SENSORY EVALUATION. Red Wines

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1 SENSORY EVALUATION Red Wines

2 What is Sensory Analysis Analytical approach for producers Descriptive and communication tool for consumers Sight Smell Taste Sweet Sour Bitter Salty Umami Flavor Combination of gustatory perception and evaluation taste, smell, touch, sight & Sound

3 Importance of this as a Tool Understand the world of Wine Build a vocabulary Develop Standards Address issues Improve Quality Sell More Wine

4 Five Main Styles of Wine Red White Rose Sparkling Fortified Still Still Still Bubbly Spirits Added Dark Fruit Green to Dark Fruit Short Skin Contact Secondary Fermentation Dry Skin Contact Rich or Blends of Red and White Forced Carbonation Dry to Sweet Light and Zesty Made from Dark and Light fruit

5 Blind Tasting The Purpose Blind tasting (a tasting where the identity of the wine is unknown by the taster) helps to eliminate many prompts that profoundly influence our perception. This also introduces new influences as well thus knowing that you are participating in a blind tasting has enormous effect on your Vinotypic state of mind and your perception will be affected. Tim Hanni, Why You Like the Wines you Like

6 Elements that Influence Analysis James McCrae, S#it your Ego Says

7 Environment Aromatic Parasites Background Noise Lighting Temperature You Mood Food & Drink Hormones & Allergies Tasting Order Palet Fatigue Build up of tannin Intoxication

8 Red Wine Varietals 40 Major Commercial Varieties Nobel Grapes: Pinot Noir Grenache Merlot Sangiovese Nebbiolo Tempranillo Cabernet Sauvignon Syrah Malbec

9 Well Known Red Producing Regions Cabernet Sauvignon Bordeaux, France California Chile Merlot California Bordeaux, France Washington Pinot Noir Burgundy, France Oregon Champagne, France Michigan

10 Red Wine Analysis See Smell Taste Enjoy Pinot Noir is like a woman, beautiful no matter how she s dressed lots of people

11 Visual Analysis: Color & Hue Purple Red Hue Spectrum Orange Ruby Inky Blue Brown Light violet Garnet Red Red Color Spectrum Light brown

12 Visual Clues Visual Sensory Perception of Body & Evolution or Age

13 Aroma Analysis

14 Discernable Aromas Primary aromas come from the fruit, typical of varietal Secondary or vinous aromas, come from fermentation Tertiary are developmental aromas coming from age or vessel Primary Grape Characteristics Secondary Fermentation Tertiary Age and Vessel

15 Fruit Aromas Tree Fruit Cherry Berry Strawberry Raspberry Blackberry Blueberry Processed Fruit Jam Raisin Prune

16 Non Fruit Aromas Floral Spice Vegetal/ Earthy Violet Rose Black Pepper Anice/Licorice Herbal Thyme Hay Bell Pepper Mushroom Truffle Dusty Cedar Pine

17 What s Missing? A Grape Still Smells like a Grape Table Grapes Varietal Characteristics

18 Discussion Smell and Memory Fanciful Language Creating a useful memory bank of aroma compounds based on preferences, wine making style, and fruit Nuisance of aroma from kit vs aroma from physical specimen vs aroma from wine

19 Fermentation and Age Analysis Secondary or Tertiary Aromas

20 Fermentation Aromas Yeast characteristics, ML, cold soak, length of maceration Added tannin

21 Barrel Aromas Vanilla Cinnamon Clove Cedar Oak Tobacco Coffee Smoke Toast Sweet Spice Resinous Burned

22 Tertiary Aromas, aka bouquet Sweet Spices Chocolate Clove Licorice Cinnamon Earthy Musk Mushroom Forest Leather

23 Discussion How are these different than the Primary Aromas? Smell and Memory Fanciful Language Creating a useful memory bank of aroma compounds based on preferences, wine making style, and fruit Nuisance of aroma from kit vs aroma from physical specimen vs aroma from wine Smelling and Tasting during and after fermentation Importance of yeast trials and diversity

24 Evaluating Red Wine Components What is the relationship between Alcohol and Tannin in wine? How does taste change with higher or lower alcohol and/or tannin levels? What happens to the mouth feel? Why is this important? Tannin Alcohol

25 Tannin Seed Tannins Skin Tannins Barrel Tannins

26 Discussion Balance and the perception of balance How do you take your Coffee Test Creating your own trials at home or in the lab Alcohol Tannin

27 Malolactic Fermentation Strawberry Chocolate

28 To Smell a Fault Acetaldhyde the nutty smell characteristic of oxidized wines, ex. Sherry Brettanomyces wild yeast strain producing odors characterized by barnyard, sweaty horse blanket Ethyl Acetate ester of vinegar, smells like fingernail polish remover Geranium results when lactic acid bacteria metabolizes the preservative potassium sorbate Hydrogen sulfide rotten eggs Mercaptans odors of garlic or onion resulting from unteated hydrogen sulfide TCA (tri-choloro-anisol) compound causing cork taint aromas characterized by dusty odors and muted fruit Volatile Acidity vinegar (acetic acid) Dimethyl sulfide canned corn, asparagus, cabbage Diethyl sulfide rubber

29 Chemical Disorders Disorder Tell Tale Nose Why it happens? An Ounce of Prevention H2S Rotten Eggs Stressed yeast Proper fermentation monitoring Mercaptans Geraniol Onions, garlic, cooked cauliflower Geranium flowers and leaves Untreated H2S Sorbate + Lactic bacteria Reduction Nada Lack of oxygen Proper treatment of wines Prevent lactic bacteria growth Micro-ox, proper bottle fill height Treatment Copper Sulfate Copper Sulfate + Aescrobic Acid Adjust chemistry, sterile filter Aerate

30 Microbiological Disorders Actual chemical change in the chemical make up New liquids and Acids are created > Easy to prevent > Learn to diagnose & test > Treat early > Drink your own wines often Disorder Tell Tale Nose Why it happens? VA Vinegar Improper cellar condition Acetic Acid Vinegar Acetic bacteria using oxygen Ethyl Acetate Lactic Acid Nail Polish Remover Cream, butter, popcorn Acetic bacteria oxidizes into acetic ethyl and acetic acid Glucose changes in acetic via lactic bacteria Hazing Visual Protein stability, lactic bacteria, glycerol Bottle Fermentation Fizz, fermentation aromas Improper sterile filtration

31 Yeast Deviation Disorder Tell Tale Nose Why it happens? Brett Barnyard, mice, horse Phenol acids create acetaldehyde Candida Surface yeast Oxygen, presence of species Refermentation: Saccharomcodes ludwigil Schyzosccharmyces Saccharomyces cerevasaie Fermentation Sugar, presence of species An Ounce of Prevention Good hygiene, remove bad barrels, don t blend in suspected wine Hygiene, top barrels frequently, check variable lids Exceptional hygiene, So2 is not adequate!

32 Monitor Sanitation Sterilization

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34 Discussion Don t be laser focused on faults Wine is meant to be enjoyed, faults and all Identify, categorize, forgive

35 Conclusion By wine we are generous made; It furnishes fancy with wings, Without it we should ne re have had Philosophers, poets and kings. Wine and Wisdom, 1710 (The Essential Wine Buff)

36 Cristin Popelier Hosmer