The importance of higher alcohols and esters for sensory evaluation of Rheinriesling and Chardonnay wine varieties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520848" target="_blank" >RIV/70883521:28110/18:63520848 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28160/18:63520848 RIV/70883521:28610/18:63520848 RIV/00216305:26220/18:PU129127

Result on the web

<a href="http://dx.doi.org/10.5219/969" target="_blank" >http://dx.doi.org/10.5219/969</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/969" target="_blank" >10.5219/969</a>

Result language

angličtina

Original language name

The importance of higher alcohols and esters for sensory evaluation of Rheinriesling and Chardonnay wine varieties

Original language description

For a consumer, one of the first characters for evaluation of wine is its scent. A pleasant aroma of wine associated with the subsequent taste experience can be remembered by the consumer for a long time and appreciated appropriately. For this reason, the aromatic properties of wine are very important to both consumers and producers. The question, however, is to assess the evaluation of wine sensory evaluation based on a rapidly developing chemical analysis without the use of a panel of evaluators. This study has dealt with the problem of the correlation of sensory evaluation of wine with the total content of higher alcohols and esters in wine prepared from the same wine varieties (Rheinriesling and Chardonnay) on the same vineyard under the same climatic conditions and processed using the same production technology in the years 2008 - 2012. The total content of higher alcohols and esters was determined by gas chromatography with a mass spectrometer (GC/MS). The correlation between the sensory evaluation and the total content of higher alcohols has not been established. However, the direct effect of the total content of the esters on the level of the sensory analysis of the two varieties studied was demonstrated. This can be an important economic indicator for a manufacturer who can estimate the sensory quality of the wine only on the basis of chemical analysis and thus estimate the success of the wine on the consumer market.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

615-621

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85055699284