Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines
Abstract
:1. Introduction
2. Materials and Methods
2.1. Wine Samples
2.2. Tasting Panel
2.3. Wine Evaluation
2.4. Chemical Analysis
2.4.1. Standard Wine Analysis
2.4.2. Polyphenolic and Color Determinations
2.4.3. Elemental Analysis
2.4.4. Volatile Molecule Analysis
2.5. Statistical Analysis
3. Results
3.1. Quality Prediction as a Function of Sensory Attributes
3.2. The Effect of Age on the Sensory Attributes
3.3. Aroma Taste and Mouthfeel Perception
3.4. Age Prediction
3.5. Chemical Analysis
3.5.1. Standard Analysis
3.5.2. Polyphenolic and Color Analysis
3.5.3. Elemental Analysis by ICP-OES
3.5.4. Analysis of Volatile Molecules
3.6. Multifactorial Analysis (MFA)
4. Limitations and Future Prospects
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Origin a | Brand | Grape Variety | Vintages | Sample Codes |
---|---|---|---|---|
Vinhos Verdes DOC b, Sub-region Monção and Melgaço, Portugal | Soalheiro | Alvarinho | 2014, 2017, 2019, 2022 | AL14, AL17, AL19, AL22 |
Lisboa DOC, Portugal | Quinta do Rol | Arinto | 2006, 2010, 2011, 2015, 2017 | AR06, AR10, AR11, AR15, AR17 |
Alto Adige DOC, Italy | Kellerei Terlan | Pinot Blanc | 2006, 2010, 2012, 2015, 2020 | PB06, PB10, PB12, PB15, PB20 |
Lisboa DOC, Portugal | Adega Mãe | Sauvignon Blanc | 2013, 2016, 2019, 2021 | SB13, SB16, SB19, SB21 |
Attribute | Definition | Range |
---|---|---|
Evolutionary state | Perception of the age character evolution | Too young–Too old |
Quality | Overall perception of the level of quality | Very low–Very high |
Complexity | Perception of the diversity of aromas and flavors | Low–High |
Body | Perception of volume or weight in the palate | Light–Full |
Linger | Persistence of aromas and flavors after tasting | Short–Long |
Faulty | Detection of any sort of off-flavors | None–A lot |
Balance | Perception of harmony between aromas and flavors | Unbalanced–Balanced |
Sample | Quality | Balance | Evolution | Faulty | Body | Complexity | Linger |
---|---|---|---|---|---|---|---|
AL14 | 4.79 ab | 5.30 ab | 5.92 abcd | 3.73 abc | 4.63 | 4.94 | 5.71 |
AL17 | 5.26 ab | 5.87 a | 5.34 bcd | 2.41 bc | 4.44 | 5.09 | 5.09 |
AL19 | 5.82 a | 6.12 a | 5.34 bcd | 2.73 abc | 5.10 | 5.33 | 5.33 |
AL22 | 6.16 a | 5.80 a | 4.85 cd | 1.50 c | 5.32 | 5.46 | 5.86 |
AR06 | 5.27 ab | 4.06 ab | 6.93 ab | 3.87 abc | 4.83 | 6.12 | 5.57 |
AR10 | 4.80 ab | 4.50 ab | 7.08 ab | 4.76 ab | 4.97 | 5.45 | 5.31 |
AR11 | 5.74 a | 5.61 a | 5.76 abcd | 2.47 bc | 5.69 | 5.87 | 5.70 |
AR15 | 5.70 a | 5.43 a | 5.26 bcd | 2.74 abc | 4.96 | 5.53 | 5.55 |
AR17 | 4.90 ab | 4.73 ab | 6.44 abcd | 3.99 abc | 4.63 | 5.30 | 6.03 |
PB06 | 4.61 ab | 4.17 ab | 7.43 a | 3.82 abc | 5.32 | 4.81 | 5.55 |
PB10 | 5.27 ab | 5.67 a | 5.43 bcd | 2.13 bc | 4.72 | 4.38 | 4.20 |
PB12 | 5.55 a | 5.53 a | 4.88 cd | 2.13 bc | 5.47 | 5.20 | 5.81 |
PB15 | 5.28 ab | 5.02 ab | 5.19 bcd | 2.18 bc | 5.18 | 4.99 | 5.30 |
PB20 | 6.01 a | 5.26 ab | 4.63 d | 1.92 bc | 5.67 | 5.64 | 6.42 |
SB13 | 5.40 a | 5.72 a | 5.50 bcd | 3.55 abc | 5.63 | 5.50 | 6.17 |
