Please use this identifier to cite or link to this item:
http://hdl.handle.net/10071/12900
Author(s): | José-Simões Coutinho, A. Ávila, P. Ricardo-da-Silva, J. M. |
Date: | 2015 |
Title: | Finding sensory profilers amongst red wine composition: a novel nationwide approach |
Volume: | 30 |
Number: | 2 |
Pages: | 69 - 83 |
ISSN: | 0254-0223 |
DOI (Digital Object Identifier): | 10.1051/ctv/20153002069 |
Keywords: | Typicality signaling Color Taste Red wine astringency Bitterness |
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. |
Peerreviewed: | yes |
Access type: | Open Access |
Appears in Collections: | CIES-RN - Artigos em revistas científicas nacionais com arbitragem científica |
Files in This Item:
File | Description | Size | Format | |
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ctv20153002p69.pdf | Versão Editora | 2,78 MB | Adobe PDF | View/Open |
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