology for the elucidation of sensory and chemical wine quality drivers. The winners of the 2018 Top 10 Chenin Blanc and Top 10 Pinotage challenges and additional lower scoring wines for each cultivar were evaluated. The two sets underwent sensory profiling by Check-All-That-Apply (CATA) and a 20-point quality rating by industry experts in non-competition conditions and chemical fingerprinting by Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS). Data were submitted to Correspondence Analysis (CA) and Principal Component Analysis (PCA) for sensory and chemistry, respectively, from which the standardised deviates were correlated to quality scores to identify the quality drivers. The results illustrated the possibility to determine positive and negative sensory quality drivers (attributes), while the identification of drivers for chemistry (ions) was challenging due to the number of signals generated by the fingerprinting technique. The configurations of the sensory and chemical spaces were compared, but the similarities were relatively low as measured by Regression Vector (RV) coefficients, 0.437 and 0.505 for Pinotage and Chenin Blanc, respectively. The proposed methodology can also be used to explore the sensory space of wine sample sets with the added dimension of the quality drivers which, in turn, highlight the experts’ opinions on what makes a winning wine. View Full-Text
Keywords: quality drivers; wine quality; Pinotage; Chenin Blanc; sensory evaluation; chemical fingerprint; high resolution mass spectrometry quality drivers; wine quality; Pinotage; Chenin Blanc; sensory evaluation; chemical fingerprint; high resolution mass spectrometry
Show Figures

Figure 1

MDPI and ACS Style

Brand, J.; Panzeri, V.; Buica, A. Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines. Foods 2020, 9, 805.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop