Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

Sáenz-Navajas, María-Pilar; Avizcuri, J. M.; Ballester, Jordi; Fernández-Zurbano, Purificación; Peyron, Dominique; Valentin, Dominique

doi:10.1016/j.lwt.2014.09.026

Cited by 89 publications

(61 citation statements)

References 43 publications

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“…In the subsequent tasting sessions, both tasting panels equally rated "easy" and "difficult" wines. The variation in taster's scores was relatively high as reflected by the high standard deviation of the mean score as usually observed in wine tastings [6]. However, despite this variability that makes mean scores not different, a tendency could be observed reflecting the increase of the lowest values given to "difficult" wines ( Figures 2-4).…”

Section: Evolution Of Tasting Scores With Trainingmentioning

confidence: 74%

“…Accordingly, these most prized wines were characterized by deep red color, intense smell with oak related notes, sweet taste, and non-aggressive mouth-feel, as retrieved from tasting notes generated during the competition. The perception of quality linked to oak flavor and lack of astringency was recently demonstrated with consumers from Rioja (Spain) and Côtes du Rhône (France) and these results conflicted with results of experts from the same regions [6,20]. As a consequence, when consumers and experts taste together in wine challenges, a higher score will most likely be assigned to wines with intense fruity-oaky smells and full, smooth mouth-feel, leaving fewer chances for the recognition of classic European wines.…”

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 95%

“…Different tasting sensitivities [1] due to verbalization abilities [2], cultural background [3], and level of expertise [4,5], all explain why the same wine may be judged very differently even by experts. Conventional descriptive analysis (DA) is the most widely used method used to establish both quantitative and qualitative differences among wine samples and obtain their sensory profiles [6]. Recently, other approaches, such as free choice profiling, free sorting task, or projective mapping, have been used [7].…”

Section: Introductionmentioning

confidence: 99%

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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: Evolution Of Tasting Scores With Trainingmentioning

confidence: 74%

Section: Evolution Of the Characteristics Of "Great Gold" Awarded Winesmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

2016

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“…It is mandatory to underline that we used the sensory thresholds as a measure to describe the microbial spoilage potential and not to provide information on sensory perception. In fact, it is well assumed, in the scientific literature, that the final sensory properties are a function of the complex compositions of the different wines, due to the different masking and cooperative effects between molecules [44]. Table 2.…”

Section: Resultsmentioning

confidence: 99%

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

Berbegal

Garofalo

Russo³

et al. 2017

Fermentation

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Abstract:Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols. To control the proliferation of this yeast, sulfur dioxide is commonly employed, but the efficiency of this compound depends on the B. bruxellensis strain; and it is subject to wine composition and may induce the entrance in a viable, but nonculturable state of yeasts. Moreover, it can also elicit allergic reactions in humans. In recent years, biological alternatives to sulfur dioxide such as the use of yeasts and lactic acid bacteria starter cultures as biocontrol agents are being investigated. The controlled inoculation of starter cultures allows secure, fast and complete alcoholic and malolactic fermentations, limiting the residual nutrients that B. bruxellensis utilizes to survive and grow in wine. The current study is focused on the assessment of the effect of autochthonous yeasts and bacterial strains from the Apulia Region on the development of B. bruxellensis in wine, in terms of both growth and volatile phenols' production. The investigation evidences the positive role of indigenous mixed cultures in the control of this spoilage yeast, either co-inoculating different strains of Saccharomyces cerevisiae, S. cerevisiae/non-Saccharomyces or co-inoculating S. cerevisiae/Oenococcus oeni. Our findings expand the existing knowledge of the application of protechnological microbial diversity and of non-Saccharomyces as a biocontrol agent in oenology. We report a further demonstration of the interest in selecting indigenous strains as a strategic tool for winemakers interested in the improvement of regional wines.

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“…While Chatonnet et al (1992) described an 'adverse phenolic character' once ethylphenols exceeded their perception threshold, another French study found that Beaujolais wine with a relatively high concentration of 4-ethylphenol (2000 μg/L) was 'preferred' by the sensory panelists (Etiévant et al 1989). Furthermore, if consumers associate 'oak' characters with high quality, they may not respond negatively to concurrent Brett characters, as observed in a recent Spanish study (Sáenz-Navajas et al 2015). The masking and accentuating effects of other volatile compounds with respect to ethlyphenols are also important to consider; short chain volatile fatty acids produced by B. bruxellensis were shown to increase the perception threshold of ethylphenols (Romano et al 2009) and the degree to which Brett character impacts consumer liking can be influenced by the level of oak volatiles (Mueller et al 2009).…”

Section: Introductionmentioning

confidence: 86%

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Curtin

Varela

Borneman

2015

Australian Journal of Grape and Wine Research

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In the competitive global wine industry, production of wines reflective of their place of origin is critical. While the evidence is mounting that microbial populations in vineyards and wineries differ geographically and represent an important component of ‘terroir’, there are some microbial influences on wine style that are generally considered undesirable, regardless of whether the offending species is part of the natural winemaking microflora. Brettanomyces spoilage of wine remains one of the most important microbiological issues facing winemakers. While most prevalent in premium, barrel‐aged reds, ‘Brett’ also affects sparkling wines and fortified wines. This review will cover recent advances in knowledge of the biology of this species alongside practical implications for risk management in the winery. For example, insights into genome evolution and population genetics will be discussed in the context of potential for emergence of more sulfite‐tolerant strains. Strategies to reduce the risk of Brett spoilage will be updated, with discussion of alternative approaches drawn from other food and beverage sectors that may allow winemakers to reduce their reliance upon the common preservative sulfur dioxide.

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Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

Cited by 89 publications

References 43 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

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

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