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Keywords:

  • Albariño;
  • aroma characterisation;
  • sensory descriptive analysis;
  • vintage

Abstract

BACKGROUND: Descriptive analysis is the method most used in sensory analysis for product characterisation. This method is used to identify and quantify different wine sensations and attributes. The aim of this study was to evaluate the effect of the vintage on sensory attributes the Albariño wines from Rías Baixas (Galicia, Spain) and characterise the typical sensory profile of Albariño wine.

RESULTS: All descriptors found could be included in six categories: fruity, floral, vegetal, balsamic, lactic and toasted. Significant differences were observed between the aroma descriptors of Albariño wines of different vintages. Apple, apricot, banana, citric, floral, grass, lactic, peach, pear, pineapple, ripe fruit, toasted and tropical fruit were the common descriptors across vintages. Therefore, these attributes may qualitatively be considered as typical descriptors of Albariño wines from Galicia. No significant differences were found for aroma intensity of apricot, grass, ripe fruit and tropical fruit. These descriptors may quantitatively be considered as typical descriptors of Albariño wines. The 2003 and 2005 vintages were the more complex vintages because they displayed a high number of descriptors with ‘adjusted frequencies’ greater than 10%.

CONCLUSION: By using sensory descriptive analysis of commercial wines from four vintages, we obtained a sensory profile of Albariño wine. Fruity, floral and grass defined the aroma of Albariño wines. Copyright © 2008 Society of Chemical Industry