Valeria Panzeri Renée Crous(MSc) Dr Hélène Nieuwoudt
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1 Sensory Characterisation of oldvine Chenin blanc wine A Scientific Perspective on thein-mouth sensations in old-vine Chenin blanc wines and sensory profiling of this category Valeria Panzeri Renée Crous(MSc) Dr Hélène Nieuwoudt
2 Context for this study Old-vine Chenin Majority of SA Chenin blanc vineyards are older than 20 years Old-vine wines are produced from vineyards >35 years 18,56% of these is Chenin blanc The most abundant white variety grown in SA (SAWIS, 2017) Previous research on this variety focussed on aroma only: Chemical and Sensory profiling of aroma dry and semi-dry South African Chenin blanc wines (van Antwerpen, 2012) Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines (Hanekom, 2012) Classifying South African Chenin blanc wine styles (Bester, 2010) Characterisation of Chenin blanc wines produced by natural fermentation and skin contact (Weightman, 2014) Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines (Wilson, 2016)
3 Problem Statement Variety of different Chenin blanc styles have been profiled an important category is lacking : Old-vine Chenin blanc Clear: Wine should not only be analysed i.t.o. aroma, also on in-mouth sensations. But - seldom included in descriptive sensory analysis (DA) and profiling of wine, especially white. Why? Abstract and complex concepts; difficult to standardise; individuals own perceptions; difficult to reach panel consensus
4 Research objectives & tasks 1. Investigating the in-mouth sensations of Old-vine Chenin blanc wines Mining Platter s Wine Guide Data 2. Training of DA panel to Profile the selected samples of Old-vine Chenin blanc Establish Reference Standards (Aroma & in-mouth sensations ) Test the panel for consistency and discriminating abilities 3. Profiling the selected samples of Old-vine Chenin blanc i.t.o. Aroma & inmouth sensations Expand Chenin blanc data base Update Sensory wheel
5 Platter s Wine Guide: in-mouth sensations >40 year Old- Vine Wines Wine Vintage Blurb Zonquasdrift 2011 Single-vineyard handled with care & allowed full (unoaked) expression: preview 2011 blossom perfume, stonefruit & lime, lovely intensity, weight & texture. A label to watch. Riebeek Cellars Chenin blanc 2013 Typically easygoing 2013, modestly flavoursome with good fresh grip. By: Sensory evaluation by Experts in the field of wine
6 Sensory characterisation in-mouth sensations : Old-vine Chenins By: trained panel 19 Wines Acidity Heat Body DA Consensus training Ballot training Concentration Complexity in-mouth sensations significantly different between old-vine and young-vine wines in-mouth sensations NOT significantly different between old-vine and young-vine wines Integration Balance Length
7 Sensory characterisation aroma: Old-vine Chenins
8 Updated aroma wheel: Old-vine attributes included based on this research
9 Acknowledgements Supervisor: Dr Hélène Nieuwoudt Co-supervisor: Valeria Panzeri Jeanne Brand Sensory Lab Rosa Kruger Vineyard Manager Cathy van Zyl Chair of Masters of Wine Education Committee Ina Smith Manager of the Chenin Blanc Association Private cellars Thank you for your cooperation
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