Chenin blanc Wine Research (2010-2012)

Chenin blanc Conference, Cape Town,

24 September 2012

Hélène Nieuwoudt

Stellenbosch University South Africa

Presentation Overview

• Wine Science today

• Context / background

• Focus on Chenin - challenges

• How can research help

• Research results and conclusions

• Challenging some beliefs

• Future research directions

Sensory Consumer

intrinsic taste smell

perceptions psychology

Chemistry

grape fermentation maturation

viticulture winemaking

wine style identity

choice attitude towards

Today, wine science is about….

consumers sensory attributes

Relate and interpret

Relate and interpret

chemical measurements

WINE SCIENCE AT SU .....

Our network

• Several disciplines involved

• Stellenbosch university

• Our international collaborators:

– ConsumerCheck project

• Norway, Italy, Australia, SA, Netherlands

– Consumer perception

• France, USA

Chenin blanc team @ SU 2010-2012)

International ConsumerCheck project Started July 2009

• Program leader: Tormod Næs, Nofima Mat, Norway

• Four year project financed by National Science Foundation (NFR) and Norwegian food industries

• International collaboration (separate funding) – South Africa (Univ. Stellenbosch) – Australia (CSIRO) – Italy (Univ. Macerata) – Denmark (Univ. Copenhagen) – The Netherlands (Logic8)

Focus on Chenin blanc

• Why Chenin?

• Interesting diversity in styles/features

• Industry and research challenge

consumers sensory attributes

Relate and interpret

SA Chenin blanc wine style research – 70 cellars participating

Relate and interpret

chemical measurements

WINE SCIENCE AND SA CHENIN ..... OUTPUTS 2010-2012

database ~170 wines

database ~70

wines

perceptions knowledge liking

consumers sensory attributes

Relate and interpret

SA Chenin blanc wine style research – 70 cellars participating

Relate and interpret

chemical measurements

WINE SCIENCE AND SA CHENIN .....

database ~170 wines

For today’s presentation…..

Challenges specific to sensory and

consumer aspects

– Lack of objective data

– Technology platforms to be developed

– Information extracted

Questions

• Q 1 How can research assist the decision making consumers face in retail and restaurants?

• Q2 How can research identifying the core information ?

• Q3 How can research add value in identifying opportunities and translating core information

Consumer-perception analysis

Question: What is the consumers’ knowledge level and experience of Chenin blanc wine styles?

• Survey: – 6 Open-end questions Associative group analysis

technique (Szalay, 1970) – “When xxx is mentioned, what comes to mind?”

Cultivar, Chenin blanc, bush vines, NLH, SLH wines

• Two wine shows: – JHB Wine Fair 2010 (122 consumers) – Robertson Wine Fair 2010 (152 consumers)

• 5261 responses captured, categorised and scored

Challenge 1 Consumers knowledge & perceptions

Robertson Wine Fair JHB Wine Fair JHB Wine Fair Robertson Wine Fair

Chenin blanc wine styles Bush Vines

W 1 (RRunw)

W 2 (RRunw)

W 3 (RRunw)

W 4 (FF)

W 5 (FF)W 6 (FF)

W 7 (FF)

W 8 (RRw)

W 9 (RRw)

W 10 (RRw)

W 11 (RRw)

-0.3 -0.2 -0.1 0.0 0.1 0.2 0.3 0.4

PC1(26.7%)

-0.5

-0.4

-0.3

-0.2

-0.1

0.0

0.1

0.2

0.3

PC

2(1

3.9

%) W 1 (RRunw)

W 2 (RRunw)

W 3 (RRunw)

W 4 (FF)

W 5 (FF)W 6 (FF)

W 7 (FF)

W 8 (RRw)

W 9 (RRw)

W 10 (RRw)

W 11 (RRw)

Group 2 Group 3

Group 1

Wooded Unwooded

UNINSTRUCTED SORTING

?

?

