Basic in-mouth attribute evaluation : a comparison of two panels

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dc.contributor.authorMihnea, Mihaelaen_ZA
dc.contributor.authorAleixandre-Tudo, Jose Luisen_ZA
dc.contributor.authorKidd, Martinen_ZA
dc.contributor.authorDu Toit, Wesselen_ZA
dc.date.accessioned2021-11-05T09:27:59Z
dc.date.available2021-11-05T09:27:59Z
dc.date.issued2018-12-21
dc.descriptionCITATION: Mihnea, M., et al. 2019. Basic in-mouth attribute evaluation : a comparison of two panels. Foods, 8(1):3, doi:10.3390/foods8010003.
dc.descriptionThe original publication is available at https://www.mdpi.com
dc.description.abstractAstringency 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 panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.en_ZA
dc.description.urihttps://www.mdpi.com/2304-8158/8/1/3
dc.description.versionPublisher's version
dc.format.extent18 pages
dc.identifier.citationMihnea, M., et al. 2019. Basic in-mouth attribute evaluation : a comparison of two panels. Foods, 8(1):3, doi:10.3390/foods8010003
dc.identifier.issn2304-8158 (online)
dc.identifier.otherdoi:10.3390/foods8010003
dc.identifier.urihttp://hdl.handle.net/10019.1/123367
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectAstringencyen_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectWine -- Flavor and odoren_ZA
dc.subjectWinemakers -- Comparisonen_ZA
dc.subjectRed wines -- Evaluationen_ZA
dc.subjectWine -- Qualityen_ZA
dc.titleBasic in-mouth attribute evaluation : a comparison of two panelsen_ZA
dc.typeArticleen_ZA
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