Impact of Serving Temperature on Sensory Properties of Red Wine as Evaluated Using Projective Mapping by a Trained Panel


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The objective of this study was to examine the specific sensory attributes of red wines served at three temperatures. Using projective mapping (Napping), a trained panel (n = 12) evaluated six Washington State Lemberger red wines in replicate and sorted these wines based on their sensory attributes. Results indicated greater variability between replicate perceptual maps at 10 and 16C, while wine served at 22C produced the same perceptual maps for both replicates. The wines served at 10 and 16C were described more frequently as astringent, sour and bitter, with fewer aroma descriptors used compared with those served at 22C. This study is the first to provide description of the sensory properties of Lemberger wines and the effect of serving temperature on this wine. This study also showed the importance of replicate evaluations when using Napping for a small number of panelists evaluating a product with high individual variation.

Practical Applications

This study describes how serving temperature affects the sensory properties perceived in red wine. This is useful for those in the wine and hospitality industries who have thought this to be the case but have lacked in formal scientific studies. These industries can use this information to better showcase their red wines. From a sensory standpoint, this study shows how projective mapping (Napping) needs to be carefully considered based on the expected variation and number of participating panelists.