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Authors: Marques, Catarina
Correia, Elisete
Vilela, Alice
Keywords: Vinho Verde, Loureiro, sensory analysis, panelists’ recruitment and selection, sensory profile lexicon, non-parametric MANOVA and ANOVA, CATPCA
Issue Date: 23-Oct-2016
Publisher: 39º Congresso Mundial da OIV
Abstract: The diversity of wines of the Demarcated Region of Vinho Verde, Portugal, can be explained by different soil and climate characteristics and the diversity of grape varieties. Among these, the varietal wines are particularly appreciated by consumers because it allows them to identify the characteristics of the respective grape-varieties. Among the set of recommended varieties for Vinho Verde production, there are varieties like Loureiro, with unique aromatic characteristics. Through sensory analysis, we can study the aromatic potential of this variety. This tool has been applied in many food and drinking companies, given its potential in consumers and markets preferences, resulting in the product improvement quality. Thus, this study aimed to select and train a group of people, potential panelists, for Vinho Verde wine tasting in Aveleda S.A. Company, able to trace the sensory profile of Loureiro monovarietal wines. The recruitment of candidates involved sending a questionnaire with questions of interest to the study. After recruitment, training sessions were developed to make it possible to select the candidates, able to belong to a panel of tasters. These sessions were based on a first contact of candidates with solutions and products that would be tasted in a later stage of the study. Some standard sensory analysis tests were used: identification, threshold, ranking and triangular tests. At the end of the training sessions, of the 36 candidates recruited, only 11 (9 men and 2 women) were selected, making now part of the Aveleda S.A. Company's tasting Panel. In order to develop a sensory lexicon for the monovarietal Loureiro wines, the panelists selected some descriptors, with samples of wines from different producers. Tasters were asked to freely describe the sensations that the sample had awakened, according to certain organoleptic parameters. The descriptors were presented and discussed to the panel, so that would be consensual. For the chosen descriptors, references were developed using chemical compounds, natural compounds and, even, some wines. Seven Loureiro monovarietel wines of the Vinho Verde Region were used to develop the sensory lexicon. Nonparametric Multivariate Analysis of Variance (Nonparametric MANOVA), Kruskal–Wallis test, Fisher´s least significant difference (LSD) to compare average orders and CATPCA (Categorical Principal Components Analysis were applied to the results. The choice of a nonparametric test was due to the nature of data (ordinal data) and the number of observations. Moreover, the assumptions of parametric tests are not met on the sample data. Therefore, parametric tests may not be the most appropriate method of analysis because in such cases the statistics may not be a good estimate of the parameter. Regarding Loureiro wines flavor lexicon, the descriptors that best define the sensory profile of this variety are: bitter taste, clean, acid taste, softness; tropical fruits, vegetable, Loureiro, floral, citrus, apple and mineral aromas; sweet taste; sense of persistence, full-bodied and balanced; vegetable, citrus and tropical fruits flavor notes. In relation to the aroma descriptors citrus, apple aroma, mineral aroma and sweet taste, were found to have significant differences between the wines.
Peer Reviewed: yes
Document Type: Conference Object
Appears in Collections:DEBA - Artigo de Conferência em Revista Científica Indexada

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