Making sense of wine: understanding perception of aroma and flavour

Researcher: Wendy Parr
This project involved several experiments investigating flavour and aroma of Sauvignon blanc wines. The first two studies considered sub-regional differences in flavour profile of Marlborough Sauvignon blanc wines. A third experiment involved a simulated wine judging and considered within- and between-judge variability, along with the flavour profiles of wines judged to be high and low in quality (recently published in European Review of Applied Psychology). A fourth experiment compared discrimination between Marlborough 2003, Marlborough 2004 and French wines. It investigated the concept of green and ripe definitions of wine and what is meant by “good varietal definition” in Marlborough Sauvignon blanc.
The project ha recently been extended to involve collaboration with sensory science staff at C.E.S.G. and ENSBANA, University of Burgundy, and University of Paris-VIII. An experiment involving equal numbers of French and New Zealand Sauvignon blanc wines was conducted at C.E.S.G. in Dijon in May/June 2006, where French oenology students and flavour panellists profiled the wines in terms of aroma and judged their typicité. The study will be replicated in New Zealand with wine professionals evaluating the set of New Zealand and French wines.
Funded by New Zealand Winegrowers, Lincoln University, International Science & Technology Linkages Fund and CESG (Flavour Research Institute, University of Burgundy).