Souza-Coutinho Maria, Brasil Renato, Souza Clarisse, Sousa Paulo, Malfeito-Ferreira Manuel
Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Culture and Art Institute, Federal University of Ceara, 60356-000 Fortaleza, Brazil.
Foods. 2020 Apr 8;9(4):452. doi: 10.3390/foods9040452.
The conventional method for the sensory evaluation of wine is based on visual, olfactory and gustatory perceptions described by a domain-specific language. This is a complex task, requiring extensive training, which is not feasible from a consumer perspective. The objective of this study was to apply a wine tasting sheet, including sensory and emotional responses, to simplify the recognition of fine white wines by consumers. First, a panel of 15 semi-trained judges evaluated eight sensory attributes through Optimized Descriptive Profile (ODP) methodology. Then, a group of 104 consumers evaluated five white wines with different sensory characteristics using an improved emotional wine tasting sheet. The emotions and sensations most frequently associated with white wines were obtained through the Check-All-That-Apply (CATA) approach. The eight sensory attributes were significant (-value < 0.05) in the distinction of wines by the ODP. Likewise, the distinction of the wines also provided significant differences in all the emotional and sensory attributes (-value < 0.05). The different wine styles could be distinguished by Principal Component Analysis (PCA) using the semi-trained judges or the consumer responses. The highest score in the "global evaluation" was given to two young, fruity wines characterized by high aromatic "initial impression". The two fine wines, including a 2004 Burgundy Pouilly-Fuissé, were the lowest rated in "initial impression" and "global evaluation", although they were considered by the consumers among the most complex and persistent. These wines were also most frequently associated with unpleasant emotions by the CATA test. The recognition of these fine wine attributes and their incongruity with emotional responses can be used in a rapid way by professionals to explain the different wine styles to consumers.
传统的葡萄酒感官评价方法基于特定领域语言所描述的视觉、嗅觉和味觉感知。这是一项复杂的任务，需要大量培训，从消费者角度来看并不可行。本研究的目的是应用一份包括感官和情感反应的品酒单，以简化消费者对优质白葡萄酒的识别。首先，由15名半专业评委组成的小组通过优化描述性剖析（ODP）方法评估了八个感官属性。然后，一组104名消费者使用改进后的情感品酒单对五种具有不同感官特征的白葡萄酒进行了评价。通过多选法（CATA）获得了与白葡萄酒最常相关的情感和感觉。通过ODP区分葡萄酒时，这八个感官属性具有显著性（p值<0.05）。同样，葡萄酒的区分在所有情感和感官属性方面也产生了显著差异（p值<0.05）。使用半专业评委或消费者的反应，通过主成分分析（PCA）可以区分不同的葡萄酒风格。在“总体评价”中得分最高的是两款年轻的果味葡萄酒，其特点是具有浓郁的芳香“初始印象”。两款优质葡萄酒，包括一款2004年的勃艮第普伊-富赛，在“初始印象”和“总体评价”中的评分最低，尽管消费者认为它们是最复杂且回味悠长的葡萄酒之一。在CATA测试中，这些葡萄酒也最常与不愉快的情绪相关联。专业人士可以快速利用这些优质葡萄酒的属性及其与情感反应的不一致性，向消费者解释不同的葡萄酒风格。
