<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></abstract>

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.

On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine

Department of Statistics, Computer Science, Applications, University of Florence, Italy

Department of Soil Vegetation and Forest Environment, University of Florence, Italy

Biometrical Letters

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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...

On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine

Data publikacji: 08 cze 2016

Zakres stron: 1 - 20

DOI: https://doi.org/10.1515/bile-2016-0001

Słowa kluczowe
cumulative link mixed models, proportional odds, assessor bias, cold soak prefermentative maceration, cryomaceration

© 2016 Alessandro Magrini et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine

Data publikacji: 08 cze 2016

Zakres stron: 1 - 20

DOI: https://doi.org/10.1515/bile-2016-0001

Słowa kluczowecumulative link mixed models, proportional odds, assessor bias, cold soak prefermentative maceration, cryomaceration

© 2016 Alessandro Magrini et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
cumulative link mixed models, proportional odds, assessor bias, cold soak prefermentative maceration, cryomaceration