Interpretation of organic wine's flavour profile by multivariate statistical analysis

Kalkan Yildirim, H. and Yücel, U. and Elmaci, Y. and Ova, G. and Altug, T. (2005) Interpretation of organic wine's flavour profile by multivariate statistical analysis. Acta Alimentaria, 34 (3). pp. 317-330. ISSN 0139-3006

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Abstract

Organic wines produced by using organically cultivated grapes were evaluated using multivariate analysis and profiled by quantitative descriptive analysis. Trained judges rated the intensity of aroma and flavour descriptors. The statistical evaluation of the data demonstrated the close relation between Merlot and Cabernet sauvignon wines, considering their aroma descriptors and between Merlot and Carignan taking into account the taste descriptors. Significant differences among white wines were determined for sweet and bitter attributes and among red wines for sour, sweet, bitter, and astringency descriptors. The results of wine aroma characteristics demonstrated the following major descriptors for each wine type: metallic (Columbard); grape juice, wet wood, vine leaf (Semillon); burned wood (Grenache); dust, sour cherry, tobacco, yeast (Cabernet sauvignon); cork, unripe fruit, cinnamon (Carignan); grape molasses, dry plum (Merlot). Flavor profile of organic wines revealed specific descriptors for each wine type, namely raisin (Columbard); alcohol, rose, vine leaf, sulphur (Semillon); clove, salty (Grenache); flower, sour cherry, melon, cornelian cherry (Cabernet sauvignon), dry plum (Carignan, Merlot).

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