Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

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30 Citations (Scopus)

Abstract

The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.
Original languageEnglish
Pages (from-to)679-683
Number of pages5
JournalFood Quality and Preference
Volume21
Issue number7
DOIs
Publication statusPublished - Oct 2010

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sweetness
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glucose
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consumer preferences
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title = "Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines",
abstract = "The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.",
keywords = "Consumer preference, Experience, Hunter Valley Semillon (HVS), Sweetness, Winemakers",
author = "John Blackman and Anthony Saliba and Leigh Schmidtke",
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AU - Blackman, John

AU - Saliba, Anthony

AU - Schmidtke, Leigh

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AB - The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.

KW - Consumer preference

KW - Experience

KW - Hunter Valley Semillon (HVS)

KW - Sweetness

KW - Winemakers

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DO - 10.1016/j.foodqual.2010.05.001

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