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60 p r a c t i c a l w i n e r y & v i n e ya r d O c t O B e r 2 0 1 4 w i n e M A K i n G tance for the finish of samples of different ethanol levels. This difference was attributed to differences among consumers — different people like different flavors in their wines. The results here indicated that the consumers in this study liked the bell pepper and floral notes and were pleased when those notes were extended in the finish. The lack of significance with reference to coconut in the high-ethanol samples compared to the low-ethanol samples is likely the result of a polarization in preference. Broadly speaking, consumers preferred the low-tannin sam- ples more than the high-tannin samples. This speaks to the general preference of consumers for lower tannin wines that do not elicit such an astringent mouthfeel. This has been observed by others who also reported decreased acceptance for wines spiked with exogenous tannin. 3 Conclusion The matrix does make a difference when it comes to the length of flavor finish. In particular, increased ethanol con- tent elongates the finish duration. This impact on the finish is noteworthy because it, in turn, impacts the acceptability of a wine. Winemakers can now take this new knowledge into account when making processing decisions that may impact the ethanol or tannin content in their wines. PWV Bibliography 1. Aronson, J. and S.E. Ebeler. 2004 "Effect of polyphenol compounds on the headspace volatility of flavors." Am. J. Enol. Vitic. 55, 13–21. 2. Beneratello, L., M. Piacenza and S. Sacchetto. 2009 "Taste or reputa- tion? What drives market prices in the wine industry? Estimation of a hedonic model for Italian premium wines." Appl. Econ., 41, 2197–2209. 3. Harbertson, J., G. Parpinello, B. Heymann and M. Downey. 2012 "Impact of exogenous tannin additions on wine chemistry and wine sensory character." Food Chem. 131, 999–1008. 4. Jackson, R.S. 2002 Wine Tasting: A Professional Handbook. p. 13,269, Elsevier, San Francisco, CA. 5. Knoll, C., S. Fritsch, S. Schnell, M. Grossmann, D. Rauhut and M. Dutoit. 2011 "Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines." LWT –Food Sci Technol. 44 (10), 2077–2086. 6. LeCocq, S. and M. Visser. 2006 "What determines wine prices: Objective vs. sensory characteristics." J. Wine Econ, 1, 42–56. 7. Robinson, A.L., S.E. Ebeler, H. Heymann, P.K. Boss, P.S. Solomon and R.D. Trenglove. 2009 Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning." J. Agric. Food Chem. 57,10313–10322. 8. Rodriguez-Bencomo, J.J., C. Muñoz-Gonzales, I. Andújar-Ortiz, P.I. Martin-Álvarez, M.V. Moreno-Arribas and M.A. Pozo-Bayon. 2011 "Assessment of the Effect of the Non-Volatile Wine Matrix on the Volatility of Typical Wine Aroma Compounds by Headspace Solid Phase Microextraction/Gas Chromatography Analysis." J. Sci. Food Agric. 91 (13), 2484–2494. 9. Secor, A.C. 2012 "Effects of ethanol, tannin and fructose on the sensory and chemical properties of Washington State merlot." Pullman, Wash: Washington State University. dissertations.wsu.edu/Thesis/ Spring2012/A_Secor_041012.pdf. 10. Villamor, R.R., M.A. Evans, D.S. Mattinson and C.F. Ross. 2013 "Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine." Food Res. Inter. 50, 38–45. 11. Villamor, R.R., M.A. Evans and C.F. Ross. 2013 "Ethanol, Tannin, and Fructose Concentration Effects on Sensory Properties of Model Red Wines." Am. J. Enol. Vitic. 64, 342–348. Tel : 800 577 1220 Our portfolio of services and supplies VA Reduction* 4EP/4EG Reduction* LO-Crossflow Filtration Cold Stabilization Wine pH Reduction without acid addition Oenological Products Yeasts, Tannins, nutrients, etc Trials available Juice/Must Concentration FOSMOS Forward Osmosis pouches Large scale service available Ultrafiltration Heavy press color removal Bitter tannin reduction Lees Filtration Sweetspotter Rental and sales Smoke Taint Reduction* TCA/TBA Removal Alcohol Reduction Ion exchange RO and NF Equipment manufacture & sales *US Patent 7651616 & 7828977 bryan@vafiltration.com www.vafiltration.com