Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars

Food Research International

Volumn 99, Issue , 2017, Pages 173-185

  McMahon, Kenneth M ^a   Diako, Charles ^a   Aplin, Jesse ^a   Mattinson, D Scott ^a   Culver, Caleb ^b   Ross, Carolyn F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Department of Horticulture ^*  (United States)

Author keywords

Consumer liking; Dosage; Sparkling wine; Sugar; Sweetness

Indexed keywords

BREWERIES; FRUCTOSE; SUGARS;

CONSUMER ACCEPTANCE; CONSUMER LIKING; CONSUMER PREFERENCES; DOSAGE; HIGHLY-CORRELATED; PREFERENCE MAPPINGS; SPARKLING WINES; SWEETNESS;

WINE;

CARBOHYDRATE;

ADULT; ANALYSIS; CLASSIFICATION; COMPARATIVE STUDY; CONSUMER ATTITUDE; DECISION MAKING; ELECTRONIC NOSE; FEMALE; FERMENTATION; HUMAN; MALE; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

ADULT; CONSUMER BEHAVIOR; ELECTRONIC NOSE; FEMALE; FERMENTATION; HUMANS; JUDGMENT; MALE; SACCHAROMYCES CEREVISIAE; SUGARS; TASTE; TASTE PERCEPTION; WINE;

EID: 85019689379     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.05.020     Document Type: Article

References (64)

