terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

Abstract

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

 

The responses checked by at least 20% of the participants included the following number of descriptors: (a) 5, for the colour; (b) 7, for the aromas; (c) 6, for the taste and the mouthfeel; and (d) 10, for the global appreciation. The involvement level did not influence the diversity of the sensory descriptors. However, highly involved subjects used more frequently terms such as beeswax, kerosene, length and saltiness. Overall, the conceptual space of aged white wines may be characterized by deep yellow to deep gold colour and aromas of dried fruit, honey, caramel, oak and beeswax. The taste and mouthfeel were dominated by acidity, body, length, viscosity, smoothness and dryness. The global appreciation included terms such as complex, persistent, rich, concentrated and developed. A consensual tasting script could have the following text: “Deep gold to amber colour, mature and developed aroma, with notes of dried fruit, honey and caramel. Taste dominated by acidity, encompassing a mouthfeel sensation marked by body, dryness, smoothness and after-mouth persistence.” This overall sensory space is consistent with the metaphorical concept of “mellowed by age” wines, thus avoiding the conceivable negative connotation of “old wine”.

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Manuel Malfeito-Ferreira* and Mariana Sequeira

Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal

Contact the author*

Keywords

white wines, longevity, aging potential, sensory conceptual spaces, tasting scripts, mellowed wines

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Irrigation frequency in four grapevine red varieties in Spain. Effect on must volatile composition

The irrigation water management in the vineyard is a crucial aspect to obtain sustainable quality production over time. Previous studies have set the water requirements to be applied in the vineyard at 30 % of the reference evapotranspiration (ET0), although there are no studies that settle the effects of the frequency of irrigation application on red varieties in Spain. The present study contemplates the application of deficit irrigation (30 % ET0) applying a weekly dose in a single irrigation (T07) or in two irrigation events (T03) per week. The study has been carried out in 2021-2022 with four red varieties in different Spanish wine regions: Garnacha Tinta (Badajoz), Tempranillo (Valladolid), Syrah (Albacete) and Mencía (Lugo). The effects of irrigation frequency on must volatile composition have been evaluated through GC-MS.

Read More

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More