Optimization of blended wine quality through maximization of consumer liking

Dooley, Lauren; Threlfall, Renee T.; Meullenet, Jean‐François

doi:10.1016/j.foodqual.2011.08.010

Cited by 27 publications

(31 citation statements)

References 24 publications

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“…The differences (Figure 1) were produced in the presence of attributes which were of greater complexity: such as the olfactory, gustatory and persistence qualities. Dooley et al (2012) conducted an analysis on white wines (Cabernet Sauvignon) with trained sensory panelists and achieved lower scores than those found in this study, with a persistence of 5.7, taste quality 5.94, 6.64 and olfactory quality.…”

Section: Sensory Profile -Trained Tastersmentioning

confidence: 56%

“…Moreover, there is no sensory profile of consumers. This is because there is a big difference between the "experts" in sensory analysis and consumers who both frequently and infrequently ingest fermented products (Rapp, 1998;Recamales et al, 2011;Dooley et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Alcoholic fermentation is very complex, and there are many studies that have been conducted with the attempt to determine which compounds are responsible for each sensory characteristic, but so far there is no exact answer to this question (Sivertsen et al, 2001;Dooley et al, 2012).…”

Section: Sensory Profile -Trained Tastersmentioning

confidence: 99%

See 2 more Smart Citations

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

et al. 2014

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Section: Sensory Profile -Trained Tastersmentioning

confidence: 56%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

et al. 2014

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“…The interrelations and interactions were identified using contour maps for the effects of independent variables on biomass yield and total selenium yield. Dooley, Threlfall, and Meullenet [33] analyzed samples with JMP for ANOVA, with the treatment and the panelist or consumer as the main effects, using the mean separation from Fisher's least significant difference test. The advantage of using this software was that the ternary plots enabled three mixture factors to be viewed simultaneously; for more than three factors, the software allowed the user to choose which factors to plot.…”

Section: Optimization and Softwarementioning

confidence: 99%

Mixture design: A review of recent applications in the food industry

Şahin¹,

Demirtaş²,

Burnak³

2016

Pamukkale J Eng Sci

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“…Appearance, aroma, flavor, body and aftertaste contribute to the overall quality and acceptance of a wine (DOOLEY et al, 2012). Evaluation of wine quality is usually committed to wine experts, however, there are no evidences that these experts can predict consumer preferences, because segmentation on consumer preferences exists and leads to different approaches in wine assessment studies (KING et al, 2010;KING et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of new red winemaking technologies through consumer liking

2013

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Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster Analysis showed the split of consumer preferences which revealed the higher preference and purchase intention of the pre-drying and static pomace wines. The correlation between flavor and overall acceptance was significant (P<0.001; r>0.700) and the consumer panel showed that the overall acceptance of the wines was influenced by the flavor, regardless of the other attributes. The higher acceptance of the pre-drying and static pomace wines suggests the potential of these winemaking processes.Index terms: American grapes, winemaking, drying, static pomace, consumer acceptance. RESUMOExistem diversos estudos que propõem mudanças na tecnologia de vinificação para melhorar a qualidade do vinho tinto, refletindo na sua maior aceitabilidade. Nesse contexto, o objetivo do presente artigo foi avaliar a influência da pré-secagem e da remontagem constante na aceitabilidade dos vinhos tintos das cultivares Bordô (Ives) e Isabel quanto aos atributos aparência, aroma, corpo, sabor e à impressão global (aceitação global). Oitenta consumidores avaliaram as amostras utilizando uma escala hedônica estruturada de 9 pontos e uma escala de intenção de compra de 5 pontos. Os dados hedônicos foram analisados por meio da Análise de Cluster e Escalonamento Multidimensional. Diferenças significativas (P<0.001) foram observadas na comparação das amostras em todos os atributos sensoriais, destacando a grande aceitação das amostras elaboradas pelas técnicas inovadoras. Adicionalmente, a Análise de Cluster mostrou com sucesso a segmentação da preferência dos consumidores, mostrando a relevante aceitação dos vinhos dos tratamentos de pré-secagem e bagaço estático. A correlação entre o sabor e a aceitação global foi significativa (P<0.001; r>0.700), mostrando que o sabor exerce grande influência na avaliação global das amostras de vinho, independentemente dos outros atributos. A relevante aceitação global dos vinhos dos tratamentos inovadores sugere o grande potencial desses processos de vinificação.Termos para indexação: Uvas americanas, vinificação, secagem, bagaço estático, aceitação de consumidores.

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Optimization of blended wine quality through maximization of consumer liking

Cited by 27 publications

References 24 publications

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Mixture design: A review of recent applications in the food industry

Evaluation of new red winemaking technologies through consumer liking

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