Sensory Descriptors Research Articles

Genetic Groups of Fine-Aroma Native Cacao Based on Morphological and Sensory Descriptors in Northeast Peru.

The northeastern region of Peru is one of the centers of origin of cocoa due to the great diversity of this cultivar. The objective of this study is, therefore, to search for different genetic groups of 146 ecotypes of fine-aroma native cacao from the northeastern region of Peru, based on the morphological descriptors of pods, seeds, sensory, yield, and sampling altitude. The data were analyzed using multivariate statistics; a cluster analysis was performed with the numerical and categorical variables, followed by a principal component analysis (PCA) and the DGC (Di Rienzo, Guzmán y Casanoves) mean comparison test for the numerical data. Contingency tables and the multiple correspondence analysis (MCA) were performed for the categorical data. We differentiated 5 genetic groups; helpfully, sensory characteristics of the flowers and pod, size and weight of the seeds, and pod index were in fact crucial in separating the groups. The ecotypes of the groups labeled as “Indes” and “Bagüinos” reported the best sensory characteristics with high floral and fruity notes and with a good yield expressed in pod index (13.88 and 11.88, respectively). Furthermore, these ecotypes are found at medium and high altitudes, above 500 m a.s.l., a factor that enables them to express their sensory and yield attributes. On the contrary, the ecotypes known as “Toribianos” and “Cajas” report the highest pod indices (20.77 and 16.78, respectively), resulting in low productivity. In the future, the variability of the ecotypes found will help establish genetic improvement programs that contribute to the development of cocoa farming in general.

Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines.

Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines. Significant differences were observed for both sensory threshold and acetaldehyde combination for the wines. A descriptive sensory analysis of the wines was then performed by using a trained panel and a Hierarchical-Check-All-That-Apply (HCATA) analysis of the wines with or without acetaldehyde addition. The results show that classical cited sensory descriptors for acetaldehyde (overripe apple and oxidized apple) varied significantly between the control wines and those with acetaldehyde addition. Non-acetaldehyde related descriptors (fresh vegetable, fresh flowers, cocoa, and meat juice) were also significantly impacted in the samples with increasing acetaldehyde additions. This suggests possible interactions between acetaldehyde and other volatile compounds that can create antagonistic or synergistic effects between the molecules or at the olfactory receptor level.

Anxiety, Depression, Chronic Pain, and Quality of Life Among Older Adults in Rural China: An Observational, Cross-Sectional, Multi-Center Study

ABSTRACT Purpose To determine the incidence of anxiety and depression and examine their cross-sectionalassociations with chronic pain and quality of life among older adultsin rural China. Design Observational, multi-center, cross-sectional study. Methods A structured, self-report questionnaire was administered. Descriptive statistics analysis and stepwise multiple linear regression analysis wereperformed. Findings 244 participants (female:47.1%) filled out the questionnaires. 87 (35.7%) had symptoms of anxiety and 123 (50.4%) had symptoms of depression. The sensory pain descriptor, affective pain descriptor, physical component summary, and mental component summary significantly influenced symptoms of anxiety while affective pain descriptor, physical component summary, and mental component summary significantly influenced symptoms of depression. Conclusion Subjective pain experiences and QoL, including physical and mental domains, arestrongly related tosymptoms of anxiety and depression among older adults in rural China. Clinical Evidence Interventions that highlight subjective pain experiences and QoL may help to relieve symptoms of anxiety and depression in older adults.

Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy

The content of peptides in Shaoxing rice wine is high; however, their potential taste properties have not yet been studied. To isolate and identify bitter-tasting peptides in a popular Chinese rice wine, Shaoxing rice wine, a series of purification steps including ultrafiltration and gel filtration chromatography (GFC), combined with a taste orientation strategy, were used. According to the evaluation results of taste dilution analysis, a bitter peptide with the highest taste efficacy was isolated, and its purity was verified by high-performance liquid chromatography (HPLC). The amino acid sequence of peptide components was analyzed by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-Q-TOF-MS). The bitter peptide Leu-Pro-Thr-Leu (LPTL) was successfully identified from Shaoxing rice wine. Then, taste addition experiments highlighted the bitter impacts of LPTL on sensory descriptors in Shaoxing rice wine. The LPTL peptide can contribute to bitterness in Shaoxing rice wine.

Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose.

Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.

Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk.

Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive analysis and a 9-point hedonic scale were investigated in this study. There were significant differences in the sensory attributes intensity and liking scores among the organic whole milk, ordinary whole milk, low-fat milk, and skimmed milk (p < 0.05). Skimmed milk samples had lowest intensity scores of typical milk aroma, taste flavor and texture attributes, as well as had the lowest overall liking scores. Whole milk samples had higher sensory intensity scores than low-fat milk samples, even though no significant differences of overall liking scores were observed between whole milk and low-fat milk. Furthermore, the relationship between the sensory attribute and overall liking was demonstrated according to correlation analysis and partial least squares regression (PLSR) analysis. Overall liking increased significantly with the increasing of sweet, after milk aroma, protein-like, mellow and thick, while decreased significantly with the enhancement of cowy, cooked and whey (p < 0.05). These findings presented a potential strategy for identifying the key sensory attributes responsible for liking score differences among different kinds of UHT milk products.

Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods

The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of compatible capsules and machines. The method with the moka was considered, which acts at low pressures and does not allow the formation of foam (crema). In addition, the Brazil and Guatemala Arabica varieties were considered to understand the extent to which Arabica coffee can respond in structural and sensorial terms to the extraction techniques applied. The results show that 19-bar espresso coffees have a very stable crema with very small bubbles, which give a uniform and fine structure to the coffee crema. On the contrary, the pressure at 15 bars generates more unstable foams and bubbles that tend to be disproportionate, with more marked effects in the Brazil variety. The sensory profiles of the coffees respond to the extraction techniques applied. While the coffee extracted with the moka has sensory descriptors with rather low values, those obtained at 19 and 15 bars have much wider profiles. In conclusion, different pressure intensities to the coffee extraction affect the quality of crema and the solubilization of organoleptically active compounds.

Dementia mind styles in contemporary narrative fiction

This article reports the findings of the first large-scale study into how dementia is depicted in the minds of fictional characters. Dementia is increasingly prevalent and, in the absence of a cure, requires better societal and cultural awareness. Literary representations offer readers the opportunity to ‘try on’ fictional minds, and better understand alternative cognitive experiences. Stylisticians have explored the ‘mind styles’ of characters with various illnesses, characteristics and behaviours, but this is the first comprehensive study of dementia mind styles, and indeed, any one syndrome. A substantial corpus of contemporary fiction depicting the internal perspectives of characters and narrators with dementia was compiled. The data is analysed qualitatively and quantitively, embracing a methodological eclecticism suited to understanding the patterns in characters’ cognitive experiences across texts. The results are presented thematically, demonstrating the enduring significance of features traditionally associated with mind style (underlexicalisation, diminished sense of cause and effect, and pragmatic difficulties), as well as a wide range of new features. These include discourse presentation, sensory descriptions and conceptualisation of the self and others. By exploring the mind styles of many characters with dementia, this research not only widens the application of the concept, but also the range of features associated with its creation and, importantly, offers a theoretical redefinition: mind style is redefined as an iconic representation of fictional cognition, offering a simulated experience for readers.

From lines to circles: love as a component of validity

In this paper, we argue that love is not only compatible with validity in social inquiry but is an essential part of it. The work of coming to know others is similar to the work of emotional relationship, and the two overlap. In the ethnographic tradition, validity, or trustworthiness in research is established through practices like transparency about one’s position, careful listening, detailed sensory description, time in the field, participant feedback, participation in daily activities, acknowledgment of impermanence, willingness to set aside assumptions and an attempt to engage readers with the community being studied. We argue that these activities are core both to valid studies and to love. The epistemological understanding of love in our ethnography goes beyond rational and objective notions of research. It includes them but it acknowledges, too, that affect and recognition are fundamental to how we make sense of the world. We invite qualitative researchers to enlarge the scope of academic discourse by including love explicitly; both as a rationale for research and as a support for the trustworthiness of our findings.

Sensory Versus Affective Pain Descriptors Predicting Functional Versus Psychosocial Disability

In the lexical assessment of pain, an offshoot of the McGill Pain Questionnaire is the Pain Descriptor System (PDS) which assesses sensory, affective, and overall intensity of pain. To determine if sensory versus affective pain components might be selectively related to different aspects of disability, PDS scores were examined in relation to functional status and psychosocial impairment on the Pain Disability Questionnaire (PDQ). A sample of 629 chronic pain patients rated the degree to which each of 36 PDS words described their pain and also rated 15 items of the PDQ. Three regression models (including Group Lasso) were applied to the data. Results showed that as hypothesized, PDS sensory scores significantly predicted PDQ functional status, accounting for about 13% of the variance; PDS affective scores significantly predicted PDQ psychosocial impairment, accounting for 17% of the variance; PDS total scores significantly predicted PDQ total scores, accounting for approximately 24% of the variance. This supports the overall predictive validity of pain descriptors, while confirming more specific links between components of pain and facets of disability. Clinically, the patient's description of pain sensation may hold valuable clues to physical impairment, whereas the communication of affect/suffering is more likely to connote psychosocial difficulties in functioning. PerspectiveRegression models (including Group Lasso) were applied to data on pain and disability from 629 patients. Findings support the Pain Descriptor System in assessing pain but further suggest that sensory descriptors are predictive of physical impairment from chronic pain, whereas affective descriptors are more predictive of psychologically-related disability.

