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Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
IDREF: 154752258
dc.contributor.authorCHATELET, Bertrand
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUFOIR, Maxime
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDENAT, Marie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRAMONET, Pierre-Yves
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAND MARION, Stephanie
dc.contributor.authorSADOUDI, Mohand
dc.contributor.authorRICHARD, Nicolas
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLUCAS, Patrick
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cecile
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCLAISSE, Olivier
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRIQUIER, Laurent
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPERELLO, Marie-Claire
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBALLESTRA, Patricia
dc.date.accessioned2020-07-02T09:20:18Z
dc.date.available2020-07-02T09:20:18Z
dc.date.issued2019
dc.identifier.issn2494-1271en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/8448
dc.description.abstractEnThe variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the tongue’s surface. These different sources of variability partly explain the lack of consensus concerning the perception of this defect in wine. Several different sensory methods have been developed by wine professionals and scientists, based on the pH-dependency affecting the perception of some key mousy compounds. The objective of this study was to compare different sensory methods for detecting mousy character in red wine under standardized conditions, using alkaline paper strips and pH adjustment. Among the methods tested, adjusting pH to around 5 increased the consensus among tasters, and the detection and discrimination capacities of panelists.
dc.language.isoENen_US
dc.title.enComparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2019.53.2.2350en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOeno Oneen_US
bordeaux.page95-105en_US
bordeaux.volume53en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue2en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Oeno%20One&rft.date=2019&rft.volume=53&rft.issue=2&rft.spage=95-105&rft.epage=95-105&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=TEMPERE,%20Sophie&CHATELET,%20Bertrand&DE%20REVEL,%20Gilles&DUFOIR,%20Maxime&DENAT,%20Marie&rft.genre=article


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