terclim by ICS banner
IVES 9 IVES Conference Series 9 USING CHECK-ALL-THAT-APPLY (CATA) TO CATEGORIZE WINES: A DECISION-MAKING TOOL FOR WINE SELECTION

USING CHECK-ALL-THAT-APPLY (CATA) TO CATEGORIZE WINES: A DECISION-MAKING TOOL FOR WINE SELECTION

Abstract

Bordeaux is the largest appellation vineyard in France. This contrasting vineyard with varied terroirs offers all styles of wine, resulting from the blending of several grape varieties. If these different profiles make the renown of Bordeaux wines, it can appear as a constraint when the aim is to study Bordeaux wines in their diversity. The selection of a representative sample can be performed by a sensory analysis carried out by trained panelists or by wine professionals, which can take several forms: consensus among experts, conventional descriptive analysis, typicality or quality evaluation. However, because of time, economic, and logistical constraints, these methods have limited applications. As an alternative to classical descriptive analysis, more intuitive methods that do not require training have been proposed recently to describe wines using an expert panel such as Napping, Free Choice or Flash Profiling, CATA or RATA. However, in order to categorize a large number of wines, the CATA method seems to be the most appropriate, especially when working with wine professionals. CATA was used in order to define the distinct profile of 143 red Bordeaux wines sold at less than 8€ and to select the wines that best represent each profile. The wines were evaluated by 62 descriptors divided into 12 groups comprising 6 visual, 33 aroma, 5 flavors, 3 taste, and 15 mouthfeel attributes, as well as overall quality perception by 48 wine experts. The results were analyzed by Correspondence Analysis (CA) followed by Hierarchical Cluster Analysis (HCA) leading to the categorization of the wines into twelve groups. One to three representative wines of each group were selected to reach 20 wines in total. In order to validate the approach, trained panelists then analyzed the selected wines with a conventional descriptive analysis and these results were compared to those obtained with CATA questions by Multiple Factor Analysis (MFA). Both methods highlighted the same main sensory characteristics as well as a similar overall quality score. Color, woody character, vegetal notes, sweetness and pleasant mouthfeel were evaluated similarly for both panels. In contrast, fruity note evaluation seems to be more complicated and highlighted limitations for the two sensory analysis approaches. Nevertheless, CATA appears as a fast and reproducible technique for categorizing a large number of wines in order to select a representative sample of the products to be studied.

DOI:

Publication date: February 11, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

P. Redon1,2, L. Riquier1,2, J-C. Barbe1,2, M. Jourdes1,2, A. Marchal1,2, S. Marchand1,2, A. Pons1,2,3, G. de Revel1,2, W. Albertin1,2, V. La-vigne1,2,3, C. Thibon1,2, G. Lytra1,2, K. Chira1,2, P-L. Teissedre1,2, P. Darriet1,2, S. Tempère1,2
1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3. Seguin Moreau France, Z.I. Merpins, BP 94, 16103 Cognac, France

Contact the author*

Keywords

Check-All-That-Apply, Hierarchical Cluster Analysis (HCA), multiple factor analysis (MFA), sensory characterization

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More

INFLUENCE OF GRAPE RIPENESS ON MACROMOLECULES EXTRACTABILITY FROM GRAPE SKIN TISSUES AND GRAPE SEEDS DURING WINEMAKING

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

Read More

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More