Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references
Publication date
2023-12-04ISSN
0963-9969
Abstract
Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO technical specification and should be verified for their compliance. There exist internationally harmonized quantitative descriptive sensory methods applied to products such as virgin olive oil, with well-defined attributes described in the method itself. Currently, in the case of wine, there is no harmonized international sensory descriptive method that allows comparison of results between different PDOs or laboratories. In this work, a qualitative and quantitative olfactory profile for a broad variety of wines (11 PDO and 37 wine types) and their corresponding reference standards are proposed. The sensory profile obtained can be used both to verify compliance with the technical specifications of the product and to categorize wines by type or region, thus becoming a powerful tool for the wine sector.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
14
Publisher
Elsevier
Is part of
Food Research International
Citation
Gomis-Bellmunt, Anna, Anna Claret, Luis Guerrero, Francisco José Pérez‐Elortondo. 2024. “Sensory evaluation of protected designation of origin wines: development of olfactive descriptive profile and references”. Food Research International, 176, 113828. https://doi.org/10.1016/j.foodres.2023.113828
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2850]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/