Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)
The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/218 |
| _version_ | 1797408886760669184 |
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| author | Alessandra Rinaldi Riccardo Vecchio Luigi Moio |
| author_facet | Alessandra Rinaldi Riccardo Vecchio Luigi Moio |
| author_sort | Alessandra Rinaldi |
| collection | DOAJ |
| description | The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking. |
| first_indexed | 2024-03-09T04:06:07Z |
| format | Article |
| id | doaj.art-f36289684251494690849292b33b4578 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:06:07Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f36289684251494690849292b33b45782023-12-03T14:07:36ZengMDPI AGFoods2304-81582021-01-0110221810.3390/foods10020218Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)Alessandra Rinaldi0Riccardo Vecchio1Luigi Moio2Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, FranceDepartment of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, angolo via Perrottelli, 83100 Avellino, ItalyDepartment of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, angolo via Perrottelli, 83100 Avellino, ItalyThe astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.https://www.mdpi.com/2304-8158/10/2/218astringencysubqualityCATAtrained assessorsconsumersliking |
| spellingShingle | Alessandra Rinaldi Riccardo Vecchio Luigi Moio Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA) Foods astringency subquality CATA trained assessors consumers liking |
| title | Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA) |
| title_full | Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA) |
| title_fullStr | Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA) |
| title_full_unstemmed | Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA) |
| title_short | Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA) |
| title_sort | differences in astringency subqualities evaluated by consumers and trained assessors on sangiovese wine using check all that apply cata |
| topic | astringency subquality CATA trained assessors consumers liking |
| url | https://www.mdpi.com/2304-8158/10/2/218 |
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