Macrowine 2021
IVES 9 IVES Conference Series 9 Evaluation of the sensory profile of doc douro red wines through sensory traditional single-point techniques and temporal dominance methods

Evaluation of the sensory profile of doc douro red wines through sensory traditional single-point techniques and temporal dominance methods

Abstract

No other agricultural product has a stronger relationship with the soil than wine. This study aimed to characterize the sensory profile of red wines from the Douro Demarcated Region (RDD) certified as DOC Douro, through the application of Quantitative Descriptive Analysis (QDA®) and Temporal Dominance of Sensations (TDS) sensory methods. QDA® provides a complete word description for all a product’s sensory properties. The TDS, which is relatively recent in the sensory field [1], allows to evaluation and description of the evolution of the dominant sensory perceptions during the tasting of a food product.Eighteen commercial wines from different producers were evaluated, six different samples representing each of the three sub-regions of the RDD. The panel had eighteen tasters, divided into trained and specialists. The statistical treatment was done using tools such as CATPCA and SEM for ADQ®, MANOVA, and ANOVA for TDS.The results showed that, in both methods, the wines from the three sub-regions have profiles with very corresponding characteristics in visual, olfactory, and taste aspects. The results also pointed to a more expressive relationship to the characteristics of the sub-regions and Touriga Franca, Touriga Nacional, and Tinta Roriz varieties than to the oenological practices. The olfactory profile was characterized by aromatic Fruity, Floral, and Balsamic notes, on the other hand, the taste was highlighted by Astringency and Acidity and again Fruity as the main mouth-aroma. In the second-order factorial analysis of SEM, carried out on ADQ®, the taste attributes showed greater weight in all models [2], reinforcing the results of the CATPCA [3], where the analyzes pointed out the taste attributes as those with the greatest contribution to the characterization of the sensory profile of wines. The integrated use of CATPCA and SEM techniques proved to be robust. As for TDS, the expert tasters were at ease in carrying out the evaluations, both concerning the suggested evaluation protocol, as well as the interface of the data acquisition software. Moreover, the use of MANOVA followed by ANOVA revealed statistically significant differences for the highest rate of maximum dominance. The Factor Analysis indicated homogeneity of the panels, presenting high factor weights. For trained tasters, the factor explains 89.716% of the total variance, for experts, 92.163%. The value of individual commonality is high, revealing that the component is adequate to describe the latent factorial structure among the tasters.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alice Vilela, Eduardo, AMORIM, Elisete, CORREIA

Chemistry Research Center (CQ-VR), Dept. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal*-Enology, and Viticulture Master Student, Dept. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.- Center for Computational and Stochastic Mathematics (CEMAT), Dep. of Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal.

Contact the author

Keywords

sensory profile, qda, tds, wine, doc douro

Citation

Related articles…

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More

Exploring changes in browning kinetics, color, and antioxidants due to dealcoholization of wine

The global consumer demand for low or non-alcoholic wine is growing steadily in recent years, driven by health concerns, religious beliefs, and personal taste preferences etc.. Consequently, the removal of alcohol from wine can significantly alter its chemical and sensory properties, including color, aroma, and taste, which make a significant challenge for consumer to accept these products. Ethanol plays a crucial role in various chemical reactions and interactions that contribute to the development of wine’s characteristics.

Read More

Enological, economical, social and viticulture ”terroir” units as fundamental elements of mosaic of “big” zoning

Nous savons tous très bien qu’on a assisté au cours de ces dix dernières années à une éclosion soudaine de recherches sur le zonage viti-vinicole qui, à partir par exemple du modèle du concept de “terroir”, se sont de plus en plus enrichies en passant aux “Unités ou Systèmes de Transformation” (UTTE) et “Valorisation” (UTCE) pour terminer avec les “Systèmes productifs globaux du Territoire” (UTB) comprenant en filière les aspects existentiels (UTBES), sociaux (UTBSO) et économiques (UTBEC) hypothisés dans le “GRANDE ZONAZIONE: Grand zonage” (MORLAT R., 1996, CARBONNEAU A., 1996, TOUZARD J.M. 1998, CARBONNEAU A., CARGNELLO G., 1996, 1998, CARGNELLO G., 1994, 1995, 1996, 1998, 1999, 2001, -MILOTIC A., CARGNELLO G., PERSURIC G., 1999, PERSURIC G., STAYER M., CARGNELLO G., 2000, MILOTIC A., OPLANIC M., CARGNELLO G., PERSURIC G., 2000).

Read More

Prevention of quercetin precipitation in red wines: a promising enzymatic solution

In this video recording of the IVES science meeting 2023, Simone Vincenzi (Department of agronomy, food, natural resources, animals and environment (DAFNAE), University of Padova, Italy) speaks about the prevention of quercetin precipitation in red wines with a promising enzymatic solution. This presentation is based on an original article accessible for free on OENO One.

Read More