Chemical and sensory characterisation of sweet wines obtained by different techniques

Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.