Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors

Food Quality and Preference

Volumn 21, Issue 1, 2010, Pages 56-64

  Parr, Wendy V ^a   Valentin, Dominique ^b   Green, James A ^c   Dacremont, Catherine ^b  

^a LINCOLN UNIVERSITY   (New Zealand)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Origin; Psychology; Sauvignon blanc; Sensory; Wine

Indexed keywords

CAPSICUM;

EID: 70350604548     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2009.08.002     Document Type: Article

References (37)

1. Abdi H. RV coefficient and congruence coefficient. In: Salkind N.J. (Ed). Encyclopedia of measurement and statistics (2007), Sage, Thousand Oaks, CA
2. Ameel E., and Storms G. From prototypes to caricatures: Geometric models for concept typicality. Journal of Memory and Language 55 (2006) 402-421
3. ASTM (1986). Physical requirement guidelines for sensory evaluation laboratories. ASTM STP 913. Philadelphia: ASTM Publications.
4. Ballester J., Dacremont C., Le Fur Y., and Etievant P. The role of olfaction in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference 16 (2005) 351-359
5. Ballester J., Patris B., Symoneaux R., and Valentin D. Conceptual vs. perceptual wine spaces: Does expertise matter?. Food Quality and Preference 19 3 (2008) 267-276
6. Brochet F., and Dubourdieu D. Wine descriptive language supports cognitive specificity of chemical senses. Brain and Language 77 (2001) 187-196
7. Campo E., Do V.B., Ferreira V., and Valentin D. Sensory properties of a set of commercial Spanish monovarietal young white wines. A study using sorting tasks, lists of terms and frequency of citation. Australian Journal of Grape and Wine Research 14 2 (2008) 104-115
8. Charters S., and Pettigrew S. The dimensions of wine quality. Food Quality and Preference 18 (2007) 997-1007
9. Clarke O. Encyclopaedia of grapes (2001), Websters International Publishers, London
10. Dalton P. Fragrance perception: From the nose to the brain. Journal of Cosmetic Science 51 (2000) 141-150
11. Darriet P., Tominaga T., Lavigne V., Boidron J.-N., and Dubourdieu D. Identification of a powerful aromatic component of Vitis Vinifera L. var. Sauvignon wines: 4-Mercapto-4-methylpentan-2-one. Flavour and Fragrance Journal 10 (1995) 385-392
12. Gibson E.J. Principles of perceptual learning and development (1969), Prentice Hall, Englewood Cliffs, NJ
13. Hughson, A. L. (2003). Cork and talk: The cognitive and perceptual bases of wine expertise. Unpublished dissertation thesis. Australia: University of Sydney.
14. ISO. Sensory analysis - apparatus - wine-tasting glass (1977), ISO, Geneva, Switzerland
15. Jackson D.I., and Lombard P.B. Environmental and management practices affecting grape composition and wine quality - A review. American Journal of Enology and Viticulture 44 (1993) 409-430
16. MacNeil K. The wine bible (2001), Workman Publishing, NY
17. Marais J. Effect of grape temperature and yeast strain on Sauvignon blanc wine aroma composition and quality. South African Journal of Enology and Viticulture 22 (2001) 47-51
18. Marais J., Hunter J.J., and Haasbroek P.D. Effect of canopy microclimate, season and region on Sauvignon blanc grape composition and wine quality. South African Journal of Enology and Viticulture 20 1 (1999) 19-30
19. Marais J., and Swart E. Sensory impact of 2-methoxy-3-isobutylpyrazine and 4-mercapto-methylpentan-2-one added to a neutral Sauvignon blanc wine. South African Journal of Enology and Viticulture 20 2 (1999) 77-79
20. Masneuf-Pomarede I., Mansour C., Murat M.-L., Tominaga T., and Dubourdieu D. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines. International Journal of Food Microbiology 108 (2006) 385-390
21. Moio L., Schlich P., and Etievant P. Acquisition et analyse d'aromagrammes de vins de Bourgogne issus du cépage Chardonnay. Sciences des Aliments 14 (1994) 601-608
22. Moio L., Schlich P., Issanchou S., Etievant P., and Feuillat M. Description de la typicité aromatique de vins de Bourgogne issus du cépage Chardonnay. Journal International des Sciences de la Vigne et du Vin 27 (1993) 179-189
23. O'Toole A.J., Abdi H., Deffenbacher K.A., and Valentin D. A perceptual learning theory of the information in faces. In: Valentine T. (Ed). Cognitive and computational aspects of face recognition (1995), Routledge, London 159-182
24. Parr, W. V., Green, J. A., Valentin, D., & Dacremont, C. (2008). Sensory evaluation of Sauvignon blanc wines. In Congress Proceedings, World Sauvignon Congress, 26-29 August, Graz, Austria (pp. 137-143).
25. Parr W.V., Green J.A., White K.G., and Sherlock R.R. The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals. Food Quality and Preference 18 (2007) 849-861
26. Parr, W. V., Sherlock, R. R., & Green, J. A. (2007). The importance of Green: Sensory and chemical analyses of New Zealand Sauvignon blanc. The Australian & New Zealand Grapegrower & Winemaker: 35th annual technical issue (pp. 62-68).
27. Parr W.V., Green J.A., and White K.G. Wine judging, context, and New Zealand Sauvignon blanc. European Review of Applied Psychology 56 (2006) 231-238
28. Parr, W. V., Frost, A., White, K. G., & Marfell, J. (2004). Sensory evaluation of wine: Deconstructing the concept of 'Marlborough Sauvignon blanc'. The Australian & New Zealand Grapegrower & Winemaker: 32nd Annual Technical Issue (pp. 63-69).
29. Parr W.V., White K.G., and Heatherbell D. The nose knows: Influence of colour on perception of wine aroma. Journal of Wine Research 14 2-3 (2003) 79-101
30. In: Rae S.N., and Tozer C.G. (Eds). Water and soil resources of the Wairau. Land and soil resources Vol. 3 (1990), Nelson-Marlborough Regional Council, Blenheim
31. Reed S. Pattern recognition and categorization. Cognitive Psychology 3 (1972) 383-407
32. Robert P., and Escoffier Y. A unifying tool for linear multivariate statistical methods: The Rv-coefficient. Applied Statistics 25 (1976) 257-265
33. Sauvageot F. Les sciences de l'aliment et le concept de typicité ou le chercheur en sciences de la nature a-t-il quelque chose a déclarer sur la typicité d'un produit alimentaire?. Sciences des Aliments 14 (1994) 557-571
34. Schuster M. Understanding wine: A guide to winetasting and wine appreciation (1989), Beazley, London
35. Tang C., and Heymann H. Multidimensional sorting, similarity scaling and free-choice profiling of grape jellies. Journal of Sensory Studies 17 (2002) 493-509
36. Tominaga T., Baltenweck-Guyot R., Peyrot des Gachons C., and Dubourdieu D. Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties. American Journal of Enology and Viticulture 51 (2000) 178-181
37. Tominaga T., Furrer A., Henry R., and Dubourdieu D. Identification of new volatile thiols in the aroma of Vitis Vinifera L. var. Sauvignon blanc wines. Flavour and Fragrance Journal 13 (1998) 159-162