Karen Weller

Sensory Evaluation of Suspected Harmonia axyridis-tainted Red Wine Using Untrained Panelists

Abstract Washington State Merlot suspected of Harmonia axyridis taint (Multicolored Asian Lady Beetle; MALB) was evaluated for its aroma, flavor and mouthfeel sensory properties using a directional paired difference test and a control wine. Compared to the control wine, the potentially MALB-tainted wine had a more vegetal and musty/earthy aroma accompanied with less fruity aroma, a stronger green pepper flavor and more sour taste (p ≤ 0.05). Panelists significantly preferred the aroma and flavor of the control wine compared to the wine suspected of being MALB-tainted (p ≤ 0.05). These results indicate the influence of MALB taint on red wine properties and the potential of consumers to reject MALB-tainted wine.

Difference Testing of Merlot Produced from Biodynamically and Organically Grown Wine Grapes

The objective of this study was to determine if perceptible sensory differences existed between biodynamically and organically grown Merlot wines. Wine grapes were raised biodynamically or organically on a commercial vineyard with wines produced from 2001 to 2004. Sensory difference testing was performed to evaluate possible differences between the two wines within each vintage. Results of the triangle tests only showed a notable difference (p < 0.1) between the 2004 biodynamically and organically grown wines. Results of the directional paired difference test showed that the 2003 biodynamically grown wine was higher in musty/earthy aroma (p < 0.05) and bitterness (p < 0.1). However, the 2003 organically grown wine was preferred (p < 0.1). The 2004 organically grown wine was higher in musty/earthy aroma and flavor (p < 0.05), astringency and bitterness (p < 0.1), and had a longer finish (p < 0.05) compared to the same vintage biodynamically grown wine. Results indicate perceptible sensory differences between the 2003 and 2004 biodynamically and organically grown wines.