Sensory characterisation of wines without added sulfites via specific and adapted sensory profile
Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO2 during the winemaking process, including bottling. This has also led to the development of alternative methods...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2020-10-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/3566 |
| _version_ | 1818772810754949120 |
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| author | Jean-Christophe BARBE Edouard Pelonnier-Magimel Sara Windhotz Isabelle Masneuf Pomarède |
| author_facet | Jean-Christophe BARBE Edouard Pelonnier-Magimel Sara Windhotz Isabelle Masneuf Pomarède |
| author_sort | Jean-Christophe BARBE |
| collection | DOAJ |
| description | Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO2 during the winemaking process, including bottling. This has also led to the development of alternative methods to replace SO2 for winemaking, which, alongside the dearth of studies on these new production methods, raises the question of the sensorial impact of sulfites and sulfite alternatives on wines after aging.
Methods and results: Wines were made from Merlot N. grapes at two different maturity levels, with or without SO2 addition throughout the whole process. From the same batch, wines were also produced with bioprotection applied to the harvest only as an alternative to SO2. Sensory evaluation was performed after two years of aging, with the development of specific and adapted training methods to determine the sensory profile of the wines. In this way, a high sensory proximity between wines without SO2 (whether produced with bioprotection or not) was highlighted, and they were described as significantly different from wines with SO2.
Conclusion: This approach demonstrated that, for expert tasters and despite the use of bioprotection, wines without SO2 had specific sensory characteristics compared to wines with SO2.
Significance of the study: This study was a first sensory step towards characterising wines produced without any added SO2. In future work, it could be used to highlight chemical compounds associated with sensory descriptors discriminating between them. |
| first_indexed | 2024-12-18T10:15:16Z |
| format | Article |
| id | doaj.art-96684a3c54484d52a6357363b72ae945 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-18T10:15:16Z |
| publishDate | 2020-10-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-96684a3c54484d52a6357363b72ae9452022-12-21T21:11:19ZengInternational Viticulture and Enology SocietyOENO One2494-12712020-10-0154410.20870/oeno-one.2020.54.4.3566Sensory characterisation of wines without added sulfites via specific and adapted sensory profileJean-Christophe BARBE0Edouard Pelonnier-Magimel1Sara Windhotz2Isabelle Masneuf Pomarède3Unité de recherche Œnologie, EA 4577, USC 1366 Inrae, ISVV, Université de Bordeaux, F33882 Villenave d’OrnonUnité de recherche Œnologie, EA 4577, USC 1366 Inrae, ISVV, Université de Bordeaux, F33882 Villenave d’OrnonUnité de recherche Œnologie, EA 4577, USC 1366 Inrae, ISVV, Université de Bordeaux, F33882 Villenave d’OrnonUnité de recherche Œnologie, EA 4577, USC 1366 Inrae, ISVV, Université de Bordeaux, F33882 Villenave d’OrnonAim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO2 during the winemaking process, including bottling. This has also led to the development of alternative methods to replace SO2 for winemaking, which, alongside the dearth of studies on these new production methods, raises the question of the sensorial impact of sulfites and sulfite alternatives on wines after aging. Methods and results: Wines were made from Merlot N. grapes at two different maturity levels, with or without SO2 addition throughout the whole process. From the same batch, wines were also produced with bioprotection applied to the harvest only as an alternative to SO2. Sensory evaluation was performed after two years of aging, with the development of specific and adapted training methods to determine the sensory profile of the wines. In this way, a high sensory proximity between wines without SO2 (whether produced with bioprotection or not) was highlighted, and they were described as significantly different from wines with SO2. Conclusion: This approach demonstrated that, for expert tasters and despite the use of bioprotection, wines without SO2 had specific sensory characteristics compared to wines with SO2. Significance of the study: This study was a first sensory step towards characterising wines produced without any added SO2. In future work, it could be used to highlight chemical compounds associated with sensory descriptors discriminating between them.https://oeno-one.eu/article/view/3566Wines without sulfitesBioprotectionSensory analysisSensory profilePanel training |
| spellingShingle | Jean-Christophe BARBE Edouard Pelonnier-Magimel Sara Windhotz Isabelle Masneuf Pomarède Sensory characterisation of wines without added sulfites via specific and adapted sensory profile OENO One Wines without sulfites Bioprotection Sensory analysis Sensory profile Panel training |
| title | Sensory characterisation of wines without added sulfites via specific and adapted sensory profile |
| title_full | Sensory characterisation of wines without added sulfites via specific and adapted sensory profile |
| title_fullStr | Sensory characterisation of wines without added sulfites via specific and adapted sensory profile |
| title_full_unstemmed | Sensory characterisation of wines without added sulfites via specific and adapted sensory profile |
| title_short | Sensory characterisation of wines without added sulfites via specific and adapted sensory profile |
| title_sort | sensory characterisation of wines without added sulfites via specific and adapted sensory profile |
| topic | Wines without sulfites Bioprotection Sensory analysis Sensory profile Panel training |
| url | https://oeno-one.eu/article/view/3566 |
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