Causal reasoning applied to sensory analysis: The case of the Italian wine

Golia, Silvia; Brentari, Eugenio; Carpita, Maurizio

doi:10.1016/j.foodqual.2017.02.009

Cited by 18 publications

(12 citation statements)

References 9 publications

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“…However, there was no association in relation to GQS and the Kruskal-Wallis test, which does not corroborate a significant difference in means in this analysis. On this matter our results differ from those of Golia et al (2017), who found a positive influence on overall wine rating as alcoholic strength increased. This indicates that the trend that dominated the 1990s and 2000s for very alcoholic wines, in the wake of Parker's wine guide (Hommerberg, 2011), does not hold sway among today's wine experts.…”

Section: Table IVcontrasting

confidence: 99%

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

Parga‐Dans

González

Otero-Enríquez

2022

BFJ

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Purpose The complexity in determining the quality of a credence good like wine increases due to the lack of mandatory ingredient labeling. This has generated a significant information asymmetry in the wine market, leading consumers to delegate their purchase decisions to expert rankings and wine guides. This paper explores whether expert assessments reduce the information asymmetry caused by the absence of ingredient labeling in the wine market.Design/methodology/approach By employing analysis of variance (ANOVA) in a sample of 304 wines included in the Wine Guide of the Spanish Consumers Organization (OCU), this paper assesses the extent to which expert assessments based on sensory evaluations converge with the objective cues provided by laboratory analysis in wine quality evaluations.Findings Results reveal a mismatch between expert assessments and laboratory analyses. Chemical aspects such as SO2 levels or volatile acidity, sensorial factors such as intensity and persistence, and extrinsic variables such as the region of origin or wine type play an important role in the quality ranking of wines.Originality/value These findings call for the inclusion of objective intrinsic cues in expert sensory assessments to provide consumers reliable information about wines and to resolve the apparent dissonances in wine quality assessments.

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Section: Table IVcontrasting

confidence: 99%

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

Parga‐Dans

González

Otero-Enríquez

2022

BFJ

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“…The protocols were conducted in accordance with the implementation of the sensory evaluation guidelines. [24] The sample red wine was stored at 4°C until tasting. Wine was placed in a clear glass cup under the regular fluorescent lights.…”

Section: Total Phenolic Acidsmentioning

confidence: 99%

Adding α-pinene as a novel application for sulfur dioxide-free in red wine

Hou

Lin

et al. 2020

International Journal of Food Properties

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Sulfur dioxide (SO 2 ) is an efficient additive that is used during winemaking to prevent microbial contamination as well as the oxidation and color changes caused by enzymatic and nonenzymatic reactions. However, this compound can cause allergic reactions to humans. In this study, α-pinene, a monomeric compound derived from fruits, was used to be an alternative for sulfur dioxide in red wine fermentation. Three concentrations of α-pinene, 0.125%, 0.25%, or 0.5%, were used. The red wine without additive or SO 2 was used as controls. No significant differences were found in total soluble solids, pH values, titratable acidity, and ethanol content (n = 3, p < .05) though lower ethanol content was observed in the group at 0.5% α-pinene. The antibacterial results were the same between adding α-pinene and SO 2 . In the α-pinene group, significantly higher L and a values as well as transmittance were obtained than in the control and SO 2 groups. Higher free radical scavenging ability was also obtained in the groups of α-pinene. However, the group with the highest concentration, 0.5%, showed negative effects to ethanol production and sensory performance. Better physicochemical and sensory characteristics were obtained in the groups at 0.125% or 0.25% of α-pinene, particularly, when 0.125% of α-pinene was added. Thus, α-pinene at 0.125% should be the optimal concentration for a potential alternative for SO 2 in winemaking.

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“…The pair comparison method was used based on the protocols of the sensory evaluation guidelines. [29] For each test, the commercial wine was used as the standard and the testing samples included the commercial wine, the control sample, SO 2 sample, and αpinene samples with different concentrations. The tasting results were discarded, when the results of panelist(s) had significant difference between the standard and the commercial sample in the testing groups.…”

Section: Sensory Analysismentioning

confidence: 99%

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Shih

Lai

Lin

et al. 2020

International Journal of Food Properties

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Sulfur dioxide is widely used as a preservative in winemaking owing to its antioxidant and antimicrobial properties. However, it exerts adverse effects on health, causing dermatitis, urticaria, angioedema, diarrhea, and abdominal pain. In the present study, we used α-pinene, which is a fragrant monomeric compound derived from fruit-aroma compounds, as an alternative for SO 2 in white wine fermentation. Three concentrations of αpinene, 0.03125 g/100 mL, 0.0625 g/100 mL, and 0.125 g/100 mL were used. White wine added with SO 2 at 40 ppm was also used (SO 2 group). The white wine without addition of SO 2 and α-pinene as used as the control. Total bacterial count and physicochemical characteristics including pectin content, degree of esterification, ethanol content, color, total phenolic acid content, and DPPH activity were analyzed. The antibacterial activities of αpinene groups were similar to SO 2 group but significantly higher than the control group. Specifically, 0.03125 g/100 mL and 0.0625 g/100 mL αpinene groups showed significantly higher transmittance, L values, and color values than the control at the day 180, which suggested that the addition of α-pinene effectively inhibited the browning of white wine during storage. These findings indicated that α-pinene possessed an excellent antibacterial ability and could be a viable alternative for SO 2 in winemaking.

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Causal reasoning applied to sensory analysis: The case of the Italian wine

Cited by 18 publications

References 9 publications

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

Adding α-pinene as a novel application for sulfur dioxide-free in red wine

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

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