Sensory attribute evolution in bottled young red wines from Rioja Alavesa
| Autor: | Francisco José Pérez Elortondo, Iñaki Etaio, Marta Albisu, Edurne Gaston, Pascal Schlich |
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| Přispěvatelé: | Universidad del Pais Vasco / Euskal Herriko Unibertsitatea [Espagne] (UPV/EHU), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2008 |
| Předmět: |
Wine
Taste biology Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences General Chemistry Carbonic maceration Berry biology.organism_classification 040401 food science 01 natural sciences Biochemistry Industrial and Manufacturing Engineering 0104 chemical sciences Bottling line 0404 agricultural biotechnology Food science [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ComputingMilieux_MISCELLANEOUS Flavor Aroma Food Science Biotechnology Winemaking |
| Zdroj: | European Food Research and Technology European Food Research and Technology, Springer Verlag (Germany), 2009, 228 (5), pp.695-705. ⟨10.1007/s00217-008-0980-1⟩ |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-008-0980-1 |
| Popis: | The evolution of 19 bottled young red wines from Rioja Alavesa was studied through 9 months. Twenty-four sensory attributes (including appearance, aroma, flavor, taste and mouth-feel) were evaluated at four times (at 1, 3, 5 and 9 months after bottling) by a ten-member panel. Fifteen physicochemical parameters were also analyzed at these four times. Effect of winemaking process (carbonic maceration vs. destemming), and grape variety (only Tempranillo vs. Tempranillo with a white variety) on wine evolution was considered too. Data were analyzed by analysis of variance. Nine sensory attributes changed significantly through the time: red berry aroma and flavor, body, balance, purple hue and color intensity increased, whereas alcoholic aroma and flavor, and astringency decreased. Almost all the physicochemical parameters changed significantly through the time. The winemaking process and the addition of white grapes did not influence sensory and physicochemical evolution. |
| Databáze: | OpenAIRE |
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