Uporaba alternativnih senzoričnih metod profiliranja za vino malvazija

diplomsko delo

Michael Einspieler (Author), Mojca Korošec (Reviewer), Tatjana Košmerl (Mentor)

Abstract

Opisna analiza je najbolj izpopolnjena metoda za senzorično ocenjevanje vin. Vendar se zaradi dolgotrajnega postopka šolanja ter posledično časovno in cenovno bolj potratne analize v določenih primerih nadomešča z alternativnimi metodami.. Za naš poskus smo uporabili metodi Označi vse, kar ustreza ali CATA ter Hitro profiliranje ali Flash profile. Dodatno smo uporabili tudi 9-točkovno hedonsko lestvico za ugotavljanje všečnosti vzorcev. Senzorično analizo smo izvedli z 12 nešolanimi preskuševalci. Ocenjevali so pet vzorcev sortnega vina malvazija, letnika 2018. Vsi vzorci so bili nefiltrirani in nestabilizirani. Razlikovali so se po dodatku hranil za kvasovke med pridelavo. Preskuševalcem smo za zagotovitev nepristranskosti podali informacije zgolj o sorti in letniku vina. Najpogosteje uporabljeni opisniki pri metodi Hitro profiliranje so bili kislina, po marelici, po citrusih, alkohol ter po oreških. Pri metodi CATA so preskuševalci v največji meri zaznavali opisnike po jabolkih, po lešnikih/orehih, po medu, srednje intenzivna aroma, o citrusih ter po marelici. Največje število posameznih zaznanih opisnikov smo zabeležili pri metodi CATA, kjer so preskuševalci zgoraj omenjene opisnike skupno zaznali od 14 do 28-krat. Rezultati se skladajo z običajnimi senzoričnimi lastnostmi vina sorte malvazija. Uporabljeni senzorični opisniki se med metodama CATA in Hitro profiliranje v manjši meri ujemajo, pri določenih opisnikih smo ugotovili povezave med pogostostjo uporabe opisnika pri metodi CATA in označeno intenzivnostjo pri metodi Hitro profiliranje.

Keywords

senzorična analiza;metoda Označi vse, kar ustreza;metoda Hitro profiliranje;9-točkovna hedonska lestvica;senzorično ocenjevanje;preskuševalci;mlado vino;malvazija;senzorične lastnosti;

Data

Language:	Slovenian
Year of publishing:	2020
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[M. Einspieler]
UDC:	543.92:663.2
COBISS:	27006979
Views:	442
Downloads:	135
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Use of alternative sensory profiling methods for Malvasia wine
Secondary abstract:	Descriptive analysis is the most perfected method for wine sensory analysis. Although, due to the long-lasting process of training and consequently a longer and more expensive analysis, new alternative methods are being enforced. For our analysis we used Flash profile and “Check all that apply” (CATA) method. Additionally, 9-point hedonic scale was used to assess the liking of the samples. The sensory analysis was conducted with 12 untrained assessors. They assessed five samples of Malvasia wine, vintage 2018. All the samples were unfiltered and unstabilized. They differed in the addition of yeast nutrients during production. To prevent bias, only information about grape variety and vintage was given to the assessors. The most often used descriptors with Flash profile method were acidity, apricot and citrus aroma, alcohol and nutty aroma. With CATA, descriptors like apple, hazelnut/walnut aroma, honey, medium intense aroma, citrus and apricot aroma were used more often. CATA method produced a larger number of chosen individual descriptors, where the above-mentioned descriptors recorded from 14 to 28 total choices. The results comply with the known sensorial characteristics of Malvasia wine. The descriptors in both methods match in a lesser extent. In certain descriptors, relations between the frequency of descriptor choice in CATA method and the intensity in Flash profile method were found.
Secondary keywords:	sensory analysis;"Check all that apply";Flash profile;9-point hedonic scale;sensory evaluation;assessors;young wine;Malvasia;sensory properties;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	IX, 26 f., [4] str. pril.
ID:	12021443