Search results for "ALCOHOL REDUCTION"
showing 4 items of 4 documents
Preference and acceptability of partially dealcoholized white and red wines by consumers and professionals
2010
International audience; The influence of partial alcohol reduction in wine on consumer appreciation and acceptability was investigated. Two white wines (Chardonnay and Sauvignon blanc) and two red wines (Merlot and Syrah) were partially dealcoholized using reverse osmosis to span a range of three different alcohol contents (14% to 10%) by grape variety. A group of 79 French wine consumers comparatively rated their appreciation of these wines, first in blind tasting conditions and then with added information. A group of 35 French wine professionals also comparatively rated their appreciation of the same wines in blind conditions and described them by rating the intensity of 10 informal descr…
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…
2009
Abstract In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and ra…
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…
2007
ln this study, effect of partial alcohol reductio.n on the sensory modification of red wines was investigated. Preliminary triangle tests indicated the existencèof very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had ta be used. ln addition to a comparative sensory profile, the Temporal Dominance of Sensations (TDS) method was chosen. Both types of profiles will be linked ta consumer preferences. A Merlat and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of four different alcohol contents (14 % to 10 %) by grape variety. ln a first step, the four wines of each variety were compared …
Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings
2009
International audience; In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking. Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside wa…