Abstract
The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile.
Highlights
One of the most important attributes that influence the quality of wines is the aroma [1] and it can describe the differences between a lot of wines [2]
The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosı grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile
Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosı (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile
Summary
One of the most important attributes that influence the quality of wines is the aroma [1] and it can describe the differences between a lot of wines [2]. The techniques of descriptive sensory analysis allow obtaining an objective description of the wine based on its attributes of aroma and perceived taste and can be both qualitative and quantitative. The aroma sensory profile of wines of many varieties has been characterized using descriptive sensory analysis, such as, Chardonnay [7], Semillon y Sauvignon Blanc [8], Cabernet Sauvignon [9], Shiraz [10], Airen [11], Touriga Nacional [12], Mencia [13], Tannat [14], Sauvignon blanc [15], Cabernet Sauvignon [16], Albarino [17], Albillo [18], Pinot noir [19], and Cencibel, Bobal and Moravia Agria [20]
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