Evaluation of new red winemaking technologies through consumer liking

Detalhes bibliográficos
Autor(a) principal: Castilhos,Maurício Bonatto Machado de
Data de Publicação: 2013
Outros Autores: Silva,Ana Carolina Conti e, Bianchi,Vanildo Luiz Del
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008
Resumo: Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster Analysis showed the split of consumer preferences which revealed the higher preference and purchase intention of the pre-drying and static pomace wines. The correlation between flavor and overall acceptance was significant (P<0.001; r&gt;0.700) and the consumer panel showed that the overall acceptance of the wines was influenced by the flavor, regardless of the other attributes. The higher acceptance of the pre-drying and static pomace wines suggests the potential of these winemaking processes.
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spelling Evaluation of new red winemaking technologies through consumer likingAmerican grapeswinemakingdryingstatic pomaceconsumer acceptanceSeveral studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster Analysis showed the split of consumer preferences which revealed the higher preference and purchase intention of the pre-drying and static pomace wines. The correlation between flavor and overall acceptance was significant (P<0.001; r&gt;0.700) and the consumer panel showed that the overall acceptance of the wines was influenced by the flavor, regardless of the other attributes. The higher acceptance of the pre-drying and static pomace wines suggests the potential of these winemaking processes.Editora da UFLA2013-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008Ciência e Agrotecnologia v.37 n.2 2013reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542013000200008info:eu-repo/semantics/openAccessCastilhos,Maurício Bonatto Machado deSilva,Ana Carolina Conti eBianchi,Vanildo Luiz Deleng2013-03-22T00:00:00Zoai:scielo:S1413-70542013000200008Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:16.355973Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Evaluation of new red winemaking technologies through consumer liking
title Evaluation of new red winemaking technologies through consumer liking
spellingShingle Evaluation of new red winemaking technologies through consumer liking
Castilhos,Maurício Bonatto Machado de
American grapes
winemaking
drying
static pomace
consumer acceptance
title_short Evaluation of new red winemaking technologies through consumer liking
title_full Evaluation of new red winemaking technologies through consumer liking
title_fullStr Evaluation of new red winemaking technologies through consumer liking
title_full_unstemmed Evaluation of new red winemaking technologies through consumer liking
title_sort Evaluation of new red winemaking technologies through consumer liking
author Castilhos,Maurício Bonatto Machado de
author_facet Castilhos,Maurício Bonatto Machado de
Silva,Ana Carolina Conti e
Bianchi,Vanildo Luiz Del
author_role author
author2 Silva,Ana Carolina Conti e
Bianchi,Vanildo Luiz Del
author2_role author
author
dc.contributor.author.fl_str_mv Castilhos,Maurício Bonatto Machado de
Silva,Ana Carolina Conti e
Bianchi,Vanildo Luiz Del
dc.subject.por.fl_str_mv American grapes
winemaking
drying
static pomace
consumer acceptance
topic American grapes
winemaking
drying
static pomace
consumer acceptance
description Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster Analysis showed the split of consumer preferences which revealed the higher preference and purchase intention of the pre-drying and static pomace wines. The correlation between flavor and overall acceptance was significant (P<0.001; r&gt;0.700) and the consumer panel showed that the overall acceptance of the wines was influenced by the flavor, regardless of the other attributes. The higher acceptance of the pre-drying and static pomace wines suggests the potential of these winemaking processes.
publishDate 2013
dc.date.none.fl_str_mv 2013-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542013000200008
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.37 n.2 2013
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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