Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
Author
Gomis-Bellmunt, Anna
Pérez-Elortondo, Francisco José
Publication date
2022-09-22ISSN
2304-8158
Abstract
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in each country. Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. This paper includes the selection process of tasters, the procedure used for the definition and grouping of descriptors, and the development of references for the selected attributes. The use of this analytical tool should allow PDO/PGI product certification and control authorities to verify compliance with their specifications (descriptive and quantitative) based on objectively evaluated results.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
17
Publisher
MDPI
Is part of
Foods
Citation
Gomis-Bellmunt, Anna, Anna Claret, Anna Puig-Pujol, Francisco José Pérez-Elortondo, and Luís Guerrero. 2022. "Development Of A Descriptive Profile And References For The Assessment Of Taste And Mouthfeel Descriptors Of Protected Designation Of Origin Wines". Foods 11 (19): 2970. doi:10.3390/foods11192970.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-101085-R-C33/ES/VALORIZACION DE VARIEDADES MINORITARIAS DE VID POR SU POTENCIAL DE DIVERSIFICACION VITIVINICOLA Y PARA MINIMIZAR LOS EFECTOS DEL CAMBIO CLIMATICO EN LA CALIDAD DEL VINO/MINORVIN
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/