title: Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.
abstract: The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine.
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: Mariana
authors.initials: M
authors.lastname: González-Álvarez
authors.forename: Raquel
authors.initials: R
authors.lastname: Noguerol-Pato
authors.forename: Carmen
authors.initials: C
authors.lastname: González-Barreiro
authors.forename: Beatriz
authors.initials: B
authors.lastname: Cancho-Grande
authors.forename: Jesús
authors.initials: J
authors.lastname: Simal-Gándara
mesh_terms: D020171:Botrytis / Q000254:growth & development / Q000378:metabolism*; D016000:Cluster Analysis; D004040:Dietary Carbohydrates / Q000032:analysis* / Q000378:metabolism; D016002:Discriminant Analysis; D000431:Ethanol / Q000737:chemistry; D005285:Fermentation; D005511:Food Handling; D005513:Food Inspection; D063427:Food Quality; D057141:Food, Preserved / Q000032:analysis / Q000382:microbiology; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D006801:Humans; D015588:Observer Variation; D009812:Odorants; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism; D012677:Sensation; D013030:Spain; D013045:Species Specificity; D013649:Taste; D009626:Terminology as Topic; D027843:Vitis / Q000737:chemistry / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D004040:Dietary Carbohydrates; D000431:Ethanol
keywords: Botrytised grapes; Fortified wines; Frequency of citation method; Raisining; Sensory description; Sweet wines