Applying temporal check‐all‐that‐apply (TCATA) to mouthfeel and texture properties of red wines

Abstract

AbstractTemporal check‐all‐that‐apply (TCATA) has been used to characterize wines on a nonspecific basis using a range of attributes to investigate sensory differences between wines. The aim of this study was to ascertain whether TCATA, when focused on specific modalities, could distinguish red wines made from the same grape variety, according to mouthfeel and texture descriptors only. Two trained panels evaluated three wines, made from three grape varieties. A combined training approach that used tactile touch standards together with wine sensory evaluation was used to identify mouthfeel and texture sensations. Panelists identified four sensations relevant to all wines: grippy, fine, coarse, and astringent. Differences between wines produced from the same varieties were found for Pinot noir and Cabernet franc but not Cabernet sauvignon. Our results indicate that TCATA is a reliable technique to discriminate red wines according to their mouthfeel and texture profiles during consumption.Practical applicationsThis study investigated the ability of the temporal check‐all‐that‐apply (TCATA) sensory method to distinguish between red wines made from the same grape variety based on mouthfeel and texture properties only. Results from the present work show that TCATA could be used to identify differences in monovarietal wines made from different winemaking techniques.