A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept

Picard, Magali; Tempère, Sophie; Revel, Gilles de; Marchand, Stéphanie

doi:10.1016/j.foodqual.2015.01.014

Cited by 58 publications

(86 citation statements)

References 47 publications

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“…Occasionally, winemakers make these wines more commercial by flavoring them with oak chips, as is the case of many New World Chardonnays, and this confuses amateurs who appraise them as though they were complex wines. The olfactory representations of complexity to describe wine's aging bouquet by wine professionals tended to highlight a pool of seven main aromatic notes: undergrowth, truffle, toasted, spicy, liquorice, mint, and fresh red-and black-berry fruits [37]. However, the recognition of many odorants is not achievable by consumers.…”

Section: Complexitymentioning

confidence: 99%

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

2016

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Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an "easy" wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a "difficult" wine. These emotions are explained by the wine sensorial characteristics. The "easy" wine has an intense, simple smell with short persistence while the "difficult" wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the "so called" classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score "difficult" wines equally as "easy" wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers.

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Section: Complexitymentioning

confidence: 99%

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

2016

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“…Recently, major advances have been made toward elucidating this complex olfactory concept, both from sensory and molecular perspectives. Specific aromatic properties (Picard et al, 2015a ), as well as the contribution of several chemical markers (Picard et al, 2015b , 2016a ), have been identified.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, it is well-established that the concepts of typicality and wine quality are closely linked with the notion of terroir (Jackson and Lombard, 1993 ; Sauvageot, 1994 ; Salette, 1997 ; Verdù-Jover et al, 2004 ; Casabianca et al, 2005 ; van Leeuwen and Seguin, 2006 ; Cadot et al, 2010 , 2012 ). Nevertheless, even if the importance of terroir has been clearly identified in the conceptualization of the aging bouquet by wine professionals (Picard et al, 2015a ), as well as in the perceived difference in mint aroma intensity (Picard et al, 2016b ), no in-depth study had previously investigated how certain viticultural parameters conditioned the genesis of an aging bouquet after several years of bottle storage.…”

Section: Introductionmentioning

confidence: 99%

Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine

Picard

Leeuwen

Guyon³

et al. 2017

Front. Chem.

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The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ13C), this ratio was quantified for each wine studied. Statistical analyses combining δ13C and sensory data highlighted that δ13C-values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis (PCA) revealed correlations between δ13C-values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.

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“…RHO5). The concept of 'balanced' or 'unbalanced' wine is an abstract quality little used by expert panels but frequently mentioned by professionals (Picard et al, 2015 ;Valentin et al, 2016). These two characteristics should be investigated further in other experiments in order to better understand how to explain 'balanced' based on trained panel evaluation as well as the role of 'alcoholic' perception in Provence Rosé wine exemplarity.…”

Section: Table 4 Description Of Each Cluster and Sub-cluster Based Omentioning

confidence: 99%

Is the typicality of “Provence Rosé wines” only a matter of color?

Coulon‐Leroy

Pouzalgues²,

Cayla³

et al. 2018

OENO One

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Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence Rosé wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” factors.

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A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept

Cited by 58 publications

References 47 publications

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine

Is the typicality of “Provence Rosé wines” only a matter of color?

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