Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels.

ABSTRACT: Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels' performance and relationship between the chemical composition and the sensory perception were investigated. Both p

SUBMITTER: Mihnea M 

PROVIDER: S-EPMC6352104 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature