Sensory Analysis of Burgundy Pinot Noir Wines: A Comparison of Orthonasal and Retronasal Profiling

Aubry, Victoire; Étiévant, P. X.; Sauvageot, F.; Issanchou, Sylvie

doi:10.1111/j.1745-459x.1999.tb00107.x

Cited by 24 publications

(18 citation statements)

References 22 publications

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“…Lawless 13 concluded that extended training failed to eliminate assessor difficulties in profiling complex aromas. However, with Burgundy Pinot Noir wines, Aubry et al 16 found more discriminant descriptors for aroma than oral attributes using identical vocabularies and training reference standards, unlike in this study.…”

Section: Discussioncontrasting

confidence: 51%

“…Aroma attributes, derived from a previous study 26 (16) were: pungent, floral, fruity (berries), fruity (tree fruits), spicy, vanilla, woody, green/black olive, grassy, yeasty, sulphury, caramelized, tar, rubbery, medicinal and musty ( Table 2). Training (Table 2) was for 5 days: 26 labelled standards were presented pairwise, then unlabelled standards were identified and wines showing specific characters used as illustrations.…”

Section: Experimental Wines and Sensory Analysismentioning

confidence: 99%

“…Vannier et al, 10 profiling 56 Champagne wines, started with 64 attributes, subsequently reduced to 19: five olfactory; three gustatory; five fruity; and six miscellaneous: dust, herbaceous, animal, mould, spicy and rubbery. Aubry et al 16 discriminated between Pinot Noir wines using orthonasal and retronasal profiling, training assessors only with aroma reference standards. A diversity of experimental strategies are, therefore, employed in the sensory analysis of wines.…”

Section: Introductionmentioning

confidence: 99%

“…Varietal characters have been examined in certain wines: Chardonnay; 5,17,18 Cabernet Sauvignon; 8,19 Merlot; 19 Pinot Noir; 16,20 and traditional Spanish varieties. 9 Noble 4 suggested that variety, geographic origin, vintage and 'terroir' all influence composition and attribute intensity, 15,21 notably soil, climate, viticultural management, crop level and oenological procedures.…”

Section: Introductionmentioning

confidence: 99%

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Sensory flavour discrimination of Greek dry red wines

2003

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Aroma (16) and oral (17)-flavour by mouth, after-taste and mouthfeel-attributes were separately profiled in 27 Greek red wines, products of single Greek indigenous grapes (Aghiorghitiko and Xinomavro) and international (Syrah and Cabernet Sauvignon) varieties and blends. From univariate analysis (ANOVA) of assessor data, 6 of 16 aroma and 16 of 17 oral attributes were significant (P < 0.05) in discriminations. Principal component analysis (PCA) product spaces of aroma and oral attributes explained 40% and 71% variance respectively. Discriminant partial least-squares regression (DPLS), ANOVA and PCA discerned similar influences of variety and region of origin. Coding DPLS2 for variety, 76% and 38% of oral and aroma attribute variance respectively, and 39% and 18% category respectively were explained. Aghiorghitiko usage conferred fruity and sweet tastes and after-tastes and smooth mouthfeel, typical of Peleponnese wines where this cultivar dominates. In contrast, Xinomavro products were bitter and sour in taste and bitter in after-taste, with astringent and dry/dehydrating mouthfeel, but this was not characteristic of all wines from Macedonia.

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Section: Discussioncontrasting

confidence: 51%

Section: Experimental Wines and Sensory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory flavour discrimination of Greek dry red wines

2003

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“…These tests showed that almost all descriptors chosen by the panel to describe the wine sample set were influenced by the wine treatments (Supplemental Tables 2, 3, and 4). Fewer significantly different aroma attributes were found, yet other researchers have reported good agreement between orthoand retronasal evaluation with slightly better discrimination by nose (Aubry et al 1999a(Aubry et al , 1999b. Wine aroma, detected orthonasally (by smell), and wine flavor, detected retronasally (in-mouth), depend on sensory active volatile compounds being detected by olfactory sensors located in the nasal cavity (Thorngate 1997).…”

Section: Resultsmentioning

confidence: 97%

Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines

et al. 2017

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Chaptalization and saignée-watering back were used to investigate the effects of modifying ethanol concentrations on sensory properties of Merlot wines made from fruit harvested at different maturities. Fruit was harvested on three dates with soluble solids concentrations of 20, 24, and 28 Brix. At each harvest, one-third of the must was fermented at the natural soluble solids concentration, and the other two-thirds were manipulated to match the other harvests' Brix, leading to wine ethanol concentrations of 11.6, 14.0, and 16.2% for each of the three soluble solids concentrations. Both fruit maturity and ethanol concentration had significant effects on the chemical and sensory profiles of the wines. Wine physical viscosity increased with increasing ethanol concentrations, and wine color was positively impacted, with higher ethanol concentrations favoring the formation of polymeric pigments leading to darker wines. Wines made from unripe fruit (20 Brix) were characterized by green flavors and sour taste in the sensory analysis, whereas wines made from overripe fruit (28 Brix) were described as fruity and sweet. Manipulations targeting the adjustment of ethanol had a greater effect on wine sensory properties than fruit maturity: wines made from ripe (24 Brix) or overripe fruit adjusted to low ethanol concentrations were described similarly to wines made from unripe fruit, and wines made from unripe or ripe fruit adjusted to high ethanol concentrations were described similarly to wines made from overripe fruit. The results of this study demonstrate that both ethanol concentration and manipulations to achieve desired ethanol concentrations have a large influence on wine chemistry and sensory properties, and suggest that wine ethanol concentration is more important for the sensory profiles of wines than is fruit maturity at harvest.

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Beer-Trained and Untrained Assessors Rely More on Vision than on Taste When They Categorize Beers

et al. 2009

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What role categorization processes play in chemosensory expertise and its acquisition? In this paper, we address this question by exploring the criteria used by trained and untrained assessors when they categorize beers. Two experimental factors were manipulated: beer color and brewery. Participants sorted nine commercial beers coming in three different colors and from three different breweries. Participants sorted in two different conditions: in one condition, participants could see the beers, and in the other condition, they could not see the beers. We observed that in both tasting conditions (i.e., with or without vision), trained and untrained assessors categorized beers similarly. In the visual condition, assessors sorted beers by color, whereas in the blind condition, they sorted them by brewery. Overall, our results indicate that sensory training does not seem to have an effect on the criteria used to organize beer perceptions. This suggests that our trained beer assessors did not develop specific conceptual representations of beers during training. Moreover, it seems that when assessors categorize beers, they rely more on visual than on chemosensory information.

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Sensory Analysis of Burgundy Pinot Noir Wines: A Comparison of Orthonasal and Retronasal Profiling

Cited by 24 publications

References 22 publications

Sensory flavour discrimination of Greek dry red wines

Sensory flavour discrimination of Greek dry red wines

Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines

Beer-Trained and Untrained Assessors Rely More on Vision than on Taste When They Categorize Beers

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