• » Technical Articles
  • » How blending affects the sensory and chemical properties of red wine.
    MAY 4-5, 2021 | Online Event
    ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
    Published on: 03/01/2021

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.


(We recommend that you consult the full text of this article)

Published on 10/22/2013
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,875