Sensorial profiles of Uvas Felices wines


Sensorial profiles of Uvas Felices wines

Introduction

At Vila Viniteca we have a Wine Tasting Panel —a private and unique initiative in the wine world — formed of 16 professionals of our team, who we trained for two years, in order to become expert wine tasters. In March 2017, we started to train them so as to answer in an objective and faithful way to inquiries and doubts related to the sensorial perception, which are risen around a glass of wine.

After being trained in such an exigent way, our Tasting Panel is able to perform an objective sensorial analysis of a wine. This analysis is obtained by means of evaluation sessions started at the beginning of 2019. These sessions allow us to undertake different research projects.

The sensorial analysis of the wines which are part of the Uvas Felices project have been one of the first studies we have performed. The goal of this study was to know objectively and in-depth the organoleptic qualities of each wine and vintage.

Methodology

There have been analyzed 55 references: 4 sparkling wines, 14 whites, 3 rosés and 34 reds.

Ca N’Estruc (D.O. Catalunya)

L’Origan (D.O. Cava)

El perro verde (D.O. Rueda)

Fenomenal (D.O. Rueda)

El Jardín de Lucía (D.O. Rías Baixas)

Sospechoso (V.T. Castilla)

La Locomotora (D.O. Ca. Rioja)

Paisajes (D.O. Ca. Rioja)

Venta las Vacas (D.O. Ribera del Duero)

Viña al lado de la casa (D.O. Yecla)

El Hombre Bala (D.O. Vinos de Madrid)

Each reference was evaluated by means of sensorial manner and there were identified and measured their organoleptic features under the same parameters for which our Panel was trained. These are divided according to the perception senses (smell, taste and touch). Each panellist evaluates the following attributes for each wine:

Olfactive phase: (more information here)

The aroma intensity at still glass (continuous scale from 0 to 10): smelling ability of the wine without being swirled. .

The aroma intensity at swirled glass (continuous scale from 0 to 10): smelling ability of the wine after being moved inside the glass.

Defects and intensity presence
(light/average/intense) if any is detected: defect ability of being perceived as being smelled.

Faults

Descriptor

HERBACEOUS

Green pepper (pyrazine)

REDUCTION

Rotten Eggs

REDUCTION

Burnt rubber

SULPHUROUS

Irritant

ACETIL ACID

Vinegar

ETHYL ACETATE

Glue, enamel

CORK

Cork, humidity, chlorine

BRETTANOMYCES

Animal, sweat, horse

Aroma descriptors:
the panellists have been trained to detect 48 aromas which can be found in a wine.

Aroma Family

Descriptor

FLORAL

Elderflower

Rose

Violet

Orange Blossom

GREEN FRUIT

Apple

CITRUS FRUIT

Lemon

Orange

STONE FRUIT

Peach

TROPICAL FRUIT

Mango

Pineapple

Passion fruit

RED FRUIT

Strawberry

DRY FRUIT

Raisin grape

COOKED FRUIT

Cooked Apple

BALSAMIC

Eucalyptus

Mint

AROMATIC HERBS

Rosemary

Lavender

Thyme

Anise

SPICES

Black pepper

Liquorice

Clove

Vanilla

Nutmeg

TOASTED

Toasted Bread

Coffee

Oak toast / Toasted Wood

WOOD

Cedar

Oak

DRY FRUITS

Almond

Hazelnut

Nut

LACTIC

Lactic

BAKER’S

Baking powder, Sourdoug

Bread (crumb)

Brioche

EARTHY

DRY EARTH

Mushroom

CHEMISTRY

Powder / Match

Oil

CARAMELISED

Molasses

Honey

Caramel

Chocolate

DRY VEGETAL

Dry tobaco

Hay, straw

ANIMAL

Leather

Taste phase (on the palate)

Sweet
(continuous scale from 0 to 10). Wine ability of creating a soft and pleasant sensation on the palate as produced by honey or sugar. (More information here).

Acid
(continuous scale from 0 to 10). Wine ability of creating a sour sensation or similar to lemon, pineapple or apple. (More information here).

Bitter
(continuous scale from 0 to 10). Wine ability of creating a sensation similar to the quinine and alkaloids.

Specific tactile sensations for sparkling wines

Effervescence
carbon gas emission melted in the wine inside the mouth cavity. As richer it is, more intense we consider it.

