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• W567743313 abstract "The distinctive Portuguese wines from Beira Atlântico region, encompassing the designation of origin (DO) Bairrada and the Geographical Indication (GI) Beira Atlântico, were investigated by a wine expert panel through descriptive analysis and through assessment of typicality. For that 19 trained tasters performed a blind sensory evaluation of 21 representative wines from those designations. The variables considered were the colour tone and color intensity, aroma intensity, 18 aroma variables and 14 taste variables. Typicality was investigated through a single question, where the assessor was asked to score if the sample is a good or bad example of the type. Of the 21 wines selected, 7 were classified as GI or Regional, 8 as DO and 6 as “Classico”. Although wines belonging to this smaller group weren t bottled and labeled with Classico mention, they were considered as such for research purposes, since wine professionals and consumers recognizes them as having the necessary characteristics to be categorized as Classico wines. Firstly differences were analyzed between wine types considering all variables followed by clusters analyses confirmation. We couldn t find any difference between Regional and DO Bairrada wines in terms of typicality and sensory profile. However the small group of “Classico” wine was clearly identified by the tasters as being more typical, with also significant differences on sensory evaluation. Secondly, centered means analysis (CMA) of the 18 aroma and 14 taste items were performed to identify which of them are considered to be more distinctive. Thirdly an exploratory factor analyses (EFA) by the principal component method (PCM) was applied to data, allowing identification of 5 vectors which aggregate the aroma items and 4 vectors which aggregate taste items. Finally data collected from a sample of 20 questionnaires from Coutinho (2012), based on cognitive knowledge of 20 wine experts interviewed over the same 18 aroma variables and 14 taste variables, was analyzed under the same principal components (PC) and compared. This new methodology proposed by Coutinho (2012) is presented as a valid alternative to conventional methodologies for sensory profile characterization of wine regions. The 21 wines representatives of GI Beira Atlântico and DO Bairrada can be defined as being medium-high intensity, ruby colored wines, having a woody & spice, ripe fruit aroma profile with also herbal and mineral aromas. On taste they tend to have a pronounced component of acidity & astringency, balanced with a smooth & sweet taste component, with a very persistent finish. FCUP-ISA Sensory profile characterisation and typicality assessment of DO Bairrada and GI Beira Atlântico red wines 5 SENSORY PROFILE BAIRRADA BEIRA ATLÂNTICO RED WINE TYPICALITY" @default.
• W567743313 created "2016-06-24" @default.
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• W567743313 date "2014-12-18" @default.
• W567743313 modified "2023-09-27" @default.
• W567743313 title "Sensory profile characterisation and typicality assessment of DO Bairrada and GI Beira Atlântico red wines" @default.
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