Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis
Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparklin...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3516 |
| _version_ | 1827726112064536576 |
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| author | Camelia Elena Luchian Elena Cristina Scutarașu Lucia Cintia Colibaba Dragoș Grosaru Valeriu V. Cotea |
| author_facet | Camelia Elena Luchian Elena Cristina Scutarașu Lucia Cintia Colibaba Dragoș Grosaru Valeriu V. Cotea |
| author_sort | Camelia Elena Luchian |
| collection | DOAJ |
| description | Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparkling wines. Therefore, the purpose of this investigation was to identify the taste compatibility and sensory synergies between sparkling wine and chocolate, with a focus on identifying combinations that can enhance the tasting experience. For this experiment, 14 variants of sparkling wines obtained in Romania and 5 chocolate assortments were evaluated to identify the best culinary match. White chocolate fitted better with Chardonnay—demi-dry sparkling wine; ruby chocolate presented a good match with Fetească neagră—demi-dry; milk chocolate with 32% cocoa powder associated better with Tămâioasă românească—sweet; and dark chocolate with 70% and 95% cocoa powder had synergic matches with Fetească neagră—sweet. Wine attributes like sweetness, acidity, alcoholic strength and chocolate composition significantly impacted the level of match. |
| first_indexed | 2024-03-10T22:45:40Z |
| format | Article |
| id | doaj.art-bf27fe78b8dc45f2a86441f4f9f13c5f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:40Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bf27fe78b8dc45f2a86441f4f9f13c5f2023-11-19T10:44:16ZengMDPI AGFoods2304-81582023-09-011218351610.3390/foods12183516Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile AnalysisCamelia Elena Luchian0Elena Cristina Scutarașu1Lucia Cintia Colibaba2Dragoș Grosaru3Valeriu V. Cotea4Faculty of Horticulture, Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, RomaniaFaculty of Horticulture, Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, RomaniaFaculty of Horticulture, Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, RomaniaFaculty of Horticulture, Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, RomaniaFaculty of Horticulture, Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, RomaniaConsumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparkling wines. Therefore, the purpose of this investigation was to identify the taste compatibility and sensory synergies between sparkling wine and chocolate, with a focus on identifying combinations that can enhance the tasting experience. For this experiment, 14 variants of sparkling wines obtained in Romania and 5 chocolate assortments were evaluated to identify the best culinary match. White chocolate fitted better with Chardonnay—demi-dry sparkling wine; ruby chocolate presented a good match with Fetească neagră—demi-dry; milk chocolate with 32% cocoa powder associated better with Tămâioasă românească—sweet; and dark chocolate with 70% and 95% cocoa powder had synergic matches with Fetească neagră—sweet. Wine attributes like sweetness, acidity, alcoholic strength and chocolate composition significantly impacted the level of match.https://www.mdpi.com/2304-8158/12/18/3516sensory analysissynergic matchchocolatesparkling winesfood and beverage pairing |
| spellingShingle | Camelia Elena Luchian Elena Cristina Scutarașu Lucia Cintia Colibaba Dragoș Grosaru Valeriu V. Cotea Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis Foods sensory analysis synergic match chocolate sparkling wines food and beverage pairing |
| title | Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis |
| title_full | Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis |
| title_fullStr | Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis |
| title_full_unstemmed | Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis |
| title_short | Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis |
| title_sort | studies on the enhancement of sparkling wine and chocolate pairing through compositional profile analysis |
| topic | sensory analysis synergic match chocolate sparkling wines food and beverage pairing |
| url | https://www.mdpi.com/2304-8158/12/18/3516 |
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