Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

• Published in: Beverages (Basel) 2024-06, Vol.10 (2), p.44
• Main Authors: Esteves, Marta, Sequeira, Mariana, Malfeito-Ferreira, Manuel
• Format: Article
• Language: English
• Subjects: Acidity; age prediction; Aging; aging potential; appreciation; Aroma; Bitterness; browning; Correlation; Evaluation; fine wines; Flavor; Mathematical analysis; Perception; Quality assessment; Questionnaires; Saltiness; Sensory evaluation; Sensory properties; Smoothness; Students; White wines; Wine; Wine tasting; Wines
• ISSN: 2306-5710; 2306-5710
• DOI: 10.3390/beverages10020044

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the aged wines that were more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines from 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers.