Pontificia Universidad Católica de Chile, Facultad de Agronomía e Ingeniería Forestal, Departamento de Fruticultura y Enología, Casilla 306 Correo 22, Santiago, Chile.
Pontificia Universidad Católica de Chile, Facultad de Agronomía e Ingeniería Forestal, Departamento de Fruticultura y Enología, Casilla 306 Correo 22, Santiago, Chile.
Food Res Int. 2018 Jun;108:595-603. doi: 10.1016/j.foodres.2018.03.044. Epub 2018 Mar 16.
We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation.
我们开发了一种基于感官的方法，利用 Sauvignon Blanc 葡萄汁发酵过程中回收的不同芳香馏分来芳香增味葡萄酒。通过阈值确定和使用训练有素的感官小组进行通用描述性分析，对芳香馏分进行了特征描述、选择和聚类。选择的馏分经过训练有素的小组进行分组、重新评估和验证。消费者小组评估了整体喜好，并对一些增味葡萄酒及其理想样品回答了 CATA 问题。与理想产品相比，非增味和增味葡萄酒在诱发率上的差异突出了产品优化和芳香增味的作用。用芳香馏分增味提高了葡萄酒的香气质量，并增强了消费者的欣赏。
