Taster responses to acidity in white wines

Detalhes bibliográficos
Autor(a) principal: Ceciliani, Francesco
Data de Publicação: 2017
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/13344
Resumo: Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Udine
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spelling Taster responses to acidity in white wineswine tastingorganic acidssournesssensory preferencessensory thresholdtaste phenotypeMestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di UdineThe aim of this study was to evaluate the responses of a panel of tasters trained to acidity in white wines. The training of tastes and sensations of the mouth was performed in relation to the acidity, sweetness, bitterness and astringency. Next, the tasters were segmented according to vinotype, sensitivity to PROP (6-n-propylthiouracil) and saliva flow. This panel was used to determine the detection and recognition thresholds of tartaric, malic and lactic acids in white wine with 4.2 g / L of total acidity. The detection and recognition thresholds were 1.05 g/L and 1.32 g/L for tartaric acid, 0.85 g/L and 1.06 g/L for malic acid and 1.12 g/L and 1.30 g/L for lactic acid, respectively. These acids were added to an Arinto wine at concentrations 1.5 times higher than the recognition threshold, obtaining responses regarding the flavor effect considering intensity, persistence, salinity and appreciation. There were no differences (p<0.05) in relation to the first 3 parameters, while the appreciation was higher in relation to lactic and malic acids. The statistical treatment of the responses according to the segmentation revealed relationships (p<0.05) between saliva flow and sensitivity to PROP, and between saliva flow and the tartaric acid recognition threshold. The acidity appreciation was higher in men than in women. The results obtained can be used by the wine industry in the sense of adapting the white wines to the preference of the consumers, taking into account the recent trend towards the consumption of cold climate wines.ISA-ULMalfeito Ferreira, ManuelMota, Mariana GomesRepositório da Universidade de LisboaCeciliani, Francesco2017-03-20T11:19:13Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/13344engCeciliani, F. - Taster responses to acidity in white wines. Lisboa: ISA, 2017, 52 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-24T01:32:31Zoai:www.repository.utl.pt:10400.5/13344Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:59:20.161581Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Taster responses to acidity in white wines
title Taster responses to acidity in white wines
spellingShingle Taster responses to acidity in white wines
Ceciliani, Francesco
wine tasting
organic acids
sourness
sensory preferences
sensory threshold
taste phenotype
title_short Taster responses to acidity in white wines
title_full Taster responses to acidity in white wines
title_fullStr Taster responses to acidity in white wines
title_full_unstemmed Taster responses to acidity in white wines
title_sort Taster responses to acidity in white wines
author Ceciliani, Francesco
author_facet Ceciliani, Francesco
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Mota, Mariana Gomes
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Ceciliani, Francesco
dc.subject.por.fl_str_mv wine tasting
organic acids
sourness
sensory preferences
sensory threshold
taste phenotype
topic wine tasting
organic acids
sourness
sensory preferences
sensory threshold
taste phenotype
description Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Udine
publishDate 2017
dc.date.none.fl_str_mv 2017-03-20T11:19:13Z
2017
2017-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/13344
url http://hdl.handle.net/10400.5/13344
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ceciliani, F. - Taster responses to acidity in white wines. Lisboa: ISA, 2017, 52 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA-UL
publisher.none.fl_str_mv ISA-UL
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131080189542400

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