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Impact of Serving Temperature on Sensory Properties of Red Wine as Evaluated Using Projective Mapping by a Trained Panel
Author(s) -
Ross Carolyn F.,
Weller Karen M.,
Alldredge J. Richard
Publication year - 2012
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12011
Subject(s) - wine , replicate , sensory system , perception , food science , astringent , mathematics , hospitality , psychology , artificial intelligence , computer science , statistics , cognitive psychology , taste , chemistry , geography , neuroscience , tourism , archaeology
The objective of this study was to examine the specific sensory attributes of red wines served at three temperatures. Using projective mapping ( N apping), a trained panel ( n = 12) evaluated six W ashington S tate L emberger red wines in replicate and sorted these wines based on their sensory attributes. Results indicated greater variability between replicate perceptual maps at 10 and 16 C , while wine served at 22 C produced the same perceptual maps for both replicates. The wines served at 10 and 16 C were described more frequently as astringent, sour and bitter, with fewer aroma descriptors used compared with those served at 22 C . This study is the first to provide description of the sensory properties of L emberger wines and the effect of serving temperature on this wine. This study also showed the importance of replicate evaluations when using N apping 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 ( N apping) needs to be carefully considered based on the expected variation and number of participating panelists.