Data/hora: 06/06/2024 05:33:34

Provedor de dados: | 64
País: | Brazil
Título: | Discrimination of brazilian red varietal wines according to their sensory descriptors
Autores: | Miele,Alberto; Rizzon,Luiz Antenor.
Data: | 2011-12-01
Ano: | 2011
Palavras-chave: | Sensory analysis; Enology; Vitis vinifera.
Resumo: | The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600018
Editor: | Editora da Universidade Federal de Lavras
Relação: | 10.1590/S1413-70542011000600018
Formato: | text/html
Fonte: | Ciência e Agrotecnologia  v.35 n.6 2011
Fonte: | info:eu-repo/semantics/openAccess