Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition
| Autor: | Andrea Curioni, Maurizio Ugliano, Elisabetta Pittari, Luigi Moio, Fulvio Mattivi, Angelita Gambuti, Paola Piombino, Luca Giorgio Carlo Rolle, Giuseppina Paola Parpinello, Simone Giacosa |
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| Přispěvatelé: | Piombino, Paola, Pittari, Elisabetta, Gambuti, Angelita, Curioni, Andrea, Giacosa, Simone, Mattivi, Fulvio, Paola Parpinello, Giuseppina, Rolle, Luca, Ugliano, Maurizio, Moio, Luigi, Piombino P., Pittari E., Gambuti A., Curioni A., Giacosa S., Mattivi F., Parpinello G.P., Rolle L., Ugliano M., Moio L. |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Astringency sub-qualities
Italian red wine Sensory system astringency astringency sub-quality diversity sensory characterisation Italian red wine wine sensory characterisation astringency Horticulture Biology diversity Correlation Astringency spectra astringency sub-quality astringency spectra astringency sub-qualities diversity sensory characterisation single cultivar Italian red wines Single cultivar Italian red wines astringency sub-qualitie Cultivar Settore CHIM/10 - CHIMICA DEGLI ALIMENTI wine Chemical composition |
| Popis: | Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims were to describe the diversity of astringency of Italian red wines from 11 cultivars, Teroldego, Corvina, Raboso, Nebbiolo, Sangiovese, Sagrantino, Montepulciano, Cannonau, Aglianico, Primitivo and Nerello, and to test correlations between in-mouth sensory variables and chemical composition. Methods and Results: A sample sub-set was selected by sorting and then assessed on astringency sub-qualities (drying, harsh, unripe, dynamic, complex, surface smoothness, particulate) and tastes (sweet, acid, bitter). Inter-cultivar differences were detected for six of the seven sub-qualities: three diverse intensities for drying, two for harsh, unripe, dynamic, complex and velvet and none for particulate. Discriminant analysis showed that these sub-qualities allowed a good discrimination of the wines according to the cultivar. Well reclassified samples (88%) were considered to develop a single-cultivar ‘astringency spectra’, profiles describing the balance among sub-qualities. Correlations highlighted that neither total phenols nor proanthocyanidins can predict the perception of all astringency nuances. Conclusions: For some single cultivar wines, it was possible to identify a pattern of astringency features likely to be linked to the cultivar. Significance of the Study: This work adds insights to the understanding of astringency sub-qualities while enhancing the knowledge of Italian wines. Results may support the awareness of winemakers of wines from native cultivars, and assist in building models of astringency. |
| Databáze: | OpenAIRE |
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