Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach (original) (raw)
Related papers
Wine Studies, 2014
The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between chemical and sensory compounds. In this way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. The analysis of phenolic compounds was carried out in two red wines: Cabernet Franc and Blaufränkisch. The aim of this study was to analyse the chemical and organoleptic characteristics of these two wines and evaluate the connection between the two parameters. In addition, we also examined the influence of the polyphenolic content on sensory perception. The experiment was carried out in a cool climate wine region in Eger, Hungary, in vintage of 2008. We investigated the profile of phenolic contents in new and aged wines. Total polyphenolic content, anthocyanin, leucoanthocyanin and catechin were evaluated by spectrophotometer. Stilbenes were identified and quantified by high-performance liquid chromatography. High-performance liquid chromatography analysis Concentrations of stilbenes were determined by using high-performance liquid chromatography (HPLC) method with isocrat
Interpretation of organic wine's flavour profile by multivariate statistical analysis
Acta Alimentaria, 2005
Organic wines produced by using organically cultivated grapes were evaluated using multivariate analysis and profiled by quantitative descriptive analysis. Trained judges rated the intensity of aroma and flavor descriptors. The statistical evaluation of the data demonstrated the close relation between Merlot and Cabernet sauvignon wines, considering their aroma descriptors and between Merlot and Carignan taking into account the taste descriptors. Significant differences between white wines were determined for sweet and bitter attributes and between red wines for sour, sweet, bitter, and astringency descriptors. The results of wine aroma characteristics demonstrated the following major descriptors for each wine type: metallic (Columbard); grape juice, wet wood, vine leaf (Semillon); burned wood (Grenache); dust, sour cherry, tobacco, yeast (Cabernet sauvignon); cork, unripe fruit, cinnamon (Carignan); grape molasses, dry plum (Merlot). Flavor profile of organic wines revealed specific descriptors for each wine type, namely raisin (Columbard); alcohol, rose, vine leaf, sulphur (Semillon); clove, salty (Grenache); flower, sour cherry, melon, cornelian cherry (Cabernet sauvignon), dry plum (Carignan, Merlot).
Foods
The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory in...
Relationships between Grape and Wine Sensory Attributes and Compositional Measures of cv. Shiraz
American Journal of Enology and Viticulture, 2015
Relationships between sensory attributes, compositional measures and wine quality scores of Shiraz grapes and wines were evaluated for two seasons, 2009-2010 and 2010-2011. The sensory profile of berries and wines were evaluated by Descriptive Analysis (DA) and wine quality was assessed by an expert panel. In this study berry sensory attributes were better predictors of wine sensory and compositional variables than the combination of berry sensory attributes and berry compositional variables. Partial least squares (PLS) regression analysis and Pearson's correlation revealed a negative relationship between seed bitterness and wine savory spice flavor for both seasons. In the 2011 season pulp detachment from the skin was correlated with wine sensory attributes such as rim color, fresh dark berry flavor and savory spice flavor
Correlation between volatile composition and sensory properties in Spanish Albariño wines
Microchemical Journal, 2010
To characterize the flavour of Albariño wines, a total of 35 samples representing five geographic areas from Denomination of Origin Rías Baixas were analyzed by sensory descriptive analysis and instrumental analysis (GC-FID). The objective of this work was to study the correlation between instrumental analysis and sensory perception of wine constituents. The results of the investigation were presented by means of multivariate modelling methods such as Principal Component Analysis (PCA) and partial least squares regression (PLSR). Principal Component Analysis showed the distribution of the wines based on chemical and sensory characteristics. The relationships between sensory descriptors and volatile compounds of Albariño wines were studied by Pearson correlation and partial least squares regression (PLSR). The compounds that mostly contributed to the flavour of Albariño wines in instrumental analysis were those related to fruity (ethyl esters and acetates) and floral aromas (monoterpenes). Similar results were found in sensory analysis where the descriptors with the highest Geometric Mean were fruity and floral aromas too (citric, flowers, fruit, ripe fruit, apple and tropical). Therefore, this work demonstrates that some relationships between sensory data and volatile compounds exist to asses sensory properties in Albariño wines.
Qualitative data analysis for an exploratory sensory study of grechetto wine
Analytica Chimica Acta, 2010
Grechetto is a traditional white-grape vine, widespread in Umbria and Lazio regions in central Italy. Despite the wine commercial diffusion, little literature on its sensory characteristics is available. The present study is an exploratory research conducted with the aim of identifying the sensory markers of Grechetto wine and of evaluating the effect of clone, geographical area, vintage and producer on sensory attributes.
Journal of The Science of Food and Agriculture, 1995
The role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of young wines from neutral grape varieties has been investigated. The statistical methods used have been stepwise linear regression and principal components analysis. Very significant conclusions have been reached. The role played by these compounds depends on the type of wine. In white wines their main role is in the perception of tree fruit and tropical fruit notes. It has been demonstrated that the former notes are linked to ethyl esters, while the latter are linked mainly to acetates of higher alcohols. In rose wines the intensity of tree fruit aroma was correlated with ester content, however no clear conclusion was reached about the role of various compounds on the perception of quality. Finally, in red wines these compounds do not determine the intensity of fruit aromas, and they only play a modulating role on aroma quality. This indicates that red grape varieties must have other aroma compounds which are responsible for the fruity characteristics of wines.
GC-Olfactometry and descriptive sensory analysis in the study of clonal red wines
Ciencia E Tecnica Vitivinicola, 2010
The aroma profiles of five distinct clonal red wines from Aragonez Vitis vinifera L. cultivar were studied by gas chromatographyolfactometry (GC-O) and descriptive sensory analysis. Thirty-two odourant peaks were perceived by the sniffers in at least one of the five clonal wine extracts according to the GC-O posterior intensity method and twenty-nine odourant compounds were identified by gas chromatography-mass spectrometry (GC-MS). The 3-methylbutanoic acid, 2-phenylethanol, 4-vinylguaiacol, furaneol, and homofuraneol were the highest average intensity odourant compounds in all clonal wines. Principal component analysis permitted the establishment of a relationship between the different odourant compound variables and the wines, as well as between the aroma descriptors and the wines. Furthermore, a multiple linear regression model (68.9% explained variance) with a vector grouping 7 odourant compounds associated with aroma defects and a second vector grouping 13 compounds with fruit...