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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
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How blending affects the sensory and chemical properties of red wine.

Hopfer, H.; Ebeler, S. E.; Heymann, H.; 2012, American Journal of Enology and Viticulture 63 (3) 313–324

Three monovarietal wines (Cabernet Sauvignon, Merlot, and Cabernet Franc) were used to produce 11 two-wine blends and 4 three-wine blends to study the changes in the sensory perception of the blends using descriptive analysis. In addition, chemical analyses (solid-phase microextraction and gas chromatography-mass spectrometry, polyphenol composition, titratable and volatile acidity, and pH) were performed to evaluate whether the sensory perception of the wine blends was matched by chemical parameters. 

A comparison of all data sets was performed with multifactor analysis and revealed that the overall results of both sensory and chemical analyses were very similar to those obtained from the sensory analysis alone, but none of the chemical analyses provided the same results as descriptive analysis.

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Published on 22/10/2013
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