consumersandwinemakersandshirazandcabernet

consumersandwinemakersandshirazandcabernet - Consumer...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines K.A. LATTEY 1,2 , B.R. BRAMLEY 1 and I.L. FRANCIS 1 1 The Australian Wine Research Institute, PO Box 197, Glen Osmond,Adelaide, SA 5064, Australia 2 Current address: Orlando Wines, PO Box 943, Rowland Flat, SA 5352, Australia Corresponding author: Dr Leigh Francis, fax: + 61 8 8303 6601, email leigh.francis@awri.com.au Abstract Background and Aims: This study aimed to determine what sensory attributes most drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines. Methods and Results: The sensory attributes of a set of commercial wines were quantified by a trained panel. A subset was assessed blind for liking by 203 consumers and for quality by 67 winemakers. For the total group of consumers, wines with low levels of bitterness, hotness, metallic, smoky and pepper were preferred. In addition, four consumer clusters were identified, each with different sensory drivers of preference, with the attributes red berry, floral, caramel and vanilla aroma, acidity, green flavour and astringency being of importance in distinguishing the different clusters acceptance scores. The winemakers quality scores had little relationship with consumer response, although both groups gave low ratings to wines with Brettanomyces-related flavour. Conclusions: A relatively small set of sensory attributes were of greatest importance to consumer liking, and these generally dominate varietal differences. Winemakers quality concepts do not closely align with those of the consumers. Significance of the Study: This study identifies sensory properties of red wines which could be maximised as well as those which should be reduced, allowing producers to better meet consumers preferences. Keywords: consumer liking , preference mapping , red wine , sensory descriptive analysis , winemakers Introduction Most wines have relatively complex but subtle flavours. One of the attractions of wine as a drink is the range of sensory characteristics that are evident depending on grape variety and winemaking choices. Flavours can differ in a particular product from year to year because of seasonal variations, and a wine will change in flavour even during short-term storage. Wine is unusual com- pared with other beverages and almost all other con- sumer products, as there are very large numbers of wine brands, styles and types in the marketplace with a wide range of prices. This indicates that some consumers are prepared to seek out and pay a suitable price for products that meet their sensory expectations....
View Full Document

Page1 / 14

consumersandwinemakersandshirazandcabernet - Consumer...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online