Rinaldi Alessandra, Vecchio Riccardo, Moio Luigi
Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, angolo via Perrottelli, 83100 Avellino, Italy.
Foods. 2021 Jan 21;10(2):218. doi: 10.3390/foods10020218.
The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers' liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.
红葡萄酒的涩味是品质和消费者喜好评价的一个重要因素，但有时也与负面特征相关。我们研究了消费者和经过训练的评估人员对桑娇维塞葡萄酒涩味子品质的差异。对来自三个价格区间（低、中、高）、属于三个法定产区（基安蒂经典产区、托斯卡纳产区、莫雷利诺·迪·斯坎萨诺产区）以及一个基安蒂经典产区特定品种（基安蒂珍藏）的葡萄酒进行了评估。普通葡萄酒消费者和经过训练的品评小组使用适用于六种涩味属性（丝滑、天鹅绒般、干涩、强烈、生硬、口腔涂层感）的复选式（CATA）问卷对葡萄酒进行评估。品评小组之间的差异与高价葡萄酒的关联更大，高价葡萄酒对消费者而言具有负面的子品质。偏好图显示，口腔涂层感是与消费者喜好主要相关的术语，而经过训练的评估人员提供的其他子品质，如持久、浓郁和酒体饱满，可能是桑娇维塞葡萄酒喜好的驱动因素。这项研究表明，经过训练的感官品评小组能够提供有关桑娇维塞葡萄酒口感特征以及驱动消费者喜好的属性的极具价值的信息。
