Correlating Wine Quality Indicators to Chemical and Sensory Measurements

Molecules

Helene Hopfer¹  Jenny Nelson¹  Susan E. Ebeler¹  Hildegarde Heymann¹ 

[1] Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA; E-Mails:

关键词: wine quality;    Cabernet Sauvignon;    descriptive analysis;    volatile analysis;    elemental analysis;    quality proxies;   

DOI  :  10.3390/molecules20058453

来源: mdpi

【 摘 要 】

Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies—points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region—were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.