With the aim to better understand how the differences related to the glass type can influence the consumer perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t = 0, 40 and 120 min) during every tasting session. The evolution of wine in each glass was characterized also by a chemical and physical point of view, in order to verify if the different characteristics of the glasses utilized influenced the chemical parameters analyzed, so to justify the changes in the sensorial perception expressed by the panel components. Thanks to the general overlapping between the developments related to the evolution of sensorial, chemical and physical characteristics of the wine, it was possible to define a final classification of the types of glasses utilized and identify which glass seemed to show the best influence on the sensory perceptions of the wine tasted.

The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting

VENTURI, FRANCESCA
Primo
;
ANDRICH, GIANPAOLO
Co-primo
;
SANMARTIN, CHIARA
;
SCALABRELLI, GIANCARLO;FERRONI, GIUSEPPE;ZINNAI, ANGELA
Ultimo
2014

Abstract

With the aim to better understand how the differences related to the glass type can influence the consumer perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t = 0, 40 and 120 min) during every tasting session. The evolution of wine in each glass was characterized also by a chemical and physical point of view, in order to verify if the different characteristics of the glasses utilized influenced the chemical parameters analyzed, so to justify the changes in the sensorial perception expressed by the panel components. Thanks to the general overlapping between the developments related to the evolution of sensorial, chemical and physical characteristics of the wine, it was possible to define a final classification of the types of glasses utilized and identify which glass seemed to show the best influence on the sensory perceptions of the wine tasted.
Venturi, Francesca; Andrich, Gianpaolo; Sanmartin, Chiara; Scalabrelli, Giancarlo; Ferroni, Giuseppe; Zinnai, Angela
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/263938
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