Understanding quality judgements of red wines by experts: Effect of evaluation condition

Sáenz-Navajas, María-Pilar; Avizcuri, José Miguel; Echávarri, J. Federico; Fernández-Zurbano, Purificación; Valentin, Dominique

doi:10.1016/j.foodqual.2015.10.001

Cited by 53 publications

(54 citation statements)

References 33 publications

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“…Varela and Gámbaro () also reported an association between astringency intensity of Tannat wines (assessed by a trained panel) and overall quality scores provided by highly involved Uruguayan consumers. A positive relationship between astringency intensity and overall wine quality has also been reported for Spanish and Australian experts (Lattey et al, ; Sáenz‐Navajas et al, ).…”

Section: Discussionsupporting

confidence: 54%

“…Although the mentioned study was not focused solely on astringency as the present research, it seems that complex , which is a rather abstract and holistic term, is positively linked to quality assessments. Velvety is also regarded as a positive astringency subquality (Ferrer‐Gallego et al, ), while according to Spanish experts' declarations, round/smooth and soft tannins are expected to be found in high‐quality wines (Sáenz‐Navajas et al, ). Thus, it appears that wine experts have a relatively homogeneous conceptualization of the astringency subqualities that positively contribute to red wine quality, as previously stressed by Sáenz‐Navajas et al ().…”

Section: Discussionmentioning

confidence: 99%

“…In addition, experts are usually able to identify wine defects and evaluate if the wine typifies the variety, region or style it is aimed to (Gawel & Godden, ). However, although experts have an aligned conceptualization of which sensory characteristics contribute positively or negatively to wine quality (Sáenz‐Navajas et al, ), high variability in wine quality assessments by experts have been reported (Gawel & Godden, ; Hodgson, ). Given the relevance of wine experts' assessments for marketability, it is critical to evaluate their ability to objectively measure wine sensory characteristics and to understand the sensory drivers of their quality perception (Sáenz‐Navajas et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…The specific astringency subqualities perceived in red wine also contribute to astringency quality. Some astringency subqualities are regarded as more desirable, such as round/smooth (Sáenz‐Navajas et al, ) or velvety (Ferrer‐Gallego, Hernández‐Hierro, Rivas‐Gonzalo, & Escribano‐Bailón, ), while others, such as aggressive or sand paper , are usually related to a bad quality assessment, even in the case of wines that are expected to be highly astringent. In the specific case of Tannat wine, the identification of the astringency characteristics that positively contribute to quality perception could contribute to achieve a better promotion and communication of the characteristics of this variety to both national and international wine consumers.…”

Section: Introductionmentioning

confidence: 99%

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Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

Vidal

Antúnez

Giménez

et al. 2018

Journal of Sensory Studies

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Astringency is one of the differential characteristics of Tannat wine, the emblematic wine of the Uruguayan wine‐making industry. The aim of this study was twofold: First, to compare wine astringency characterization of experts and trained assessors, and second, to identify which astringency characteristics influence experts' perception of astringency quality. Six commercial Uruguayan Tannat wines were evaluated in triplicate by a trained assessors panel (n = 9). Assessors rated the global astringency intensity using a time‐intensity task, and described astringency subqualities using a check‐all‐that‐apply (CATA) question composed of 16 terms. Samples were also assessed by 30 experts who rated astringency intensity and quality using 9‐point structured scales. In addition, experts described astringency subqualities of samples and of their ideal high‐quality Tannat wine using a CATA question. Significant differences among samples were found in astringency intensity for both panels and expert's perceived quality. Agreement between trained assessors and experts in astringency intensity evaluations was observed, but differences in their description of astringency subqualities were found. Astringency quality as perceived by experts was not related only to astringency global intensity; astringency subqualities complex and velvety were the main drivers of astringency quality, while puckery, sand paper, and irritant significantly lowered quality scores. Practical applications Wine astringency characterization is a very complex task that should ideally be performed by a group of trained assessors following standardized protocols. However, most wineries still rely on the judgment of wine experts for decision‐making. Results from the present work suggest that although trained assessors and experts evaluated wine astringency similarly, their description of astringency subqualities strongly differed.

