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. 2022 Sep 22;11(19):2970.
doi: 10.3390/foods11192970.

Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Anna Gomis-Bellmunt  1 , Anna Claret  2 , Anna Puig-Pujol  1   2 , Francisco José Pérez-Elortondo  3 , Luís Guerrero  2
Affiliations

Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Anna Gomis-Bellmunt et al. Foods. .

Abstract

Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities' technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in each country. Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. This paper includes the selection process of tasters, the procedure used for the definition and grouping of descriptors, and the development of references for the selected attributes. The use of this analytical tool should allow PDO/PGI product certification and control authorities to verify compliance with their specifications (descriptive and quantitative) based on objectively evaluated results.

Keywords: TCA; accreditation; assessors’ selection; harmonization; official method; sensory analysis; tasters training.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

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