Sensory Analysis of Riesling Wines from Different Sub-Appellations in the Niagara Peninsula in Ontario

Willwerth, James; Reynolds, Andrew G.; Lesschaeve, Isabelle

doi:10.5344/ajev.2015.14081

Cited by 9 publications

(10 citation statements)

References 31 publications

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“…The decline in pyrazines in developing wine grapes has been linked to the levels of sunlight reaching the cluster and can be reduced through canopy management if this aroma is undesirable [7]. Terroir has been shown to affect wine aroma in Riesling grown in the Niagara Peninsula [8] and Cabernet Sauvignon in China [4]. Aroma compounds have been characterized in Japanese Shine muscat ( V. labruscana Bailey and V. vinifera L.).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

et al. 2019

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In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted from ripening grapes using solid-phase microextraction (SPME). This concept is novel to both the traditional vinifera grapes and the cold-hardy cultivars. Our sample models are cold-hardy varieties in the upper Midwest for which many of the basic multiyear grape flavor and wine style data is needed. Non-destructive sampling included a use of polyvinyl fluoride (PVF) chambers temporarily enclosing and concentrating volatiles emitted by a whole cluster of grapes on a vine and a modified 2 mL glass vial for a vacuum-assisted sampling of volatiles from a single grape berry. We used SPME for either sampling in the field or headspace of crushed grapes in the lab and followed with analyses on gas chromatography-mass spectrometry (GC-MS). We have shown that it is feasible to detect volatile organic compounds (VOCs) emitted in-vivo from single grape berries (39 compounds) and whole clusters (44 compounds). Over 110 VOCs were released to headspace from crushed berries. Spatial (vineyard location) and temporal variations in VOC profiles were observed for all four cultivars. However, these changes were not consistent by growing season, by location, within cultivars, or by ripening stage when analyzed by multivariate analyses such as principal component analysis (PCA) and hierarchical cluster analyses (HCA). Research into aroma compounds present in cold-hardy cultivars is essential to the continued growth of the wine industry in cold climates and diversification of agriculture in the upper Midwestern area of the U.S.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

et al. 2019

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“…[39]. These factors, as well as grape terroir and storage conditions, can highly impact their sensory characteristics [11,[45][46][47]. Detailed information on viticultural and enological practices was not collected for these wines.…”

Section: Discussionmentioning

confidence: 99%

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

Iobbi

Tomasino

2021

Beverages

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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.

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“…If a given juice was above pH 3.4, its pH was adjusted to 3.4 using tartaric acid (Presque Isle Wine Cellars, North East, PA, USA). Similar adjustments have been made in prior wine regionality work [ 11 , 17 , 18 ]. In this study, we based the winemaking protocol on common PA winemaking practices for Grüner Veltliner, where chaptalization and pH adjustment are common.…”

Section: Methodsmentioning

confidence: 96%

“…In this study, we based the winemaking protocol on common PA winemaking practices for Grüner Veltliner, where chaptalization and pH adjustment are common. In addition, several studies on wine regionality also standardized final ethanol content through juice chaptalization (e.g., [ 11 ]), and some also acid adjusted (e.g., [ 17 ]). As demonstrated by Pineau et al [ 18 ], juice chaptalization of Sauvignon blanc wines did not significantly affect wine aroma attributes across three harvest dates (except for stonefruit aroma in harvest 1, sweetness, acid balance, body, and length) compared to non-chaptalized wines.…”

Section: Methodsmentioning

confidence: 99%

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Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines

Keller

Harner

Centinari

et al. 2021

Foods

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The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated the chemical and sensory factors that drive regional differences in Pennsylvania Grüner Veltliner wines through a controlled winemaking study across two vintages in 2018 and 2019. Descriptive analysis was used to identify key sensory attributes of Pennsylvania Grüner Veltliner. Intensities of these attributes were evaluated in wines vinified under identical conditions from grapes harvested across nine Pennsylvania vineyards. Chemical profiles of finished wines were examined through volatile, phenolic, and color analyses. Significant sensory differences were found between wine regions, with some trends consistent across both vintages; however, regionality based on compositional analyses was less clear. As the first study to examine Pennsylvania Grüner Veltliner wines sensorially, results revealed sensory characteristics that can be useful for wineries and their tasting room staff in marketing these lesser-known white wines to wine consumers as the variety grows in popularity in the state.

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Sensory Analysis of Riesling Wines from Different Sub-Appellations in the Niagara Peninsula in Ontario

Cited by 9 publications

References 31 publications

Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

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

Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines

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