Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganodermalucidum Extract as a Novel Ingredient.

ABSTRACT: This study explored wine consumers' preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly diff

SUBMITTER: Nguyen ANH 

PROVIDER: S-EPMC7074515 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature