Sensory Evaluation of Pinked Sauvignon Blanc Wines

  • A.P. Nel Cape Peninsula University of TechnologyAdres: Wellington Campus, Hexberg Rd, Wellington, 7655, South Africa
  • W.J. du Toit Stellenbosch University
  • F.P. van Jaarsvled Agricultura Research Council Nietvoorbij


Sensorial studies on pinked white wines have never been carried out. The aim of this study was to establishthe probability of an aroma and taste difference in pinked Sauvignon blanc wines using a triangular test.The issue of at which point a wine consumer can perceived the wine as pink was analysed using a rankingexperiment. The probability that a wine taster can detect oxidised and pink wines as a wine fault was alsoanalysed. It was found that the panellists could not detect anomaly samples by taste and aroma alone,although some noticed an oxidised aroma on the nose. The pink detection point was established at 0.03 AU.This point can be used to refine the detection point and the assay used. It was established that more than50% of the panellists could detect oxidised and pink wines as a wine fault. The study data can be used toeither train panellists to detect pinking as a wine fault, or to establish a potential new category for pinkSauvignon blanc wines.

Author Biographies

A.P. Nel, Cape Peninsula University of TechnologyAdres: Wellington Campus, Hexberg Rd, Wellington, 7655, South Africa
Faculty of Applied Sciences Department of Agriculture Lecturer / Researcher
W.J. du Toit, Stellenbosch University
Department of Enology & Viticulture
F.P. van Jaarsvled, Agricultura Research Council Nietvoorbij
ARC Infruitec-Nietvoorbij, Stellenbosch



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