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Relationships between wine chemical composition and preferences of Asian and Western consumers

Leigh Francis, The Australian Wine Research Institute

The wine industry is quite traditional in its approach to quality control and assessment of product quality, relying heavily on expert winemakers. It is becoming of increasing importance as an industry to measure consumer response to obtain good targets for production and to ensure wines meet consumer’s needs. We should understand the implications of increasing or decreasing different flavours in wines from a consumer perspective.

From recent AWRI composition-sensory-consumer studies there is a clear warning that many consumers are very sensitive to low levels of faults or off-flavours such as TCA or bitterness. In addition positive flavours such as red berry fruit and dark fruit in red wines, or green flavour and tropical fruit flavour in white wines can polarise consumers.

In this presentation recent AWRI consumer and wine composition studies will be outlined. Knowledge of the sensitivity of groups of consumers to off-flavours resulting from bottling under different closures; to Sauvignon Blanc flavour compounds; comparison of Chinese and Australian consumer preferences for wines; the effect of the presence of minty flavour or pepper flavour in red wines; and response to tannin concentration, will be discussed.

The seminar reproduced in this video was presented at the 8th edition of Enoforum (Arezzo, Italy, 7-9 May 2013). Seminar sponsored by ISVEA

 

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Published on 04/15/2014
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