The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting

With the aim to better understand how the differences related to the glass type can influence the consumer perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t = 0, 40 and 120 min) during every tasting session. The evolution of wine in each glas...

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Published in:CYTA: journal of food 2014-07, Vol.12 (3), p.291-297
Main Authors: Venturi, F., Andrich, G., Sanmartin, C., Scalabrelli, G., Ferroni, G., Zinnai, A.
Format: Article
Language:English
Subjects:
características químicas
chemical characteristics
corte del cristal
evaporation rate
Evolution
full-bodied red wine
Glass
glass shape
Organic chemistry
Perception
perfil sensorial
Physical characteristics
Physical properties
sensorial profile
Sensory properties
tasa de evaporación
vino tinto con cuerpo
Vitaceae
Wine
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cited_by cdi_FETCH-LOGICAL-c466t-9de71a0b74d5b6717c871cf93aee7847cdee6bafb9c592736b33395969d2e703
cites cdi_FETCH-LOGICAL-c466t-9de71a0b74d5b6717c871cf93aee7847cdee6bafb9c592736b33395969d2e703
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container_issue 3
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container_title CYTA: journal of food
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creator Venturi, F.
Andrich, G.
Sanmartin, C.
Scalabrelli, G.
Ferroni, G.
Zinnai, A.
description With the aim to better understand how the differences related to the glass type can influence the consumer perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t = 0, 40 and 120 min) during every tasting session. The evolution of wine in each glass was characterized also by a chemical and physical point of view, in order to verify if the different characteristics of the glasses utilized influenced the chemical parameters analyzed, so to justify the changes in the sensorial perception expressed by the panel components. Thanks to the general overlapping between the developments related to the evolution of sensorial, chemical and physical characteristics of the wine, it was possible to define a final classification of the types of glasses utilized and identify which glass seemed to show the best influence on the sensory perceptions of the wine tasted.
doi_str_mv 10.1080/19476337.2013.848473
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1947-6345
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source IngentaConnect Journals
subjects características químicas
chemical characteristics
corte del cristal
evaporation rate
Evolution
full-bodied red wine
Glass
glass shape
Organic chemistry
Perception
perfil sensorial
Physical characteristics
Physical properties
sensorial profile
Sensory properties
tasa de evaporación
vino tinto con cuerpo
Vitaceae
Wine
title The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting
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