Prediction of odour and flavour acceptances of white wines on the basis of their colour.

Abstract

The colour of Moravian white wines was evaluated instrumentally, using the trichromatic method, and by sensory analysis. The odour and flavour acceptances could be predicted very well on the basis of sensory colour evaluation, and less efficiently by instrumental method. Consumers preferred wines with prevailing yellow hue, which was associated with sweet, fruity and floral flavour notes. Green hue was considered a negative factor, without any rational relation to negatively perceived flavour notes. Logarithmic relations fit moderately better experimental results than linear relations.