超越视力:不透明玻璃对葡萄酒感官感知的影响
George Ștefan Coman1, Camelia Elena Luchian1, Elena Cristina Scutarașu1
1"Ion Ionescu de la Brad" Iasi University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.
Foods (Basel, Switzerland)
|September 27, 2025
概括
葡萄酒 葡萄酒 葡萄酒 葡萄酒
科学领域:
- 葡萄酒学和葡萄种植
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 国际葡萄酒标准 (原产地保护名称) 要求分析和感官表征.
- 对感官特性的感官评估是主观的,可以受到视觉线索等外部因素的影响.
研究的目的:
- 为了研究是否品种特征是可感知的,无论葡萄酒的 vinification 方法 (白色黑色与红色).
- 评估视觉刺激对葡萄酒品尝中的嗅觉和味觉感知的影响.
- 为了将感官描述与物理化学参数相关联.
主要方法:
- 使用透明和不透明的玻璃器皿对配的黑白葡萄酒和红葡萄酒进行受控的感官品尝.
- 使用Lyza 5000分析仪进行物理化学分析.
- 使用XLSTAT-Basic软件对感官数据进行统计分析.
主要成果:
- 品尝者甚至可以在没有视觉线索的情况下区分葡萄酒类型,这表明葡萄酒制作方法是关键.
- 葡萄酒制作显著影响了与化相关的描述符 (风味强度,度,水果音符).
- 在红葡萄酒制作描述符和pH,乳酸,甘油和挥发性酸度之间发现了直接的相关性.
结论:
- 葡萄酒制作方法和由此产生的化学成分是葡萄酒知觉的主要驱动因素,视觉影响至关重要.
- 对葡萄酒品种特征的感官感知是酒,化学和分析/感官评估的复杂相互作用.
- 客观的分析数据支持葡萄酒表征中的主观感官发现.
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