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oai:recercat.cat:20.500.12327/27832025-10-22T11:30:53Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Gomis-Bellmunt, Anna author Claret, Anna author Guerrero, Luis author Pérez-Elortondo, Francisco José author 2023-12-04 Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO technical specification and should be verified for their compliance. There exist internationally harmonized quantitative descriptive sensory methods applied to products such as virgin olive oil, with well-defined attributes described in the method itself. Currently, in the case of wine, there is no harmonized international sensory descriptive method that allows comparison of results between different PDOs or laboratories. In this work, a qualitative and quantitative olfactory profile for a broad variety of wines (11 PDO and 37 wine types) and their corresponding reference standards are proposed. The sensory profile obtained can be used both to verify compliance with the technical specifications of the product and to categorize wines by type or region, thus becoming a powerful tool for the wine sector. Gomis-Bellmunt, Anna, Anna Claret, Luis Guerrero, Francisco José Pérez‐Elortondo. 2024. “Sensory evaluation of protected designation of origin wines: development of olfactive descriptive profile and references”. Food Research International, 176, 113828. https://doi.org/10.1016/j.foodres.2023.113828 0963-9969 http://hdl.handle.net/20.500.12327/2783 https://doi.org/10.1016/j.foodres.2023.113828 Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references