INRA, UE1117 Vigne et Vin, UMT Vinitera, F-49070 Beaucouzé, France.
Anal Chim Acta. 2010 Feb 15;660(1-2):53-62. doi: 10.1016/j.aca.2009.10.006. Epub 2009 Oct 8.
The distinctive French wine style "Anjou Village Brissac" was investigated through Quantitative Descriptive Analysis by a sensory expert panel, through Just About Right analysis by wine experts, and through assessment of the typicality by wine experts. Typicality was defined as perceived representativeness, with good examples of the concept being considered more typical. Wine experts were producers, winemakers, and enologists from the area. Three types of data were used: (i) quantitative descriptive data on a non-structured scale, (ii) preference data that corresponded to a global typicality index for the wine on a non-structured scale, (iii) data collected on a Just About Right non-structured scale, where the middle of the scale, for each attribute, corresponded to Just About Right, an ideal of typicality for wine experts. The two panels, sensorial experts and wine experts, rated 24 Cabernet franc wines from different French "Appellation d'Origine Contrôlée", including two-thirds "Anjou Village Brissac". Single factor analysis was performed on each panel's data, and results were compared. Multifactor analysis was performed with the data of both panels to highlight the correspondence between the panels. ANOVAs conducted on the differences to the ideal scores permitted the wines to be sorted according to the similarity of their profiles. A penalty analysis was performed to determine, for each attribute, if the rankings on the Just About Right scale were related to significantly different results in the preference scores. Therefore, multivariate analysis of Just About Right scales served (i) to show an ideal point, (ii) to point out the distance between each product, (iii) and to evaluate the consensus of producers. The results showed the relevance of the sensory expert panels in discriminating the products. The panel of wine experts proved relevant for characterizing the global quality of the wines but did not appear consensual for some attributes. Some attributes from the wine expert panel could be explained by precise descriptors generated by the sensory expert panel. Typicality ratings were considered in relation with descriptive ratings, for example astringency and color attributes. The results presented in this study suggest the usefulness of these sensory techniques for describing wine typicality related to a terroir.
通过感官专家小组的定量描述分析、葡萄酒专家的恰到好处分析以及葡萄酒专家对典型性的评估，研究了具有独特法国葡萄酒风格的“安茹村布里萨克”。典型性被定义为感知代表性，具有良好代表性的例子被认为更典型。葡萄酒专家来自该地区的生产商、酿酒师和酿酒师。使用了三种类型的数据：（i）非结构化量表上的定量描述数据，（ii）与葡萄酒非结构化量表上的整体典型性指数相对应的偏好数据，（iii）在恰到好处的非结构化量表上收集的数据，其中每个属性的量表中间对应于恰到好处，这是葡萄酒专家对典型性的理想标准。两个小组，感官专家和葡萄酒专家，对来自不同法国“原产地名称控制”的 24 款品丽珠葡萄酒进行了评分，其中包括三分之二的“安茹村布里萨克”葡萄酒。对每个小组的数据进行了单因素分析，并对结果进行了比较。对两个小组的数据进行了多因素分析，以突出两个小组之间的一致性。对与理想分数的差异进行方差分析，可根据其图谱的相似性对葡萄酒进行排序。进行了惩罚分析，以确定在恰到好处的量表上的排名是否与偏好分数的显著差异结果相关。因此，恰到好处量表的多元分析（i）显示了理想点，（ii）指出了每个产品之间的距离，（iii）并评估了生产者的共识。结果表明，感官专家小组在区分产品方面具有相关性。葡萄酒专家小组证明了其对葡萄酒整体质量进行特征描述的相关性，但对于某些属性，其结果并不一致。葡萄酒专家小组的一些属性可以用感官专家小组生成的精确描述符来解释。典型性评分与描述性评分相关，例如涩味和颜色属性。本研究提出的结果表明，这些感官技术在描述与风土相关的葡萄酒典型性方面具有一定的实用性。
