Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

Abstract

The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.

Wine astringency: more than just tannin–protein interactions

“…Recently, Rinaldi et al have assessed this, showing that trained sensory panels can enrich the differentiation of mouthfeel characteristics of wines and set the attributes driving consumer liking. 119 It is important to mention that most of the studies use sensory panels, who are specialized in the detection of sub-qualities through a check-all-that-apply (CATA) questionary composed by several sub-quality descriptions. [118][119][120][121][122] Occasionally, sub-quality intensity is considered through a rate-all-that-apply (RATA) methodology for quantitative approaches.…”

“…119 It is important to mention that most of the studies use sensory panels, who are specialized in the detection of sub-qualities through a check-all-that-apply (CATA) questionary composed by several sub-quality descriptions. [118][119][120][121][122] Occasionally, sub-quality intensity is considered through a rate-all-that-apply (RATA) methodology for quantitative approaches. 119,122,123 Then, determination of certain chemical and physical parameters on samples is correlated to these sensory characterizations.…”

“…[118][119][120][121][122] Occasionally, sub-quality intensity is considered through a rate-all-that-apply (RATA) methodology for quantitative approaches. 119,122,123 Then, determination of certain chemical and physical parameters on samples is correlated to these sensory characterizations. 119,[123][124][125][126][127] The studies carried out to date have contributed to the basis of the development of sub-qualities at compositional level, being able to find some metabolite or chemical variables in wine.…”

“…119,122,123 Then, determination of certain chemical and physical parameters on samples is correlated to these sensory characterizations. 119,[123][124][125][126][127] The studies carried out to date have contributed to the basis of the development of sub-qualities at compositional level, being able to find some metabolite or chemical variables in wine. These are related to wine variety, origin, age, among others, and correlate them to the different sub-qualities of astringency characteristic of the studied wines.…”

Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines

“…The CATA questionnaire is an efficient method, as it requires minimal instruction to the panelists, is reasonably easy to understand (Dooley et al, 2010), and it can discriminate the sensory attributes in many complex products (da Silva, Peano, & Giuggioli, 2021; de Melo, de Dutra, & Alencar, 2021; Foguel, Ract, & da Silva, 2021; Liu, Toro‐Gipson, & Drake, 2021; Rodrigues et al, 2021). For this reason, this method has been widely used to evaluate the sensory attributes of wine (Brand, Panzeri, & Buica, 2020; Puyares, Ares, & Carrau, 2010; Rinaldi, Vecchio, & Moio, 2021; Schumaker, Diako, Castura, Edwards, & Ross, 2019). In this study, the CATA method will be used to identify the consumers' sensory perception of white wine, as well as identify which foods they believe best pair with white wine.…”