Sensory characterization of aged white wine by experienced tasters

Bibliographic Details
Main Author: Esteves, Marta Mendes
Publication Date: 2021
Format: Master thesis
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/25482
Summary: Mestrado em Engenharia de Viticultura e Enologia / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
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network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
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spelling Sensory characterization of aged white wine by experienced tastersaged white winequalityaromaflavourcolourMestrado em Engenharia de Viticultura e Enologia / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoThe present work aimed at the sensory analysis of aged dry white wines to understand which factors drive their quality evaluation by experienced tasters. Nine critics, seven oenologists and fourteen oenology students, aged between 22 and 72 years old, composed the tasting panel. The wines included 16 old white wines and two young white wines, one rosé and one red, used as distractors. Individuals were asked to freely describe the wines, evaluate several synthetic descriptors and characterise the sensory profile through a CATA methodology. In addition, participants reported their liking and predicted wine age. In the free description, the three test panels showed a homogeneous characterisation of the wines consistent with their age and colour. According to the taster group, the quality evaluations were differently correlated with synthetic wine parameters. For critics overall quality scores were driven by wine power (r=0.87), persistence (r=0.90) and complexity (r=0.91). Oenologists influenced by the number of flavours (r=0.72), balance (r=0.87), persistence (r=0.88) and complexity (r=0.83). The quality assessment for students could only be related to wine balance (r=0.79). For critics and oenologists liking was closely related with the quality evaluation (r=0.98 and r=0.97, respectively), while students showed a lower correlation (r=0.78). The influence of colour browning on quality evaluation was more evident in critics, followed by oenologists and students. Further, CATA analysis demonstrated that old white wines were globally described as having a "ripe/matured/evolved" aroma and an "austere" mouthfeel elicited by acidity, salinity, dryness and persistence. This consistent old white wine profile appeared to influence quality evaluation. Conversely, the distractor wines tended to be less scored by critics and oenologists given their young sensory profile and lower browning colour. Accordingly, these two cohorts devalued a white wine with ten years old characterised by low absorbance (0,111 at 420nm) and "fresh" flavours. The age prediction showed that most tasters failed to guess the age wines with more than about 15 years old that can be understood as a sign of their high ageing potential. In conclusion, experienced tasters consistently described and recognised the sensory profile of old white wines. However, the inference of overall quality from synthetic descriptors was relatively different, with critics being more sensitive to wine power while oenologists and students were more influenced by wine balances.n.Malfeito Ferreira, ManuelRepositório da Universidade de LisboaEsteves, Marta Mendes2022-09-12T10:56:47Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25482TID:203081773engEsteves, M.M. - Sensory characterization of aged white wine by experienced tasters. Lisboa: ISA, 2021, 66 p.info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:05:33Zoai:repositorio.ulisboa.pt:10400.5/25482Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:02:29.942660Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Sensory characterization of aged white wine by experienced tasters
title Sensory characterization of aged white wine by experienced tasters
spellingShingle Sensory characterization of aged white wine by experienced tasters
Esteves, Marta Mendes
aged white wine
quality
aroma
flavour
colour
title_short Sensory characterization of aged white wine by experienced tasters
title_full Sensory characterization of aged white wine by experienced tasters
title_fullStr Sensory characterization of aged white wine by experienced tasters
title_full_unstemmed Sensory characterization of aged white wine by experienced tasters
title_sort Sensory characterization of aged white wine by experienced tasters
author Esteves, Marta Mendes
author_facet Esteves, Marta Mendes
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Esteves, Marta Mendes
dc.subject.por.fl_str_mv aged white wine
quality
aroma
flavour
colour
topic aged white wine
quality
aroma
flavour
colour
description Mestrado em Engenharia de Viticultura e Enologia / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-09-12T10:56:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/25482
TID:203081773
url http://hdl.handle.net/10400.5/25482
identifier_str_mv TID:203081773
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Esteves, M.M. - Sensory characterization of aged white wine by experienced tasters. Lisboa: ISA, 2021, 66 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv s.n.
publisher.none.fl_str_mv s.n.
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601921540161536

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