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Table 3 Wine sensory analysis in Chardonnay base wines from 7-days before theoretical harvest (TH-7), theoretical harvest (TH) and 10-days after theoretical harvest (TH+10) samples of the 2005 and 2006 growing seasons.

From: Transcriptional analysis of late ripening stages of grapevine berry

Triangular tests

Samples

Major sensory descriptors

2005

  

TH-7/TH

TH-7

Slight milk, lively

 

TH

Fruity (cherry), round, slight bitterness

TH/TH+10*

TH

Milk (yoghurt, toffee, butter), round

 

TH+10

Reductive character (sulfur), more vegetal than smoked and roasted, lively

TH-7/TH+10*

TH-7

Acid, lively, aggressive

 

TH+10

Vegetal, less acid versus round and flat mouth, bitterness

2006

  

TH-7/TH

TH-7

Acid (aggressive)

 

TH

Reductive hint (animal), less acid

TH/TH+10*

TH

Reductive character (cauliflower), more acid than astringent and bitter

 

TH+10

Reductive character (hydrocarbon, rubber, burnt wood, vegetable stock versus animal), acid (more aggressive), bitter, short

TH-7/TH+10*

TH-7

Reductive hint, acid (fresher, harder, aggressive), aqueous mouth

 

TH+10

Roasted and reductive character (sulfur, animal, smoke, putrid), acid (hard, lively, slight acidity), round, bitter

  1. Tasting descriptors represent a summary of sensory descriptors employed by a tasting panel of 13 tasters to qualify Chardonnay base wines. *correspond to significant comparison analysis performed (P < 0.05). Bold sensory descriptors are the most representative ones distinguishing two defined base wines.