UK Consumer Preference of New Zealand Sauvignon Blanc Styles – Evaluating Consumer Preference of Wine Aromas and Flavours3 octobre 2019 - 3 octobre 2019
Viña del Mar, Chili
Sarah Benson, Master of Wine student and Co-op wine buyer, recently carried out a research project for Lallemand Oenologyunder the supervision of Masters of Wine, Sam Harrop and Dirceu Vianna Junior. The outcome of her study showed that UK consumers prefer a citrus flavour profile when it comes to their New Zealand Sauvignon Blanc of choice. Barrel-fermented Sauvignon Blanc were, on the contrary, their least favourite at the time of tasting.
Focusing on four different styles of New Zealand Sauvignon Blanc - tropical, herbaceous, citrus and barrel fermented - this study also showed how winemakers can influence the final flavour profile of their wines through the use of microbiological tools.
Sarah Benson will present the results of her research project during a conference entitled “UK Consumer Preference of New Zealand Sauvignon Blanc Styles – Evaluating Consumer Preference of Wine Aromas and Flavours” on October 3rd at the 3rd International Flavor and Fragance Conference held in Viña del Mar in Chile.
For more information on the conference and to attend, please visit: http://iffc2019.com/