Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were a...Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.展开更多
文摘Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.
