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.
|Qualification||Doctor of Philosophy|
|Award date||01 Aug 2014|
|Place of Publication||Australia|
|Publication status||Published - 2015|