Search results for "Carbonic maceration"
showing 2 items of 2 documents
Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations
2015
BACKGROUND Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and…
Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines
2008
Background and Aims: This work studies the effect of winemaking process (carbonic maceration (CM) vs destemming) and the effect of grape variety (100% Tempranillo red grapes vs Tempranillo grapes and Viura white grapes) on sensory and physicochemical characteristics of young red wines from Rioja Alavesa. Methods and Results: Nineteen wines distributed in four groups (the four combinations from the two factors) were collected from 12 wineries. Twenty-four sensory attributes and 15 physicochemical parameters were analysed at four time points through 9 months. Data were analysed by analysis of variance and by canonical variate analysis. CM wines were higher in red berry aroma and flavour, alco…