Sensory drivers of intrinsic quality of red wines

Sáenz-Navajas, María-Pilar; Ballester, Jordi; Pêcher, Christelle; Peyron, Dominique; Valentin, Dominique

doi:10.1016/j.foodres.2013.09.048

Cited by 85 publications

(64 citation statements)

References 63 publications

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“…However when we pooled all the comparisons, the Chi-square test reached significance which suggest that globally, awarded wines in this specific competition tend to be preferred by consumers. These results confirm those obtained in recent studies, indicating that consumer preferences are not always consensual and correlated with expert recommendations [10,11].…”

Section: Consumer Preferencessupporting

confidence: 91%

“…Recent studies showed there was no correlation between regular consumers and experts on quality perception. Nevertheless, a correlation was shown between different groups of experts [11]. It could be explained by a different knowledge, level of expertise and involvement with wines for the consumers compared to the experts [1,11].…”

Section: Resultsmentioning

confidence: 89%

“…Nevertheless, a correlation was shown between different groups of experts [11]. It could be explained by a different knowledge, level of expertise and involvement with wines for the consumers compared to the experts [1,11]. In this way, awards provide expert advice for guiding consumers in their choice on quality perception among the numerous wines.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Wine competition: from between-juries consistency to sensory perception of consumers

Honoré-Chedozeau

Ballester

Chatelet

et al. 2015

BIO Web of Conferences

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Section: Consumer Preferencessupporting

confidence: 91%

Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Wine competition: from between-juries consistency to sensory perception of consumers

Honoré-Chedozeau

Ballester

Chatelet

et al. 2015

BIO Web of Conferences

Self Cite

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“…Accordingly, these most prized wines were characterized by deep red color, intense smell with oak related notes, sweet taste, and non-aggressive mouth-feel, as retrieved from tasting notes generated during the competition. The perception of quality linked to oak flavor and lack of astringency was recently demonstrated with consumers from Rioja (Spain) and Côtes du Rhône (France) and these results conflicted with results of experts from the same regions [6,20]. As a consequence, when consumers and experts taste together in wine challenges, a higher score will most likely be assigned to wines with intense fruity-oaky smells and full, smooth mouth-feel, leaving fewer chances for the recognition of classic European wines.…”

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 96%

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

2016

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Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an "easy" wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a "difficult" wine. These emotions are explained by the wine sensorial characteristics. The "easy" wine has an intense, simple smell with short persistence while the "difficult" wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the "so called" classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score "difficult" wines equally as "easy" wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers.

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“…Aromatic and volatile compounds are important sensory indicators and quality parameters for alcoholic beverages (Janáčová et al, 2008;Saénz-Navajas et al, 2013). Distilled grape spirits, which can be turned into brandy after vintage oak barrels and blending, have now become increasingly popular and important in the world (Soto et al, 2008;Zhang et al, 2013a).…”

Section: Introductionmentioning

confidence: 99%

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Wei¹,

Ma²,

Cao

et al. 2018

Food Sci. Technol

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Aroma composition is critical to the quality of distilled spirits while the alcohol concentration could have a great effect on the variety and content of aromatic substances. On order to clarify the effect of alcohol concentration on the formation of the aroma composition, volatile compounds in Crystal distilled grape spirits with different alcohol concentrations were analyzed using the Stir bar sorptive extraction (SBSE) technique combined with GC-MS. Characteristic aromas, principal components and odor profiles were also explored. Eighty-six compounds were identified in Crystal distilled grape spirits and 19 compounds were the same for the 4 samples with different alcohol concentrations. The species and contents of esters increased significantly along with the alcohol concentration increasing, while the acid content decreased. No significant change in the volatile alcohol and carbonyl contents was observed, and no terpene was detected in the spirits of 80%vol alcohol content. Fruity was the strongest aroma in the 6 aromatic series of odor, followed by floral and fatty. The 77%vol alcohol distilled grape spirits showed the most fragrant and balanced aroma.Keywords: alcohol; aroma; Crystal distilled grape spirits; odor; PCA.Practical Application: Omproving the quality of distilled grape spirits in high altitude areas.

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Sensory drivers of intrinsic quality of red wines

Cited by 85 publications

References 63 publications

Wine competition: from between-juries consistency to sensory perception of consumers

Wine competition: from between-juries consistency to sensory perception of consumers

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

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