Descriptive analysis of wines from Vitis vinifera cv. Albariño

Abstract

BACKGROUND: Descriptive analysis is the method most used in sensory analysis for product characterisation. This method is used to identify and quantify different wine sensations and attributes. The aim of this study was to evaluate the effect of the vintage on sensory attributes the Albariño wines from Rías Baixas (Galicia, Spain) and characterise the typical sensory profile of Albariño wine. RESULTS: All descriptors found could be included in six categories: fruity, floral, vegetal, balsamic, lactic and toasted. Significant differences were observed between the aroma descriptors of Albariño wines of different vintages. Apple, apricot, banana, citric, floral, grass, lactic, peach, pear, pineapple, ripe fruit, toasted and tropical fruit were the common descriptors across vintages. Therefore, these attributes may qualitatively be considered as typical descriptors of Albariño wines from Galicia. No significant differences were found for aroma intensity of apricot, grass, ripe fruit and tropical fruit. These descriptors may quantitatively be considered as typical descriptors of Albariño wines. The 2003 and 2005 vintages were the more complex vintages because they displayed a high number of descriptors with ‘adjusted frequencies’ greater than 10%. CONCLUSION: By using sensory descriptive analysis of commercial wines from four vintages, we obtained a sensory profile of Albariño wine. Fruity, floral and grass defined the aroma of Albariño wines. Copyright © 2008 Society of Chemical Industry

Irrigation effects on the sensory perception of wines from three white grapevine cultivars traditional from Galicia (Albariño, Godello and Treixadura)

“…Hence, tasters gave higher marks to wines from the rain-fed treatment. The descriptors pointed out by the tasters were in accordance with those considered the most important by Vilanova et al (2008) for 'Albariño' o wines of different vintages.…”

“…The descriptors considered were specifically chosen for Galician white wines from previous works of several authors (Vilanova, 2006;Vilanova et al, 2008Vilanova et al, , 2013 and were scored from 0 (absence) to 9 (very intense). The descriptors included in this scorecard were divided into the three following aspects: i) colour attributes (colour intensity, yellow reflections, green reflections, and limpidity); ii) aroma attributes (intensity, floral, fresh fruit, white fruit, dry fruit, tropical, citric, herbaceous, terpenic, and persistence); and iii) mouth attributes (sweet, acid, bitter, softness, balance, alcohol, and body).…”

Evaluation of the aroma descriptors variability in Spanish grape cultivars by a quantitative descriptive analysis

“…The highest number of common aroma descriptors was found between Albariño and Godello cultivars: Apricot, Anise, Apple, Banana, Citric, Dry grass, Floral, Grass, Honey, Lactic, Lemon, Mango, Pear, Pineapple, Toasting and Tropical. Twelve Albariño descriptors were the same we have found in a previous study (Vilanova et al 2008) when we examined the variation in sensory descriptor between years. These 12 descriptors were common to descriptors from 2003, 2004, 2005 and 2006 vintage.…”

Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

“…The techniques of descriptive sensory analysis allow obtaining an objective description of the wine based on its attributes of aroma and perceived taste and can be both qualitative and quantitative. The aroma sensory profile of wines of many varieties has been characterized using descriptive sensory analysis, such as, Chardonnay [7], Semillon y Sauvignon Blanc [8], Cabernet Sauvignon [9], Shiraz [10], Airen [11], Touriga Nacional [12], Mencia [13], Tannat [14], Sauvignon blanc [15], Cabernet Sauvignon [16], Albariño [17], Albillo [18], Pinot noir [19], and Cencibel, Bobal and Moravia Agria [20].…”