Sensory attribute evolution in bottled young red wines from Rioja Alavesa

Abstract

The evolution of 19 bottled young red wines from Rioja Alavesa was studied through 9 months. Twenty-four sensory attributes (including appearance, aroma, flavor, taste and mouth-feel) were evaluated at four times (at 1, 3, 5 and 9 months after bottling) by a ten-member panel. Fifteen physicochemical parameters were also analyzed at these four times. Effect of winemaking process (carbonic maceration vs. destemming), and grape variety (only Tempranillo vs. Tempranillo with a white variety) on wine evolution was considered too. Data were analyzed by analysis of variance. Nine sensory attributes changed significantly through the time: red berry aroma and flavor, body, balance, purple hue and color intensity increased, whereas alcoholic aroma and flavor, and astringency decreased. Almost all the physicochemical parameters changed significantly through the time. The winemaking process and the addition of white grapes did not influence sensory and physicochemical evolution.