葡萄酒中的口感次要质量:关于感官描述器和物理化学标记物的当前见解
Maria Alessandra Paissoni1, Giulia Motta1, Simone Giacosa1
1Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy.
概括
这篇评论分析了科学文献中的葡萄酒口感和性术语. "干燥"是最常见的合性子质,而"身体"仍然是一个模糊但常见的感觉.
科学领域:
- 葡萄酒学和感官科学 葡萄酒学和感官科学
- 食品化学 食品化学
- 葡萄酒质量评估 葡萄酒质量评估
背景情况:
- 口感感知,包括抽性,显著影响葡萄酒质量,但缺乏标准化的术语.
- 葡萄酒口感的词汇多样化,包括传统和新的描述词,造成模两可.
- 了解这些感觉的起源和描述对于一致的葡萄酒评价至关重要.
研究的目的:
- 评估从2000年到2022年科学文献中提及质子质和其他口感属性的提及频率.
- 确定常见的描述符,并分析与葡萄酒口感相关的术语的演变.
- 讨论分析技术和影响葡萄酒口内感觉特征的化学因素.
主要方法:
- 对125篇关于葡萄酒口感和度的科学出版物的系统文献综述.
- 根据葡萄酒类型,研究目标和仪器传感方法对研究进行分类.
- 描述器频率的分析和有关分析技术和化学化合物的讨论.
主要成果:
- "干"是最常见的缩性亚品质 (10%的红葡萄酒,8.6%的白葡萄酒).
- "身体"和相关术语是常见的口感感觉,尽管它们的定义仍然不精确.
- 化合物,特别是色素,是的关键,但其他因素,如多糖和乙醇也会有所贡献.
结论:
- 葡萄酒口感的术语是复杂的和不断发展的,需要更清楚地理解像"body. "这样的描述词.
- 先进的技术,如风学和部落学,为葡萄酒的物理性质和口服行为提供了新的见解.
- 对口腔感觉感知,其贡献因素以及标准化词汇的全面理解对于酒师和消费者来说都是必不可少的.
关键词:
强硬性的次要品质.身体概念 身体概念 身体概念在口腔内感知感知.嘴里感觉轮的轮子感官分析是一种感官分析.丹宁与蛋白质的相互作用部落学 (tribology) 是一个学科.葡萄酒 葡萄酒 葡萄酒 葡萄酒更多相关视频
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