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

Alessandro Magrini; Ottorino L. Pantani; Alessandra Biondi Bartolini; Federico M. Stefanini

Biometrical Letters (2016)

  • Volume: 53, Issue: 1, page 1-20
  • ISSN: 1896-3811

Abstract

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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.

How to cite

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Alessandro Magrini, et al. "On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine." Biometrical Letters 53.1 (2016): 1-20. <http://eudml.org/doc/281255>.

@article{AlessandroMagrini2016,
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.},
author = {Alessandro Magrini, Ottorino L. Pantani, Alessandra Biondi Bartolini, Federico M. Stefanini},
journal = {Biometrical Letters},
keywords = {cumulative link mixed models; proportional odds; assessor bias; cold soak prefermentative maceration; cryomaceration},
language = {eng},
number = {1},
pages = {1-20},
title = {On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine},
url = {http://eudml.org/doc/281255},
volume = {53},
year = {2016},
}

TY - JOUR
AU - Alessandro Magrini
AU - Ottorino L. Pantani
AU - Alessandra Biondi Bartolini
AU - Federico M. Stefanini
TI - On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine
JO - Biometrical Letters
PY - 2016
VL - 53
IS - 1
SP - 1
EP - 20
AB - 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.
LA - eng
KW - cumulative link mixed models; proportional odds; assessor bias; cold soak prefermentative maceration; cryomaceration
UR - http://eudml.org/doc/281255
ER -

References

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