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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 59 w i n e M A K i n G Dura on (seconds) Dura on (seconds) Dura on (seconds) High Ethanol Low Ethanol 80 70 60 50 40 30 20 10 0 80 70 60 50 40 30 20 10 0 Dura on (seconds) Dura on (seconds) Coconut Bell Pepper Floral Coconut Bell Pepper Floral a b a a a a a b a b a b Ethanol Tannin Dura on (seconds) Dura on (seconds) Dura on (seconds) High Ethanol Low Ethanol 80 70 60 50 40 30 20 10 0 80 70 60 50 40 30 20 10 0 Dura on (seconds) Dura on (seconds) Coconut Bell Pepper Floral Coconut Bell Pepper Floral a b a a a a a b a b a b Ethanol Tannin Figure 1. Mean separation of panelist evaluation (n = 36) of duration of finish (seconds) for main impact of Ethanol and Tannin on Syrah wine. Different letters represent a statistically significant difference between wine matrix treatments within a flavor group (e.g. consumers perceived a longer duration of finish in the high ethanol treatments spiked with bell pepper as compared to duration of finish in the low ethanol treatments spiked with bell pepper). Acceptance (9 pt scale) Acceptance Ra ng (9 pt scale) Acceptance Ra ng (9 pt scale) a a a b a b a a a b b b 6 5 4 3 2 1 0 6 5 4 3 2 1 0 High Ethanol Low Ethanol Tannin Ethanol Coconut Bell Pepper Floral Coconut Bell Pepper Floral Acceptance (9 pt scale) Acceptance (9 pt scale) Acceptance Ra ng (9 pt scale) Acceptance Ra ng (9 pt scale) a a a b a b a a a b b b 6 5 4 3 2 1 0 6 5 4 3 2 1 0 High Ethanol Low Ethanol Tannin Ethanol Coconut Bell Pepper Floral Coconut Bell Pepper Floral Acceptance (9 pt scale) Figure 2. Main separation of panelist evaluation (n = 36) of acceptance of finish along a 9-point hedonic scale (1 = extremely low acceptance and 9 = extremely high acceptance) for main impact of Ethanol and Tannin on Syrah wine. Different letters represent a statistically significant difference between wine matrix treatments within a flavor group (e.g. consumers indicated higher acceptance of the finish in the high ethanol treatments spiked with bell pepper as compared to their acceptance of finish in the low ethanol treatments spiked with bell pepper). flavor they believed to be dominating the finish in each sample. Results indicated that about 50% of the consumers were able to correctly identify either coconut or bell pepper in the finish of the wines spiked with either coconut or bell pepper flavors, respectively. This rate of identi- fication was significant as compared to chance and did not vary due to tannin or ethanol. However, floral finish was much more difficult to correctly identify. The acceptance of each sample varied as a result of both ethanol and tannin, but it also varied depending on the flavor composition of the wine matrix. Consumers rated the high-ethanol treat- ments as more acceptable for both floral and bell pepper compared to low-etha- nol counterparts (Figure 2). However, for the coconut flavor, there was no significant difference in accep- SERVING THE WINE INDUSTRY FOR OVER 20 YEARS! Contact info Ph: 201-599-0909 Fax: 201-599-9888 Web Page www.labelsolutions.net East Coast 151 W Passaic St, 2nd Fl Rochelle Park, NJ 07662 West Coast 854 18th Street #3 Santa Monica, CA 90403 We provide our customers with what they need not what we have to sell We are an independent solutions provider for pressure sensitive labels. We research your requirements and find the perfect solution. We match your design, printing process, stock, delivery schedule and manufacture to your needs.