Detalhes do Documento

Effect of wine flavor on the perception of wine taste and preference

Autor(es): Vitorino, Guilherme Gomes Marques Santos

Data: 2018

Identificador Persistente:

Origem: Repositório da UTL

Assunto(s): wine; aroma; flavor; taste; preference


The present work was aimed at the evaluation of the sensory and liking responses induced by dry white wine modified with increasing flavor concentrations. The tasting panel was composed by 34 trained subjects which were characterized according to gender, smoking habits, vinotype, 6-n-propylthiouracil (PROP) status, saliva flow, sodium chloride sensitivity, tartaric acid, tannic acid sensitivity and sweet liking. Tasters scored the intensity elicited by white wine spiked with different tastants (tartaric acid, sucrose or tannic acid) or increasing levels of a fruity flavor mixture together with their liking evaluation. The wines with different flavor concentrations were perceived increasingly sweet with constant sourness and saltiness. The tasting panel showed two groups responding differently to orthonasal flavor intensity measured as the longest distance, in cm, from the glass top where the smell is sensed. High and low smell sensitivity individuals showed equal (p<0.05) response to wine sweetness and wine liking while the former group provided lower sourness and saltiness scores. In addition, tasters highly sensitive to all tastes or to sucrose in wine scored aroma intensity with higher values (p<0.05). Given that the increasingly flavored white wines were perceived different only in their sweetness, the liking scores could only be attributed to congruent perception of fruity flavors and sweet mouthfeel. The preference for white wine was constant across all flavor concentrations, being dependent on some taster categories. Males, non-smokers, PROP medium tasters and low saliva producers yielded higher (p<0.05) liking scores than the respective counterparts. The sensitivities to sourness, sweetness or astringency did not influence preference scores. The Vinotype Sensitive individuals provided higher (p<0.05) liking scores than hypersensitives or tolerants. In conclusion, the results suggested that taste sensitivity had only a minor role on shaping the individual preferences of white wine

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do Porto

Tipo de Documento Dissertação de mestrado
Idioma Inglês
Orientador(es) Malfeito Ferreira, Manuel; Mota, Mariana Gomes
Contribuidor(es) Vitorino, Guilherme Gomes Marques Santos
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