Exploring sensory properties of Frascati Superiore DOC wine using Correspondence AnalysisF. Sinesio (1), E. Moneta (1), M. Peparaio (1), M. Esti (2)
(1) Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Italy
(2) Dipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della Tuscia, Italy
 sinesio inran.it
The study investigates the sensory properties of Controlled Denomination of Origin “Frascati Superiore” wines with the purpose to identify common sensory markers for this type of wine. Samples from the vintages of 2002 and 2003 were collected from ten wine industries to represent “Frascati Superiore” within the production area.
Evaluations were performed by a descriptive trained panel experienced on wine. Subjects were provided with a long list of over 100 flavour attributes and 7 visual attributes to which they could refer when describing wines. Some of the descriptors were nominal variables, others corresponded to different intensity levels of the same characteristic (categorical variables). Panellists selected descriptors from this list for each wine and the frequency counts of visual and flavour variables by panellists were calculated. A total of 34 attributes described the visual and flavour characteristics of wines, some of which were common to all wine samples.
To create a flavour map to provide a visual way to understand the relationship among the wine samples and the sensory characteristics of each wine a Correspondence Analysis was used. The contingency table of frequency counts of variables (columns) and wine samples (rows) constituted the data matrix for analysis. From results was possible to identify a group attributes, that were constantly recognised in all wines (floral, fruity, citrus, drupe, vegetal, grassy, standard acidity, slight bitterness, dry, astringent, weak texture, medium flavour persistence) and some other attributes with a strong correspondence for only some products.
Key words: wine, flavour, sensory attributes, correspondence analysis
|
