Sensory profiling of Chardonel wine by descriptive analysis

S. Mirarefi, S. D. Menke, S. Y. Lee

Research output: Contribution to journalArticlepeer-review


The objectives of this study were to develop descriptive terms for Chardonel wines and to characterize twelve Chardonel wines from different Midwestern states. Thirteen trained panelists desribed the aroma, flavor-by-mouth, texture/mouthfeel and aftertaste characteristics. Analysis of Variance (ANOVA) results revealed that wines were a significant source of variation for 13 of the 23 attributes used. These 13 attributes were used to conduct cluster analysis and principal component analysis (PCA). Two major clusters were observed by cluster analysis. PCA biplot of facrot 1 and 2 explained 77% of the total variation. These descriptive terms can aid in further studies on various Midwestern wines.

Original languageEnglish (US)
Pages (from-to)S211-S217
JournalJournal of food science
Issue number6
StatePublished - Aug 2004


  • Chardonel
  • Descriptive analysis
  • Lexicon
  • Sensory profiling

ASJC Scopus subject areas

  • Food Science


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