W1 (RRunw)

W2 (RRunw)

W3 (RRunw)

W4 (FF)

W5 (FF)

W6 (FF)

W7 (FF)

W8 (RRw)

W9 (RRw)

W10 (RRw)

W11 (RRw)

-0.3 -0.2 -0.1 0.0 0.1 0.2 0.3 0.4 0.5

PC1(37.5%)

-0.4

-0.3

-0.2

-0.1

0.0

0.1

0.2

0.3

0.4

PC

2(1

7.4

%)

W1 (RRunw)

W2 (RRunw)

W3 (RRunw)

W4 (FF)

W5 (FF)

W6 (FF)

W7 (FF)

W8 (RRw)

W9 (RRw)

W10 (RRw)

W11 (RRw)

Group 3

Group 1

Group 2

Wooded Unwooded

INSTRUCTED SORTING

?

?

Challenge 2 Consumers’ style identification

W1W2

W3W4

W5W6

W7W8

W9W10

W11FF

RRunwRRw

Wines

4.8

5.0

5.2

5.4

5.6

5.8

6.0

6.2

6.4

6.6

6.8

7.0

7.2

Pre

fere

nce

scor

e

a

aa

bbb b

b bbb b b

b

How does knowledge of CB wine style CONCEPTS influence wine preferences?

Blind wine tasting

Informed wine

style tasting

0

5

10

15

20

25

30

35

A_TROPICAL

A_CITRUS

A_STONE FRUIT

A_RICH FRUIT

A_FLORAL

A_SWEET ASSOCIATED

A_VEGETATIVE

A_WOODY

A_SPICY

F_FRESH FRUITY

F_RIPE/COOKED FRUIT

F_VEGETATIVE

F_WOOD

T_SWEET

T_ACIDIC

M_ASTRINGENCY

Challenge 3 Sensory attributes: a complex story unfolds

How well do the three styles separate?

Scatterplot 2D

Final Configuration, dimension 1 vs. dimension 2

1 ff

2 ff

3 ff

4 ff

5 ff

6 ff

7 ff

8 rr

9 rr10 rr

11 rr

12 rr

13 rr

14 rr

15 w

16 w

17 w

18 w

19 w

20 w

21 w

-1.4 -1.2 -1.0 -0.8 -0.6 -0.4 -0.2 0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6

Dimension 1

-1.2

-1.0

-0.8

-0.6

-0.4

-0.2

0.0

0.2

0.4

0.6

0.8

1.0

Dim

ensio

n 2

1 ff

2 ff

3 ff

4 ff

5 ff

6 ff

7 ff

8 rr

9 rr10 rr

11 rr

12 rr

13 rr

14 rr

15 w

16 w

17 w

18 w

19 w

20 w

21 w

FF RRUW RRW

What are the characteristic sensory profiles of Chenin blanc?

What are the descriptors generated for each style?

Fresh fruit Rich fruit

FF RRUW RRW

What are the descriptors generated for each style?

Challenging some beliefs

Does the consumer interact enough with the product?

Future work: effects of vinification techniques on Chenin character

Spontaneous vs inoculated…. Yeast population dynamics

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%A

fte

r cu

shin

g

Ju

ice

Beg

innin

g fe

rmen

tatio

n

Mid

dle

fe

rme

nta

tio

n

End

Ferm

enta

tion

Beg

innin

g fe

rmen

tatio

n

Mid

dle

fe

rme

nta

tio

n

End

Ferm

enta

tion

Must Spontaneous Inoculated

Dis

trib

uti

on

of

ye

as

t s

pe

cie

s

Saccharomyces cerevisiae

Metschnikowia pulcherrima

Zygosaccharomyces bailii

Candida zemplinina

Hanseniaspora vineae

Kodamaea ohmeri

Lachancea thermotolerans

Hanseniaspora uvarum

Candida sp.

Issatchenkia terricola

Hanseniaspora guilliermondii

Acknowledgements

• Post graduate students

• US Colleagues

• Chenin Blanc Association

• The QDA tasting panel

• Winemakers

• Private Cellars

• Winetech IWBT-W 10/01

• NRF

Investigating the correlation between chemical, sensory and consumer preferences of selected South African wines: Implementation of novel software IWBT-W 10/01