Sensory characterization of vitis vinifera cv. Malbec wines from seven viticulture regions of Argentina

Journal of Sensory Studies

Volumn 22, Issue 5, 2007, Pages 520-532

  Goldner, María Cristina ^a   Zamora, María Clara ^b  

^a Universidad Nacional de Río Cuarto Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

^b PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

CAPSICUM ANNUUM VAR. ANNUUM; CITRUS; FRAGARIA X ANANASSA; VITACEAE; VITIS VINIFERA;

EID: 34548684766     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2007.00123.x     Document Type: Article

References (30)

1. ANDREWS, J.T., HEYMANN, H. ELLERSIECK, M. 1990. Sensory and chemical analysis of Missouri Seyval Blanc wines. Am. J. Enol. Vitic. 41, 116 120.
2. ARRHENIUS, S.P., MCCLOSKEY, L.P. SYLVAN, M. 1996. Chemical markers for aroma Vitis vinifera var. Chardonnay regional wines. J. Agric. Food Chem. 44, 1085 1090.
3. ASTM. 1977. Manual on Sensory Testing and Methods, STP 434, pp. 39 40, American Society for Testing and Materials, Philadelphia, PA.
4. ASTM. 1992. Manual on Descriptive Analysis Testing, MNL 13, American Society for Testing and Materials, Philadelphia, PA.
5. BOIDRON, R., BOURSIQUOT, J.M., DOAZAN, J., LECLAIR, P., LEGUAY, M. WALTER, B. 1995. Catalogue des varietés et clones de vigne cultivés en France, Ed. Oenoplurimedia, p. 357, ENTAV, ENSAM, ONIVINS, INRA, Ministère de l'agriculture, de la pêche et de l'alimentation, CTPS, Chaintré, France.
6. BORGOGNONE, M.G., BUSSI, J. HOUGH, G. 2001. Principal component analysis in sensory analysis: Covariance or correlation matrix? Food Qual. Prefer. 12, 323 326.
7. CLARK, C.C. LAWLESS, H.T. 1994. Limiting response alternatives in time-intensity scaling: An examination of the halo dumping effect. Chem. Senses 19, 583 594.
8. CLIFF, M.A. DEVER, M.C. 1996. Sensory and compositional profiles of British Columbia Chardonnay and Pinot Noir wines. Food Res. Int. 29, 317 323.
9. CLIFF, M.A. NOBLE, A.C. 1990. Time-intensity evaluation of sweetness and fruitiness and their interaction in a model solution. J. Food Sci. 55, 450 454.
10. DE LA PRESA-OWENS, C. NOBLE, A.C. 1995. Descriptive analysis of three white wine varieties from Penedès. Am. J. Enol. Vitic. 46, 5 9.
11. DELWICHE, J. 2004. The impact of perceptual interactions on perceived flavor. Food Qual. Prefer. 15, 137 146.
12. DENGIS, J. 1995. Manual del vino Argentino. Editorial Albatros, pp. 44 45, SACI, Buenos Aires, Argentina.
13. DOUGLAS, D., CLIFF, M.A. REYNOLDS, A.G. 2001. Canadian terroir: Characterization of Riesling wines from the Niagara Peninsula. Food Res. Int. 34, 559 563.
14. DRAVNIEKS, A. 1985. Atlas of Odor Character Profiles. ASTM Data Series DS61, ASTM Publishers, Philadelphia, PA.
15. FANZONE, M. 2002. Composición química odorante de vinos del cepaje Malbec. "Huella Dactilar Thesis, Universidad Nacional de Cuyo, Mendoza, Argentina.
16. FISCHER, U., ROTH, D. CHRISTMANN, M. 1999. The impact of geographyc origin, vintage and wine taste on sensory properties of Vitis vinifera cv. Riesling wines. Food Qual. Prefer. 10, 281 288.
17. FRANK, R.A. BYRAM, J. 1988. Taste-smell interactions are tastant and odorant dependent. Chem. Senses 13, 445 455.
18. GUINARD, J.X. CLIFF, M. 1987. Descriptive analysis of Pinot Noir wines from Carneros, Napa and Sonoma. Am. J. Enol. Vitic. 38, 211 215.
19. HEYMANN, H. NOBLE, A.C. 1987. Descriptive analysis of commercial Cabernet Sauvignon Wines from California. Am. J. Enol. Vitic. 38, 41 44.
20. MOIO, L., SCHILICH, P., ISSANCHOU, S., ETIEVANT, P.X. FEUILLAT, M. 1993. Description de la typicité aromatique de vins du Bourgogne issus de cépage Chardonnay. J. Int. Sci. Vigne Vin. 3, 179 189.
21. MUCCI, A., GARITTA, L., HOUGH, G. SAMPAYO, S. 2005. Comparison of discrimination ability between panel of blind assessors and a panel of sighted assessors. J. Sensory Studies 20, 28 34.
22. NOBLE, A.C. SHANNON, M. 1987. Profiling Zinfandel wines by sensory and chemical analysis. Am. J. Enol. Vitic. 38, 1 5.
23. SCHLOSSER, J., REYNOLDS, A.G., KING, M. CLIFF, M. 2005. Canadian terroir: Sensory characterization of Chardonnay in the Niagara Peninsula. Food Res. Int. 38, 11 18.
24. STEVENSON, R.J., PRESCOTT, J. BOAKES, R.A. 1999. Confusing tastes and smell: How odors can influence the perception of sweet and sour tastes. Chem. Senses 24, 627 635.
25. STONE, H. SIDEL, J.L. 1993. Sensory Evaluation Practices, 3rd Ed., Elsevier Academia Press, Redwood City, CA.
26. VILANOVA, M. SOTO, B. 2005. The impact of geographic origin on sensory properties of Vitis vinifera cv. Mencía. J. Sensory Studies 20, 503 511.
27. ZAMORA, M.C. GUIRAO, M. 2002. Analysing the contribution of orally perceived attributes to the flavor of wine. Food Qual. Prefer. 13, 275 283.
28. ZAMORA, M.C. GUIRAO, M. 2004. Performance comparison between trained assessors and wine experts using specific sensory attributes. J. Sensory Studies 19, 530 545.
29. ZELLNER, D.A. KAUTZ, M.A. 1990. Color affects perceived odor intensity. J. Exp. Psychol. Hum. Percept. Perform. 16, 391 397.
30. ZELLNER, D.A., BARTOLI, A.M. ECKARD, R. 1991. Influence of color on odor identification and liking ratings. Am. J. Psychol. 104, 547 561.