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dc.contributor.authorDang, Chao
dc.date.accessioned2014-05-05T21:58:45Z
dc.date.available2014-05-05T21:58:45Z
dc.date.issued2013
dc.identifier.urihttps://hdl.handle.net/10182/5976
dc.description.abstractA number of chemical and physical parameters that were suggested to be involved in the astringency and body, aspects of mouth-feel, including alcohol, organic acids, pH, titratable acidity, reducing sugar, tannins, phenolics, polysaccharides, proteins, glycerol, viscosity, specific gravity, extract, and the reactivity of tannins with protein, were determined for 18 New Zealand Pinot Noir wines of six producers from the 2010 and 2011 vintages. The wines were previously tasted by a professional palate, M. Cooper MW, for astringency and body evaluation. A sensory analysis of the wines was also conducted at Lincoln University, New Zealand, using the Shapley ranking method to evaluate the intensity of the wines when tasted with and without visual and olfactory influence. Statistical analysis using principal component analysis, correlation analysis and canonical variate analysis showed the following results: (a) viscosity, alcohol and glycerol were the major contributors to wine body, although the differences of wine body between the samples were not substantial; (b) producer was the most influential factor in grouping the wines when considering the variance of mouth-feel related parameters between samples.en
dc.language.isoenen
dc.publisherLincoln Universityen
dc.rights.urihttps://researcharchive.lincoln.ac.nz/page/rights
dc.subjectastringencyen
dc.subjectmouth-feelen
dc.subjectPinot Noiren
dc.subjectShapley rankingen
dc.subjectwine bodyen
dc.titlePhysico-chemical properties and mouth-feel in New Zealand Pinot Noir winesen
dc.typeThesisen
thesis.degree.grantorLincoln Universityen
thesis.degree.levelMastersen
thesis.degree.nameMaster of Horticultural Scienceen
lu.thesis.supervisorHarrison, Roland
lu.thesis.supervisorMason, Sue
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc070604 Oenology and Viticultureen


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