12-9 |
The effects of irrigation and yield on Cabernet Sauvignon sensory quality |
D. M. AHLGREN1, D. A. Lum, B. G. Leighton, J. A. Turnipseed, M. A. Matthews, and J. -. X. Guinard1. (1) Department of Food Science and Technology, University of California- Davis, 1 Shields Ave., Davis, CA 95616 Vine irrigation and crop load are thought to influence the flavor of wine, but the relationship between these variables and wine flavor has not been thoroughly investigated. Our objective was to use sensory descriptive analysis to determine whether Cabernet Sauvignon wines made from grapes grown under differing irrigation or yield conditions differed in sensory quality. Wines were made in triplicate from grapes that received low, medium, or high irrigation treatments (experiment 1), and from six yields ranging from 2.7 to 9.9 tons/acre (experiment 2). The wines were evaluated by descriptive analysis with a panel of 13 trained judges. Wines differed significantly as a function of irrigation level (experiment 1) (MANOVA, p<0.0001). Red and brown colors, darkness, veggie, bell pepper, fresh cherry, red/black berry, jam, and dried fruit/raisin aromas, astringency, bitterness, acidity, ethanol, body, and fruity flavor of the wines differed significantly among irrigation treatments (p<0.05 or less). Principle Component Analysis (PCA) showed that low irrigation wines were higher in red color, dark color, red/black berry, jam, and dried fruit/raisin aromas, bitterness, acidity, ethanol, body, and fruity flavor. Wines also differed significantly as a function of crop yield (experiment 2) (MANOVA, p<0.0001). Red and brown colors, darkness, volatile acidity, veggie, bell pepper, black pepper, and red/black berry aromas, astringency, bitterness, acidity, ethanol, body, black pepper, veggie, and fruity flavors differed significantly among yield treatments (p<0.05 or less). PCA showed that low yield wines were higher in veggie aroma and flavor, bell pepper aroma, bitterness, astringency, black pepper aroma and flavor, and brown color, while high yield wines were higher in red color, red/black berry aroma, jam aroma, cherry aroma, fruity flavor, and acidity. We conclude that both irrigation and crop yield affect Cabernet Sauvignon wine sensory quality.
Session 12, Sensory Evaluation: Sensory techniques - Descriptive analysis
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