Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels

Mihnea, Mihaela; Aleixandre-Tudó, José Luis; Kidd, Martin; Toit, Wessel du

doi:10.3390/foods8010003

Cited by 8 publications

(8 citation statements)

References 45 publications

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“…Sensory analysis was also performed to establish potential relationships with measured chemical variables. Positive correlations were observed between the two mouthfeel attributes, as previously reported (Mihnea et al, 2018;. Additionally, their mean scores show that astringency scored higher than bitterness across all vintages, which suggests that participants were able to distinguish between these attributes.…”

Section: Discussionsupporting

confidence: 82%

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

et al. 2022

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The effect of wine age on tannin chemistry and tannin activity values was investigated in red wine extracts according to a chemosensory approach. Sixteen Pinotage red wines of multiple vintages (2003-2018) were each isolated into four distinct polymeric fractions (F1-F4) on Sephadex LH-20 by flash-column chromatography. Tannin activity increased with molecular weight, where F1 was associated with positive values, reported for the first time, suggesting a different interaction mechanism than the usual exothermic value obtained in more polymerised samples such as F2 and F3. Weakly positive correlations were observed between tannin activity and tannin concentration by RPLC. Moderately positive correlations were obtained between either tannin estimation techniques, yet this was highly dependent on wine age and molecular size. Overall, tannin activity decreased across all vintages as a function of wine age, indicative of age-related reactions such as tannin oxidation, cleavage and precipitation. Chemosensory studies showed that while activity values across all fractions explained little variation, lowly positive correlations existed between larger polymeric fractions (F3 and F4) and mouthfeel attributes, namely astringency and bitterness, suggesting that highly polymerised tannins with higher activity values play a significant role in mouthfeel modification. More research is required to understand the actual sensory perception of proanthocyanidin size in red wine proanthocyanidin extracts and tannin-derived pigments (as opposed to wine) and to what extent it is influenced by parameters such as tannin activity across long-term ageing.

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Section: Discussionsupporting

confidence: 82%

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

et al. 2022

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“…As shown in Fig. 7, the intensity of astringency in our wines correlated with the amount of MCP tannins (R 2 = 0.69) and the concentration of polymeric phenols (R 2 = 0.92), which correlates with similar findings by Mihnea et al (2019) for South African red wines.…”

Section: Sensory Evolution Of 2015 Winessupporting

confidence: 85%

Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles

Garrido-Bañuelos

Buica

Toit

2020

SAJEV

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The aim of this research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014), but grape ripeness was shown to be the most determining factor on most of the phenolics and the taste and mouthfeel of the wines. In the second vintage (2015), wines made from four different ripeness levels were aged up to 18 months and periodically analysed during this period. The results show how Shiraz wines with different initial phenolic profiles might develop differently over time during bottle ageing. In the second vintage, some of the colour and phenolic parameters of the wines were similar after completing the alcoholic fermentation (AF). However, these small differences between the wines became more noticeable over time, especially when comparing the wines made from the highest sugar level with the rest. These differences were especially noticeable in the polymeric fraction (polymeric phenols and polymeric pigments), with a larger number of polymeric forms found in the wines made from the ripest berries, and subsequently a larger formation of polymeric pigments. Differences in the wines' phenolic composition, and the differences in the alcohol content of the wines, also influenced the taste and mouthfeel evaluation of the wines, and these were maintained over time.

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“…A panel of nine judges (five male, four female, age span 30–64) evaluated, each year, the wines from this study. These professionals were oenologists and technicians from Galician wineries, with expertise on assessing white wines, because experienced tasters describe better what they like than consumers or trained panelists [24,25]. For this evaluation, we used a scorecard consisting of 21 descriptors (four for color, 10 for aroma, and seven for palate), which were specifically chosen for Galician white wines and were scored from 0 (not present) to 9 (very intense) [26,27].…”

Section: Methodsmentioning

confidence: 99%

Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines

Mirás-Avalos

Bouzas-Cid

Trigo-Córdoba

et al. 2019

Foods

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The concentrations of amino acids and volatile compounds of a given grapevine cultivar may be modified by climate variability between years and by management practices, such as irrigation, that may alter the typicality of its wines. The current study aimed at assessing the amino acid profile of musts and wines, volatile composition and sensory profile of wines from Vitis vinifera (L.) cultivar Godello under rain-fed and two drip irrigation systems (above, drip irrigation (DI), and under the soil surface, subsurface drip irrigation (SDI)) over three consecutive years. Irrigation tended to increase must and wine total acidity; however, it did not alter must amino acid concentrations significantly. Irrigation reduced the concentrations of acetaldehyde and methanol in Godello wines. Moreover, irrigation tended to decrease the concentrations of compounds giving fruity aromas, such as acetaldehyde (by 31% in SDI) and isoamyl acetate (by 21% in SDI), when compared to rain-fed conditions. Sensory analysis revealed slight differences between treatments. Rain-fed and SDI were the treatments showing the greatest differences. Weather conditions affected more must and wine composition than in-season effects caused by irrigation.

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Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels

Cited by 8 publications

References 45 publications

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles

Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines

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