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http://hdl.handle.net/10071/12900
acessibilidade
Title: Finding sensory profilers amongst red wine composition: a novel nationwide approach
Authors: José-Simões Coutinho, A.
Ávila, P.
Ricardo-da-Silva, J. M.
Keywords: Typicality signaling
Color
Taste
Red wine astringency
Bitterness
Issue Date: 2015
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.
Peer reviewed: yes
URI: http://hdl.handle.net/10071/12900
DOI: 10.1051/ctv/20153002069
ISSN: 0254-0223
Ciência-IUL: https://ciencia.iscte-iul.pt/id/ci-pub-31873
Accession number: WOS:000373437500003
Appears in Collections:CIES-RN - Artigos em revistas científicas nacionais com arbitragem científica

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