期刊
FOOD CHEMISTRY
卷 145, 期 -, 页码 1021-1030出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.028
关键词
Sweet wines; Raisining; Botrytised grapes; Fortified wines; Sensory description; Frequency of citation method
资金
- EU FEDER funds
- Galician Regional Government [INCITE09-383-322-PR]
- Xunta de Galicia through the Isidro Parga Pondal research program
- FPU research training fellowship by Spain's Ministry of Education
- University of Vigo
The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines - obtained by botrytisation, raisining and fortification to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据