Sensory Characterisation and Consumer Preference of Hunter Valley Semillon

Research output: ThesisDoctoral Thesis

155 Downloads (Pure)

Abstract

The sensory characterisation of Hunter Valley Semillon (HVS) was performed and four distinct styles were defined. Consumer testing revealed a preference for fresh flavours and absence of overt acidity and developed characters. The sensory change of HVS after three years of storage was also examined. Consumers with varying wine tasting experience were found to prefer wines with different residual sugar levels with a balance of sweetness and acidity important. Effective communication of results has helped lead to industry change.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Charles Sturt University
Supervisors/Advisors
  • Saliba, Anthony, Co-Supervisor
  • Scollary, Geoffrey, Co-Supervisor
  • Clark, Andrew, Co-Supervisor
  • Schmidtke, Leigh, Co-Supervisor
Award date01 Aug 2014
Place of PublicationAustralia
Publisher
Publication statusPublished - 2015

Fingerprint Dive into the research topics of 'Sensory Characterisation and Consumer Preference of Hunter Valley Semillon'. Together they form a unique fingerprint.

Cite this