Results of additional sensory analyses for the investigation of deacidification methods and carbonic maceration of aged French hybrid wines

Abstract

Sensory evaluations of deacidified French hybrid wines from a previous study were conducted eight and nine years after vinification. Two groups of tasters ranked the sensory properties of the wines for aroma/bouquet and taste/flavour. The wines were previously evaluated in a similar manner at two and three years after preparation. Deacidification methods involved Acidex, calcium carbonate, potassium carbonate and a 50:50 mixture of the carbonates. A carbonic maceration treatment and commercial French hybrid wines were included for comparison. The ageing process does not appear to have a substantial effect on the original sensory properties of these deacidified wines.