Journal of Food Processing & Technology

The identification of the main glass parameters involved on the definition of the expression of a wine during tasting experience

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Francesca Venturi, A Zinnai, C Sanmartin, G Scalabrelli, G Ferroni and G Andrich

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The influence of glass on wine sensory perception is claimed by many wine connoisseurs, but this hypothesis is not fully investigated.
On this basis, an experimental activity was developed to put in evidence both the time evolution of sensory profiles of the same
wine maintained in different types of glasses and its possible correlation with the changes occurring in both physical and chemical
properties of the products. With the aim to better understand how the differences related to the glass type can influence the consumer
perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t= 0, 40’, 120’) during every
tasting session. The judgments, expressed in each session, were subjected to 2 way ANOVA and PCA analysis. The evolution of wine
was also analyzed by chemical and physical points of view with the aim to verify the possibility to correlate some glass properties and
chemical/physical changes occurred in the wine with the modification of sensory perception of the panelists. On this basis, it was
possible to define a final ranking of the glasses and identify which glass has allowed the best expression and evolution of wine sensory
properties. Comparing the results obtained utilizing the same glass set for tasting different wines, it could possible to verify how the
best combination wine/glass change as a function of the type of wine and which are the main parameters involved in the definition
of the best combination glass/wine.

Biography :

Francesca Venturi completed her PhD from the Scuola Superiore Sant’Anna, Pisa. She is a researcher in food technology of Pisa University. In 2008, she received a
“Special Mention” at “Montana Premium” for Food Science Research (with her colleague Zinnai A.). She published more than 70 papers in journals or volumes and serving
as a referee for ACS Journals. She was an author in an Original Patent of Pisa University (RM2010A000617) for extra-virgin olive oil extraction by addition of CO2, s. She
was Invited Speaker and Chair at International Conferences.