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Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and in Portugal

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dc.contributor.authorSchumaker, Megan R.
dc.contributor.authorChandra, Mahesh
dc.contributor.authorMalfeito-Ferreira, Manuel
dc.contributor.authorRoss, Carolyn F.
dc.date.accessioned2019-11-19T14:17:58Z
dc.date.available2019-11-19T14:17:58Z
dc.date.issued2017
dc.description.abstractBrettanomyces may add complexity to wine at low concentrations but at high concentrations, can result in objectionable wines. The objective of this study was to determine the concentrations at which consumers from two different locations were able to detect Brettanomyces volatile compounds present in a red wine. A red wine blend, used in both countries, was spiked to create five treatments containing different concentrations of 4-ethylphenol (4-EP), 4-ethylguiacol (4-EG), and 4-ethylcatechol (4-EC) in a 5:1:1 ratio, respectively. These treatments were evaluated by consumers in the United States and Portugal (n = 121) using a difference from control test. Consumers were also classified as having low, medium, or high wine knowledge. Among the spiked samples, the greatest degree of difference was found between the second and third treatments, corresponding to reported detection and recognition threshold ranges of 4-EP and 4-EG. For some treatments, consumers from Portugal classified in the medium or high knowledge level reported significantly higher mean differences from the control than those in the low knowledge group (p < 0.05). Results demonstrated consumers' ability to detect differences in red wines due to Brettanomyces volatile compounds. Results provide useful context on how wine knowledge and cultural variants may affect the detection of Brettanomycespt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Research International 100 (2017) 161–167pt_PT
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodres.2017.06.057pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/18777
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionwww.elsevier.com/locate/foodrespt_PT
dc.subjectBrettanomycespt_PT
dc.subjectsensory evaluationpt_PT
dc.subjectvolatile phenolspt_PT
dc.subjectwine knowledgept_PT
dc.subjectcross-culturept_PT
dc.titleInfluence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and in Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Research Internationalpt_PT
person.familyNameMalfeito-Ferreira
person.givenNameManuel
person.identifier.ciencia-id7313-2302-AAB5
person.identifier.orcid0000-0002-7985-963X
person.identifier.ridB-3215-2019
person.identifier.scopus-author-id6602549195
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationec949dd6-d24d-4965-bc9f-6feb421db104
relation.isAuthorOfPublication.latestForDiscoveryec949dd6-d24d-4965-bc9f-6feb421db104

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