Abstract
Sixteen Missouri Seyval blanc wines were evaluated by standard chemical and sensory analyses. Nine judges rated the intensities of fruity, vegetative, caramelized, pungent, musty and oxidized aromas, color, astringent and alcoholic flavors by mouth in Seyval blanc and blended wines. Free SO<sub>2</sub>, total SO<sub>2</sub>, volatile and titratable acidity, pH, color, phenol and ethanol were chemically determined for the Seyval blanc wines. Results were analyzed by analysis of variance with differences found across all wines for all variables except musty aroma. Principal component analysis (PCA) was performed on sensory data. The largest difference was a contrast of fruity with vegetative and oxidized aromas. Seyval blanc wines from the Hermann area were more fruity than wines from other areas. The second and third axes separated the wines based on vintage. The older wines were higher in caramelized aroma and golden color.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