SB16 | 4.26 ab | 4.32 ab | 6.34 abcd | 3.53 abc | 4.03 | 4.47 | 3.85 |
SB19 | 2.99 b | 2.82 b | 6.54 abc | 6.03 a | 4.00 | 4.63 | 5.14 |
SB21 | 5.66 a | 5.56 a | 5.33 bcd | 2.91 abc | 4.55 | 5.24 | 5.54 |
p-value Kruskal–Wallis | 0.002 | 0.001 | 3.56 × 10−9 | 0.001 | 0.2425 | 0.213 | 0.100 |
p-value Tukey–Kramer | 0.00065 *** | 0.00066 *** | 3.3 × 10−9 *** | 2.8 × 10−9 *** | − | − | − |
Age | Quality | Balance | Evolution | Faulty | Body | Complexity | Linger | |
---|---|---|---|---|---|---|---|---|
Age | − | |||||||
Quality | −0.100 | − | ||||||
Balance | −0.367 | 0.522 * | − | |||||
Evolution | 0.418 | −0.410 | −0.490 * | − | ||||
Faulty | 0.179 | −0.614 ** | −0.498 * | 0.666 ** | − | |||
Body | 0.490 * | 0.316 | 0.084 | 0.171 | 0.123 | − | ||
Complexity | −0.137 | 0.623 ** | 0.188 | 0.049 | −0.175 | 0.236 | − | |
Linger | −0.070 | 0.199 | 0.269 | 0.145 | 0.233 | 0.575 * | 0.223 | − |
Sample | Real Age | Predicted Age (Dark Glass) | Predicted Age (Transparent Glass) | Color Score (cm) |
---|---|---|---|---|
AL14 | 9 | 5.6 ± 4.6 | 5.4 ± 3.8 | 5.2 ± 1.9 |
AL17 | 6 | 4.3 ± 3.2 | − | − |
AL19 | 4 | 4.7 ± 3.8 | − | − |
AL22 | 1 | 3.5 ± 2.9 | 1.8 ± 1.1 | 1.3 ± 1.5 |
AR06 | 17 | 10.1 ± 7.3 | 10.0 ± 4.5 | 7.6 ± 1.5 |
AR10 | 13 | 9.8 ± 6.2 | − | − |
AR11 | 12 | 5.4 ± 2.5 | − | − |
AR15 | 8 | 5.8 ± 4.8 | − | − |
AR17 | 6 | 7.2 ± 3.0 | 4.7 ± 2.5 | 4.3 ± 1.4 |
PB06 | 17 | 9.0 ± 4.9 | 6.4 ± 4.9 | 5.7 ± 1.8 |
PB10 | 13 | 5.0 ± 3.8 | − | − |
PB12 | 11 | 3.7 ± 2.1 | − | − |
PB15 | 8 | 4.1 ± 2.9 | − | − |
PB20 | 3 | 4.1 ± 2.6 | 3.2 ± 3.2 | 1.8 ± 0.9 |
SB13 | 10 | 5.7 ± 4.4 | 3.4 ± 1.6 | 3.3 ± 1.0 |
SB16 | 7 | 6.0 ± 3.4 | − | − |
SB19 | 4 | 7.8 ± 7.2 | − | − |
SB21 | 2 | 4.2 ± 3.7 | 2.1 ± 1.3 | 1.8 ± 0.8 |
Element | Alvarinho | Arinto | Pinot Bianco | Sauvignon Blanc |
---|---|---|---|---|
Na | 0.810 | 0.828 | 0.874 | −0.139 |
K | 0.978 * | 0.498 | 0.573 | 0.193 |
Ca | 0.988 * | 0.388 | −0.665 | 0.182 |
Mg | 0.914 | 0.552 | −0.508 | −0.883 |
P | 0.941 | −0.185 | −0.275 | 0.245 |
S | 0.759 | 0.482 | −0.348 | −0.089 |
Fe | 0.966 * | 0.440 | −0.196 | −0.219 |
Cu | −0.255 | −0.380 | −0.073 | −0.403 |
Zn | 0.960 * | 0.721 | 0.400 | 0.712 |
Mn | 0.230 | 0.369 | 0.311 | 0.161 |
B | 0.901 | 0.808 | 0.961 ** | −0.666 |
Pb | 0.253 | 0.032 | −0.145 | 0.098 |
Cr | 0.928 | −0.393 | 0.214 | −0.753 |
Ni | −0.466 | 0.754 | 0.800 | 0.686 |
Cd | −0.601 | −0.324 | 0.092 | −0.740 |
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Marasà, G.; Ferreira, J.; Mota, M.; Malfeito-Ferreira, M. Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines. Beverages 2024, 10, 78. https://doi.org/10.3390/beverages10030078
Marasà G, Ferreira J, Mota M, Malfeito-Ferreira M. Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines. Beverages. 2024; 10(3):78. https://doi.org/10.3390/beverages10030078
Chicago/Turabian StyleMarasà, Giovanni, Joana Ferreira, Mariana Mota, and Manuel Malfeito-Ferreira. 2024. "Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines" Beverages 10, no. 3: 78. https://doi.org/10.3390/beverages10030078