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Section: Discussionsupporting

confidence: 54%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

Vidal

Antúnez

Giménez

et al. 2018

Journal of Sensory Studies

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“…Well-known wineries are known for their quality wine, and such a prestige increases sales and thus maximizes profits (Sáenz-Navajas et al, 2016). Moreover, wine as a product for human consumption must meet the highest quality standards, otherwise it may be rejected or the company may be sanctioned (Staricco & Ponte, 2015).…”

Section: Economic Benefits In a Supply Chainmentioning

confidence: 99%

Impact of human resources on wine supply chain flexibility, quality, and economic performance

Alcaráz¹,

Adarme-Jaimes

Blanco‐Fernández

2016

ing.inv.

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This article assesses the impact of human resources skills on production quality, flexibility, and economic performance of La Rioja's wine supply chain. These four elements were integrated as latent variables composed of 15 observed variables and associated through six hypotheses. Data were gathered from 64 wineries located in La Rioja, Spain, and hypotheses were validated in a structural equation model using WarpPLS v.5 software. Results indicate that human resources skills have a positive direct impact on SC flexibility and quality, but not on economic performance; however, these variables are indirectly associated through SC quality and SC flexibility.Keywords: Supply chain, flexibility, quality, economic performance, structural equation model, human resources. RESUMENEl objetivo de este artículo es analizar el impacto de las habilidades de los recursos humanos en la calidad obtenida en el proceso de producción, la flexibilidad y el desempeño económico de la cadena de suministro del vino en La Rioja (España). Estos elementos fueron analizados como variables latentes, en las que se integraron 15 variables observadas. Asimismo, seis hipótesis fueron planteadas para relacionar estas variables en un modelo de ecuaciones estructurales, y fueron probadas usando mínimos cuadrados parciales en el software WarpPLS v.5. Los datos fueron obtenidos de 64 empresas vitivinícolas ubicadas en La Rioja, España. Los resultados indicaron que las capacidades de los recursos humanos tienen un impacto directo y positivo en la flexibilidad y la calidad de la cadena de suministro, pero no en el desempeño económico de la misma; sin embargo, el efecto indirecto es obtenido a través de la calidad y la flexibilidad.Palabras clave: Cadena de suministro, flexibilidad, calidad, desempeño económico, modelo de ecuaciones estructurales, recursos humanos.

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Wine quality and berry size: a case study with Tempranillo Tinto progenies

et al. 2021

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BACKGROUND Small berry size is normally associated with quality wine production. However, the contribution of grapevine variety and environment to sensory quality has not been well established. In this study, genotypes from two intra‐specific hybrid populations were categorized by size according to berry diameter and weight: small (< 13.5 mm, <1.5 g), and large (>16 mm, >2 g). Chemical and sensory attributes of wines produced in two consecutive vintages (2017 and 2018) from each size category were characterized. Perceived intrinsic wine quality was judged by 20 wine professionals. RESULTS Wines obtained from small berry genotypes consistently displayed higher proportions of phenolic compounds and deeper color and were judged higher in quality regardless of genetic background and vintage. Perceived quality was positively correlated with anthocyanin and phenolic content. Wines presented high sensory variability in both vintages. Small berry size genotypes produced sweeter, fruitier wines with greater astringency; whereas wines from larger berries were perceived as more alcoholic and with lower positive aroma intensities. Berry size influenced color and phenolic compounds more than genotype or environment. CONCLUSION Small berry‐size genotypes were related to high quality judgements in both years, thus providing a predictor of wine categories, which could be used to meet different market demands. © 2020 Society of Chemical Industry

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Understanding quality judgements of red wines by experts: Effect of evaluation condition

Cited by 53 publications

References 33 publications

Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

Impact of human resources on wine supply chain flexibility, quality, and economic performance

Wine quality and berry size: a case study with Tempranillo Tinto progenies

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