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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_1713592645057, 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 -