Investigating the concept of South African old vine Chenin blanc

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dc.contributor.authorMafata, M.en_ZA
dc.contributor.authorBrand, J.en_ZA
dc.contributor.authorPanzeri, V.en_ZA
dc.contributor.authorBuica, A. S.en_ZA
dc.date.accessioned2020-11-05T08:52:10Z
dc.date.available2020-11-05T08:52:10Z
dc.date.issued2020
dc.descriptionCITATION: Mafata, M., et al. 2020. Investigating the concept of South African old vine chenin blanc. South African Journal of Enology and Viticulture, 41(2):168-182, doi:10.21548/41-2-4018.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractAlthough South African vineyards are still young by European standards, there is a belief in the industry that vines aged 35 or more years produce grapes and wines with specific characteristics (“old vine wines”). The aim of this study was to investigate the existence of the concept of old vine Chenin blanc wines using a typicality rating and sorting tasks. Chenin blanc wines were made from grapes harvested from vines aged five to 45 years old. Winemaking was standardised, with no wood contact. Typicality rating and sorting tasks were performed on young (first-stage) and two-year bottle-aged (second-stage) wines. Principal component analysis (PCA) on rating data demonstrated judge consensus, but no correlation was found between vine age and typicality rating. Sorting results were submitted to agglomerative hierarchical clustering (AHC) performed on the correspondence analysis (CA) and multidimensional scaling (MDS) results for grouping and attributes resulting from the sorting task. The clusters were different for the young wines and two-year bottle-aged wines. The verbal aspect of the sorting demonstrated the judges’ agreement on the concept of old vine Chenin blanc, shown by the annotation of the old vine group as ‘complex’, ‘balance’, ‘rich’ and ‘good mouthfeel’. However, because the judges did not sort the wines according to vine age, the perceptual aspect of the concept could not be confirmed, its features could not be tested further, and the sensory space could not be built.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/4018
dc.description.versionPublisher's version
dc.format.extent15 pages
dc.identifier.citationMafata, M., et al. 2020. Investigating the concept of South African old vine chenin blanc. South African Journal of Enology and Viticulture, 41(2):168-182, doi:10.21548/41-2-4018
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/41-2-4018
dc.identifier.urihttp://hdl.handle.net/10019.1/108914
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.rights.holderSouth African Society for Enology and Viticulture
dc.subjectSouth African vineyardsen_ZA
dc.subjectWine and wine making -- Chemistry -- South Africaen_ZA
dc.subjectWine and wine making -- Analysis -- South Africaen_ZA
dc.subjectChenin blanc -- South Africaen_ZA
dc.subjectWine industry -- South Africaen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectWhite wines -- South Africaen_ZA
dc.subjectViticulture -- South Africaen_ZA
dc.subjectWine composition -- South Africaen_ZA
dc.titleInvestigating the concept of South African old vine Chenin blancen_ZA
dc.typeArticleen_ZA
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