Impact of chemical profile on sensory evaluation of tropical red wines
Veríssimo, Caio Monteiro | Alcântara, Rafael Lopes | Lima, Luciana Leite de Andrade | Pereira, G. E. (Giuliano Elias) | Maciel, Maria Inês Sucupira
This study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi‐trained panellists using the check‐all‐that‐apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short‐term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product.
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