Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines

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178 Attribute

Control

Simonsig ‘10 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Sample 7 Sample 8 PALATE Last session Last session Last session Last session Last session Last session Last session Last session Last session Fresh Fruity 60 70 Ripe/Cooked Fruit Vegetative 10 10 Wood Sweet 30 30 Acidity 35 25 Bitter 0 0 Astringent 10 15

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179

Addendum F

Limit of quantification (LOQ) for each

compound analysed in the GC-FID

analyses

of

major

volatile

and

monoterpene aroma compounds

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180

Major Volatiles

Monoterpenes

Compound

LOQ (mg/L)

Compound

LOQ (µg/L)

Ethyl Acetate 0.348 Limonene 10

Methanol 36.594 Fenchone 10

Ethyl Butyrate 0.055 Linalooloxide 1 5

Propanol 0.820 Linalooloxide 2 5

Isobutanol 0.160 ± Linalool 10

Isoamyl Acetate 0.047 Linalyl Acetate 10

Butanol 0.200 α- Terpeneol 10

Isoamyl Alcohol 0.061 Citronellol 10

Ethyl Hexanoate 0.072 Nerol 10

Hexyl Acetate 0.069 Geraniol 10

Ethyl Lactate 1.723 α- Ionone 10

Hexanol 0.054 β- Ionone 10

Ethyl Caprylate 0.058 β- Farnesol 1 10

Acetic Acid 4.035 β- Farnesol 2 10

Propionic Acid 0.732 β- Farnesol 3 10

Iso-Butyric Acid 0.203 Ethyl Caprate 0.228 Butyric Acid 0.067 Iso-Valeric Acid 0.095 Diethyl Succinate 0.094 Valeric Acid 0.095 2-Phenylethyl Acetate 0.035 Hexanoic Acid 0.054 2-Phenylethanol 0.203 Octanoic Acid 0.125 Decanoic Acid 0.124

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Addendum G

Specification sheets for the commercial

wine yeast strains NT 116, LALVIN QA

23, 4F9 and Zymaflore VL1 and a guide to

the characteristics and application of

different yeast strains from Anchor wine

yeast®

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182 Stellenbosch University http://scholar.sun.ac.za

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189

Addendum H

Sorting task questionnaire

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190

Chenin blanc Project – Sorting of 15 bush vine Chenin blanc wines

This session will consist of 3 tasks, namely: 1] Scoring task; 2] Sorting task; 3] Descriptive task.

Please read through the instructions and do not hesitate to ask if you encounter any difficulty during the process.

INSTRUCTIONS:

Please smell all the wine samples in the order presented. Task 1] Scoring task

o Give a quality score (out of 20) for each of the samples based on the aroma only. Task 2] Sorting task

o Now sort the samples according to their odour similarity.

 You are now allowed to smell the wines as many times as you like and in any order.  Sort the wines in as many groups necessary, containing as many wines as you wish.  Fill in the samples codes to indicate in which groups the wines occur.

Task 3] Descriptive task

o Please provide each group with 4-5 perceived aroma descriptors that have been significant in your choice to place certain wines in specific groups.

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191 TASK 1] Scoring of 15 wines according to aroma quality

1. Please smell all the wines in the presented order and designate a quality score (out of 20) based on the aroma of each wine. 2. Feel free to add comments on the wood, aroma attributes, etc. as you go. This will assist you in the sorting task to follow.

Wine sample Score (out of 20) Comments

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192 TASK 2] Sorting of 15 wines according to aroma similarities & TASK 3] Describing the aroma of 15 wines

TASK 2] Sorting of wines

1. Sort the 15 samples according to aroma similarity in as many groups, containing as many wines as necessary. Feel free to smell the wines as many times as you like and in any order.

2. Complete the table below by indicating which samples you have placed in the respective groups.

TASK 3] Descriptive task

1. Provide each group of wines with 4-5 perceived aroma descriptors that have been significant in your choice to place certain wines in specific groups.

Group Samples

Aroma attributes describing each group of wines

1 2 3 4 5 6

Thank you for your participation and valuable input. Please collect a small gift as token of our gratitude Stellenbosch University http://scholar.sun.ac.za