Content uploaded by Maria Carla Cravero
Author content
All content in this area was uploaded by Maria Carla Cravero on Nov 25, 2020
Content may be subject to copyright.
A preview of the PDF is not available
ANALISI SENSORIALE E DEGUSTAZIONE DEL VINO. Descrittori e metafore
Abstract
I termini Analisi sensoriale e Degustazione sono stati utilizzati a lungo come sinonimi, mentre oggi è ormai assodato che queste due discipline abbiano un approccio caratterizzato da regole e risultati dai significati assai diversi.
La differenza più manifesta, tra le molte altre, è che l’Analisi sensoriale si sforza di conseguire, attraverso una serie di procedimenti specifici, anche strumentali, una valutazione analitica e obiettiva, il più possibile distaccata dall’influenza soggettiva dell’operatore/giudice; lo scopo della Degustazione può invece essere individuato nel tentativo di definire la qualità di un vino, e di descriverla e motivarla, attraverso le caratteristiche sensoriali dello stesso, ottenendo da un assaggio individuale un risultato condiviso.
Il volume riunisce entrambe le discipline in un unico testo con uno sforzo divulgativo non semplice, per offrire al lettore uno strumento completo per avvicinarsi al vino, sia in quanto professionista sia in quanto amatore.
... The first phase of the study consisted of an in-depth analysis of smell, taste and tactile sensations characterising the selected wines. Considering the samples' heterogeneity in terms of wine type, grape variety and winemaking procedures (e.g., macerated wines, wines aged in barrel), several existing tools (Le Nez du Vin ® [29], Tasterplace©, TasterPlace S.r.l., Montebelluna (TV), Italy; The Wine Wheel ® , Noble et al. [30]) were used as well as literature data [31][32][33][34][35] to cover the sensory complexity of the Italian wines tested, leading to the selection of 169 descriptors: 97 for white wines, 100 for red wines and 133 for sparkling white and rosé wines. Supplementary Table S1 reports the complete list of descriptors. ...
... Considering tactile stimuli, Chianti (CHI) was correctly evaluated as one of the samples with the highest astringency [66]. According to Ubigli and Cravero [35], Sangue di Giuda (SAN) was mainly characterised by red and wild fruits, while Montepulciano (MON) was spicy [55]. ...
... The two Valdobbiadene DOCG wines (VAL_BRU and VAL_EXD) were mainly characterised by the macrocategories of floral (linden, hawthorn, acacia, chamomile, jasmine, orange blossom), caramelised (honey, vanilla) and fruit including tropical (pineapple, litchi, melon), tree fruit (apple, pear, quince, Moscato grape, peach, apricot) and baked/ripe fruit, in accordance with previous data [70]. As well, floral and fruity descriptors have been associated with Moscato d'Asti (MOS), which has been characterised as having a "sweet" taste, in accordance with the high residual sugar and low alcohol content in wine dessert [35]. ...
The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products.
ResearchGate has not been able to resolve any references for this publication.