Abstract
Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general.
Highlights
Variation of wine serving conditions can influence the sensorial impression of wine
In the current work we aimed to examine these myths and in order to explore these questions, we carried out a series of sensory analyzes of wines subjected to the cooling at slow and fast rates
Wine serving temperature is an important parameter for optimizing the sensory wine characteristics
Summary
Variation of wine serving conditions can influence the sensorial impression of wine. Shape of wine glasses [1] and wine serving temperature are among the factors that affect the perception of wine attributes. Extensive empirical experience suggests drinking red wines at room temperature or slightly cooler, between 18 ◦ C and 22 ◦ C. The exceptions are light fruity red wines, which require a somewhat lower serving temperature of 15 ◦ C. A suitable serving temperature for white wines is between 8 ◦ C and 12 ◦ C, while for many rosé wines it is expected about 15 ◦ C [2]. Various scientific investigations support these recommendations and provide certain explanations for these phenomena
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