Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the tongue’s surface. These different sources of varia...

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Bibliographic Details
Main Authors: Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime DUFOIR, Marie DENAT, Pierre-Yves RAMONET, Stéphanie MARCHAND, Mohand SADOUDI, Nicolas RICHARD, Patrick Lucas, Cécile MIOT-SERTIER, Olivier CLAISSE, Laurent RIQUIER, Marie-Claire PERELLO, Patricia BALLESTRA
Format: Article
Language:English
Published: International Viticulture and Enology Society 2019-04-01
Series:OENO One
Subjects:
Mousy off-flavor
pH adjustment
standardized sensory methods
orthonasal evaluation
consensus
tasters’ detection capacities
Online Access:https://oeno-one.eu/article/view/2350

Internet

https://oeno-one.eu/article/view/2350

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