Impact of chemical profile on sensory evaluation of tropical red wines.

Detalhes bibliográficos
Autor(a) principal: VERÍSSIMO, C. M.
Data de Publicação: 2021
Outros Autores: ALCANTARA, R. L., ANDRADE LIMA, L. L. DE, PEREIRA, G. E., MACIEL, M. I. S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131003
Resumo: This study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product. Keywords Check-all-that-apply, consumer analysis, correlation, Sao Francisco Valley, wine quality
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spelling Impact of chemical profile on sensory evaluation of tropical red wines.Check-all-that-applyConsumer analysisSao Francisco ValleyCorrelationWine qualityWinesThis study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product. Keywords Check-all-that-apply, consumer analysis, correlation, Sao Francisco Valley, wine qualityCAIO MONTEIRO VERÍSSIMO, Food Science and Technology Graduate Program, Federal University of Para?´ba, Cidade Universitaria, Conjunto Presidente Castelo Branco ´ III s/n, Joao Pessoa PB, CEP 58051-900, BraziRAFAEL LOPES ALCANTARA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, BrazilLUCIANA LEITE DE ANDRADE LIMA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, BrazilGIULIANO ELIAS PEREIRA, CNPUVMARIA INES SUCUPIRA MACIEL, Consumer Science Department, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife ˜ Pernambuco, CEP 52171-900, Brazil.VERÍSSIMO, C. M.ALCANTARA, R. L.ANDRADE LIMA, L. L. DEPEREIRA, G. E.MACIEL, M. I. S.2021-03-31T14:33:57Z2021-03-31T14:33:57Z2021-03-312021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleInternational Journal of Food Science and Technology, 2021. Online.http://www.alice.cnptia.embrapa.br/alice/handle/doc/113100310.1111/ijfs.14987enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-03-31T14:34:07Zoai:www.alice.cnptia.embrapa.br:doc/1131003Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-03-31T14:34:07falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-03-31T14:34:07Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Impact of chemical profile on sensory evaluation of tropical red wines.
title Impact of chemical profile on sensory evaluation of tropical red wines.
spellingShingle Impact of chemical profile on sensory evaluation of tropical red wines.
VERÍSSIMO, C. M.
Check-all-that-apply
Consumer analysis
Sao Francisco Valley
Correlation
Wine quality
Wines
title_short Impact of chemical profile on sensory evaluation of tropical red wines.
title_full Impact of chemical profile on sensory evaluation of tropical red wines.
title_fullStr Impact of chemical profile on sensory evaluation of tropical red wines.
title_full_unstemmed Impact of chemical profile on sensory evaluation of tropical red wines.
title_sort Impact of chemical profile on sensory evaluation of tropical red wines.
author VERÍSSIMO, C. M.
author_facet VERÍSSIMO, C. M.
ALCANTARA, R. L.
ANDRADE LIMA, L. L. DE
PEREIRA, G. E.
MACIEL, M. I. S.
author_role author
author2 ALCANTARA, R. L.
ANDRADE LIMA, L. L. DE
PEREIRA, G. E.
MACIEL, M. I. S.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv CAIO MONTEIRO VERÍSSIMO, Food Science and Technology Graduate Program, Federal University of Para?´ba, Cidade Universitaria, Conjunto Presidente Castelo Branco ´ III s/n, Joao Pessoa PB, CEP 58051-900, Brazi
RAFAEL LOPES ALCANTARA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, Brazil
LUCIANA LEITE DE ANDRADE LIMA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, Brazil
GIULIANO ELIAS PEREIRA, CNPUV
MARIA INES SUCUPIRA MACIEL, Consumer Science Department, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife ˜ Pernambuco, CEP 52171-900, Brazil.
dc.contributor.author.fl_str_mv VERÍSSIMO, C. M.
ALCANTARA, R. L.
ANDRADE LIMA, L. L. DE
PEREIRA, G. E.
MACIEL, M. I. S.
dc.subject.por.fl_str_mv Check-all-that-apply
Consumer analysis
Sao Francisco Valley
Correlation
Wine quality
Wines
topic Check-all-that-apply
Consumer analysis
Sao Francisco Valley
Correlation
Wine quality
Wines
description This study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product. Keywords Check-all-that-apply, consumer analysis, correlation, Sao Francisco Valley, wine quality
publishDate 2021
dc.date.none.fl_str_mv 2021-03-31T14:33:57Z
2021-03-31T14:33:57Z
2021-03-31
2021
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv International Journal of Food Science and Technology, 2021. Online.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131003
10.1111/ijfs.14987
identifier_str_mv International Journal of Food Science and Technology, 2021. Online.
10.1111/ijfs.14987
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131003
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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