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José-Simões Coutinho, A., Ávila, P. & Ricardo-da-Silva, J. M. (2015). Finding sensory profilers amongst red wine composition: a novel nationwide approach. Ciência e Técnica Vitivinícola. 30 (2), 69-83

A. J. Coutinho et al.,  "Finding sensory profilers amongst red wine composition: a novel nationwide approach", in Ciência e Técnica Vitivinícola, vol. 30, no. 2, pp. 69-83, 2015

@article{coutinho2015_1766092287551,
	author = "José-Simões Coutinho, A. and Ávila, P. and Ricardo-da-Silva, J. M.",
	title = "Finding sensory profilers amongst red wine composition: a novel nationwide approach",
	journal = "Ciência e Técnica Vitivinícola",
	year = "2015",
	volume = "30",
	number = "2",
	doi = "10.1051/ctv/20153002069",
	pages = "69-83",
	url = "http://www.ctv-jve-journal.org/articles/ctv/abs/2015/02/ctv20153002p69/ctv20153002p69.html"
}

TY  - JOUR
TI  - Finding sensory profilers amongst red wine composition: a novel nationwide approach
T2  - Ciência e Técnica Vitivinícola
VL  - 30
IS  - 2
AU  - José-Simões Coutinho, A.
AU  - Ávila, P.
AU  - Ricardo-da-Silva, J. M.
PY  - 2015
SP  - 69-83
SN  - 0254-0223
DO  - 10.1051/ctv/20153002069
UR  - http://www.ctv-jve-journal.org/articles/ctv/abs/2015/02/ctv20153002p69/ctv20153002p69.html
AB  - The objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelated measurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions to ruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressed southward. Bitterness was primarily affected by inland-coastal influence. The regional differentiation of astringency and bitterness introduced an orthogonal reading (N north- S south vs. E inland-W coastal, respectively), rather than a linear one, these findings adding novelty to sensory research. Additionally, several Portuguese-related studies were reviewed, and their findings were correlated with six sensory measures. Bioclimatic indexes, pH and the total phenol index were considered the strongest profilers in a nationwide assessment on red wine typicality. The ratio of the oligomeric/polymeric composition of tannins, as well as total anthocyanins, was also to be considered to be a valid sensory profiler. Several nationwide tendencies and correlations between sensory evaluations and wine chemistry may represent interesting findings and challenge unexplored ways for new research.
ER  -