 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

The effectiveness of proximal remote sensors in plant water status evaluation of grapevine

Extensive studies have been conducted on grapevine responses to water deficit, but these responses are difficult to generalise since numerous factors can influence the response(s), including genotype, developmental stage, soil, climate, and season.

New genomic techniques, plant variety rights and wine law

The paper discusses potential implications of New Genomic Technologies (NGTs) on European Plant Variety and Wine Law.

Acceptance of fungus-resistant grape varieties from the perspective of producers and consumers in Germany

Fungus-resistant grape varieties (frgv) are an important field of research in viticulture, as they represent a way of reducing the use of copper-containing pesticides and thus minimising the environmental impact. The literature suggests that resistant grape varieties are a promising solution to the problem of using copper-containing pesticides in viticulture and that their quality has improved in recent years. However, there are still challenges in the acceptance and dissemination of FRGV by wine producers and consumers.

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Metatranscriptomic analysis of “aszú” berries: the potential role of the most important species of the grape microbiota in the aroma of wines with noble rot

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.