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5 results for #sensory-evaluation

Wine
Multiple technology areas
Plant science Traceability
Research project

Volatile compound insights: Flavour attributes of current and future commercial significance to growers and winemakers

Understanding the formation and fate of key volatile compounds is a core capability that requires continuation in our sector, as these compounds provide researchers and producers with quality targets for improvements in vineyard and winemaking practices. Volatiles contribute specific varietal and regional characters and contribute greatly to the overall in-mouth sensory experience. The volatiles of wine can be the mark of its quality for a consumer when drinking or the basis of its rejection and are influenced at every stage of handling or processing. At the core of an innovative sector is the ability to understand and measure key volatiles, while developing practices to influence or control flavours associated with wine quality and style.
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Wine
Plant science
Research project

Wine components and interactions influencing the in-mouth sensory properties of Australian wine

The primary tastes of sweet, salty, sour, bitter and savoury (umami) are well defined and understood to direct our food choices. Overt bitterness in wine is generally considered acceptable and it is important to identify and learn to control bitterants in wine. Savoury characters in wine, although commonly reported in tastings are virtually unstudied. Sweet taste, even at low level, can strongly drive consumer preferences of beverages. Although wine sweetness is often ascribed to residual sugar it does not explain the sensation often described by winemakers as 'fruit-sweetness', which appears in 'dry' red wines. Beyond these basic tastes, there are the mouth-feel sensations, such as astringency, fullness (body) and viscosity, which together elicit the more complex experience of wine texture.
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Wine
Plant science
Research project

Molecular drivers of wine texture and taste

Consumers often place a higher value on wine because of their perception of a certain uniqueness of some sensory property …
  • Funded by

    Wine Australia

  • Project date

    1 Jul 2017 -
    30 Jun 2022

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