 IVES 9 IVES Conference Series 9 An overview of wine sensory characterization: from classical descriptive analysis to the emergence of novel profiling techniques

An overview of wine sensory characterization: from classical descriptive analysis to the emergence of novel profiling techniques

Abstract

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].

AIM: This research aimed to give a big picture of the latest investigation about sensory methods and their variations, and the successful application of sensory devices and immersive contexts in wine evaluation.

METHODS: An overview of all the recent findings in sensory science methodologies, including sensory descriptive tests (quantitative descriptive analysis (ADQ), flash profiling, projective mapping and napping, check-all-that-apply (CATA), open-ended questions, preferred attribute elicitation method, polarised sensory positioning, free –choice profiling, sorting) [3], sensory discriminative tests (triangle test, tetrad test, duo-trio test, paired comparison, intensity scales, forced-choice tests) [4], sensory hedonic tests (hedonic methods, consumers’ preference, and emotions), time-intensity methods (dual-attribute time-intensity, multiple-attribute time-intensity, temporal dominance of sensations), instrumental sensory devices and immersive techniques (e-nose, e-tongue, virtual reality, gaming) and sensory data treatment are reviewed.

RESULTS: This study is the first attempt to characterize sensory methods and techniques, from classical descriptive analysis to the emergence of novel profiling techniques, comparing the different approaches and predicting some future research on this topic.

CONCLUSIONS:

The characterization of sensory methods and techniques have been investigated in the literature. However, there is a limited articulation between descriptive, discriminative, hedonic tests and time-intensity methods as well as instrumental sensory devices and immersive techniques. Furthermore, statistical techniques in sensory science play a crucial role and increasingly allow a more precise sensory data analysis and more adapted to a complex product such as wine.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Catarina Marques, Alfredo, Alto Douro, Elisete, CORREIA, Alice, VILELA,

CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal;
CORREIA, Center for Computational and Stochastic Mathematics (CEMAT), Dep. of Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal;
VILELA, Chemistry Research Centre (CQ-VR), Dep. of Biology and Environment, School of Life and Environmental Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal;

Contact the author

Keywords

sensory analysis; instrumental sensory devices; immersive techniques; statistical techniques; wine

Citation

Comparing the effects of vision, smell and taste in red wine quality judgments by experts: sensory cues, mental imagery and verbal representations as drivers of consensus in the multisensory space

In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Effect of moderate wine consumption in animal models

In 1979, the so-called “french paradox” was proposed, that is, a correlation between wine consumption, a diet rich in saturated fats, and a low mortality from coronary heart disease. On the other hand, it has also been described that alcohol consumption has negative effects on aging and increases the risk of liver cirrhosis and cancer. However, both hypotheses are based on population studies that may present distortions due to multiple factors (geographic, diet, smoking, socioeconomic level, etc.).

The challenge of improving oenological quality in favorable conditions for productivity

Marselan (Cabernet-Sauvignon x Grenache), has been planted for more than 20 years now in Uruguay. Due to its good agronomic and oenological aptitudes under uruguayan conditions, it is currently the red variety with highest plantation rate. The objective of the study was to identify management practices, aimed at improving quality in highly productive vineyards, different fruit/leaf regulation methods were tested in southern Uruguay.

Towards multi-purpose valorisation of polyphenols from grape pomace: Pressurized liquid extraction coupled to purification by membrane processes

Grape by-products (including skins, seeds, stems and vine shoots) are rich in health promoting polyphenols. Their extraction from winery waste and their following purification are of special interest to produce extracts with high added value compounds. Meanwhile, the growing concern over environmental problems associated with economic constraints, require the development of environmentally sustainable extraction technologies. The extraction using semi-continuous subcritical water, as a natural solvent at high temperature and high pressure a technology is promising “green” technology that is environmentally friendly, energy efficient and improve the extraction process in plant tissues.