Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes

Mantilla, Sandra M. Olarte; Collins, Cassandra; Iland, Patrick G.; Johnson, Trent E.; Bastian, Susan E.P.

doi:10.1111/j.1755-0238.2012.00203.x

Cited by 22 publications

(24 citation statements)

References 29 publications

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“…The assessment was carried out according to methodology, elaborated by Institut Cooperatif du Vin (Montpelier, France) according to the requirements of international standard ISO 11035 [2]. The expert group preliminary studied this method within three training sessions.…”

Section: Methodsmentioning

confidence: 99%

“…20 descriptors were assessed during the analysis, and each of them was structured by rating scale from 0 to 4 points. The experts individually estimated the intensity of descriptor and registered the result in the protocol [2].…”

Section: Methodsmentioning

confidence: 99%

“…Scientific works in the field of sensory analysis of grape are mainly aimed at establishment of correlations between organoleptic properties of berries and correspondent characteristics of wine [2][3][4][5][6]. In this aspect the topical direction of research is the study of influence of viticultural practices on sensory properties of grape for producing wine of certain style and quality.…”

Section: Introductionmentioning

confidence: 99%

“…The sensory analysis of grape gives to enologists the effective instrument for making decisions about harvesting and further direction of the use of raw material, allows adapt vinification procedure taking into account the quality of received production [1,2].…”

Section: Introductionmentioning

confidence: 99%

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Materials and Methods of the Study of Influence of Agrotechnical Methods on Sensory Characteristics of Technical Sorts of Grape

Ткаченко

Pashkovskiy

Shtirbu

2017

EUREKA: Life Sciences

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The topicality of using the sensory analysis of berries in enological practice at planning of agrotechnical complex at vineyard to receive the certain style and quality of production was grounded. For study of the influence of agrotechnical methods on sensory characteristics of technical sorts of grape Zagrey and Fragrant, selected by NSC “IVaW named after V.E. Tairov” (Ukraine), there was elaborated the algorithm of research, including field experiment and laboratory sensory analysis. The method of organoleptic analysis of berries, consisted of 20 parameters for assessment of visual, tactile and gustatory properties of pulp, peel and seeds, was approbated. Mathematical processing of experimental data was carried out by the methods of one- and two-factor analysis of variance and analysis of main components in the environment of package of applied programs MS Excell 2010, Statistica Statsoft ver. 7. 0 (Tulsa, USA). The sensory descriptors, characterizing the quality of studied sorts of grape, were determined. It was established, that agrotechnical methods of planting grape bushes influenced the sensory characteristics of berries of studied sorts.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Materials and Methods of the Study of Influence of Agrotechnical Methods on Sensory Characteristics of Technical Sorts of Grape

Ткаченко

Pashkovskiy

Shtirbu

2017

EUREKA: Life Sciences

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“…Sensory evaluation of berry provides oenologists an efficient tool for making decisions on harvest date and further direction of usage of grapes, makes it possible to adapt the vinification procedure taking into account the quality of obtained wine [1,2].…”

Section: Introductionmentioning

confidence: 99%

Influence of viticultural practices on the sensory characteristics of wine grape varieties

Ткаченко¹,

Pashkovskiy²,

Shtirbu³

2017

EEJET

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Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries

et al. 2013

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Both water deficit and elevated temperature are likely to accelerate shrivelling in Shiraz berries with consequences for fruit yield and quality. The process of shrivelling is partially related to mesocarp cell death and it has been proposed that enhancement of berry flavour and aroma also correlates with mesocarp cell death. However, the combined effects of water deficit and elevated temperature on berry shrivelling, mesocarp cell death and berry sensory traits are unknown. We tested the hypotheses that (i) the effects of water deficit and elevated temperature on the dynamics of mesocarp cell death and shrivelling are additive, and that (ii) faster cell death, as driven by warming and water deficit, negatively contributes to grape sensory balance.Using open-top chambers to elevate day and night temperature, we compared heated vines against controls at ambient temperature. Thermal regimes were factorially combined with two irrigation regimes, fully irrigated and water deficit, during berry ripening.The dynamic of cell death was characterised by a bilinear model with three parameters: the onset of rapid cell death and the rate of cell death before and after the onset of rapid cell death. Statistical comparison of these three parameters indicated that there was not interaction between water and temperature on the dynamics of berry mesocarp cell death. Warming advanced the onset of cell death by ~ 9 days (P = 0.0002) and water stress increased the rate of cell death in the period post onset (P = 0.0007). Both water stress and elevated temperature increased the proportion of cell death and shrivelling at harvest. An interaction between water deficit and elevated temperature was found whereby the onset of berry net water loss was advanced by elevated temperature under water deficit but not in the fully irrigated treatment.Sensory traits typical of ripened berries were associated with higher cell death; however, warming and water deficit hastened ripening and altered the balance of berry sensory traits.

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Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes

Cited by 22 publications

References 29 publications

Materials and Methods of the Study of Influence of Agrotechnical Methods on Sensory Characteristics of Technical Sorts of Grape

Materials and Methods of the Study of Influence of Agrotechnical Methods on Sensory Characteristics of Technical Sorts of Grape

Influence of viticultural practices on the sensory characteristics of wine grape varieties

Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries

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