Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology

John Castura/ February 14, 2019/ Peer-reviewed Paper/ 0 comments

Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive ‘Bretty’ aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red

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Brettanomyces metabolites using temporal check-all-that-apply

John Castura/ September 30, 2018/ Poster/ 0 comments

Brettanomyces spoilage in wine is due to the production of metabolites, which together create a distinctive ‘Bretty’ aroma and flavor profile. The objective of this study was to assess the influence three wine flavor matrices have on consumer perception and acceptance of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz wine was altered through additions of whiskey

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