Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131003
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dc.contributor.authorVERÍSSIMO, C. M.
dc.contributor.authorALCANTARA, R. L.
dc.contributor.authorANDRADE LIMA, L. L. DE
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorMACIEL, M. I. S.
dc.date.accessioned2021-03-31T14:33:57Z-
dc.date.available2021-03-31T14:33:57Z-
dc.date.created2021-03-31
dc.date.issued2021
dc.identifier.citationInternational Journal of Food Science and Technology, 2021. Online.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1131003-
dc.descriptionThis study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product. Keywords Check-all-that-apply, consumer analysis, correlation, Sao Francisco Valley, wine quality
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectCheck-all-that-apply
dc.subjectConsumer analysis
dc.subjectSao Francisco Valley
dc.titleImpact of chemical profile on sensory evaluation of tropical red wines.
dc.typeArtigo de periódico
dc.subject.nalthesaurusCorrelation
dc.subject.nalthesaurusWine quality
dc.subject.nalthesaurusWines
riaa.ainfo.id1131003
riaa.ainfo.lastupdate2021-03-31
dc.identifier.doi10.1111/ijfs.14987
dc.contributor.institutionCAIO MONTEIRO VERÍSSIMO, Food Science and Technology Graduate Program, Federal University of Para?´ba, Cidade Universitaria, Conjunto Presidente Castelo Branco ´ III s/n, Joao Pessoa PB, CEP 58051-900, Brazi
dc.contributor.institutionRAFAEL LOPES ALCANTARA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, Brazileng
dc.contributor.institutionLUCIANA LEITE DE ANDRADE LIMA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, Brazileng
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUVeng
dc.contributor.institutionMARIA INES SUCUPIRA MACIEL, Consumer Science Department, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife ˜ Pernambuco, CEP 52171-900, Brazil.eng
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