SpringerLink
Log in

Wine Descriptive Sensory Profiling

  • Chapter
  • First Online:
Wine Analysis and Testing Techniques

Part of the book series: Methods and Protocols in Food Science ((MPFS))

  • 219 Accesses

Abstract

Descriptive methods are an essential part of sensory testing protocols. Out of the selection and training of sensory assessors, testing environment and data analyses have also a significant impact on the obtained results. From a methodological point of view, the selection of an appropriate list of sensory terms might be challenging for researchers. This chapter focuses on the key steps in selecting, training, and maintaining a wine sensory panel as well as gives an overview of the most critical influencing factors (e.g., noise, perfumes, colors, lighting, ventilation, etc.), and provides tips on how to avoid them/decrease their effects. A detailed step-by-step guide will help the reader to conduct successful descriptive analyses. A short guidance is also provided on the most important data analysis steps from analysis of variance (ANOVA) to multivariate analysis methods, such as principal component analysis (PCA) and linear discriminant analysis (LDA). At the end of the chapter, a list of selected papers is presented as examples and inspiration for future researchers.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  1. Kemp SE, Ng M, Hollowood T, Hort J (2018) Introduction to descriptive analysis. In: Descriptive analysis in sensory evaluation. Wiley, New York, pp 1–39. https://doi.org/10.1002/9781118991657.ch1

    Chapter  Google Scholar 

  2. Yang J, Lee J (2020) Current research related to wine sensory perception since 2010. Beverages 6(3):47. https://doi.org/10.3390/beverages6030047

    Article  CAS  Google Scholar 

  3. Varela P, Ares G (2012) Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 48(2):893–908. https://doi.org/10.1016/j.foodres.2012.06.037

    Article  Google Scholar 

  4. Cairncross SE, Sjostrom EB (1997) Descriptive sensory analysis in practice. Food and Nutrition Press

    Google Scholar 

  5. Stone H, Sidel JL, Bloomquist J (1997) Quantitative descriptive analysis. In: Descriptive sensory analysis in practice. Food and Nutrition Press, pp 51–63

    Google Scholar 

  6. Munoz AM, Civille GV (1998) Universal, product and attribute specific scaling and the development of common lexicons in descriptive analysis. J Sens Stud 13(1):57–75. https://doi.org/10.1111/j.1745-459X.1998.tb00075.x

    Article  Google Scholar 

  7. ISO (2016) ISO 13299:2016 Sensory analysis—methodology—general guidance for establishing a sensory profile. ISO, Geneva. [Online]. Available: https://www.iso.org/standard/58042.html

  8. OIV (2015) Review document on sensory analysis of wine. [Online]. Available: https://www.oiv.int/public/medias/3307/review-on-sensory-analysis-of-wine.pdf

  9. OIV (2021). OIV standard for international wine and spirituous beverages of vitivinicultural origin competitions. [Online]. Available: https://www.oiv.int/public/medias/7895/oiv-patronage-competition-norme-ed-2021.pdf

  10. Meininger Mundus Vini Wine Competition (2023). https://www.meininger.de/en/wine/verkostungen/ergebnisse/mundus-vini-spring-tasting-2023

  11. Schlich P (2017) Temporal dominance of sensations (TDS): a new deal for temporal sensory analysis. Curr Opin Food Sci 15:38–42. https://doi.org/10.1016/j.cofs.2017.05.003

    Article  Google Scholar 

  12. ISO (2012) ISO 8586:2012 sensory analysis—general guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. ISO, Geneva, p 1–38. [Online]. Available: https://www.iso.org/standard/76667.html

  13. ISO (2017) ISO 6658:2017 sensory analysis—methodology—general guidance. ISO, Geneva, p 1–26. [Online]. Available: https://www.iso.org/standard/65519.html

  14. ISO (2011) ISO 3972:2011 sensory analysis—methodology—method of investigating sensitivity of taste. ISO, Geneva, p 1–10. [Online]. Available: https://www.iso.org/standard/50110.html

  15. Le Nez Du Vin (2023). https://www.lenez.com/en/home

  16. Aroma Academy (2023). https://www.aroma-academy.co.uk/

  17. La Symphonie Du Vin (2023). https://www.athenaeum.com/article/1940221-la-symphonie-du-vin-n1-recognize-and-understand-the-aromas-of-wines-english-version%2D%2Dpeugeot-saveurs

  18. Aroxa (2023). https://aroxa.com/

  19. FlavorActiv (2023). https://www.flavoractiv.com/

  20. ISO (2012) ISO 11132:2012 sensory analysis—methodology—guidelines for monitoring the performance of a quantitative sensory panel. ISO, Geneva, p 1–22. [Online]. Available: https://www.iso.org/standard/76669.html

  21. Næs T, Brockhoff PB, Tomic O (2010) Statistics for sensory and consumer science. Wiley, New York. https://doi.org/10.1002/9780470669181

