Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes

Abstract

Wines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this research was to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from different wineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO 2 and the reducing sugar contents of the wines. The data was analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, woody and yeast sensory notes. The PLS and EPM analyses indicated that fruity notes associated with the aroma and flavor of grape and grape juice were sensory drivers of Brazilian consumers' preference. On the other hand, the majority of the consumers did not like the sensory notes described as earthy/mushroom, vegetative/green beans and yeast found in the wines produced from Máximo. The wine elaborated exclusively with the hybrid Seibel 2 and the wine containing the V. labrusca grapes Ives and Isabella were preferred by the majority of the consumers and only a minor segment of consumers appreciated the wines elaborated solely with Máximo grape. Thus the hybrid grape Seibel 2 and the recently developed hybrid Máximo were shown to be promising varieties for the winemaking of quality wines in Brazilian regions where the environmental conditions are not good for the cultivation of V. vinifera varieties.

Composição físico-química do mosto e do vinho branco de cultivares de videiras em resposta a porta-enxertos

“…O Instituto Agronômico (IAC, Campinas) e a Empresa Brasileira de Pesquisa Agropecuária (Embrapa), com seus respectivos programas de melhoramento genético, desenvolveram nos últimos anos novas cultivares de uva, para a elaboração de vinhos brancos que contêm níveis de açúcar adequados em condições de crescimento normais, alta capacidade de produção e boa adaptação a diferentes regiões climáticas brasileiras (Lago-Vanzela et al, 2013;Biasoto et al, 2014). Dentro do conjunto de novas cultivares de uva desenvolvidas pelo IAC e pela Embrapa, encontram-se: 'IAC 116-31 Rainha' ('Seibel 7053' x 'Burgunder Kastenholtz'); 'IAC 21-14 Madalena' ('Seibel 11342' x 'Moscatel de Canelli'); e 'BRS Lorena' ('Malvasia Bianca' x 'Seyval').…”

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

“…This production results from the high production of Vitis labrusca grapes in the South of Brazil, for instance in 2013 were produced 102,744 tons of Ives grape and 232,259 tons of Isabella grape, according the Winemakers Gaucha Association (Biasoto et al, 2014;Brasil, 2014;Machado & Guedes, 2015;Uliana et al, 2015).…”

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

“…In contrast, in Brazil, more than 85 % of the volume of processed grapes come from American grapes, especially Vitis labrusca L., or a hybrid, since these plants are adapted for the climatic conditions in the Brazil, especially at harvest time in the South and Southeast (LAGO-VANZELA et al, 2011;BIASOTO et al, 2014).…”

“…labrusca and hybrid grapes have a "foxy" flavor, due to anthranilate methyl ester, which gives their wines a fruity flavor. Although this feature is condemned by many, especially by the traditional wine-producing european countries specialized in fine wines, the fruity taste of table wines is widely demanded by large number of wine consumers in Brazil (RIZZON et al, 2000;HERNANDES et al, 2010;BIASOTO et al, 2014).…”