Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted
The production and consumption of wine in Colombia have increased over the last decade, especially with the red wines which are preferred by Colombians. Spite the few organoleptic characteristics of the grape Isabella (Vitis Iabrusca L.), it possesses intense flavors and aromas, plus its low sugar c...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2015
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4393 |
| _version_ | 1801706467370205184 |
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| author | Almanza-Merchán, Pedro José Reyes-M., Andrea Johana Ayala, Marco Luis Balaguera-L., William Serrano-Cely, Pablo Antonio |
| author_facet | Almanza-Merchán, Pedro José Reyes-M., Andrea Johana Ayala, Marco Luis Balaguera-L., William Serrano-Cely, Pablo Antonio |
| author_sort | Almanza-Merchán, Pedro José |
| collection | OJS |
| description | The production and consumption of wine in Colombia have increased over the last decade, especially with the red wines which are preferred by Colombians. Spite the few organoleptic characteristics of the grape Isabella (Vitis Iabrusca L.), it possesses intense flavors and aromas, plus its low sugar content and high concentration of acids, gives it the potential to be used in winemaking. The parameters involved in the sensory evaluation of the wines are the color, aroma and flavor and become sensations perceived in different areas of the tongue. The combination of these causes’s sensations are called wine texture. Sensory analysis of wines through tastings gives rise to a description, that although subjective, generates some impact on the market position ofthis drink. Descriptive tests are the most common and can express the different sensations of wine labeling them by a scale. The aim of this study was to evaluate the organoleptic quality through blind tasting, the artisan wine grape Isabella (Vitis Iabrusca L). We valued three crafted wines, two of them produced in the Pedagogical and Technological University of Colombia, and a third from the town of Cerrito, Valle del Cauca. The panel conformed by 20 tasters evaluated the wines according to the parameters set by the profile sheet given by the International Competition of Wines and Spirits (CINVE). The results showed significant differences between the Paradise wine Portal and the Semi-dry and semi-sweet UPTC wines. The results suggest that the Semi-dry wine obtained the lowest score ranking, as the best sensorial level. The Uptc wines obtained the lowest score, classified as the best in the sensory study. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-4393 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2015 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-43932018-11-21T00:10:38Z Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted Evaluación sensorial del vino artesanal de uva Isabella (Vitis labrusca L.) Almanza-Merchán, Pedro José Reyes-M., Andrea Johana Ayala, Marco Luis Balaguera-L., William Serrano-Cely, Pablo Antonio wine tasting bouquet organoleptic quality red wine. vino cata de vinos bouquet calidad organoléptica vino tinto The production and consumption of wine in Colombia have increased over the last decade, especially with the red wines which are preferred by Colombians. Spite the few organoleptic characteristics of the grape Isabella (Vitis Iabrusca L.), it possesses intense flavors and aromas, plus its low sugar content and high concentration of acids, gives it the potential to be used in winemaking. The parameters involved in the sensory evaluation of the wines are the color, aroma and flavor and become sensations perceived in different areas of the tongue. The combination of these causes’s sensations are called wine texture. Sensory analysis of wines through tastings gives rise to a description, that although subjective, generates some impact on the market position ofthis drink. Descriptive tests are the most common and can express the different sensations of wine labeling them by a scale. The aim of this study was to evaluate the organoleptic quality through blind tasting, the artisan wine grape Isabella (Vitis Iabrusca L). We valued three crafted wines, two of them produced in the Pedagogical and Technological University of Colombia, and a third from the town of Cerrito, Valle del Cauca. The panel conformed by 20 tasters evaluated the wines according to the parameters set by the profile sheet given by the International Competition of Wines and Spirits (CINVE). The results showed significant differences between the Paradise wine Portal and the Semi-dry and semi-sweet UPTC wines. The results suggest that the Semi-dry wine obtained the lowest score ranking, as the best sensorial level. The Uptc wines obtained the lowest score, classified as the best in the sensory study. El consumo de vino en Colombia se ha incrementado durante los últimos años, en especial el de los vinos tinto. A pesar de las pocas características vínicas de la uva Isabella (Vitis labrusca L.), su bajo contenido de azúcares y su alta concentración de ácidos le otorgan el potencial para la elaboración de un vino que presenta sabores y aromas intensos. La combinación de color, aroma y sabor provoca la denominada textura del vino. El análisis sensorial de los vinos, a través de catas, da origen a una escala entre los vinos y a una descripción que genera cierto impacto en el posicionamiento de este licor en el mercado. Esta investigación buscó evaluar la calidad organoléptica del vino artesanal de uva Isabella, mediante una cata a ciegas. Se evaluaron tres tipos de vino, dos producidos en la Universidad Pedagógica y Tecnológica de Colombia (semiseco y semidulce) y uno procedente del municipio de Cerrito, Valle del Cauca. El panel conformado por 20 catadores evaluó los vinos de acuerdo con los parámetros establecidos por el Concurso Internacional de Vinos y Espirituosos (CINVE). Los resultados presentaron diferencias significativas entre el vino Portal del Paraíso® y los vinos Uptc. Los vinos Uptc obtuvieron la menor puntuación, catalogándolos, de acuerdo con el CINVE, como los mejores sensorialmente. Universidad Pedagógica y Tecnológica de Colombia 2015-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigation application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4393 10.19053/01228420.4393 Ciencia y Agricultura; Vol. 12 No. 2 (2015); 71-81 Ciencia y Agricultura; Vol. 12 Núm. 2 (2015); 71-81 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4393/3735 Copyright (c) 2016 CIENCIA Y AGRICULTURA |
| spellingShingle | wine tasting bouquet organoleptic quality red wine. vino cata de vinos bouquet calidad organoléptica vino tinto Almanza-Merchán, Pedro José Reyes-M., Andrea Johana Ayala, Marco Luis Balaguera-L., William Serrano-Cely, Pablo Antonio Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted |
| title | Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted |
| title_alt | Evaluación sensorial del vino artesanal de uva Isabella (Vitis labrusca L.) |
| title_full | Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted |
| title_fullStr | Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted |
| title_full_unstemmed | Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted |
| title_short | Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted |
| title_sort | sensory evaluation of the wine grape isabella vitis labrusca l hand crafted |
| topic | wine tasting bouquet organoleptic quality red wine. vino cata de vinos bouquet calidad organoléptica vino tinto |
| topic_facet | wine tasting bouquet organoleptic quality red wine. vino cata de vinos bouquet calidad organoléptica vino tinto |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4393 |
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