1. Amerine, M.A., Roessler, E.B., Ough, C.S., Acids and the acid taste. I. The effect of pH and titratable acidity. American Journal of Enology and Viticulture 16:1 (1965), 29–37.
2. Belitz, H.D., Grosch, W., Schieberle, P., Food chemistry. 4th ed., 2009, Springer-Verlag, Berlin.
3. Berg, H.W., Filipello, F., Hinreiner, E., Wevv, A.D., Evaluation of threshold and minimum difference concentrations for various constituents of wines. I. Water solutions of pure substances. Journal of Food Technology 9 (1955), 23–26.
4. Blackman, J., Saliba, A., Schmidtke, L., Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines. Food Quality and Preference 21 (2010), 679–683.
5. Boinbaser, L., Parente, M.E., Castura, J.C., Ares, G., Dynamic sensory characterization of cosmetic creams during application using temporal check-all-that-apply (TCATA) questions. Food Quality and Preference 45 (2015), 33–40.
6. Bonnans, S., Noble, A.C., Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chemical Senses 18:3 (1993), 273–283.
7. Bosch-Fusté, J., Sartini, E., Flores-Rubio, C., Caixach, J., López-Tamames, E., Buxaderas, S., Viability of total phenol index value as quality marker of sparkling wines, “Cavas.”. Food Chemistry 114:3 (2009), 782–790.
8. Buratti, S., Ballabio, D., Benedetti, S., Cosio, M.S., Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of genetic algorithm regression models. Food Chemistry 100:1 (2007), 211–218.
9. Burns, D.J.W., Noble, A.C., Evaluation of the separate contribution of viscosity and sweetness of sucrose to perceived viscosity, sweetness and bitterness of vermouth. Journal of Texture Studies 16 (1985), 365–381.
10. Buxaderas, S., López-Tamames, E., Wines: Production of sparkling wines. Encyclopedia of food sciences and nutrition, 2003, Academic Press, Oxford, 6203–6209.
11. Cadot, Y., Caillé, S., Samson, A., Barbeau, G., Cheynier, V., Sensory dimension of wine typicality related to a terroir by quantitative descriptive analysis, just about right analysis and typicality assessment. Analytica Chimica Acta 660:1 (2010), 53–62.
12. Castura, J.C., Antúnez, L., Giménez, A., Ares, G., Temporal check-all-that-apply (TCATA): A novel dynamic method for characterizing products. Food Quality and Preference 47 (2016), 79–90.
13. Cetó, X., Capdevila, J., Puig-Pujol, A., Del Valle, M., Cava wine authentication employing a voltammetric electronic tongue. Electroanalysis 26:7 (2014), 1504–1512.
14. Cetó, X., Gutiérrez, J.M., Moreno-Barón, L., Alegret, S., Del Valle, M., Voltammetric electronic tongue in the analysis of cava wines. Electroanalysis 23:1 (2011), 72–78.
15. Chandrasekaran, S.K., King, C.J.,. Multicomponent diffusion and vapor-liquid equilibria of dilute organic components in aqueous sugar solutions. AIChE Journal 18:3 (1972), 513–520.
16. Chang, W.I., Chung, J.W., Kim, Y.K., Chung, S.C., Kho, H.S., The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine. Archives of Oral Biology 51:5 (2006), 427–432.
17. Damasio, M.H., Costell, E., Durán, L., Sensory quality of low-sugar orange gels with gellan, xanthan and locust bean gums. Zeitschrift für Lebensmitteluntersuchung und-Forschung A 204:3 (1997), 183–188.
18. Dambrouck, T., Marchal, R., Cilindre, C., Parmentier, M., Jeandet, P., Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. Relationships with wine foamability. Journal of Agricultural and Food Chemistry 53:22 (2005), 8782–8789.
19. Deliza, R., MacFie, H., Hedderley, D., The consumer sensory perception of passion-fruit juice using free-choice profiling. Journal of Sensory Studies 20:1 (2005), 17–27.
20. Diako, C., McMahon, K., Mattinson, S., Evans, M., Ross, C., Alcohol, tannins and mannoprotein and their interactions influence the sensory properties of selected commercial Merlot wines: A preliminary study. Journal of Food Science 81:8 (2016), S2039–S2048.
21. Ekvall, J., Stegmark, R., Nyman, M., Content of low molecular weight carbohydrates in vining peas (Pisum sativum) related to harvest time, size and brine grade. Food Chemistry 94:4 (2006), 513–519.
22. Flanzy, C., Salgues, M., Bidan, P., Dubois, C., Moulin, J.P., Sablayrolles, J.M., Sparkling wine vinification. Oenology: Fondements scientifiques et technologiques, 1999, 497–516.
23. Frank, R.A., Archambo, G., Intensity and hedonic judgments of taste mixtures: An information integration analysis. Chemical Senses 11:4 (1986), 427–438.
24. Gay, M., Apetrei, C., Nevares, I., Del Alamo, M., Zurro, J., Prieto, N. …Rodríguez-Méndez, M.L., Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of red wine. Electrochimica Acta 55:22 (2010), 6782–6788.
25. Grainger, K., Tattersall, H., Wine production: Vine to bottle. 2005, Blackwell Publishing, Oxford (Chapter 17).
26. Guinard, J.X., Souchard, A., Picot, M., Rogeaux, M., Sieffermann, J.M., Determinants of the thirst-quenching character of beer. Appetite 31:1 (1998), 101–115.
27. Hanover, L.M., White, J.S., Manufacturing, composition, and applications of fructose. American Journal of Clinical Nutrition 58 (1993), 724S–732S.
28. Hjelmeland, A.K., King, E.S., Ebeler, S.E., Heymann, H., Characterizing the chemical and sensory profiles of commercial US Cabernet sauvignon wines. American Journal of Enology and Viticulture 64 (2013), 169–179.
29. Hoffmann, D., Mueller, S., Szolnoki, G., Nöll, A., Schanowski, B., Preferences for white wines from Rhineland-Palatinate. 2006, Ministry of Economics, Transport, Agriculture and Viticulture of Rhineland-Palatinate, S, 5–91.
30. Iland, P., Bruer, N., Edwards, G., Weeks, S., Wilkes, E., Chemical analysis of grapes and wine: Techniques and concepts. 2nd ed., 2004, Patrick Iland Wine Promotions Pty Ltd., Adelaide.
