Search

Berry Sensory Assessment (BSA) is a technique that can help grapegrowers and winemakers to make decisions about harvest date and allocation of grapes. As a structured technique, BSA has been used by grapegrowers, winemakers and researchers for the last 11 years. The number of studies, however, reporting results of the effect of viticultural practices on berry sensory characteristics and wine quality is limited. The extent to which both Australian and New Zealand winemakers and grapegrowers use BSA and their opinions about the application and their expectations of this technique has not been evaluated. The aims of this review are: first, to review the different BSA techniques employed to date within the wine industry and oenological research, and to consider some practical applications of BSA; and second, to reveal and discuss a survey undertaken by Australian and New Zealand winemakers and grapegrowers about current use of BSA. Knowledge gaps in BSA resultant from the review and the survey are identified.

Background and Aims: Flowering and fruitset are principal determinants of grapevine yield. Poor fruitset is said to limit the yield of many varieties in most regions in Australia; however, there is a lack of knowledge of the reproductive performance of most varieties under Australian conditions. Methods and Results: The reproductive performance of Vitis vinifera winegrape varieties – Cabernet Sauvignon, Chardonnay, Merlot, Nebbiolo, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Tempranillo, and Zinfandel – was studied in four consecutive growing seasons (commencing in 2004/05) across a range of climatic regions from cool (Adelaide Hills) to warm (Adelaide Plains). Measures of reproductive performance included flower number per inflorescence, fruitset (%), berry number per bunch, coulure index (CI), and millerandage index (MI). Principal component analysis and agglomerative hierarchical classification were used to group the varieties into three classes of reproductive performance. Conclusions: Certain varieties have a reputation of having ‘poor fruitset’ that has been inferred from relatively low berry number per bunch; however, for some of these varieties, it is ‘low flower number per inflorescence’ rather than ‘poor fruitset’ that is the cause of low berry number. Significance of the Study: An improved understanding of the reproductive performance of winegrape varieties has been achieved.

Background and Aims: Despite being a common food and beverage combination today, few scientific studies have examined ideal wine and cheese matches. The current study was designed to have Australian consumers evaluate wine and cheese combinations suggested by industry experts. Methods and Results: Under controlled conditions, 46 wine and cheese consumers examined the ‘ideal’ pairings of eight different cheese and wine styles, using a structured, 12-cm ‘just right’ line scale. The consumers agreed with the experts about six of the eight combinations. Red table wine was marginally more versatile than white table wine for cheese pairings. Cheddar and Gruyere were the most versatile cheeses while a white mould and blue mould were dominant over the wines. The Gewurztraminer and Sangiovese wines were most complementary to the cheeses but the Sauvignon Blanc and white dessert wine were the most difficult to match. Conclusions: These scientific results confirm some of the anecdotal beliefs held regarding the art of wine and food matching. Significance of the Study: The findings will enhance wine and food service professionals' knowledge of how wine and food sensory elements interact and transform one another, promoting better gastronomic experiences for consumers.

Few Australian wine companies have the resources to acquire consumer relevant information to assist their strategic decision-making. This exploratory study examined the relationship between Australian consumers' wine expertise and their self-reported wine related behaviours, such as wine purchasing and consumption. A measure of consumer wine expertise developed specifically for the Australian consumer, comprising a wine knowledge test and an aroma identification (sensory) test, was used to segment 61 wine consumers into three expertise levels. A large positive correlation between wine expertise and formal wine training was demonstrated. Data showed that females dominated the low and males the high expertise groups, respectively. The high expertise level consumers spent more on wine, purchased more bottles and fewer casks per month and consumed more wine in a week than the low and medium expertise groups. Analysis revealed significant differences between the styles of wine consumed by the various expertise levels. A combination of Factor and Cluster analyses generated three distinct consumer segment profiles based on wine purchase drivers. These preliminary data indicate that wine consumers' wine behaviour may be influenced by their wine expertise.