    Book  Google Scholar 

  22. ISO (2007) ISO 8589:2007 sensory analysis—general guidance for the design of test rooms. ISO, Geneva. [Online]. Available: https://www.iso.org/standard/36385.html

  23. ISO (2011) ISO 11037:2011 sensory analysis—guidelines for sensory assessment of the colour of products. ISO, Geneva, p 1–18. [Online]. Available: https://www.iso.org/standard/50112.html

  24. ISO (1977) ISO 3591:1977 sensory analysis—apparatus—wine-tasting glass. ISO, Geneva. [Online]. Available: https://www.iso.org/standard/9002.html

  25. ISO (1994) ISO 11035:1994 sensory analysis—identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. ISO, Geneva. [Online]. Available: https://www.iso.org/standard/19015.html

  26. Souza Gonzaga L, Capone DL, Bastian SEP, Danner L, Jeffery DW (2020) Sensory typicity of regional Australian cabernet sauvignon wines according to expert evaluations and descriptive analysis. Food Res Int 138:109760. https://doi.org/10.1016/j.foodres.2020.109760

    Article  CAS  PubMed  Google Scholar 

  27. Torrico D, Jirangrat W, Wang J, Chompreeda P, Sriwattana S, Prinyawiwatkul W (2018) Novel modelling approaches to characterize and quantify carryover effects on sensory acceptability. Foods 7(11):186. https://doi.org/10.3390/foods7110186

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  28. Heymann H, King ES, Hopfer H (2014) Classical descriptive analysis. In: Novel techniques in sensory characterization and consumer profiling. CRC Press, Boca Raton, pp 18–26

    Google Scholar 

  29. Abdi H, Beaton B (2015) Principal component and correspondence analyses using R. Springer. [Online]. Available: https://springer.longhoe.net/book/9783319092553

  30. Guld Z, Nyitrainé Sárdy D, Gere A, Rácz A (2020) Comparison of sensory evaluation techniques for Hungarian wines. J Chemom 34(4). https://doi.org/10.1002/cem.3219

  31. Gere A (2023) Recommendations for validating hierarchical clustering in consumer sensory projects. Curr Res Food Sci 6:100522. https://doi.org/10.1016/j.crfs.2023.100522

    Article  PubMed  PubMed Central  Google Scholar 

  32. Pearson W, Schmidtke L, Francis IL, Blackman JW (2020) An investigation of the pivot© profile sensory analysis method using wine experts: comparison with descriptive analysis and results from two expert panels. Food Qual Prefer 83:103858. https://doi.org/10.1016/j.foodqual.2019.103858

    Article  Google Scholar 

  33. Varela P, Gambaro A (2006) Sensory descriptive analysis of Urugayan Tannat wine: correlation to quality assessment. J Sens Stud 21(2):203–217. https://doi.org/10.1111/j.1745-459X.2006.00061.x

    Article  Google Scholar 

  34. Wang J, Capone DL, Wilkinson KL, Jeffery DW (2016) Chemical and sensory profiles of rosé wines from Australia. Food Chem 196:682–693. https://doi.org/10.1016/j.foodchem.2015.09.111

    Article  CAS  PubMed  Google Scholar 

  35. Torrens J, Riu-Aumatell M, Vichi S, López-Tamames E, Buxaderas S (2010) Assessment of volatile and sensory profiles between base and sparkling wines. J Agric Food Chem 58(4):2455–2461. https://doi.org/10.1021/jf9035518

    Article  CAS  PubMed  Google Scholar 

  36. Hjelmeland AK, King ES, Ebeler SE, Heymann H (2013) Characterizing the chemical and sensory profiles of United States cabernet sauvignon wines and blends. Am J Enol Vitic 64(2):169–179. https://doi.org/10.5344/ajev.2012.12107

    Article  CAS  Google Scholar 

  37. Culbert JA, Ristic R, Ovington LA, Saliba AJ, Wilkinson KL (2017) Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles. Aust J Grape Wine Res 23(2):170–178. https://doi.org/10.1111/ajgw.12277

    Article  CAS  Google Scholar 

  38. Liu J, Arneborg N, Toldam-Andersen TB, Petersen MA, Bredie WL (2017) Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines. J Sci Food Agric 97(11):3594–3602. https://doi.org/10.1002/jsfa.8218

    Article  CAS  PubMed  Google Scholar 

  39. Vilela A, Monteiro B, Correia E (2015) Sensory profile of port wines: categorical principal component analysis, an approach for sensory data treatment. Ciênc Téc Vitiviníc 30(1):1–8. https://doi.org/10.1051/ctv/20153001001

    Article  Google Scholar 

  40. Delgado JA, Sánchez-Palomo E, Osorio Alises M, González Viñas MA (2022) Chemical and sensory aroma typicity of La Mancha Petit Verdot wines. LWT 162:113418. https://doi.org/10.1016/j.lwt.2022.113418

    Article  CAS  Google Scholar 

  41. Souza Gonzaga L, Bastian SEP, Capone DL, Danner L, Jeffery DW (2022) Consumer perspectives of wine typicity and impact of region information on the sensory perception of cabernet sauvignon wines. Food Res Int 152:110719. https://doi.org/10.1016/j.foodres.2021.110719

