Difference Testing of Merlot Produced from Biodynamically and Organically Grown Wine Grapes

Abstract

The objective of this study was to determine if perceptible sensory differences existed between biodynamically and organically grown Merlot wines. Wine grapes were raised biodynamically or organically on a commercial vineyard with wines produced from 2001 to 2004. Sensory difference testing was performed to evaluate possible differences between the two wines within each vintage. Results of the triangle tests only showed a notable difference (p < 0.1) between the 2004 biodynamically and organically grown wines. Results of the directional paired difference test showed that the 2003 biodynamically grown wine was higher in musty/earthy aroma (p < 0.05) and bitterness (p < 0.1). However, the 2003 organically grown wine was preferred (p < 0.1). The 2004 organically grown wine was higher in musty/earthy aroma and flavor (p < 0.05), astringency and bitterness (p < 0.1), and had a longer finish (p < 0.05) compared to the same vintage biodynamically grown wine. Results indicate perceptible sensory differences between the 2003 and 2004 biodynamically and organically grown wines.

Acknowledgments

Bonterra Vineyards, Jim Fetzer, and the Department of Crop and Soil Sciences at Washington State University supported this research. Special thanks go to Chad Boardman and Dave Koball at Bonterra Vineyards and Alan York at Wholistic Estate Management.