Rabitti Noemi Sofia, Cattaneo Camilla, Appiani Marta, Proserpio Cristina, Laureati Monica
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
Foods. 2022 Aug 11;11(16):2417. doi: 10.3390/foods11162417.
The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products.
本研究的目的是通过半培训的评委，采用“选择所有适用项”方法（RATA）对大量且种类繁多的意大利葡萄酒样本进行特征描述。12名评委对46个样本进行了两轮评估，这些样本包括白葡萄酒、红葡萄酒、桃红葡萄酒和起泡酒。评委们被要求从一系列描述词中选择所有能描述样本的感官特征，并评估其强度。评委们获得了较高的重复性指数分数。通过多因素分析（MFA），从整个感官特征描述的可重复性方面也突出显示了良好的品评小组可靠性。MFA结果还表明，该品评小组具有良好的区分能力，红葡萄酒的特征为苦味、涩味、酒体、酒精以及特定的嗅觉刺激，如红色水果、香料和烘焙香气，而白葡萄酒则有咸味、酸味，具有柑橘、热带水果和白色花朵的气味。RATA方法是一种适用于描述多种葡萄酒样本的可靠方法，是传统描述性分析的一种有价值的替代方法，即使在没有大量消费者品评小组的情况下，也能收集有关这种非常复杂产品的感官感知信息。此外，目前的研究结果为葡萄酒生产商描述其产品以及优化生产规范提供了有用信息，目前这些规范在产品描述和区分方面并不详尽。
