SENSORY PROFILE OF PORT WINES: CATEGORICAL PRINCIPAL COMPONENT ANALYSIS, AN APPROACH FOR SENSORY DATA TREATMENT
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2015
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Port wine is a fortified wine. After the grape spirit addition the fermentation stops and the wine retains some of the natural sweetness of the grape.
Port wine exhibits a variety of different styles, each with its own characteristic flavours: White Ports, Ruby Ports and Tawny Ports. Information
about the wines sensory characteristics is critical for the successful development and marketing of each new wine brand. This type of information
can be obtained using descriptive sensory tests with trained panels that can recognize different sensory descriptors in wines. Given that the
collected variables are measured on an ordinal scale a Categorical Principal Component Analysis (CATPCA) can be performed. However, for
many years, multivariate analysis has been used for wine characteristic evaluation and Principal Component Analysis (PCA) has long been
applied to sensory data treatment.
The two main purposes of this study were to describe a specific sensory method, used by a trained sensory panel including chemical compounds
reference development, to establish the most important descriptive and discriminative sensory attributes of different Port wine styles and brands
and to compare the results of PCA with the results of CATPCA, in order to assess the feasibility of both techniques. At the end of the work we
have demonstrated that the CATPCA data analysis seems to be more robust and explained 15% more of the total amount of initial variance than
PCA. Moreover, the CATPCA model did not highlight differences among wines from winery brands while, in PCA, Port Wines are grouped
according to wine style and there are some discrimination between brands.
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Port wines descriptors , PCA analysis , CATPCA analysis , sensory profile
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SENSORY PROFILE OF PORT WINES: CATEGORICAL PRINCIPAL COMPONENT ANALYSIS