Sensory characterization of Hunter Valley Semillon aged in bottle

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Abstract

The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters.
Original languageEnglish
Pages (from-to)340-349
Number of pages10
JournalFlavour and Fragrance Journal
Volume29
Issue number6
DOIs
Publication statusPublished - Nov 2014

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Wine
Bottles
bottles
Citrus paradisi
valleys
grapefruits
lemons
Fruits
wines
Fruit
Aging of materials
marmalades
Ananas
fruits
Honey
white wines
pineapples
honey
odors
lime

Cite this

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title = "Sensory characterization of Hunter Valley Semillon aged in bottle",
abstract = "The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters.",
keywords = "Ageing, Hunter Valley Semillon, Sensory descriptive analysis, White wine",
author = "John Blackman and Helene Hopfer and Anthony Saliba and Leigh Schmidtke and Celia Barril and Geoffrey Scollary",
note = "Includes bibliographical references.",
year = "2014",
month = "11",
doi = "10.1002/ffj.3211",
language = "English",
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pages = "340--349",
journal = "Flavour and Fragrance Journal",
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TY - JOUR

T1 - Sensory characterization of Hunter Valley Semillon aged in bottle

AU - Blackman, John

AU - Hopfer, Helene

AU - Saliba, Anthony

AU - Schmidtke, Leigh

AU - Barril, Celia

AU - Scollary, Geoffrey

N1 - Includes bibliographical references.

PY - 2014/11

Y1 - 2014/11

N2 - The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters.

AB - The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters.

KW - Ageing

KW - Hunter Valley Semillon

KW - Sensory descriptive analysis

KW - White wine

U2 - 10.1002/ffj.3211

DO - 10.1002/ffj.3211

M3 - Article

VL - 29

SP - 340

EP - 349

JO - Flavour and Fragrance Journal

JF - Flavour and Fragrance Journal

SN - 0882-5734

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ER -