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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
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
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.