| Popis: |
Sensory analysis, unlike traditional chemical analyses, allows to evaluate phenolic, aromatic and technological grape maturities. A seasonal judge training was set-up on grapes and the ability of sensory profiles to follow grape maturity was evaluated. From May to August, training sessions were organised using substitute products to overcome the grape seasonality. The final vocabulary was based on 30 attributes allowing a complete characterisation of berry, skin and seeds. Thirty batches of Cabernet franc grapes were collected weekly at five ripening dates both in 2005 and 2006, on three parcels. Sensory profiles were performed in September on these samples at each ripening date. Judges were homogeneous and repeatable in their evaluation and sensory profiles provided a consistent description of grape ripening. From one date to another, maturity evolution could be evaluated at aromatic, textural, phenolic and technological levels. With a seasonal judge training, grape sensory evaluation is thus a very good tool to follow maturity and can help professionals to choose the best harvesting date, in agreement with their winemaking process. |
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