Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts. Issue 3 (23rd April 2018)

• Record Type: Journal Article
• Authors: Vidal, Leticia; Antúnez, Lucía; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón
• Is Part Of: Journal of sensory studies. Volume 33:Issue 3(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-04-23
• Subjects: Sensory evaluation -- Periodicals; Food -- Sensory evaluation -- Periodicals; Food preferences -- Periodicals; 664.072
• DOI: 10.1111/joss.12330
• Languages: English
• ISSNs: 0887-8250

Abstract

Abstract: Astringency is one of the differential characteristics of Tannat wine, the emblematic wine of the Uruguayan wine‐making industry. The aim of this study was twofold: First, to compare wine astringency characterization of experts and trained assessors, and second, to identify which astringency characteristics influence experts' perception of astringency quality. Six commercial Uruguayan Tannat wines were evaluated in triplicate by a trained assessors panel ( n = 9). Assessors rated the global astringency intensity using a time‐intensity task, and described astringency subqualities using a check‐all‐that‐apply (CATA) question composed of 16 terms. Samples were also assessed by 30 experts who rated astringency intensity and quality using 9‐point structured scales. In addition, experts described astringency subqualities of samples and of their ideal high‐quality Tannat wine using a CATA question. Significant differences among samples were found in astringency intensity for both panels and expert's perceived quality. Agreement between trained assessors and experts in astringency intensity evaluations was observed, but differences in their description of astringency subqualities were found. Astringency quality as perceived by experts was not related only to astringency global intensity; astringency subqualities complex and velvety were the main drivers of astringency quality, while puckery, sand paper, and irritant significantly lowered quality scores. Practical applications: Wine astringency characterization is a very complex task that should ideally be performed by a group of trained assessors following standardized protocols. However, most wineries still rely on the judgment of wine experts for decision‐making. Results from the present work suggest that although trained assessors and experts evaluated wine astringency similarly, their description of astringency subqualities strongly differed.