Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: The sensory evaluations were largely inconclusive. As a cool climate viticultural region, NY State cannot rely on grape growing conditions that allow us to produce low cost/quality wines for competitive markets. Wines from Cabernet Franc and Lemberger grapes have the potential to be signature red wines for NY because the climate conditions of NYS are uniquely suited to the ripening of these two varieties. Therefore, NY producers must explore the potential flavor profile and wine texture in depth in order to make signature red wines. The main purpose of this project is to improve our understanding of the underlying flavor chemistry of these premium wine grape cultivators and to produce wines of distinct and consistent flavor characteristics. Grape samples from designated vineyard sites in the Finger Lakes and Long Island regions were collected at various time intervals and the juice samples were analyzed for Brix, pH, titratable acidity, glucose, fructose, tartaric acid, malic acid and acetic acid in the Wine Analysis Laboratory. The grapes harvested at commercial maturity were refrigerated before de-stemming and crushing. Fermentation was carried out in 120 L temperature controlled, open top fermenters with proper amounts of sulfite and starter culture yeast. Different temperature fermentation profiles were completed and assessed. After fermentation, the wines were pressed and racked into 5-gallon glass carboys for malolactic fermentation (with a selected starter culture) and cold stabilization. Wines were analyzed for pH, total acids, glucose, fructose, tartaric, malic, lactic and acetic acids. Wines were evaluated for sensory quality using a trained panel and the statistical analysis of the collected data were carried out. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Wines made from these two varietals continue to have commercial potential. The research conducted under this grant, however, does not indicate that some "signature" character has been achieved as of this time. Wines from the 2007 Lemberger and 2006 Cabernet Franc were inspected by two highly experienced tasters (HL and KA). The wines were found to be sound, with typical varietal character and commercially viable. Sensory differences, however, were slight. Next, a panel of about 15 red wine consumers was trained to evaluate wines, with special attention to flavor and mouthfeel characteristics. They were shown samples of the test wines as well as commercial Cabernet Franc and Lemberger. After three training sessions, this semi-trained panel was given the 2007 Cabernet Franc and Lemberger wines to evaluate in separate replicated sessons (4 test sessions total). Wines were evaluated for fruity, green and spicy aroma intensity, acid taste, astringency, and residual mouthfeel. Wines were also scored for general acceptability and just-right scales for astringency and acid taste. A commercial sample of Cabernet Franc (Fox Run Vineyards) and a Lemberger (an Austrian Blaufrankisch) were included. Some differences were noted in green aromas, astringency and mouthfeel of the Lembergers, but the results were not consistent across the replicate batches and thus were not deemed to be of any significant importance. In general, the test wines scored well against the commercial control wines. However, any differences due to vinification techniques were not detected by this panel with this level of training. Training could have been more extensive, but wines were not available until near the end of the funding period. Note: Other information on the enological and viticultural aspects of this project may be available under the reports of the NYSAES.
Publications
- No publications reported this period
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