Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines. (December 2021)

• Record Type: Journal Article
• Authors: Le Menn, N.; Marchal, R.; Demarville, D.; Casenave, P.; Tempere, S.; Campbell – Sills, H.; de Revel, G.; Marchand, S.
• Is Part Of: Food quality and preference. Volume 94(2021)
• Publication Date: 2021-12
• Subjects: Wine aging potential -- Sensory analysis -- Panel performance -- Wine evolution quality -- Projective categorization; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2021.104316
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Defining a sensory concept permits to build a new sensory analysis method. Development of multi-dimensional, quantitative sensory analysis. Projective sensorial categorization of wines. New statistical analysis was developed to assess consensus in wine categorization. Abstract: A new analysis method was developed to evaluate a sensory concept for food products. The concept "wine aging potential" is used by experts and professionals to describe the inherent capacity of great red or whites to develop qualitatively during aging. Previous authors who studied wine aging potential proposed a method of evaluation using a one-dimensional scale. However, during the concept description task, wine aging potential was linked to three dimensions: time; wine quality, and potential. The methods available in quantitative sensory analysis, such as Profile, Free Choice Profile and Flash Profile, do not allow for quantifying more than two dimensions simultaneously. A new, 3-dimensional scale and sensory analysis method was developed, based on cognitive definitions from professional tasters concerning the aging potential of champagne reserve wines. This method, called "projective categorization, " introduces several dependent variables, offering tasters a visual tool to evaluate the projected development of a wine's quality over time on different dynamics. A specific, statistical analysis was developed for significant evaluation of wines and judges. This new tool was tested on 33 champagne reserve wines aged from 1 to 29 years. It demonstrated its capability in distinguishing accurately wines with different aging aptitudes. Indications concerning panel consensus and judges' performance were also provided. This is the first time that a sensory methodology has been developed on the basis of a sensory concept in order to classify products. This method enabled obtaining a precision for categorizing champagne reserve wines linked to the judges' consensus. The quality and reliability of the results seemed, in agreement with all sensory analysis methods, to be dependent on the number of judges.