A PROCEDURE OF SENSORY EVALUATION FOR DESCRIBING THE AROMA PROFILE OF SINGLE GRAPE VARIETY WINES

In order to describe the aroma fingerprint of single grape variety wines, a suitable procedure of aroma description was defined. The procedure consisted of two main steps based on panel training and term generation with aroma profile analysis. Training was divided in two parts: (1) aroma identification and learning and (2) intensity evaluation of aroma descriptors. In the second step, assessors generated attributes and measured their intensity on wine samples obtained from Falanghina variety grapes. After validation, this procedure was applied so that the aromatic profile of other five single variety wines could be defined. Highest number of generating attributes compared with the conventional sensory method, sample discrimination ability and panel performance confirm the validity of the procedure, which allows the analysis of single grape variety wines one by one in turns so that a large number of single variety wines can be analyzed in a simple, effective and rapid manner.