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SUMMARY Port wine is a fortified wine. After the grape spirit addition the fermentation stops and the wine retains some of the natural sweetness of the grape. Port wine exhibits a variety of different styles, each with its own characteristic flavours: White Ports, Ruby Ports and Tawny Ports. Information about the wines sensory characteristics is critical for the successful development and marketing of each new wine brand. This type of information can be obtained using descriptive sensory tests with trained panels that can recognize different sensory descriptors in wines. Given that the collected variables are measured on an ordinal scale a Categorical Principal Component Analysis (CATPCA) can be performed. However, for many years, multivariate analysis has been used for wine characteristic evaluation and Principal Component Analysis (PCA) has long been applied to sensory data treatment. The two main purposes of this study were to describe a specific sensory method, used by a trained sensory panel including chemical compounds reference development, to establish the most important descriptive and discriminative sensory attributes of different Port wine styles and brands and to compare the results of PCA with the results of CATPCA, in order to assess the feasibility of both techniques. At the end of the work we have demonstrated that the CATPCA data analysis seems to be more robust and explained 15% more of the total amount of initial variance than PCA. Moreover, the CATPCA model did not highlight differences among wines from winery brands while, in PCA, Port Wines are grouped according to wine style and there are some discrimination between brands. RESUMO O vinho do Porto e um vinho fortificado. Apos a adicao de aguardente ao mosto/vinho a fermentar, a fermentacao termina e o vinho resultante apresentara um pouco da docura natural da uva. O Vinho do Porto ostenta uma variedade de estilos, cada um com os seus sabores e aromas caracteristicos: Portos Brancos, Portos Ruby e Tawnies. Uma boa caracterizacao sensorial e fundamental para o desenvolvimento e comercializacao de cada nova marca de Vinho do Porto. Esta caracterizacao pode ser obtida por meio de testes sensoriais descritivos com paineis de provadores treinados que podem reconhecer diferentes descritores sensoriais. Dado que as variaveis recolhidas sao medidos numa escala ordinal uma Analise em Componentes Principais Categorica (ACPCAT) pode ser realizada. No entanto, ha muitos anos que a analise estatistica multivariada e utilizada para tratamentos de dados sensoriais, nomeadamente a Analise em Componentes Principais (ACP). Os dois principais objetivos deste estudo foram descrever um metodo sensorial especifico, usada por um painel de provadores treinados, incluindo o desenvolvimento de compostos quimicos de referencia, para os atributos sensoriais descritivos e discriminativos mais importantes nos diferentes estilos e marcas de vinho do Porto e comparar os resultados da ACP com os resultados da ACPCAT, a fim de avaliar a viabilidade de ambas as tecnicas. No final do trabalho demonstramos que a analise dos dados ACPCAT parece ser mais robusta e explica mais de 15% da variacao inicial do que a analise ACP. Alem disso, o modelo ACPCAT nao destaca as diferencas entre os vinhos do mesmo estilo mas de marcas diferentes, enquanto, na analise ACP, os Vinhos do Porto sao agrupados de acordo com o estilo de vinho e ha alguma discriminacao entre as marcas.

Sensory profile of Port wines: categorical principal component analysis, an approach for sensory data treatment