Australian red wines made from non-traditional, emerging red grape varieties: distinguishing sensory profiles and consumer perceptions

Abstract

To sustain the Australian wine sector, it needs to adopt innovative strategies to adapt to rising temperatures brought by climate change. A potential approach is cultivating more drought-resistant emerging grape varieties with diverse flavour profiles to reduce, in part, the current reliance on major varieties. The study aimed to 1) explore sensory profiles of Australian wines made from three emerging red wine grape varieties, 2) determine consumer perceptions and liking of these wines and 3) evaluate whether these three emerging varietal wines display similar sensory characteristics to three major Australian varietal wines. An expert sensory panel (n = 8) performed a sorting task with 38 commercially available Australian wines (10 Montepulciano, 10 Nero d’Avola and 9 Touriga Nacional) and three each produced from Shiraz, Grenache and Cabernet-Sauvignon for exploration of sensory similarity and quality screening purposes, with three wines removed from further study. A Rate-All-That-Apply (RATA) panel of trained wine tasters (n = 36) evaluated the wines to produce sensory profiles and collect preliminary liking. Finally, a subset (n = 9 total) of the emerging wines was selected for consumer trials. Red wine consumers (n = 116) liked all wine samples independent of their knowledge and wine behaviour. Similarity scores indicated that consumers found the most significant similarity between Shiraz and Montepulciano, and Cabernet-Sauvignon and Touriga Nacional wines. The expert and trained tasters also drew similar comparisons between Shiraz and Montepulciano, but also between Grenache and Nero d’Avola wines, yet not towards Cabernet-Sauvignon and Touriga Nacional wines. The findings support the consumer acceptance and perceived similarities between the sensory profile of Shiraz and Montepulciano and Nero d’Avola and Grenache varietal wines, highlighting the potential for producers to adopt these more drought-resistant varieties as alternatives in a warmer future.