31. Jackson, R.S., Wine tasting: A professional handbook. 4th ed., 2014, Elsevier, Inc., Burlington (Chapters 4 and 7).
32. Kemp, B., Alexandre, H., Robillard, B., Marchal, R., Effect of production phase on bottle-fermented sparkling wine quality. Journal of Agricultural and Food Chemistry 63:1 (2015), 19–38.
33. Knudsen, K.E.B., Li, B.W., Determination of oligosaccharides in protein-rich feedstuffs by gas-liquid chromatography and high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 39:4 (1991), 689–694.
34. Labbe, D., Gilbert, F., Antille, N., Martin, N., Sensory determinants of refreshing. Food Quality and Preference 20:2 (2009), 100–109.
35. Landon, J.L., Weller, K., Harbertson, J.F., Ross, C.F., Chemical and sensory evaluation of astringency in Washington State red wines. American Journal of Enology and Viticulture 59:2 (2008), 153–158.
36. Le Barbé, E., Creating and validating an aroma and flavor lexicon for the evaluation of sparkling wines. (Master's Thesis), 2014, Kansas State University, Manhattan, KS.
37. Lesschaeve, I., Bowen, A., Bruwer, J., Determining the impact of consumer characteristics to project sensory preferences in commercial white wines. American Journal of Enology and Viticulture 63:4 (2012), 487–493.
38. 2 during champagne serving. Journal of Agricultural and Food Chemistry 58:15 (2010), 8768–8775.
39. Martínez-Lapuente, L., Guadalupe, Z., Ayestarán, B., Ortega-Heras, M., Pérez-Magariño, S., Changes in polysaccharide composition during sparkling wine making and aging. Journal of Agricultural and Food Chemistry 61:50 (2013), 12362–12373.
40. McEwan, J.A., Colwill, J.S., The sensory assessment of the thirst quenching characteristics of drinks. Food Quality and Preference 7 (1996), 101–111.
41. McMahon, K.M., Culver, C., Castura, J.C., Ross, C.F., Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA). Food Quality and Preference 59 (2017), 14–26.
42. McMahon, K.M., Culver, C., Ross, C.F., The production and consumer perception of sparkling wines of different carbonation levels. Journal of Wine Research, 2017, 1–12.
43. Moskowitz, H.R., Ratio scales of sugar sweetness. Perception & Psychophysics 7:5 (1970), 315–320.
44. Mueller, S., Szolnoki, G., The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: Consumers differ in their responsiveness. Food Quality and Preference 21:7 (2010), 774–783.
45. Noble, A.C., Arnold, R.A., Buechsenstein, J., Leach, E.J., Schmidt, J.O., Stern, P.M., Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture 38:2 (1987), 143–146.
46. Panda, H., The complete book on wine production. 2011, NIIR Project Consultancy Services, India (Chapter 11).
47. Pangborn, R., Taste interrelationships. II. Suprathreshold solutions of sucrose and citric acid. Journal of Food Science 26:6 (1961), 648–655.
48. Pangborn, R., Relative taste intensities of selected sugars and organic acids. Journal of Food Science 28:6 (1963), 726–733.
49. Pickering, G.J., Jain, A.K., Bezawada, R., Segmentation and drivers of wine liking and consumption in US wine consumers. International Journal of Wine Research 6 (2014), 9–19.
50. Plemmons, L.E., Resurreccion, A.V.A., A warm-up sample improves reliability of responses in descriptive analysis. Journal of Sensory Studies 13:4 (1998), 359–376.
51. Rudnitskaya, A., Delgadillo, I., Legin, A., Rocha, S.M., Costa, A.M., Simões, T., Prediction of the port wine age using an electronic tongue. Chemometrics and Intelligent Laboratory Systems 88:1 (2007), 125–131.
52. Schifferstein, H.N., Frijters, J.E., The effectiveness of different sweeteners in suppressing citric acid sourness. Perception & Psychophysics 49:1 (1991), 1–9.
53. Serra-Cayuela, A., Aguilera-Curiel, M.A., Riu-Aumatell, M., Buxaderas, S., López-Tamames, E., Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker. Food Research International 53:1 (2013), 226–231.
54. Sham, P.W.Y., Scaman, C.H., Durance, T.D., Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety. Journal of Food Science 66:9 (2001), 1341–1347.
55. Sokolowsky, M., Fischer, U., Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis. Analytica Chimica Acta 732 (2012), 46–52.
56. Spadari, L., Delamare, A.P.L., Cardozo, A., Vanderlinde, R., Echeverrigaray, S., Influência da cepa de levedura na composição de vinhos espumantes elaborados pelo método tradicional. Review of Brasilian Viticulture and Enology 6 (2015), 58–64.
57. von Sydow, E., Moskowitz, H., Jacobs, H., Meiselman, H., Odor–taste interaction in fruit juices. Lebensmittel-Wissenchaft und Technologie 7 (1974), 9–16.
58. 2O. Fluid Phase Equilibria 171 (2000), 151–164.
59. Tournier, C., Martin, C., Guichard, E., Issanchou, S., Sulmont-Rossé, C., Contribution to the understanding of consumers' creaminess concept: A sensory and a verbal approach. International Dairy Journal 17:5 (2007), 555–564.
60. Vidal, S., Francis, L., Noble, A., Kwiatkowski, M., Cheynier, V., Waters, E., Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Analytica Chimica Acta 513 (2004), 57–65.
61. Villamor, R.R., Evans, M.A., Mattinson, D.S., Ross, C.F., Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine. Food Research Journal 50:1 (2013), 38–45.
62. Wilker, K.L., Hydrolysis of sucrose in eastern US table wines. American Journal of Enology and Viticulture 43:4 (1992), 381–383.
63. Yu, P., Pickering, G.J., Ethanol difference thresholds in wine and the influence of mode of evaluation and wine style. American Journal of Enology and Viticulture 59:2 (2008), 146–152.
64. Zeravik, J., Hlavacek, A., Lacina, K., Skládal, P., State of the art in the field of electronic and bioelectronic tongues–towards the analysis of wines. Electroanalysis 21:23 (2009), 2509–2520.