Investigating the use of partial napping with ultra-flash profiling to identify flavour differences in replicated, experimental wines

From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry

Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analysis, safety supervision and inspection of alcoholic beverages. Due to the changing needs of analysis, new and more optimized methods are still emerging. Thereinto, intelligent and biometric technologies with growing attention have also been applied to sensory analysis. This work summarized the sensory analysis methods from three aspects, including traditional artificial sensory analysis, intelligent sensory technology, and innovative technologies. Meanwhile, the application sensory analysis in alcoholic beverages and its industrial production was scientifically emphasized. Moreover, the future tendency of sensory analysis in the alcoholic beverage industry is also highlights.

Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value.

Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines

In Nova Scotia, Canada, wine production has been increasing, yet little research has been done to identify and classify the sensory properties of Nova Scotia (NS) rosé wines. The first objective of this study was to identify the attributes consumers use to describe NS rosé wines. The second aim was to identify if presenting caloric labels on wine bottles would impact consumers' sensory perception. The first trial asked consumers (n = 85) to use projective mapping (PM) and ultra-flash profiling (UFP) to describe NS rosé wines (n = 8). In the second trial, consumers (n = 260) were asked to complete a check-all-that-apply (CATA) questionnaire, using the most frequently cited attributes from the PM and UFP trial, and to score their liking on 9-point hedonic scales (n = 4). Each wine was evaluated without a label and with each of the four fabricated caloric values, low (15 Calories), normal (100 Calories), high (180 Calories), and highest (240 Calories) per one serving. The projective mapping trial found that there were two main categories of rosé wines identified by consumers, those with fruit flavour and those lacking in fruit flavour. The penalty analysis from the consumer trial demonstrated that fruit attributes drove consumer liking of rosé wine. The consumer trial also displayed no significant difference between the caloric value and liking of rosé wines, even when the results were separated based on gender. Therefore, the findings support that the disclosure of caloric values on bottles will not influence consumers' sensory perceptions of wine. For future research, complete nutrition labels and not just calories alone should be used to determine their effect on consumers' perceptions.