Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
dc.contributor.author | Gomis Bellmunt, Anna | |
dc.contributor.author | Claret, Anna | |
dc.contributor.author | Puig Pujol, Anna | |
dc.contributor.author | Pérez Elortondo, Francisco José | |
dc.contributor.author | Guerrero, Luis | |
dc.date.accessioned | 2022-10-19T17:25:56Z | |
dc.date.available | 2022-10-19T17:25:56Z | |
dc.date.issued | 2022-09-22 | |
dc.identifier.citation | Foods 11(19) : (2022) // Article ID 2970 | es_ES |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | http://hdl.handle.net/10810/58109 | |
dc.description.abstract | Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in each country. Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. This paper includes the selection process of tasters, the procedure used for the definition and grouping of descriptors, and the development of references for the selected attributes. The use of this analytical tool should allow PDO/PGI product certification and control authorities to verify compliance with their specifications (descriptive and quantitative) based on objectively evaluated results. | es_ES |
dc.description.sponsorship | This research was funded by the project MINORVIN “Valorization of minority grape varieties for their capacity to diversify viticulture and oenology and to minimize the effects of climate change in wine quality,” RTI2018-101085-R-C33 (MICINN/AEI/ERDF, EU). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation | info:eu-repo/grantAgreement/MICIU/RTI2018-101085-R-C33 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | harmonization | es_ES |
dc.subject | accreditation | es_ES |
dc.subject | assessors’ selection | es_ES |
dc.subject | tasters training | es_ES |
dc.subject | TCA | es_ES |
dc.subject | official method | es_ES |
dc.subject | sensory analysis | es_ES |
dc.title | Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2022-10-13T15:47:09Z | |
dc.rights.holder | © 2022 by the authors.Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/11/19/2970 | es_ES |
dc.identifier.doi | 10.3390/foods11192970 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | |
dc.departamentoeu | Farmazia eta elikagaien zientziak |
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Except where otherwise noted, this item's license is described as © 2022 by the authors.Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).