DESCRIPTIVE SENSORY ANALYSIS IN WINEGRAPES AND WINES

Year 2019, Volume: 48 Issue: 2, 87 - 96, 29.11.2019

Merve Darıcı , Turgut Cabaroğlu

Abstract

Sensory evaluation is a scientific discipline that analyzes and measure in order to perceive the stimulus and interpret the responses. Sensory analysis techniques are the methods that are used widely on quality control and characterization differences of products. Descriptive Sensory Analysis (DA) is widely used in sensory evaluation of foods. There are different types of descriptive analysis. These are Flavour Profile Methods, Texture Profile Method, Quantitative Descriptive Analysis, Quantitative Flavour Profiling, Spectrum Method, Free–Choice Profiling, and Temporal Dominance of Sensation. Terminology for sensory attributes of wine have been formed and standardized with classifying specific terms. This terminology is used as communication tools that is called aroma or flavor wheel in sensory evaluation. Deciding maturity of grapes due to tasting is the general tool for the grape growers. Perceiving optimum maturity require plate training, practice, experience and quantitative parameters. Descriptive sensory method is used in evaluation of visual and tactile for grapes and following with tasting the grape pulp, skin and stalk. In this study, different descriptive analysis methods used for grapes and wines, sensory attributes are introduced, and are given examples of sensory evaluations.

Keywords

sensory evaluation, descriptive analysis, wine, grape

Şaraplık üzümlerde ve şaraplarda tanımlayıcı duyusal analizler

Abstract

Duyusal değerlendirme, uyarıcıları algılayabilmek için analiz eden, ölçen ve tepkileri yorumlayan bilimsel bir disiplindir. Duyusal analiz teknikleri ürünlerin kalite kontrolünde ve ürün farklılıklarının karakterizasyonunda büyük ölçüde kullanılmış bir yöntemdir. Tanımlayıcı Duyusal Analizler (DA) gıdaların duyusal değerlendirilmesinde büyük ölçüde kullanılmaktadır. Farklı şekillerde tanımlayıcı analizler mevcuttur. Bunlar: Lezzet Profil Metodu, Tektür Profil Metodu, Kantitatif Tanımlayıcı Analiz, Kantitatif Lezzet Profili, Spektrum Metodu, Serbest–Seçim Profilli, Zamansal Baskın Duyumsama (Temporal Dominance of Sensation–TDS) şeklinde sıralanabilmektedir. Şarabın duyusal tanımlayıcılarının, spesifik terimler şeklinde gruplandırılmasıyla standardize edilmiş bir terminoloji oluşturulmuştur. Bu terminoloji bir iletişim aracı olarak, şarabın aroma yada lezzet tekerleği adı ile duyusal analizlerde kullanır. Şarap üreticileri için üzümün tadına bakarak olgunluğa karar vermek yaygın bir uygulamadır. Fakat optimum olgunluğu algılayabilmek damak eğitimi, tecrübe, deneyim ve ölçülebilen parametreler gerektirir. Çekirdeğe, kabuğa ve sapçığa bağlı üzümün görsel ve dokunsal incelenmesini içeren ve bunu tane pulpunun, kabuğunun ve çekirdeğinin tadılmasının takip ettiği duyusal bir tanımlayıcı metot kullanılmaktadır. Bu çalışmada üzümlerde ve şaraplarda kullanılan farklı tanımlayıcı analiz metotları, duyusal tanımlayıcıları tanıtılacak ve uygulamalarından örnekler verilecektir.

Keywords

duyusal değerlendirme, tanımlayıcı duyusal analiz, şarap, üzüm

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