Sensory characterization of Hunter Valley Semillon using descriptive analysis

Semillon wines from the Hunter Valley region, Australia, were evaluated by sensory descriptive analysis using 15 trained judges. The panel initially identified 37 attributes, but after training, discussion and statistical analyses the list was reduced to 12 different aromas. Additionally the tastes of acidity and sweetness were practised and results obtained. Principal component analysis (PCA) of the sensory data obtained combined with mean intensity ratings enabled the wines to be divided into four groups or ‘styles’. PCA revealed a two‐factor solution explaining 82.5% of the total variance, where bottle age was the most important flavour dimension. Three different styles of young Semillon wine and an aged category were determined, confirming that there is a style with substantial flavour that can sold without the need to bottle age.