italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Analysis
  • » Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations
  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations

Leslie D. Preston, David E. Block, Hildegarde Heymann, George Soleas, Ann C. Noble and Susan E. Ebeler Am. J. Enol. Vitic. 59:2:137-145 (2008)

Sixteen California Cabernet Sauvignon wines were chosen to represent a spectrum of vegetal aroma characteristics. Sensory analysis by descriptive analysis profiling and experts’ groupings of the wines by similarity of aroma were completed for the wines. All wines were found to be significantly different from one another for all aroma terms rated by the descriptive panel, including the vegetal terms eucalyptus, bell pepper, olive, and cooked vegetable. The expert winemakers/enologists sorted the same wines into groups by three different similarity criteria: first, by similarity according to their own individual criteria; second, by intensity of vegetal aroma; and third, by intensity of sulfur defects. Comparison of the results from descriptive analysis and the expert panel sorting data revealed similarities in the classification of vegetal aromas for these wines regardless of the criteria used for sorting. Methoxypyrazines, typically associated with vegetal aromas, were also measured for these wines and were not correlated with any of the descriptive terms, suggesting that other classes of aroma compounds contribute to the vegetal aromas in wines. The results indicate a more complex interrelationship between chemical composition and sensory perception of vegetal aromas in Cabernet Sauvignon wines than had previously been hypothesized. (We recommend that you consult the full text of this article.)
Published on 24/11/2008
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,734375