Sensor analysis of grape berries:a decision support tool for professionals | Analyse sensorielle des baies de raisins: un outil d'aide à la decision pour les professionnels
2013
Siret, M. | Symoneaux, R. | Jourjon, F. | Patron, C. | Brossaud, F., Ecole supérieure d'agriculture d'Angers, Angers Cedex (France). Groupe ESA
This study aimed to develop on the 2011 vintage sensory methods for the characterisation of Chenin variety berries. The different potential qualities of Chenin grapes were classified in three types of white wines: Crémant (base wine), fresh white wine called Printemps and Vin de caractère. For this purpose, a panel of eleven trained tasters characterised grapes from 17 different harvests, each of which was intended to elaborate one of these three types of Chenin wines. Twenty-seven descriptors of aromas, flavours, texture and appearance were evaluated and scored from zero to ten based on their intensity by the trained panel. This work will provide rigorous and rapid sensory methods for characterising Chenin grapes, able to fit the needs of professionals wishing an accurate characterisation of their products in a limited time.
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تم تزويد هذا السجل من قبل Agroscope Reckenholz-Tänikon Research Station