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Sensory characterization of the astringency of commercial Uruguayan Tannat wines.
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- Author(s): Vidal L;Vidal L; Antúnez L; Antúnez L; Giménez A; Giménez A; Medina K; Medina K; Boido E; Boido E; Ares G; Ares G
- Source:
Food research international (Ottawa, Ont.) [Food Res Int] 2017 Dec; Vol. 102, pp. 425-434. Date of Electronic Publication: 2017 Sep 09.- Publication Type:
Journal Article; Research Support, Non-U.S. Gov't- Language:
English - Source:
- Additional Information
- Source: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
- Publication Information: Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
- Subject Terms: Judgment* ; Taste* ; Taste Perception*; Wine/*analysis; Adult ; Checklist ; Female ; Fermentation ; Humans ; Hydrogen-Ion Concentration ; Male ; Middle Aged ; Observer Variation ; Time Factors ; Uruguay ; Wine/economics
- Abstract: Astringency is one of the most important characteristics that define the quality of red wine, and is of particular relevance for Tannat, Uruguayan emblematic red wine variety. Astringency is a time-dependant and complex sensory characteristic, related to several sensations, or sub-qualities, that can be simultaneously perceived. The aim of the present study was to obtain a sensory characterization of the astringency of commercial Uruguayan Tannat wines. Forty samples with different characteristics in terms of vintage, price segment and aging in oak barrels were assessed by a panel of 9 trained assessors. Total astringency intensity was evaluated using time-intensity (TI), while astringency sub-qualities were described using a check-all-that-apply (CATA) question composed of sixteen terms. TI and the CATA question provided different information on the astringency of Tannat wines. Regarding global astringency, samples mainly differed in intensity-related parameters rather than in the development of astringency over time, although the variability was moderate. A wide range of sub-qualities, from silky and velvety to harsh and aggressive were used to describe the astringency of the evaluated wines. Four groups of samples with different astringency characteristics were identified, but this sorting was not related to vintage, price segment or aging in oak barrels. Further research is necessary to better understand how astringency characteristics are influenced by production variables, and to understand their relationship to consumers' and experts' perceived quality of Tannat wines.
(Copyright © 2017 Elsevier Ltd. All rights reserved.) - Contributed Indexing: Keywords: Astringency; CATA questions; Tannat; Time intensity; Wine
- Publication Date: Date Created: 20171203 Date Completed: 20190722 Latest Revision: 20190722
- Publication Date: 20240628
- Accession Number: 10.1016/j.foodres.2017.09.022
- Accession Number: 29195968
- Source:
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