The Effect of Carbonation Level on the Acceptability and Purchase Intent of Muscadine and Fruit Wines

Nicholas A Wendrick,Charles A Sims,Andrew J Macintosh

doi:10.3390/beverages7030066

Abstract

Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, perception of sweetness, and ultimately if a consumer likes a wine. While much work has been completed on traditional varieties of sparkling wine, little research has been completed on niche market wines such as muscadine and fruit wines, which make up a large percentage of wines produced in the Southeastern USA. The objective of this research was to create and evaluate force-carbonated sparkling wine at five carbonation levels. Five finished wines from Florida wineries were obtained, then assessed for the sugar and alcohol content. Each wine was carbonated and then presented to consumers for sensory evaluation (n = 68–89 per evaluation). The questionnaire assessed the perceived sweetness, preference, liking, purchase intent, and comments of each sample. The data illustrated participants consistently preferred the carbonated samples over the noncarbonated sample. The data indicates a roughly even distribution of preference between the four carbonation levels. The data also showed statistically significant differences between the original wine and the carbonated varieties with respect to liking, preference, and purchase intent, which was supported by the consumer’s comments for the most preferred and least preferred samples. Overall, this research serves to impact the wine industry by identifying how carbonation levels affect the acceptability of niche wine varieties, and allows winemakers to successfully expand, diversify, and increase the product portfolio for wineries.

Highlights

The rising popularity of carbonated wine is an opportunity to diversify their product offerings without needing to invest years into novel grape plantings
This study investigated how the level of carbonation of Florida wines influenced consumer acceptability through sensory panel evaluation, defined as the effect of carbonation on perceived sweetness, preference rank, liking, and intent to purchase
Each wine was assessed at four forced-carbonation levels compared to the commercially available “still” versions of the wines

Summary

Introduction

The rising popularity of carbonated wine is an opportunity to diversify their product offerings without needing to invest years into novel grape plantings. Muscadine grapes (Vitis rotundifolia) are commonly grown in the Southeast United States as the variety is more suitable than traditional grapes. Muscadine grapes are more tolerant of disease and insects compared to traditional European grapes (Vitis vinifera) [2]. Many wineries in Florida produce muscadine and fruit wines to diversify their product portfolio and compete with other regions. Minimal research on carbonated versions of these wines has been published. This presents an opportunity to assess both how carbonation affects these products and the production of carbonated muscadine and fruit wines as a viable product. This study investigated how the level of carbonation of Florida wines influenced consumer acceptability through sensory panel evaluation, defined as the effect of carbonation on perceived sweetness, preference rank, liking, and intent to purchase

Objectives

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Results

Conclusion