6533b832fe1ef96bd129a46e

RESEARCH PRODUCT

Sensory methodology developed for the investigation of sciaccarello wine concept

Nathalie UsciddaYves Le FurMathieu CandelonJean BlanquetJordi Ballester

subject

[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering030309 nutrition & dieteticsmedia_common.quotation_subjectSensory systemHorticultureSpace (commercial competition)Sensory analysissensory analysisSciaccarellolcsh:Agriculture03 medical and health sciences0404 agricultural biotechnologylcsh:BotanyPerception[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFood scienceComputingMilieux_MISCELLANEOUSmedia_commonWine0303 health sciences[SCCO.NEUR]Cognitive science/Neurosciencesensory spacelcsh:Sred wine04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food sciencelcsh:QK1-989[ SCCO.NEUR ] Cognitive science/NeurosciencePsychologyFood ScienceCognitive psychology

description

<p style="text-align: justify;">The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were performed with a panel composed of seventeen judges. All of the judges were experienced in Sciaccarello wines knowledge. Statistical treatment by PCA was first carried out to display the consensus between the assessors. ANOVA was performed to discriminate accurate and inaccurate examples of Sciaccarello wines. This study demonstrated the existence of the sensory space in which most of Sciaccarello wines, described as good examples of the concept, were pooled.</p>

yearjournalcountryeditionlanguage
2004-01-01
https://hal.inrae.fr/hal-02676306