シャルドネ・ワインと他の白ワインの特異的な味の証拠
Baptiste Seinforin1, Soline Caillé1, Maria Nikolantonaki2
1UMR Sciences pour l'Œnologie (SPO), University of Montpellier, INRAE, Institut Agro Montpellier, 2 Place Pierre Viala, 34000 Montpellier, France.
Foods (Basel, Switzerland)
|August 28, 2025
まとめ
味だけでシャルドネワインを他のワインから部分的に区別できるが,匂いはより効果的です. 脂肪,塩,苦味,酸などの特定の味覚表現は,特にソーヴィニヨン・ブランの差別化に役立ちます.
科学分野:
- エノロジー
- 感覚科学
- 食品科学
背景:
- 白ワインの品質は,色,香り,味など感覚の属性によって影響されます.
- この研究は,特に白ワインの品種を区別する際の味の役割を調査しています.
研究 の 目的:
- 味の特徴だけでシャルドネ・ワインとシャドネ以外の品種を区別できるかどうかを判断する.
- 品種差別に関与する特定の味覚記述者を特定する.
主な方法:
- 感覚分析は,商用単品種の白ワインを使用した訓練されたパネルによって行われました.
- 感覚の干渉を排除するために黒いメガネと鼻クリップを使用して,味の属性を孤立的に評価しました.
- 詳細な味覚を収集するために,Rate All That Apply (RATA) 実験が行われました.
主要な成果:
- 初期の実験では 味だけで シャルドネのワインを部分的に区別できたが 嗅覚はより強力だった.
- RATAの分析では",脂肪"",塩"",苦味""酸"が,シャルドネ・ワインと他のワインを区別する重要な味の記述要素であると確認した.
- これらの味の特徴は,ソーヴィニヨン・ブランのワインを区別する上で特に重要でした.
結論:
- 多感覚的アプローチ (嗅覚を含む) が品種識別により強固である一方で,味覚だけでは何らかの差別的な力を提供します.
- 味覚,特に特定の化学的な味覚表現は,シャルドネやソーヴィニヨン・ブランのような白ワインの品種を識別するのに役立ちます.
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