Terroir 1996 banner
IVES 9 IVES Conference Series 9 Proposal of a procedure for sensory characterisation of wines from different subareas of a same D.O.C. (V.Q.P.R.D.)

Proposal of a procedure for sensory characterisation of wines from different subareas of a same D.O.C. (V.Q.P.R.D.)

Abstract

In the course of the present work, which is the first part of a study on the “characterization of Barbera dell’Oltrepo Pavese D.O.C.” 30 wines Barbera from 1993 vintage have been compared only regarding their sensory characteristics. An unstructured scale card, composed by 15 descriptors have been used. The terms of description in the card have been those more frequently mentioned by the assessors during some preliminary degustation sessions. All data from sensory evaluation have been elaborated by some consensus statistical methods (Univariate regression, Generalized Procrustes analysis, Consensus PLS) to eliminate systematic differences between judges, consequence of personal scale and/or confusion between attributes. The differences among samples are only slightly changed when the consensus techniques have been used. With the exception of some wines, a good uniformity in sensory characteristics was observed. Relations between wine sensory descriptors and the altitude of the vineyards have been also studied using PLS method.

Download the PDF

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type: Poster

Authors

A. B0SSO (1), M.UBIGLl (1), S.B0TTER0 (1), G. DRAVA (2)

(1) Istituto Sperimentale per l’Enologia – P.Micca, 35 -14100 Asti Italy
(2) Facoltà di Analisi e Tecnologie Farmaceutiche ed Alimentari – Facoltà di Farmacia – Université di Genova via B. Salerno – Genova – Italy

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Determination of metallic elements in Chilean wines by atomic absorption spectroscopy and inductively coupled plasma–mass spectrometry

The chemical composition of wines depends on series of variables such as the type of grape, edaphoclimatic conditions, and viticulture and winemaking practices employed during production. Metallic elements play a significant role during winemaking (e.g. as catalysts of oxidation reactions) and have been previously employed for the classification of wines according to provenance. In this work, we focused on the analysis of metallic elements (K, Na, Ca, Zn, Cu, Fe, Mg, Mn, Ni, Cr, Al, Pb, Cd, Hg, Se, Co, Sn and As) in 145 Chilean wine samples (102 reds and 43 white wines), of seven grape varieties, and five of the major wine producing regions in Chile.

Read More

Untargeted metabolomics analyses to study taste-active compounds released during post-fermentation maceration of wine

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes

Read More

Integration of the AOC and terroir concepts by future professionals of the international wine sector

A survey has been conducted on 32 students and 25 former students of 28 nationalities of an international master course training executives of the international Wine sector.

Read More

The impact of grazing by cattle on Vitis vinifera L. cv. Shiraz vegetative growth and metabolite profile

Context and purpose of the study. Globally, vineyard cultivation uses conventional methods to manage pests, diseases and increase yield.

Read More

Influenza dei fattori dell’ambiente sulla risposta della pianta, e caratteristiche dell’uva della cv tannat prodotta in vigneti di tre zone climatiche dell’Uruguay

Grape typicity valorization can significantly enhance viticultural sector competitiveness to the extent that contributes to the development of a wine so distinctive and unique. This work leads to the characterization of the grapes through indicators expressing environmental effects.

Read More