Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient.

This study explored wine consumers' preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers' preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2's preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3's liking. There were no positive drivers for C1's liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster' dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers' liking towards new GL wine products targeted at the Australasian market.

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract.

Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.

A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract.

Ganoderma lucidum (GL) is a woody mushroom that has been widely used for many centuries in traditional Chinese medicine. Its bioactive-compounds are believed to promote longevity and prevent diseases in humans. With the close proximity of emerging Asian markets, Australian winemakers are beginning to adopt consumer-centric wine product development as a strategy to generate wines with profiles that meet the specific demands of these consumers. This cross-cultural study recruited 412 wine consumers (Chinese, Vietnamese and Australian) to participate in a survey to understand wine consumers' potential acceptance and self-reported intent towards new wine products produced with GL extracts and the relationship of their responses with wine neophobicity across cultures. Findings revealed that all consumer groups accepted the notion that GL wine products would be worth tasting and they would try them at social events, with Vietnamese consumers being particularly interested. Using the wine neophobia scale (WNS), three segments containing wine neophiles (n = 110), neutrals (n = 190) and wine neophobes (n = 112) were identified. The results revealed that Australian and Chinese participants were significantly more wine neophilic, compared to Vietnamese. As expected, neophiles were more prepared to taste and purchase GL wine products compared to neophobes across all three countries, although no gender differences were observed. The study provides the wine industry insights about consumers' attitudes towards a new GL wine product targeted to Australian and Asian markets that could help develop new niche wine categories and enhance consumers' satisfaction.