Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production
Rising temperatures have caused a major shift in wine chemistry, including increased sugar and pH along with decreased acidity. Wines produced from such grapes tend to be microbiologically unstable and are often described as unpalatable. This study looks at treatments to lower pH and enhance sensory...
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MDPI AG
2025-01-01
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| Online Access: | https://www.mdpi.com/2306-5710/11/1/20 |
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| author | Abigail Keng Ronan Symoneaux Andrew Lyne Andreea Botezatu |
| author_facet | Abigail Keng Ronan Symoneaux Andrew Lyne Andreea Botezatu |
| author_sort | Abigail Keng |
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| description | Rising temperatures have caused a major shift in wine chemistry, including increased sugar and pH along with decreased acidity. Wines produced from such grapes tend to be microbiologically unstable and are often described as unpalatable. This study looks at treatments to lower pH and enhance sensory characteristics of wines produced from grapes grown at higher temperatures. The four acidification treatments included the following: tartaric acid; verjus—an acidic juice made from unripe grapes; glucose oxidase with catalase enzyme (GOx), which converts glucose to gluconic acid; and ion exchange. All treatments were able to reduce pH to the target pH of 3.6. Sensory analysis was conducted using the Hierarchical Rate-All-That-Apply (HRATA) method and preference testing. Analysis of the HRATA and GCMS data using Principal Component Analysis (PCA) accounted for 78.69% and 70% of the variance observed, respectively. Wines treated with GOx and verjus exhibited the most distinct sensory profiles when compared to each other, the other treatments, and the control group. GOx-treated wines were associated with positive flavor descriptors including caramel, hazelnut, lemon, and fruity which correlated well with the aromatic compounds determined by GCMS. There were no significant differences in consumer preferences of treatments. This study shows how different acidifiers can be utilized by winemakers to affect not just the pH and acidity but also the aromatic and flavor profile of the wine. |
| format | Article |
| id | doaj-art-ba9a2db1a27d4bc58f6ecf6fc06083ba |
| institution | DOAJ |
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| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Beverages |
| spelling | doaj-art-ba9a2db1a27d4bc58f6ecf6fc06083ba2025-08-20T03:12:14ZengMDPI AGBeverages2306-57102025-01-011112010.3390/beverages11010020Comparative Study of the Sensory Impacts of Acidifiers for Red Wine ProductionAbigail Keng0Ronan Symoneaux1Andrew Lyne2Andreea Botezatu3Department of Horticulture Sciences, Texas A&M University, College Station, TX 77843, USAGRAPPE, ESA, USC 1422 INRAE, SensoVeg, SFR 4207 QUASAV, 55 rue Rabelais, F-49007 Angers, FranceDepartment of Horticulture Sciences, Texas A&M University, College Station, TX 77843, USADepartment of Horticulture Sciences, Texas A&M University, College Station, TX 77843, USARising temperatures have caused a major shift in wine chemistry, including increased sugar and pH along with decreased acidity. Wines produced from such grapes tend to be microbiologically unstable and are often described as unpalatable. This study looks at treatments to lower pH and enhance sensory characteristics of wines produced from grapes grown at higher temperatures. The four acidification treatments included the following: tartaric acid; verjus—an acidic juice made from unripe grapes; glucose oxidase with catalase enzyme (GOx), which converts glucose to gluconic acid; and ion exchange. All treatments were able to reduce pH to the target pH of 3.6. Sensory analysis was conducted using the Hierarchical Rate-All-That-Apply (HRATA) method and preference testing. Analysis of the HRATA and GCMS data using Principal Component Analysis (PCA) accounted for 78.69% and 70% of the variance observed, respectively. Wines treated with GOx and verjus exhibited the most distinct sensory profiles when compared to each other, the other treatments, and the control group. GOx-treated wines were associated with positive flavor descriptors including caramel, hazelnut, lemon, and fruity which correlated well with the aromatic compounds determined by GCMS. There were no significant differences in consumer preferences of treatments. This study shows how different acidifiers can be utilized by winemakers to affect not just the pH and acidity but also the aromatic and flavor profile of the wine.https://www.mdpi.com/2306-5710/11/1/20acidificationclimate changeHRATAsensorywine |
| spellingShingle | Abigail Keng Ronan Symoneaux Andrew Lyne Andreea Botezatu Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production Beverages acidification climate change HRATA sensory wine |
| title | Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production |
| title_full | Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production |
| title_fullStr | Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production |
| title_full_unstemmed | Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production |
| title_short | Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production |
| title_sort | comparative study of the sensory impacts of acidifiers for red wine production |
| topic | acidification climate change HRATA sensory wine |
| url | https://www.mdpi.com/2306-5710/11/1/20 |
| work_keys_str_mv | AT abigailkeng comparativestudyofthesensoryimpactsofacidifiersforredwineproduction AT ronansymoneaux comparativestudyofthesensoryimpactsofacidifiersforredwineproduction AT andrewlyne comparativestudyofthesensoryimpactsofacidifiersforredwineproduction AT andreeabotezatu comparativestudyofthesensoryimpactsofacidifiersforredwineproduction |