Extraction of aromatic compounds from silver banana peel (Musa sapientum): qualitative and sensory approach

Silver banana (Musa sapientum) is one of the most consumed fruits in Brazil, and the country is its fourth largest producer in the world. The use of banana peel as a raw material in the industry can help in the production of natural aromas containing substances that resemble the fruit itself, and is therefore a valuable destination to be given to an organic waste that is generated in abundance. To make this application feasible, the extraction of aromatic substances from the peel of silver banana by isopropanol was tested in this work. Analyzes were performed by gas chromatography with mass spectrometry, aiming to characterize both the peel extract obtained experimentally and a commercial banana aroma available on the market. The analysis of the extracts showed that several substances associated with the banana aroma were extracted, at variable proportions, indicating that the extraction technique with isopropanol was effective in obtaining aromatic compounds relevant to the banana aroma from its peel. In turn, the comparison between the composition of the extract obtained from the banana peel and the commercial aroma of this fruit indicated the presence of an important aromatic compound in common: isoamyl acetate, which has a sweet and fruity sensory descriptor, with banana and pear characteristics. The recovery of this compound, which is already widely used in the flavor industry, confirmed the potential of the application of simple solvent extraction technology in this industrial sector, enabling the reuse of banana waste.

Sensory description of gluten‐free bread using rapid sensory methodologies

AbstractThis paper describes the sensory profile of gluten‐free bread prepared with teff, sorghum and yacon flours, using Check‐All‐That‐Apply (CATA) and Just‐About‐Right (JAR) methods. The sorghum flour bread was characterised by porosity, reddish colour, bread and yeast aroma, crust hardness, floury and sour aroma, and unpleasant consistency. The teff flour bread was characterised by floury flavour, salty taste, grittiness and cereal aroma. The flavour attributes of both products were judged as ideal. The yacon flour bread was characterised as sweet aroma, softness, rubbery, unpleasant taste, chewiness, moistness, adhesiveness and bitterness. The attribute sweet taste was considered beyond the ideal and salty taste below the ideal. The flour‐mixed formulation was characterised by a pleasant aroma, chewiness and springiness. The attributes salty taste, sweet taste and softness were considered ideal. The mixture of these flours contributes to obtaining gluten‐free bread with better sensory characteristics than when using these flours alone.

Development of Mayonnaise Incorporated with Flaxseed Oil

This study was development of mayonnaise was carried out at the Parul university of Applied Sciences, Parul University, Vadodra. Traditional mayonnaise is manufactured with soybean oil (SBO) and egg-yolk containing ingredients. Flaxseed oil, a healthy lipid source, has cholesterol-lowering effects, and could be used to replace SBO in mayonnaise preparation. To take advantage of the health benefits associated with flaxseed oil, food products containing flaxseed oil need to be developed and characterized. Mayonnaise-type spreads containing flaxseed oil were developed using a constrained mixture design. The quality of the mayonnaise was characterized through the development of sensory descriptors and determination of several physicochemical properties. A sensory descriptive language was developed that covers a lexicon that can potentially be used for a detailed descriptive analysis. Color, pH and viscosity. Its specifications were effectively determined Color parameters were not changed with time. pH was found to be directly proportional to Skimmed milk powder content in the product and did not change over time. Mayonnaise-type spreads containing flaxseed oil and skimmed milk powder concentrate was successfully developed.

