Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products
2005; Wiley; Volume: 86; Issue: 4 Linguagem: Inglês
10.1002/jsfa.2379
ISSN1097-0010
AutoresA. Tsakiris, Yiannis Kourkoutas, Vassilis Dourtoglou, Αθανάσιος Α. Κουτίνας, Constantinos Psarianos, Maria Kanellaki,
Tópico(s)Sensory Analysis and Statistical Methods
ResumoAbstract Comparative sensory evaluation of wines produced by immobilized cells of Uvaferme 299 on dried raisin berries and free cells using the Saint Denis grape variety and of commercial Greek products (‘Biblia Chora’ rosé wine produced from the Syrah grape variety, ‘Palivos’ and ‘Strofilia’ rosé wines both produced from the Agiorgitiko grape variety) was carried out. Sensory evaluation was conducted twice by 11 tasters previously trained and a method for panel validation was proposed. Subsequently, the wines were evaluated for their aroma intension, aroma complexity, aroma elegance and overall quality. Duncan's multiple range test clearly showed that there were statistically significant differences between wines produced using different grape varieties and fermentation conditions. Linear regression analysis of the results was performed in order to investigate which sensory parameter had a significant effect on the overall quality and it revealed that only aroma elegance affected significantly the overall quality. Wine produced by immobilized cells scored a statistically higher value for its overall quality than the wine produced by free cells. Finally, discriminant sensory evaluation revealed a gooseberry, cherry, mint aroma for ‘Biblia Chora’ wine and a citrus, rose aroma for ‘Strofilia’ and ‘Palivos’ wines. Wines produced using immobilized and free cells were characterized by a fruity, banana‐like aroma, and a herbaceous note was predominant. Copyright © 2005 Society of Chemical Industry
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