Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The objective of this study is to develop an appropriate mandarin sensorial profile of red wine for Taiwan’s wine dealers/consumers by using descriptive method and TI technique. Twelve subjects from Kaohsiung Hospitality College students with previous experience evaluating red wine were pre-selected on basis of interest, availability and ability to articulate. Subjects were trained to evaluate three different production-year red wine from Burgundy, France. The appropriate Mandarin Terms to describe the aroma, flavor and mouth-feeling of red wine were developed by subjects. After further exposure to the wine samples, a basic aroma, flavor and mouth-feeling sensorial profiles of red wine (Burgundy) were determined. The sensory retention of mouth-feel in “bitter” and “astringent” perceptions was also determined by Time-Intensity (TI) technique.
How to cite this article:
M.H. Chang and C.H. Chen . Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, France.
DOI: https://doi.org/10.36478/jftech.2005.308.313
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.308.313