Perception of sparkling wines of varying carbonation levels using quantitative descriptive analysis (QDA) and temporal check-all-that-apply (TCATA)
Carbonation is an important temporal sensory property of sparkling wine. In this study, sparkling wines of different carbonation (CO2) levels (n = 11) were prepared through the addition of varying concentrations of dextrose during the winemaking process.
Sparkling wines, ranging in CO2 concentration from 0.0 to 7.5 g of CO2/L (P≤ 0.05), were evaluated by a trained panel (n = 11) using quantitative descriptive analysis (QDA) for mouthfeel attributes associated with carbonation, as well as taste, aroma, and flavor attributes. Canonical variates analysis (CVA) showed that mouth-feel attributes explained the majority of variation among the wine treatments. Increased CO2 concentrations in the wine treatments resulted in increased intensity of mouthfeel attributes, with the attributes of burn, bite, carbonation/bubble pain, and foamy showing the greatest differences among treatments and after-numbing and tingling showing the least. The sparkling wines also were evaluated by a trained panel (n = 13) using temporal check-all-that-apply (TCATA) methodology to describe temporal changes in mouthfeel perceptions. From the TCATA results, the smoothed curves suggested a relative grouping of attributes; attributes that were perceived earlier in the evaluation time (peak citation 15 sec into evaluation). Furthermore, temporal data were standardized to calculate an average proportion of citations. Results indicated that attribute citation plateaued at ≥4.0 g of CO2/L for the attributes of bite/burn, prickly/pressure, and tingly. Using correspondence analysis (CA), the summation of wine treatment trajectories enabled the visualization of attribute perception over time. Additionally, multiple factor analysis (MFA) showed all the mouthfeel attributes evaluated by both TCATA and QDA were highly correlated (RV = 0.97), suggesting that both methods were similar in their ability to distinguish a carbonated product. The results of this study highlight the application of TCATA methodology to capture CO2 perception, which is a complex temporal modality.
McMahon, K. M., Culver, C., Castura, J. C., & Ross, C. F. (2016). Perception of sparkling wines of varying carbonation levels using quantitative descriptive analysis (QDA) and temporal check-all-that-apply (TCATA). Society of Sensory Professionals 2016 Conference. 26-28 October. Atlanta, GA, USA. (Poster).