Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?
| Autor: | Wolfgang Pfeifer, Christoph Schuessler, Jens Wagenitz, Andrii Tarasov, Rainer Jung |
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| Rok vydání: | 2020 |
| Předmět: |
Wine bottle
Wine 0303 health sciences cooling 030309 nutrition & dietetics lcsh:TX341-641 serving temperature 04 agricultural and veterinary sciences 040401 food science Sensory analysis sensory analysis lcsh:Nutritional diseases. Deficiency diseases 03 medical and health sciences Shock (economics) 0404 agricultural biotechnology Business Wine tasting wine Marketing lcsh:Nutrition. Foods and food supply lcsh:RC620-627 Food Science |
| Zdroj: | Beverages Volume 6 Issue 4 Beverages, Vol 6, Iss 62, p 62 (2020) |
| ISSN: | 2306-5710 |
| Popis: | Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice&ndash water&ndash salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general. |
| Databáze: | OpenAIRE |
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