Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles

摘要

Background and Aims: There is considerable diversity amongst the styles of sparkling white wine produced in Australia, from relatively simple, fruit-forward sparkling wines to those that exhibit complexity due to yeast autolysis and ageing. This study profiled the sensory characteristics and quality of sparkling white wines made via the different methods of production (carbonation, Charmat, transfer and Methode Traditionelle) and determined consumer preferences for Australian sparkling white wine styles.