Combining olfactory ad gustatory clues in the judgement of aging potential of red wine by wine professionals.

摘要

Investigations were conducted to assess the relative importance of olfactory and gustatory information for the 'vin de garde concept', refering to wine intended for ageing. The study investigated how olfactory information contributed to the assessment of the ageing potential of young wine. Burgundy wine professionals categorized 26 red wines (vintage 2005) according to their ageing potential, using orthonasal evaluation and overall evaluation. The aroma notes associated with wines perceived to have ageing potential were examined; a trained descriptive panel described the odour of the 26 red wines to determine whether the wines judged by wine professionals to have aging potential (orthonasal evaluation) were characterized by specific aroma notes. The study also investigated how taste and mouthfeel contributed, together with aroma, to judgments of ageing potential. The trained descriptive panel also assessed taste (sweetness, acidity, and bitterness) and mouthfeel (alcohol and astringency) intensity of the wines. Results showed that aroma provides information for professional judgment of ageing potential. The aroma parameters are sufficient to assess the ageing potential for some, but not all, wines. Wines judged to have ageing potential by orthonasal evaluation tended to have woody, caramel, roasted, and prune notes. Taste and mouthfeel also provided clues for professional judgment of ageing potential. Red wines judged to have ageing potential by overall evaluation tended to have high astringency and low acidity. Combination of taste and aroma attributes allowed professionals to judge ageing potential of wines. The 'vin de garde' concept involves a wide variety of complex sensory parameters, including aroma, taste and mouthfeel.