Sensory Characterisation and Consumer Preference of Hunter Valley Semillon

Research output: ThesisDoctoral Thesis

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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

consumer preferences
wines
acidity
valleys
sweetness
flavor
industry
sugars
testing

Cite this

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title = "Sensory Characterisation and Consumer Preference of Hunter Valley Semillon",
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.",
author = "John Blackman",
year = "2015",
language = "English",
publisher = "Charles Sturt University",
address = "Australia",
school = "Charles Sturt University",

}

Blackman, J 2015, 'Sensory Characterisation and Consumer Preference of Hunter Valley Semillon', Doctor of Philosophy, Charles Sturt University, Australia.

Sensory Characterisation and Consumer Preference of Hunter Valley Semillon. / Blackman, John.

Australia : Charles Sturt University, 2015. 124 p.

Research output: ThesisDoctoral Thesis

TY - THES

T1 - Sensory Characterisation and Consumer Preference of Hunter Valley Semillon

AU - Blackman, John

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

M3 - Doctoral Thesis

PB - Charles Sturt University

CY - Australia

ER -