Hexanal application reduces postharvest losses of mango (Mangifera indica L. variety "Kent") over cold storage whilst maintaining fruit quality

Mango (Mangifera indica L.) is a widespread crop that is affected by many factors that promote deterioration and limit its shelf life. This study aims to evaluate the effect of hexanal treatment and cold storage conditions on mango quality and postharvest losses. Mangoes var "Kent" were harvested from a commercial orchard located in Korhogo in the northern area of Ivory Coast. The fruit was then dipped in an aqueous hexanal formulation and stored at a cold temperature (13 ºC) before ripening at laboratory temperature (30 °C). Their quality was assessed during storage and after ripening. The results showed that hexanal reduced postharvest losses by 22.85% and spoilage by 12% after four weeks of cold storage. Furthermore, the results revealed that hexanal treatment increased fruit firmness and ascorbic acid content compared to control fruit. However, there was no difference in soluble solids content, titratable acidity, pH, dry matter, and colour between treated and control fruit. Sensory analysis showed that hexanal treatment improved some sensory descriptors such as overall likeability, chewiness, sweetness, and colour of the mango flesh. Therefore, our study suggests that postharvest dipping of mangoes in the hexanal solution, combined with cold storage conditions, extends the shelf life of the fruit while maintaining or even improving its organoleptic features.

Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy

The U.S. cider market has expanded in recent years, but limited research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of ciders made in Virginia. Four ciders were produced in triplicate using combinations of two different apple cultivars — Harrison, a cider cultivar and GoldRush, a dessert cultivar — and two fermentation strategies — inoculated with dry active yeast EC1118 or Pied de Cuvé (PdC) ambient fermentation. Ciders were analyzed for alcohol content, free/total SO2, titratable acidity, volatile acidity, malic acid, pH, and residual sugar. Sensory evaluation was conducted using descriptive analysis with trained panelists. Results were analyzed via analysis of variance (ANOVA) and principal component analysis. Apple cultivar and fermentation method resulted in significant differences for chemistry and sensory parameters. Malic acid concentration was greater in the control ciders while concentrations of both residual sugar and volatile acidity were higher in the PdC ciders. The interaction effect of cultivar*fermentation method influenced both malic acid and residual sugar concentrations, where concentration differences between control and ambient ciders were smaller for GoldRush than for Harrison, showing that fermentation style produced different results across cultivars. Volatile acidity produced opposite interaction effects as differences between fermentation styles were larger for GoldRush. For sensory attributes, Harrison ciders produced high intensities for multiple attributes, but also higher variability. Multiple sensory descriptors displayed interaction effects as the fermentation method produced different results in different cultivars. This study demonstrates that increasingly popular practices in the industry can produce significantly different ciders.

Chemical and sensory aroma typicity of La Mancha Petit Verdot wines

In this work, the aroma of wines, elaborated across five harvests (2015–2019) from Petit Verdot grape variety cultivated in La Mancha region, was studied by instrumental and sensory analysis in order to characterize the aroma of these wines. Volatile compounds were studied by gas chromatography–mass spectrometry (GC/MS). A total of 77 aroma compounds were identified and quantified in Petit Verdot wines oven this five-year period. Aroma sensory profile of Petit Verdot wines was defined by higher intensity of red fruit, leather, tobacco, liquorice and sweet aroma attributes. Seventeen volatile compounds were present in all samples with OAVs>1. Partial least square (PLS) regression was applied to volatile compounds with OAV> 1 and aroma sensory descriptors. PLS shows a positive correlation between prune and sweet descriptors and ethyl octanoate and isoamyl acetate have been shown. On the contrary, red fruit and liquorice attributes are positively correlated with beta-damascenone, ethyl butyrate, decanoic acid, citronellol and 4-vinylguaiacol. This work contributes to gaining knowledge about the sensory aroma profile and its relation to the volatile composition of La Mancha Petit Verdot grape cultivar.

Physicochemical and sensory characteristics of m'bahou: A traditional dish consumed in Côte d'Ivoire

M'bahou is a dish consumed in the eastern and central part of Côte d’Ivoire. This dish allows the use of senescent plantain, product relatively cheaper and often rejected on the market due to its high perishability. In this study, the nutritional properties as well as sensory characteristics (colour, shape, size, texture, general appearance, smell, aroma, taste, chewiness) of m’bahou were investigated. This dish produces, then dried had relatively low moisture (7.13%), ash (1.93%), fat (0.24%), proteins (3.07%), crude fiber (2.87%) contents and were good sources of carbohydrates (87.64%), starch (61.15%), energy (364,87 kcal/100 g), vitamin A (134.67 µg/100 g), vitamin B1 (49.57 µg/100 g) and vitamin B2 (564.87 µg/100 g). Mineral composition revealed that potassium (120.32 ± 0.21 mg /100 g dm) and calcium (85.50 ± 0.11 mg /100 g dm) was the most abundant mineral followed by sodium (55.71 ± 1.30 mg /100 g dm), phosphorus (48.10 ± 0.62 mg /100 g dm) and magnesium (46.23 ± 0.06 mg /100 g dm). For Phytochemical compounds, polyphenols (109.64 ± 7.40 mg GAE/100 g dm) were higher than phytates (50.42 ± 1.63 mg/100 g), tannins (27.01 ± 0.35 mg tannic acid/100 g), flavonoids (4.32 ± 0.38 mg quercetin/100 g). The mean scores of the sensory descriptors given by panelists for overall acceptability ranged from 6.40 ± 1.29 to 7.38 ± 1.19 on a 9-point scale, corresponding to pleasant level, so acceptable. Valorization of this dish would be more advantageous because it could contribute more to the reduction losses.

Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste

Regionality is a term used in the tea industry to describe the particular style of tea produced by a growing region. Determining the characteristics of the tea of specific regions can help growers predict tea plant quality before harvesting and eventually production. As such, in this study, we collected representative Oolong tea samples from 15 regions in 8 countries. Quantitative description analysis (QDA) and a flavor wheel were used to analyze their sensory characteristics. Chemometrics was used to screen the phytochemical components that significantly contribute to the taste of Oolong tea. We preliminarily obtained 35 sensory characteristic descriptors and constructed a flavor wheel for Oolong tea. We found that Oolong tea in each region has unique sensory quality characteristics. The content of thirteen phytochemical components of Oolong tea in different regions widely varied, and the average coefficient of variation was 45.56%. Among of them, we found the largest difference in free amino acids. We identified the relationship between taste sub-attributes, and the thirteen phytochemical components was found through correlation analysis. Finally, we selected phytochemical components with significant effects on five taste sub-attributes that were selected from the thirteen detected phytochemical components. The construction of the Oolong tea flavor wheel can help realize the qualitative and quantitative sensory evaluation of Oolong tea from different origins and contribute to the quality identification and directional improvement of Oolong tea products.

Packaging Characteristics of Top-Selling Cigars in the United States, 2018.

Tobacco product packaging is an influential industry marketing tool, but research on cigar packaging characteristics is limited. This study leveraged a pack archive of the top-selling, mass-market cigar products in the US and their corresponding sales data to assess the prevalence of common pack features in the marketplace. The 50 cigar products with the highest national unit sales in 2018 were identified using Nielsen's Scantrack data. A content analysis captured common packaging features within four domains: physical, textual, graphical, and promotional elements. Descriptive statistics, weighted by each pack's 2018 unit sales, documented the market share of pack characteristics overall and by brand. Products in the sample constituted 62% of all convenience store cigar sales in 2018. Black & Mild, the most popular brand, did not display warning labels on its single stick, cellophane-wrapped products, which constituted nearly all of its sales (96.3%). Resealable foil pouches were the most common packaging style across other brands, and were most often sold in predominantly red, green, or silver packaging. Common flavor categories included concept (eg, "Jazz", 32.4%), fruit (15.7%), and sweet (14.5%). Prepricing (eg, "2 for 99 cents") was a popular promotional strategy, appearing on 74% of all packs sold. Cigar packaging features such as small pack sizes, innovative materials, flavor names, bright colors, and cost-saving promotions are prevalent among the top-selling products. Stronger packaging-focused policies at the federal and local levels may help reduce appeal and potentially curb cigar use. Sales of mass-market cigars in the US have remained strong over the past decade, propelled by lax product regulations. This study demonstrated that cigar packaging features that may enhance consumer appeal, such as small pack sizes, flavor names, sensory descriptors, bright colors, and cost-saving promotions, are prevalent among the top-selling products. Stronger packaging-focused policies at the federal and local levels may help curb cigar use, reduce youth appeal, and potentially minimize existing disparities in cigar use.

Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’

Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determine the influence of bunch compactness and two berry thinning methods, which consisted of the reduction of 25% and 50% of the number of berries in each bunch, on wine grape quality and organoleptic quality of wine in this cultivar. Non-compact bunches and both berry thinning methods showed a significant reduction in total yield, bunch compactness, and bunch fresh mass compared with compact and control ones, respectively. However, these methods, especially the 50% one, significantly increased the content of total soluble solids and total phenolics. Furthermore, both berry thinning methods promoted the increase in total anthocyanins concentration in berries, as well as the hydrophilic total antioxidant activity. Berry thinning methods led to wines with greater sensory descriptors, such as fruity (odor and flavor), sour, sweet, aftertaste, and color, and were preferred by consumers. Finally, 50% berry thinning is the most useful tool to decrease bunch compactness and improve the overall quality of berries and sensory attributes of wines.