Presented at the 50th Annual Meeting of the Institute of Food Technologists, Anaheim. CA. June S-20.1990. Paper #674.
Computer-aided Optimization of Wine Blending
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 178–182, January 1992
How to Cite
DATTA, S. and NAKAI, S. (1992), Computer-aided Optimization of Wine Blending. Journal of Food Science, 57: 178–182. doi: 10.1111/j.1365-2621.1992.tb05450.x
The generous offer ok use of facilities by Agriculuture Canada and the assistance of the staf. Especially Gary Strachen. of the Agricultue Research Station at Summerland. B.C., is acknowledged. also, a sincere thanks to Lynn Stark of Brights Wines, Oliver, B.C. for cooperation and encouragement with thin project.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/7/91; accepted 7/18/91.
An objective method was developed to blend wines for standardizing flavor quality. Aroma volatiles of varietal and white stock wines, and the target wine were analyzed by equilibrium gas headspace chromatography. Similarity of the aroma profiles of the varietal and stock wines to the target wine was calculated from GC peak areas. The simplex optimization program carried out computational bleeding to determine the ratios of the varietal and white stock wines that would be required to simulate the aroma of the target wine. For two blending experiments, the computer optimized blend could not be differentiated from target wine by a sensory taste panel.