Measuring Wine Quality and Typicity

Abstract

Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development.

“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy

“…Usually, the quality of wines, as for other foods and beverages, is assessed in a two-fold manner: (i) by means of chemical analysis, with the capability of detecting the chemical composition of the beverage, including through volatilome analysis, from the grapes to the final product [56,57], and (ii) using trained panelists that evaluate, based on their experience and expertise, the organoleptic qualities of the wine being tasted [58]. This second approach is very well grounded in the sensory analysis domain, thought to be reliable as based on the experience of trained judges, and has been recently complemented by the assessment of physiological (hence, implicit) responses of such panelists during a typical tasting session, shedding a light on non-verbal and, often, non-conscious sensory perception towards given compounds and, if possible, decreasing the likelihood of a judgment bias eventually occurring when making use of explicit methods, including sensory sheets and questionnaires.…”

Impact of Various Prefermentation Treatments on the Pigment, Polyphenol, and Volatile Composition of Industrial Red Wines Made from Vitis vinifera cv Maratheftiko

“…Wine quality is a particularly complex notion, determined by a multitude of physicochemical properties and interactions thereof, such as the alcoholic concentration, the presence of sugars, the pH and acidity, as well as the profile of non-volatile and volatile constituents. All these variables contribute to defining the sensory characteristics of a wine, its stability, ageing potential, and, eventually, its marketability [1][2][3]. These parameters can be largely affected by genetic (varietal) factors (grape variety) and environmental factors (soil, weather), but they are also intentionally crafted by implementing specific winemaking techniques [4][5][6].…”

Potentiometric determination of urea in fermented alcoholic beverages commonly consumed in India using biosensor by immobilization of urease on nylon membrane using Ammonium Ion Selective Electrode (AISE)

“…Cider is fermented from apple juice, while perry is a result of fermentation of pear juice.Sake is result of alcoholic fermentation of rice with water. Mead is formed by alcoholic fermentation of honey and water [13,14,15,16,17].…”