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首页> 外文会议>IMEKOFOODS Conference >P56: XINOMAVRO NAOUSSA RED WINES TYPICALITY; LINKING SENSORY AND PHYSICOCHEMICAL DATA
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P56: XINOMAVRO NAOUSSA RED WINES TYPICALITY; LINKING SENSORY AND PHYSICOCHEMICAL DATA

机译：P56：Xinomavro Naoussa红葡萄酒典型;连接感觉和物理化学数据

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摘要

Typicality rating of 10 red wine samples, using a non-structured scale, at left "very bad example", at right "very good example" of what a panel of wine experts, professionals, initiated assessors and consumers, considered to be a typical Xinomavro Naoussa wine, was combined to physicochemical analysis (color characteristics, phenolic content) and GC analysis of volatile profile. Assessors were able to successfully identify the Xinomavro Naoussa samples and rate them as the most typical. Based on both physicochemical and sensory data, wines were successfully grouped according to composition and origin (monovarietal or blended, Naoussa or other PDO's).
机译：10个红葡萄酒样本的典型程度，使用非结构化刻度，在左“非常糟糕的例子”，在正确的“非常好的例子”，葡萄酒专家，专业人士，发起的评估员和消费者，被认为是典型的XinoMavro Naoussa Wine，合并到挥发性型材的物理化学分析（色彩特征，酚类含量）和GC分析。评估员能够成功识别XinoMavro Naoussa样本，并将其作为最典型的。基于物理化学和感官数据，根据组合物和原产地（单体或混纺，Naoussa或其他PDO）成功分组葡萄酒。

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