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The influence of alcohol on the sensory perception of red wines.

机译：酒精对红酒的感官知觉的影响。

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Over the last 20 years, wine alcohol concentrations have been steadily increasing worldwide. Despite this, few studies have investigated how alcohol influences wine perception during sensory analyses. The aim of the study was to investigate whether tasting order affects perception of wines with varying levels of alcohol. The sensory profiles of commercial Cabernet Sauvignon wines ranging from 12% v/v to 16% v/v were characterized using three tasting orders: randomized (Random), high alcohol wines (greater than 14% v/v) before low alcohol wines (less than 14% v/v) (Hi-Lo) in each session, and the inverse (Lo-Hi), in both descriptive sensory analysis and wine competition conditions. The order of wine assessment based on alcohol concentration significantly influenced sensory perception, particularly on the palate. In some instances, the two specified tasting orders showed opposing effects of alcohol on wine sensory profiles, whereas the Random group had mostly intermediary responses. The largest differences occurred when low alcohol wines were tasted first, with substantial changes in the sensory profiles of high alcohol wines. The results of the study demonstrate the importance of alcohol concentrations on red wine perception in sensory analyses and suggest the need to consider wine alcohol concentrations when professionally assessing wine quality, such as wine competitions or wine reviews. All rights reserved, Elsevier.
机译：在过去的20年中，世界范围内酒中酒精的浓度一直在稳定增长。尽管如此，很少有研究调查酒精如何影响感官分析期间的酒感。这项研究的目的是调查品尝顺序是否会影响酒精度不同的葡萄酒的感知。使用三种品尝顺序来表征12％v / v至16％v / v范围内的商用赤霞珠葡萄酒的感官特征：随机（随机），高酒精度葡萄酒（大于14％v / v），低酒精度葡萄酒（在描述性感官分析和葡萄酒竞争条件下，每次会话均小于14％v / v）（Hi-Lo），而倒数（Lo-Hi）。基于酒精浓度的葡萄酒评估顺序显着影响了感官知觉，尤其是对口感。在某些情况下，两个指定的品尝顺序显示了酒精对葡萄酒感官特征的相反影响，而“随机”组则大多具有中间反应。最大的差异发生在首先品尝低度酒时，而高度酒的感官特征发生了显着变化。研究结果表明，在感官分析中酒精浓度对红酒感知的重要性，并建议在专业评估葡萄酒质量（例如葡萄酒比赛或葡萄酒评论）时需要考虑葡萄酒酒精浓度。保留所有权利，Elsevier。

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