The Effect of Grape Temperature on the Sensory Perception of Méthode Cap Classique Wines
Abstract
vintage differences in terms of the attributes cited and the frequency of citations. Based on the frequency of citation, the MCCs made 2014 from grapes stored at 0°C and 10°C were described by the judges as having a fruity, fresh and crisp aroma, whilst those made from grapes stored at 25°C and 30°C were described as having oxidised fruit, volatile acidity and solvent-like aromas. The judges perceived less oxidation and volatile acidity (VA) (in terms of the frequency of citation) in the aroma of the 2015 MCCs, although treatments at higher temperatures were still associated with less desirable attributes compared to treatments at lower temperature. This study shown that the temperature of the grape at the time of
processing has a significant effect on the aroma of MCCs aged nine months, and not so much of an effect on the taste.
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DOI: https://doi.org/10.21548/39-1-2620
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