WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 2 - WAC - Oral presentations 9 HRATA : A new sensory methodology using advantage of wine aromatic wheels

HRATA : A new sensory methodology using advantage of wine aromatic wheels

Abstract

Wine is an intrinsically complex aromatic product. To formalize this aromatic diversity and the hierarchical structure of the aromas, it is common to present them in the form of a wheel of aromas. These are used for learning and communication purposes but never for the acquisition of sensory characteristics.

The HRATA (Hierarchical Rate All That Apply) methodology proposes to combine the benefits of methodologies traditionally used in sensory evaluation. It proposes both 1°) a complete characterization of the aromas based on a RATA approach that gives tasters a strong freedom in the evaluation of an exhaustive list of attributes and 2°) a hierarchical presentation of attributes that allows tasters to position more or less accurately (family, category or term) according to their perceptions. It facilitates also data acquisition in a professional context without previous common training. Coupled with a computerized user-friendly interface in the form of an interactive aroma wheel, tasters can easily choose and score as many attributes as necessary with different levels of precision if they wish.

This original methodology was tested with 6 wines of Chenin grape variety from the Loire Valley and using the wheels of the Chenin aromas proposed by WOSA. Twenty-four tasters characterized each wine twice with the sole instruction to score as many attributes as necessary on the wheel. Several statistical strategies were compared to analyze this original dataset and to improve the data interpretation and presentation. Some technical issues will be also discussed.

This methodology would be very relevant for exploring the relationships between sensory and physico-chemical characteristics or for studying some sensory concepts such as the typicity or complexity of wines.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Ronan SYMONEAUX, Corine PATRON, Etienne NEETHLINGE, Cécile COULON-LEROY

Presenting author

Ronan SYMONEAUX – GRAPPE – Ecole Supérieure d’Agricultures – INRAE

GRAPPE – Ecole Supérieure d’Agriculture – INRAE

Contact the author

Keywords

Aroma, Sensory Evaluation, RATA, Chenin

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Comparison of the free radical-scavenging activity in infected oidium and sound dolcetto grape cultivar grown in a terroir of Central Italy

The importance of polyphenols, which are present in many vegetables and grapes too, is well-know and documented. Specific research works about the red grape

Read More

Research summary on the use of Terroir as a wine purchasing cue

Due to the current challenging nature of the global wine market, and recent growth in number and strength of competitors from non-traditional wine producing countries, European wine producers are focussing on the potential to develop a competitive advantage through the concept of terroir.

Read More

Aspect juridiques des terroirs

Le “terroir” est dans tous les discours, les articles, les étiquettes et les publicités. Le voca­ble est en situation d’utilisation euphorique. Indiscutablement l’emploi historique est agri­cole, puis viticole, mais il n’est jamais juridique.

Read More

Rootstock differences in soil-water uptake during drying-wetting cycles imaged with 3d electrical resistivity tomography

Limited knowledge has been acquired on grapevine roots and rhizosphere processes because of harder access when compared to aerial parts. There is need for new methods to study root behavior in undisturbed field conditions, and relate these effects on canopy and yield. The aim of this multidisciplinary study was to image and quantify spatial-temporal differences in soil-water uptake by genetically different rootstocks and to assess the response of the canopy during drought and rewetting.

Read More

Influence of climatic conditions on grape composition of Tempranillo in La Mancha DO (Spain)

The aim of this work was to analyze the variability in grape composition of the Tempranillo cultivar related to climatic conditions, in La Mancha Designation of Origin. Grape composition (sugar content, total acidity, pH, malic acid, and total and extractable anthocyanins) recorded during ripening, were analysed for the period 2000-2019. The weather conditions at daily time scale, recorded during the same period, were also evaluated. The relationships between grape parameters with climatic variables related to temperature and to water deficits, referring different periods between phenological events along the growing cycle, were evaluated using regression analysis. High variability in grape composition was observed in the period analysed. Total acidity varied between 3.7 and 7.3 gL-1 while malic acid varied between 1.2 and 4 gL-1. The extractable anthocyanins ranged between 526 and 972 mgL-1, and total anthocyanins ranged between 922 and 1388 mgL-1, being the lowest values recorded in the hottest year (2017). Total acidity decreased 0.77 gL-1 for an increase of 100 GDD, while malic acid decrease in 0.42 gL-1 for the same GDD increase, being the period between veraison and harvest the one that seemed to have higher influence on acidity. In addition, it was confirmed that increasing water deficits decreased acidity. Total and extractable anthocyanins increased in about 210 and 105 mgL-1, respectively, with an increase of 100 GDD from veraison to harvest, and the increase in water deficits favour the increase of anthocyanins, both total and extractable anthocyanins. Total and extractable anthocyanins concentration increased in 35 and 22 mgL-1 per an increase of 10 mm in the water deficit. These results can be of interest to understand the potential changes that grapes composition may suffer under future warmer climates.

Read More