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.
|
