Sensory descriptive analysis of Uruguayan Tannat wine: Correlation to quality assessment

摘要

Tannat (Vitis vinifera L. cv. Tannat) was the main grape variety to be established in Uruguay, being the only country in the Americas where this grape is commonly found. Because of its small cultivation in the world, this variety has not been thoroughly studied, hence, considerable research and development on this variety is still needed. The aims of this study were to obtain the aroma and taste profiles of Tannat red wine by means of descriptive analysis and to correlate the quantitative sensory data to the quality assessment obtained through a small panel of fine wine consumers. The correlations obtained resulted in a useful tool in Uruguayan Tannat wine development. Results showed that an increment in yeasty, burned and earthy aromas resulted in lower quality scores, while high intensities of dried fruit, phenolic and berry aromas are desirable in this fine wine variety. As far as taste is concerned, astringency positively influences quality evaluation of flavor (attack, evolution and persistence), body and overall quality.