The analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditional analysis of variance methods are not adequate to analyse sensory descriptors, because they are defined on ordinal scales. In this paper, we exploit cumulative link mixed models in a three-way full factorial design to assess the effect of prefermentative maceration, temperature and saignée on wine sensory descriptors. Using cumulative link mixed models, the bias introduced by assessors’ judgement and the ordinal scale of sensory descriptors are taken into account. The results were the following: the application of prefermentative maceration techniques did not lead to an improvement in the sensory profile of wines after a year from bottling; wines treated with saignée showed greater intensity in olfactive descriptors; and higher fermentation temperatures resulted in wines that were generally more concentrated.
@article{bwmeta1.element.doi-10_1515_bile-2016-0001,
author = {Alessandro Magrini and Ottorino L. Pantani and Alessandra Biondi Bartolini and Federico M. Stefanini},
title = {On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine},
journal = {Biometrical Letters},
volume = {53},
year = {2016},
pages = {1-20},
language = {en},
url = {http://dml.mathdoc.fr/item/bwmeta1.element.doi-10_1515_bile-2016-0001}
}
Alessandro Magrini; Ottorino L. Pantani; Alessandra Biondi Bartolini; Federico M. Stefanini. On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine. Biometrical Letters, Tome 53 (2016) pp. 1-20. http://gdmltest.u-ga.fr/item/bwmeta1.element.doi-10_1515_bile-2016-0001/
Agresti A. (2002): Categorical data analysis. Second edition. Wiley. | Zbl 1018.62002
Bajec M.R., Pickering G.J. (2008): Astringency: mechanisms and perception critical reviews. Food Science and Nutrition 48(9): 858-875.[WoS]
Carlucci A., Monteleone E. (2008): A procedure of sensory evaluation for describing the aroma profile of single grape variety vines. Journal of Sensory Studies 23(6): 817-834.[Crossref][WoS]
Christensen R.H.B. (2015): ordinal: regression models for ordinal data. R package version 2015-06-28.
Delteil D. (2000): Evaluation sensorielle du profil gustatif des vins. Revue des Oenologues 94: 21-23.
Etaio I., Pérez Elortondo F.J., Albisu M., Gaston E., Ojeda M., Schlich P. (2008): Development of a quantitative sensory method for the description of young red wines from Rioja Avalesa. Journal of Sensory Studies 23(5): 631-655.[WoS][Crossref]
Hedeker D., Gibbons R.D. (1994): A random-effects ordinal regression model for multilevel analysis. Biometrics 50(4): 933-944.[Crossref] | Zbl 0826.62049
Lawless H., Liu Y., Goldwyn C. (1997): Evaluation of wine quality using a small-panel hedonic scaling method. Journal of Sensory Studies 12(4): 317-322.[Crossref]
Granes D., Pic-Blateyron L., Negrel J., Bonnefond C. (2009): L’analyse sensorielle descriptive quantifie (ASDQ): une methode pour un langage commun. Revue Francaise d’Oenologie 238: 16-21.
Lesschaeve I. (2007): Sensory evaluation of wine and commercial realities: review of current practices and perspectives. American Journal of Enology and Viticulture 58: 252-258.
Marais J. (2003): Effect of different wine-making techniques on the composition and quality of Pinotage wine. I. Low temperature skin contact prior to fermentation quadrature. South African Journal for Enology and Viticulture 24: 70-75.
Murray J.M., Delahunty C.M., Baxter I.A. (2001): Descriptive sensory analysis: past, present and future. Food Research International 34: 461-471.[Crossref]
Pantani O.L., Stefanini F.M., Lozzi I., Calamai L., Biondi Bartolini A., Di Blasi S. (2014): Pre-maceration, saignée and temperature affect daily evolution of pigment extraction during vinification. COBRA Preprint Series, Working Paper 107.
Parenti A., Spugnoli P., Calamai L., Ferrari S., Gori C. (2004): Effects of cold maceration on red wine quality from Tuscan Sangiovese grape. European Food Research and Technology 218: 360-366.
Runnebaum R.C., Boulton R.B., Powell R.L., Heymann H. (2011): Key constituents affecting wine body – an exploratory study. Journal of Sensory Studies 26: 62-70.[WoS]
Tutz G., Hennevogl W. (1996): Random effects in ordinal regression models. Computational Statistics and Data Analysis 2: 537-557. | Zbl 0900.62379