Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

Abstract

In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.

Aroma of Sherry Products: A Review

“…However, these results do not agree with those obtained by Serratosa et al [ 61 ], who considered 50 °C as a better option that allowed them to obtain a must that was sensorially very similar to that produced by traditional raisining methods. Ruiz-Bejarano et al [ 62 ] evaluated the sensory profile of PX and Muscat grapes, from three different harvests, which had been raisined either through ‘asoleo’ traditional overripening system or by means of a climatic chamber under temperature and moisture control. The results were very enlightening with regard to the considerable possibilities exhibited by the alternative raisining method.…”

“…Moreover, certain alcohols and aldehydes (1-hexanol, hexanal, benzaldehyde, 2-phenylethanol) increased their presence in those assays that included skin maceration with enzymes. From a sensory point of view [ 62 , 63 ], the sweet Muscat wines fermented at low temperature (< 10 °C) with S. bayanus yeast without nutrients and pectolytic enzymes, were characterized by intense citrus and floral notes and were the best rated, while the ones obtained using nutrients were granted the lowest scores. In a follow-up study [ 64 ], the same authors observed that the use of S. bayanus significantly decreased ethyl carbamate content in the wines—a compound declared to be carcinogenic—while the use of nutrients and pectolytic enzymes increased its content levels.…”

Postharvest Dehydration Temperature Modulates the Transcriptomic Programme and Flavonoid Profile of Grape Berries

“…The natural dehydration method uses natural heat and air flow to promote grape dehydration, including air drying (PAD) and sun drying (PSD) [ 5 ], while the artificial dehydration method includes external auxiliary heating and forced air flow [ 6 ]. For improved wine quality, some grapes are also dehydrated before vinification for sweet sherry wines [ 7 ]. The utilization of mild water loss technology for 3 weeks to 4 months can increase the nutrient value and volatile aroma compounds in berries [ 6 , 7 , 8 , 9 , 10 ].…”

“…For improved wine quality, some grapes are also dehydrated before vinification for sweet sherry wines [ 7 ]. The utilization of mild water loss technology for 3 weeks to 4 months can increase the nutrient value and volatile aroma compounds in berries [ 6 , 7 , 8 , 9 , 10 ]. During the dehydration process, the transcription profile of postharvest grape berries changed drastically.…”

Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

“…It is a gentle method of preservation by which beneficial aromatic and content properties of the food are retained. After drying, food gains a longer storage life, becomes lighter, and its volume decreases [ 8 , 9 , 10 ]. Grapes are susceptible to drying and are traditionally dried in the sun for 8 to 10 days.…”