Abstract
Sensory analysis of wine is expensive and time consuming. Alternatives to characterise aspects of wine flavour and aroma are thus highly desirable. Here, it can be demonstrated that certain mouth-feel parameters identified from sensory analysis can be strongly correlated to NMR-based metabolomics analysis of wine. Wines were made from Cabernet Sauvignon and Shiraz grapes ( Vitis vinifera L.) subjected to different levels of sun exposure in a commercial vineyard in the Sunraysia region of Victoria, Australia. Descriptive analysis revealed that the wines from the shaded treatment were significantly different from other treatments for a number of flavour and aroma characters, particularly those related to mouth-feel. Metabolomic analysis allowed classification of the wines based on grape variety and shade treatment in a manner similar to that by sensory analysis. The NMR analysis described here is rapid, inexpensive and allows the simultaneous assessment of multiple metabolites contributing to wine quality. Metabolomic analysis of wine may therefore offer a more affordable technique to investigate certain sensory aspects of wine.
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.
