Abstract
The objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelated measurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions to ruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressed southward. Bitterness was primarily affected by inland-coastal influence. The regional differentiation of astringency and bitterness introduced an orthogonal reading (N north- S south vs. E inland-W coastal, respectively), rather than a linear one, these findings adding novelty to sensory research. Additionally, several Portuguese-related studies were reviewed, and their findings were correlated with six sensory measures. Bioclimatic indexes, pH and the total phenol index were considered the strongest profilers in a nationwide assessment on red wine typicality. The ratio of the oligomeric/polymeric composition of tannins, as well as total anthocyanins, was also to be considered to be a valid sensory profiler. Several nationwide tendencies and correlations between sensory evaluations and wine chemistry may represent interesting findings and challenge unexplored ways for new research.
Highlights
A terroir product is issued from a geographical region with a specific climate and is created based on the knowledge of the qualities of that place (Spielmann, 2012)
Principal Component (PC) were named in accordance to sensory perceptions which are commonly cited in the scientific literature: TASTE_dryastringent (PC1), TASTE_sweetviscous (PC2), TASTE_bittersalty (PC3) and TASTE_fullpersistent (PC4)
All PCs are somehow related to the phenolic content in wine: PC1 included a full loading of astringency, showing the hard, dry-puckering side of astringent sensations, while PC2 included the soft, sweet and oily textures that may relate to phenolic interaction, mean degree of polymerization or cross-impact with alcohol or other compounds (Vidal et al, 2004b; McRae and Kennedy, 2011; Sun et al, 2011; Scollary et al, 2012)
Summary
A terroir product is issued from a geographical region with a specific climate and is created based on the knowledge of the qualities of that place (Spielmann, 2012). A wine is typical if some of its own characteristics can be identified and make it recognizable as belonging to a regional or cultural It is the shared perception of how generations of people from a given place expect the wine to taste (Vaudour and Shaw, 2005). Do 6, 10, or 14 wine samples statistically represent and explain typicality over a vast wine region? Developing a method that would bypass the sampling problem of wines that would be representative of a given PGI is, to our knowledge, a useful and original idea
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