Publicação
Taste sensory training: Projet Saveurs Focus on bitter and sour taste
| Resumo: | The present sensory training program takes place in Champagne Bollinger, and it is addressed to the tasting panel of the company. The main objective is to explore sour and bitter taste, to better understand the taste of Champagne Bollinger and give the panel new tools to describe the wine. Moreover, it is also the occasion for the judges to know themselves better. The end goal is to enrich the wine description, and make sure that the whole panel is aligned on the definition of the words used and on the evaluation of the wines. Different tests were developed, divided into two different sessions. During the first session a recognition test, a threshold test and a wine tasting were organized. While during the second session different wine tastings were put in place, Mentimeter was used to gather some descriptive vocabulary, and lastly a PTC test was performed. It turned out that almost no one had trouble identifying the molecules during the recognition test, just a few errors occurred on two specific samples (quinine sulfate and lactic acid). The threshold tests highlighted different sensibilities to bitterness and acidity: the panel resulted in being more sensitive to bitterness, since the average recognition threshold was lower than the standard value taken as reference for a trained panel, which was not the case for the average acidity recognition threshold. The wine tasting as well reflected the different sensibilities of the panel, showing how differently every wine could be evaluated. Mentimeter showed how the judges can provide many more words to describe acidity compared to bitterness, and how there also are many terms that overlap. The PTC test confirmed the repartition between super-tasters, medium tasters and non-tasters found in literature. Seen the results, it can be concluded that one’s personal experience is one of the main factors that influences tasting abilities, but that it is not the only one. |
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| Autores principais: | Marini, Isotta |
| Assunto: | sensory training taste sour bitter champagne treino sensorial gostos elementares acido amargo champanhe |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The present sensory training program takes place in Champagne Bollinger, and it is addressed to the tasting panel of the company. The main objective is to explore sour and bitter taste, to better understand the taste of Champagne Bollinger and give the panel new tools to describe the wine. Moreover, it is also the occasion for the judges to know themselves better. The end goal is to enrich the wine description, and make sure that the whole panel is aligned on the definition of the words used and on the evaluation of the wines. Different tests were developed, divided into two different sessions. During the first session a recognition test, a threshold test and a wine tasting were organized. While during the second session different wine tastings were put in place, Mentimeter was used to gather some descriptive vocabulary, and lastly a PTC test was performed. It turned out that almost no one had trouble identifying the molecules during the recognition test, just a few errors occurred on two specific samples (quinine sulfate and lactic acid). The threshold tests highlighted different sensibilities to bitterness and acidity: the panel resulted in being more sensitive to bitterness, since the average recognition threshold was lower than the standard value taken as reference for a trained panel, which was not the case for the average acidity recognition threshold. The wine tasting as well reflected the different sensibilities of the panel, showing how differently every wine could be evaluated. Mentimeter showed how the judges can provide many more words to describe acidity compared to bitterness, and how there also are many terms that overlap. The PTC test confirmed the repartition between super-tasters, medium tasters and non-tasters found in literature. Seen the results, it can be concluded that one’s personal experience is one of the main factors that influences tasting abilities, but that it is not the only one. |
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