Sensory Evaluation of Pinked Sauvignon Blanc Wines
Abstract
Sensorial studies on pinked white wines have never been carried out. The aim of this study was to establish
the 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 ranking
experiment. The probability that a wine taster can detect oxidised and pink wines as a wine fault was also
analysed. 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 than
50% of the panellists could detect oxidised and pink wines as a wine fault. The study data can be used to
either train panellists to detect pinking as a wine fault, or to establish a potential new category for pink
Sauvignon blanc wines.
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