Issue |
BIO Web Conf.
Volume 12, 2019
41st World Congress of Vine and Wine
|
|
---|---|---|
Article Number | 03023 | |
Number of page(s) | 5 | |
Section | Economy and Law | |
DOI | https://doi.org/10.1051/bioconf/20191203023 | |
Published online | 19 February 2019 |
Varietalidad y etiquetado: Porcentaje mínimo de cortes de vinos wine varietals and labelling
Minimum percentage of main variety in blends for legal labelling. A sensory perspective
Instituto Nacional de Vitivinicultura, Subgerencia de Investigación para la Fiscalización, Departamento de Estudios Enológicos y Sensoriales, Mendoza, Argentina
a e-mail: carla_aruani@inv.gov.ar
Se evaluaron 95 vinos experimentales, cosecha 2016, tanto en su estado puro (100%) como a distintos porcentajes de combinación (90; 85; 80; 75; 60%), con el fin determinar el porcentaje mínimo de una variedad que debe tenerse en cuenta en un corte de vino etiquetado como “variedad única”. Los respectivos cortes de las variedades bajo estudio (Malbec, Cabernet Sauvignon, Bonarda, Syrah, Merlot, Tempranillo, y Aspirant Bouchet) fueron supeditados al Análisis Descriptivo Cualitativo (se evaluaron 6 atributos olfativos/gustativos), y al Análisis Discriminativo Comparativo (2 repeticiones y 14 determinaciones), contando con un panel de expertos de tipo descriptivo (N = 7). Finalmente los datos sensoriales fueron analizados a través de la Prueba del Signo con diseño de muestras apareadas, a través del cual, la mayoría de los cortes de vinos por debajo del 85% mostraron diferencias significativas (P < 0.05) con respecto al vino patrón (100%). Esto es, se identifica organolépticamente aquella variedad que se encuentra en mayor proporción, cuando el vino está constituido con un mínimo de 85% de dicha variedad.
Abstract
95 experimental wines were sensory evaluated (vintage 2016), both in its pure state (100%) and at different percentages of combination withn other wine varietals (90, 85, 80, 75, 60%) in order to determine the minimum percentage of a variety that should be taken into account. account in wine blends to be labelled as “unique variety” under national regulations. The respective wine blends of the varieties under study (Malbec, Cabernet Sauvignon, Bonarda, Syrah, Merlot, and Tempranillo) were subjected to the Qualitative Descriptive Analysis (6 olfactory / gustatory attributes were evaluated), and to the Comparative Discriminative Analysis (2 repetitions and 14 determinations), with a panel of experts of descriptive type (N = 7). Finally, the sensory data were analyzed through the Sign Test with paired sample design, through which, most of the wine blends below 85% showed significant differences (P < 0.05) in comparison with the standard wine (100%). That is, the main variety present in the wine, could be organoleptically recognized when the wine is constituted with a minimum of 85% of said variety. These findings could be of great importance as a complementary tool of national regulation.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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