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Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLE MENN, Nicolas
dc.contributor.authorMARCHAL, R.
dc.contributor.authorDEMARVILLE, D.
dc.contributor.authorCASENAVE, P.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMPBELL-SILLS, Hugo
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.authorMARCHAND, Stephanie
dc.date.accessioned2021-12-01T10:42:13Z
dc.date.available2021-12-01T10:42:13Z
dc.date.issued2021
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/123958
dc.description.abstractEnA new analysis method was developed to evaluate a sensory concept for food products. The concept « wine aging potential » is used by experts and professionals to describe the inherent capacity of great red or whites to develop qualitatively during aging. Previous authors who studied wine aging potential proposed a method of evaluation using a one-dimensional scale. However, during the concept description task, wine aging potential was linked to three dimensions: time; wine quality, and potential. The methods available in quantitative sensory analysis, such as Profile, Free Choice Profile and Flash Profile, do not allow for quantifying more than two dimensions simultaneously. A new, 3-dimensional scale and sensory analysis method was developed, based on cognitive definitions from professional tasters concerning the aging potential of champagne reserve wines. This method, called « projective categorization » introduces several dependent variables, offering tasters a visual tool to evaluate the projected development of a wine’s quality over time on different dynamics. A specific, statistical analysis was developed for significant evaluation of wines and judges. This new tool was tested on 33 champagne reserve wines aged from 1 to 29 years. It demonstrated its capability in distinguishing accurately wines with different aging aptitudes. Indications concerning panel consensus and judges’ performance were also provided. This is the first time that a sensory methodology has been developed on the basis of a sensory concept in order to classify products. This method enabled obtaining a precision for categorizing champagne reserve wines linked to the judges’ consensus. The quality and reliability of the results seemed, in agreement with all sensory analysis methods, to be dependent on the number of judges.
dc.language.isoENen_US
dc.subject.enWine aging potential
dc.subject.enSensory analysis
dc.subject.enPanel performance
dc.subject.enWine evolution quality
dc.subject.enProjective categorization
dc.title.enDevelopment of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodqual.2021.104316en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Quality and Preferenceen_US
bordeaux.volume94en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Quality%20and%20Preference&rft.date=2021&rft.volume=94&rft.au=LE%20MENN,%20Nicolas&MARCHAL,%20R.&DEMARVILLE,%20D.&CASENAVE,%20P.&TEMPERE,%20Sophie&rft.genre=article


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