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PhD Dissertation Lisa Renee Robbins.pdf (7.33 MB)

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The Effects of Hyperoxidation and Storage Temperatures on the Flavor Profile and Sensory Quality of Riesling Wine

Robbins, Lisa R
http://rave.ohiolink.edu/etdc/view?acc_num=osu1511893070533362

Abstract Details

2017, Doctor of Philosophy, Ohio State University, Horticulture and Crop Science.
Many Ohio wineries produce white wines from cultivars with fruity or floral varietal characteristics. The quality of these wines is largely dependent on vintner practices that control oxygen levels during the post fermentation and aging processes. Exposure to oxygen at any point in these processes is generally considered to have a negative impact on color, aroma, flavor and shelf-life. However, the process of hyperoxidation, the intentional exposure to high levels of oxygen to recently pressed juice, has been used to initiate enzymatically-controlled oxidation cascades that remove the phenolic precursors of oxidized compounds. Removal of these precursors prior to vinification may lead to a product with improved color that is more shelf-stable and less harsh, bitter, or off-flavored. However, the overall effects of hyperoxidation on white wine flavor quality is still in dispute. Storage temperatures can also affect the quality of white wine by modifying or decreasing volatile flavor compounds, and by forming new detrimental flavor constituents. Therefore, the objectives of this doctoral research project were to: a) chemically analyze the effects of hyperoxidation and storage temperatures (63°F, 75°F, and 90°F) on Riesling wine, b) examine the effects of multiple levels of hyperoxidation on Riesling wine, c) evaluate the effects of hyperoxidation on the flavor profiles of Riesling wines in three different storage temperatures (63°F, 75°F, and 90°F) through a quantitative descriptive analysis (QDA) panel, d) analyze consumer attitudes and practices with respect to the purchase, storage, and consumption of white wines in Ohio. Conclusions drawn from these objectives indicate that there are no significant differences between hyperoxidated and control wines, or between varying levels of hyperoxidation. Significant differences were found among the storage temperatures, demonstrating that 90°F is a detrimental environment to store wines, and that cooler or refrigeration temperatures are preferred to maintain high quality wines. Data collected from a consumer sensory panel suggest that hyperoxidated wines were not preferred, but both treatments of wine stored at 90°F ranked highest in “off aroma” characteristics. Consumer focus groups indicated that consumers were interested in lower priced and higher quality wines. Most purchases are done after recommendations, advertisements, or flavor characteristics listed on the bottle. Storage information demonstrated that the average consumer does not store a bottle of wine for more than a few months. Wineries and consumers should be aware that even unopened white wines will maintain higher quality if stored in cooler temperatures. The information gathered from this project can be used in future projects to increase the quality of white wines produced in our industry, as well as to inform the average consumer of the importance of storage temperatures for white wines.
Joseph Scheerens (Advisor)
Imed Dami (Committee Member)
Joshua Blakeslee (Committee Member)
Emily Buck (Committee Member)
Matthew Kleinhenz (Committee Member)
350 p.
Horticulture
hyperoxidation; wine storage; aroma; flavor; white wine

Recommended Citations

Citations

  • Robbins, L. R. (2017). The Effects of Hyperoxidation and Storage Temperatures on the Flavor Profile and Sensory Quality of Riesling Wine [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511893070533362

    APA Style (7th edition)

  • Robbins, Lisa. The Effects of Hyperoxidation and Storage Temperatures on the Flavor Profile and Sensory Quality of Riesling Wine. 2017. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1511893070533362.

    MLA Style (8th edition)

  • Robbins, Lisa. "The Effects of Hyperoxidation and Storage Temperatures on the Flavor Profile and Sensory Quality of Riesling Wine." Doctoral dissertation, Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511893070533362

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.