Original research articles

Sensory methodology developed for the investigation of Sciaccarello wine concept

Abstract

The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were performed with a panel composed of seventeen judges. All of the judges were experienced in Sciaccarello wines knowledge. Statistical treatment by PCA was first carried out to display the consensus between the assessors. ANOVA was performed to discriminate accurate and inaccurate examples of Sciaccarello wines. This study demonstrated the existence of the sensory space in which most of Sciaccarello wines, described as good examples of the concept, were pooled.

Authors


Mathieu Candelon

Affiliation : Unité Mixte de Recherche sur les Arômes, INRA-ENESAD, 17 rue Suly BP 86510, 21065 Dijon cedex, France


Jordi Ballester

Affiliation : Unité Mixte de Recherche sur les Arômes, INRA-ENESAD, 17 rue Suly BP 86510, 21065 Dijon cedex, France


Nathalie Uscidda

Affiliation : CIVAM de la Région Corse, Station d’expérimentations viticoles et oenologiques, 20230 San Giuliano, France


Jean Blanquet

Affiliation : Laboratoire de Mathématiques appliquées à l’Informatique et aux Statistiques, ENESAD, BP 87999, 21079 Dijon cedex, France


Yves Le Fur

Affiliation : Unité Mixte de Recherche sur les Arômes, INRA-ENESAD, 17 rue Suly BP 86510, 21065 Dijon cedex, France

y.lefur@enesad.fr

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