Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping

Abstract

Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers’ fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers participated in an online survey concerning their preferences for different wines (grape, blueberry, hawthorn, goji, Rosa roxburghii, and apricot). In addition, their attitudes towards general health interests, food neophobia, alcoholic drinks, and sweetness were collected. Grape wine and blueberry wine were the most favored wines, and goji wine was the least liked fruit wine sample. Moreover, 89 consumers were invited to evaluate 10 commercial fruit wines by using partial projective mapping based on appearance, aroma, and flavor (including taste and mouthfeel) to obtain a comprehensive sensory characterization. Multifactor analysis results showed that consumers could differentiate the fruit wines. Participants preferred fruit wines with “sweet”, “sour”, and “balanced fragrance”, whereas “bitter”, “astringent”, “deep appearance”, and “medicinal fragrance” were not preferred. Attitudes toward health, food neophobia, alcohol, and sweetness had less influence than taste and aroma (sensory attributes) on the preferences for fruit wine products. More frequent self-reported wine usage resulted in higher consumption frequency and liking ratings compared to non-users. Overall, the main factors influencing consumer preference for fruit wines were the sensory characteristics of the products, especially the taste.

Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation

“…), and their markets are increasing due to the diversified needs of consumers. Fruit wines as valueadded products also aid with imbalances between fruit production and marketing [5,6]. In cold climates where European grapevines (V. vinifera L.) cannot survive, cold hardy fruits, such as blackcurrants, expand the production options for wine makers and processors.…”

A Holistic View of the Fate of Berry-Derived Adjuncts throughout Fermentation

“…Berry adjuncts can enhance a product's color, antioxidant profile, and sensory characteristics [1]. Fermented alcoholic products such as wines, ciders, and beers are often combined with fruits to achieve unique aromas and flavors [2]. Incorporating berry adjuncts before or after fermentation is a critical decision that impacts the chemical, kinetic, and sensory characteristics of fermentation and the final product differently.…”

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

“…Zhu et al [8] carried out a study with 234 consumers to investigate consumer preferences for fruit wines. The results revealed that grape wine and blueberry wine were the most favored by the study's participants.…”