Iñaki Etaio1, Sophie Meillon2,3,4, Francisco J Pérez-Elortondo1, Pascal Schlich2,3,4. 1. Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food Sciences, Lascaray Research Center, Universidad del País Vasco - Euskal Herriko Unibertsitatea - University of the Basque Country (UPV/EHU), Unamuno etorbidea, 3, 01006, Vitoria-Gasteiz, Spain. 2. INRA, UMR 1324 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France. 3. Université de Bourgogne UMR Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France. 4. CNRS, UMR 6265 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France.
Abstract
BACKGROUND: Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS: Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. CONCLUSION: This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis.
BACKGROUND: Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS: Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. CONCLUSION: This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis.