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|Title:||Finding sensory profilers amongst red wine composition: a novel nationwide approach|
|Authors:||José-Simões Coutinho, A.|
Ricardo-da-Silva, J. M.
Red wine astringency
|Publisher:||Instituto Nacional de Investigação Agrária e Veterinária, I.P.|
|Abstract:||The objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelated measurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions to ruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressed southward. Bitterness was primarily affected by inland-coastal influence. The regional differentiation of astringency and bitterness introduced an orthogonal reading (N north- S south vs. E inland-W coastal, respectively), rather than a linear one, these findings adding novelty to sensory research. Additionally, several Portuguese-related studies were reviewed, and their findings were correlated with six sensory measures. Bioclimatic indexes, pH and the total phenol index were considered the strongest profilers in a nationwide assessment on red wine typicality. The ratio of the oligomeric/polymeric composition of tannins, as well as total anthocyanins, was also to be considered to be a valid sensory profiler. Several nationwide tendencies and correlations between sensory evaluations and wine chemistry may represent interesting findings and challenge unexplored ways for new research.|
|Appears in Collections:||CIES-RN - Artigos em revistas científicas nacionais com arbitragem científica|
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|ctv20153002p69.pdf||Versão Editora||2.78 MB||Adobe PDF||View/Open|
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