Wine volatiles composition in the sensory evaluation of bouquet and flavour of two vine cultivars
J. Balík, J. Goliáš, J. Veverka, M. Kyseláková, A. Němcová, L. Šuderlová, J. Vejrostahttps://doi.org/10.17221/4463-HORTSCICitation:Balík J., Goliáš J., Veverka J., Kyseláková M., Němcová A., Šuderlová L., Vejrosta J. (2002): Wine volatiles composition in the sensory evaluation of bouquet and flavour of two vine cultivars. Hort. Sci. (Prague), 29: 4-11.
Analytic measurement data acquired by an SFE/CGC analysis were compared with sensory evaluation of two wines from South Moravia. The sensory descriptive analysis showed a large variation in sensory quality from neutral character to full expression of the variety. Whereas the cluster analysis of volatiles was sufficient for differentiating both wines, the sensory observation data based on seven descriptors did not suffice either for bouquet or flavour characteristic. The descriptor citrus could be related to analytically established substances whose statistical significance was supported by a stepwise multiple analysis. The possibility of recognising vine cultivars via sensory descriptors is statistically feasible only by nutty and caramel descriptors in the case of bouquet and by big fruit for flavour.Keywords:
wine; sensory analysis; aroma compounds; supercritical fluid extraction/CGC analysis