    Article  PubMed  Google Scholar 

  42. Feng Z, Martínez-Lapuente L, Ayestarán B, Guadalupe Z (2023) Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA. LWT 173:114328. https://doi.org/10.1016/j.lwt.2022.114328

    Article  CAS  Google Scholar 

  43. Araujo LD et al (2021) In-mouth attributes driving perceived quality of pinot noir wines: sensory and chemical characterisation. Food Res Int 149:110665. https://doi.org/10.1016/j.foodres.2021.110665

    Article  CAS  PubMed  Google Scholar 

  44. Niimi J, Boss PK, Bastian SEP (2018) Sensory profiling and quality assessment of research cabernet sauvignon and chardonnay wines; quality discrimination depends on greater differences in multiple modalities. Food Res Int 106:304–316. https://doi.org/10.1016/j.foodres.2017.12.060

    Article  CAS  PubMed  Google Scholar 

  45. Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM (2018) Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches. Food Res Int 109:561–571. https://doi.org/10.1016/j.foodres.2018.04.057

    Article  CAS  PubMed  Google Scholar 

  46. Sánchez-Palomo E, Trujillo M, García Ruiz A, González Viñas MA (2017) Aroma profile of malbec red wines from La Mancha region: chemical and sensory characterization. Food Res Int 100:201–208. https://doi.org/10.1016/j.foodres.2017.06.036

    Article  CAS  PubMed  Google Scholar 

  47. Mora M, Dupas de Matos A, Vázquez-Araújo L, Puente V, Hernando J, Chaya C (2021) Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines. Food Res Int 143:110303. https://doi.org/10.1016/j.foodres.2021.110303

    Article  CAS  PubMed  Google Scholar 

  48. Sánchez-Palomo E, Delgado JA, Ferrer MA, Viñas MAG (2019) The aroma of La Mancha Chelva wines: chemical and sensory characterization. Food Res Int 119:135–142. https://doi.org/10.1016/j.foodres.2019.01.049

    Article  CAS  PubMed  Google Scholar 

  49. Mora M, Urdaneta E, Chaya C (2018) Emotional response to wine: sensory properties, age and gender as drivers of consumers’ preferences. Food Qual Prefer 66:19–28. https://doi.org/10.1016/j.foodqual.2017.12.015

    Article  Google Scholar 

  50. King ES et al (2014) Regional sensory and chemical characteristics of Malbec wines from Mendoza and California. Food Chem 143:256–267. https://doi.org/10.1016/j.foodchem.2013.07.085

    Article  CAS  PubMed  Google Scholar 

  51. Parr WV, Schlich P, Theobald JC, Harsch MJ (2013) Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand sauvignon blanc wines. Food Res Int 53(1):464–475. https://doi.org/10.1016/j.foodres.2013.05.028

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors thank the support of the National Research, Development, and Innovation Office of Hungary (OTKA, contracts No FK 137577). AG thanks the support of the János Bolyai Research Scholarship of the Hungarian Academy of Sciences.

The list of panel training reference standards mentioned in this chapter. This information is given for the convenience of users:

Le Nez Du Vin, https://www.lenez.com/en/home accessed: 03th of July 2023.

Aroma Academy, https://www.aroma-academy.co.uk/ accessed: 03th of July 2023.

Aroxa, https://aroxa.com/ accessed: 03th of July 2023.

FlavorActiv, https://www.flavoractiv.com/ accessed: 03th of July 2023.

Author information

Author notes

  1. Authors Attila Gere and Zoltán Kókai have equally contributed to this chapter

Authors and Affiliations

  1. Institute of Food Science and Technology, Department of Postharvest, Supply Chain, Commerce and Sensory Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary

    Attila Gere & Zoltán Kókai

Authors
  1. Attila Gere
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Zoltán Kókai
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Attila Gere .

Editor information

Editors and Affiliations

  1. CIAL, CSIC-UAM, Instituto de Investigación en Ciencias, Madrid, Madrid, Spain

    María Ángeles Pozo-Bayón

  2. CIAL, CSIC-UAM, Instituto de Investigación en Ciencias, Madrid, Madrid, Spain

    Carolina Muñoz González

Rights and permissions

Reprints and permissions

Copyright information

© 2024 The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Gere, A., Kókai, Z. (2024). Wine Descriptive Sensory Profiling. In: Pozo-Bayón, M.Á., Muñoz González, C. (eds) Wine Analysis and Testing Techniques. Methods and Protocols in Food Science . Springer, New York, NY. https://doi.org/10.1007/978-1-0716-3650-3_11

Download citation

  • DOI: https://doi.org/10.1007/978-1-0716-3650-3_11

  • Published:

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-0716-3649-7

  • Online ISBN: 978-1-0716-3650-3

  • eBook Packages: Springer Protocols

Publish with us

Policies and ethics

Search

Navigation