Table 1 Background information and comparison between perceptions of two groups of panellists for the Shiraz wines used in the sensory evaluation.
From: Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
Vintage | Region | pH | Alcohol (% v/v) | Residual sugar (g/L) | Total phenolic (mg/L GAE) | Condensed tannin (g/L CE) | BSA tannin (mg/L CE) | Sensory perception between Chinese and Western panellists | |
|---|---|---|---|---|---|---|---|---|---|
Wine 1 | 2017 | Mornington Peninsula | 3.6 | 13.2 | 2.7 | 1058.2 | 6.3 | 319.6 | Stronger fruity and acidic tastes were perceived in the Chinese group while a more astringent mouth feel was perceived in the Western group |
Wine 2 | 2017 | Geelong | 3.8 | 13.1 | 2.9 | 923.1 | 6.1 | 205.6 | No significant difference |
Wine 3 | 2016 | Strathbogie Ranges | 3.7 | 14.5 | 3 | 1080.6 | 6.0 | 337.8 | Sweeter taste was perceived in the Chinese group |
Wine 4 | 2016 | Yarra Valley | 3.7 | 15.0 | 3.4 | 1076.3 | 6.4 | 356.5 | No significant difference |
Wine 5 | 2015 | Pyrenees | 3.6 | 13.9 | 3.2 | 1446.6 | 6.7 | 682.6 | No significant difference |
Wine 6 | 2015 | Pyrenees | 3.7 | 14.2 | 3.0 | 1310.5 | 6.6 | 539.0 | Stronger floral and sweeter taste and smoother mouth feel were perceived in the Chinese group |
Wine 7 | 2016 | Strathbogie Ranges | 3.8 | 14.4 | 3.3 | 1105.4 | 7.3 | 245.6 | Sweet taste was perceived in the Chinese group |
Wine 8 | 2016 | Gippsland | 3.6 | 15.2 | 4 | 1265.4 | 7.4 | 517.8 | Stronger floral and fruity taste was perceived in the Chinese group and they had higher liking towards this wine. |
