Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting

Malfeito-Ferreira, Manuel

doi:10.1016/j.foodres.2023.113668

Cited by 4 publications

(1 citation statement)

References 96 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Interestingly, quality was highly correlated with liking for critics and oenologists. These results demonstrate that, with experienced tasters, quality and liking are intrinsically related [25] being difficult to define if individual preferences are elicited by the aesthetic quality or if preferred wines must share higher aesthetic attributes, as hypothetised by Malfeito-Ferreira [26]. Colour is a factor that can influence the quality perception when wines are tasted in transparent glasses.…”

Section: Effect Of Experience On Quality Predictionmentioning

confidence: 79%

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

Esteves,

Sequeira,

Ferreira

2024

Preprint

View full text Add to dashboard Cite

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of these wines with different ages to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated to a continuous sensory space characterised by a decreasing perception of freshness and increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the age wines with more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines with 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers.

show abstract

Section: Effect Of Experience On Quality Predictionmentioning

confidence: 79%