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Ways to avoid excessive alcohol content of wine (alcohol management)
Project
Project code: 2808HS036
Contract period: 19.10.2010
- 14.10.2013
Budget: 29,989 Euro
Purpose of research: Applied research
'First project goal: product quality of different taking into account alcohol content: the later first project goal: product quality of different taking into account alcohol levels. Represents to the future users of alcohol Reducing methods, the question of what alcohol aiming it is low alcohol content while promoting the volatilization of flavors, but reduce also the body of the wine. Selected reduced-alcohol wines and their respective controls are applied to a hedonic analysis by consumers. The external preference mapping of sensory and hedonic results allowed the formulation of optimal alcohol levels in the context of real wine. The scientific substantiation, the sensory thresholds of four, each determined for white and red wine typical aromas depending on the alcohol content. On the basis of sensory tests in the project areas viticulture, microbiology and technology is a selection of alcohol-reduced wine, produced with different manufacturing processes. The wine from the consumer research, will mittelsdeskriptiver analysis with a trained panel investigates. The quantitative results are combined with the sensory preference data input into an external preference mapping. This multivariate statistical method makes it possible to explain the reasons for the sensory preference formation.
Made in 2011, the optimization studies of the alcohol content. In 2012, when reliable results are available for each alcohol-reducing method, followed by their sensory analysis.
Mapping as a combination of consumer preference and analytical sensors allows now the name of so-called Driver of Preferences. In conjunction with chemical analysis for quality markers to assess alcohol-reducing strategies (wine, microbe., Technology). This allows for better optimization '
Section overview
Subjects
- Agricultural Engineering Plant Production
- Viticulture
- Food Processing
- Food microbiology
