Astringency evaluation of Tannat wines : Comparison of assessments from trained assessors and experts

Dublin Core

Título

Astringency evaluation of Tannat wines : Comparison of assessments from trained assessors and experts

Tema

VINO
VINO-TANNAT
EVALUACION SENSORIAL
ASTRINGENCIA
BIBLIOGRAFIA NACIONAL QUIMICA
2018

Abstract

Astringency is one of the differential characteristics of Tannat wine, the emblematic wine of the Uruguayan wine‐making industry. The aim of this study was twofold: First, to compare wine astringency characterization of experts and trained assessors, and second, to identify which astringency characteristics influence experts' perception of astringency quality. Six commercial Uruguayan Tannat wines were evaluated in triplicate by a trained assessors panel (n = 9). Assessors rated the global astringency intensity using a time‐intensity task, and described astringency subqualities using a check‐all‐that‐apply (CATA) question composed of 16 terms. Samples were also assessed by 30 experts who rated astringency intensity and quality using 9‐point structured scales. In addition, experts described astringency subqualities of samples and of their ideal high‐quality Tannat wine using a CATA question. Significant differences among samples were found in astringency intensity for both panels and expert's perceived quality. Agreement between trained assessors and experts in astringency intensity evaluations was observed, but differences in their description of astringency subqualities were found. Astringency quality as perceived by experts was not related only to astringency global intensity; astringency subqualities complex and velvety were the main drivers of astringency quality, while puckery, sand paper, and irritant significantly lowered quality scores.

Autor

Vidal, Leticia.
Antúnez, Lucía.
Giménez, Ana.
Medina, Karina

Fuente

Journal of Sensory Studies  v. 33, no. 3, 2018. -- 10p.--e12330

Editor

Wiley

Fecha

2018

Derechos

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Formato

PDF

Idioma

Inglés

Tipo

Artículo

Identificador

DOI: 10.1111/joss.12330

Document Item Type Metadata

Original Format

PDF
Fecha de agregación
March 18, 2019
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
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Citación
Vidal, Leticia., “Astringency evaluation of Tannat wines : Comparison of assessments from trained assessors and experts,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed December 15, 2019, http://riquim.fq.edu.uy/items/show/5629.
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