Bubble integration
bubble capacity to create a smooth or creamy sensation on the palate. We analyze it according to the bubble perception generate it in the mouth cavity, if it creates a creamy sensation or by the contrary of roughness or aggressive sensation on the tongue or palate, being possible to become unpleasant. As more creamy sensation we have, higher will be the bubble integration.
We evaluate the two characteristics with intensity scales of 5 points (1 low sensation – 6 very intense sensation).

Tactile sensations common in all wines

Alcohol sensation:
wine ability to generate a warm, caustic or even abrasive sensation in the case it is not well integrated on the palate.

Alcohol integration
(Yes:0 / No:1): wine ability of keeping in harmony the elements which compose it, in this case the alcohol.

Astringency 
(continuous scale from 0 to 10): wine ability to trigger a roughness or dryness sensation on the tongue, teeth and gums. Sometimes it can produce a bitter sensation.

Fluidity 
(scale of 5 points: Low/Low-Medium/Medium/Medium-High/High): Wine ability to slide over the tongue. Friction and tactile sensation on the tongue and gums.

Volume
(scale of 5 points): covering wine ability on the palate. Wine tactile sensation inside the mouth cavity. We can graphically imagine this as a sphere

Weight
(scale of 5 points): wine ability to trigger a weight sensation over the tongue. We can graphically imagine this as what would fill the sphere. As heavier, more refilled is the sphere.

Silky mouthfeel
(Yes: 0 / No: 1): wine ability to create a lubricaiting effect or greasiness sensation on the palate. Oily or greasy sensation which can be provided by nourishment in contact with the tongue surface, by releasing compounds which provide this sensation during the sip or after swallowing.

Aroma intensity
on the palate (continuous scale from 0 to 10): aroma ability of a wine to be perceived on the palate.

Global persistency
of the detected aroma (continuous scale from 0 to 10): related to the ability of the wine aroma to remain latent, when it disappears from the palate.


Based on our knowledge and experience, all the linear and discrete scales used to measure the intensity of each attribute have been created and developed under our criteria. The panellists have been trained and assessed by means of specific reference patrons for all the different used scales.

The wines have been evaluated in 13 sessions:

Number of sessions

Date

Room relative humidity

Atmospheric pressure

Number of panelists

1st session

05 / 03 / 2019

47%

1018.4

15

2nd session

12 / 03 / 2019

45%

1029.3

15

3rd session

18 / 03 / 2019

44%

1019.9

13

4th session

26 / 03 / 2019

42%

1019.6

13

5th session

08 / 04 / 2019

44%

1012.1

13

6th session

15 / 04 / 2019

45%

1017.6

12

7th session

23 / 04 / 2019

50%

996.8

13

8th session

29 / 04 / 2019

48%

1020.6

12

9th session

06 / 05 / 2019

39%

1017.9

12

10th session

13 / 05 / 2019

45%

1020.0

13

11th session

30 / 09 / 2019

53%

1016.3

11

12th session

24 / 02 / 2020

51%

1026.8

12

13th session

30 / 06/ 2020

49%

1014.2

12

Results

The data of each panellist were collected after each session, using an IT program, and a subsequent statistic treatment was performed.

Once performed the data processing, we obtained the sensorial characterization of each wine which we named its sensorial profile. This is presented as graphics and percentages mentioning the presence of aromas and defects. We offer the results of the evaluated wines in this Project, as follows:

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

2nd session

12 / 03 / 2019

45%

1029.3

15

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Stone fruit

Peach

2

Green Fruit

Apple

3

Floral

Rose

4

Tropical Fruit

Pineapple

5

Spices

Vanilla

6

Aromatic herbs

Anise

7

Citrus fruit

Lemon

8

Tropical Fruit

Passion fruit

9

Floral

Elderflower

10

Aromatic herbs

Lavender

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

2nd session

12 / 03 / 2019

45%

1029.3

15

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Green Fruit

Apple

2

Cooked fruit

Cooked Apple

3

Spices

Vanilla

4

Baker’s

Brioche

5

Citrus fruit

Lemon

6

Caramelized

Honey

7

Spices

Nutmeg

8

Citrus fruit

Orange

9

Dry fruits

Nut

10

Wood

Oak

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Green Fruit

Apple

2

Citrus fruit

Lemon

3

Floral

Elderflower

4

Stone fruit

Peach

5

Floral

Orange Blossom

6

Citrus fruit

Orange

7

Dry fruits

Hazelnut

8

Toasted

Toasted wood

9

Dry plant

Tobacco

10

Baker’s

Baking powder, Sourdoug

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

3rd session

18 / 03 / 2019

44%

1019.9

13



Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Cooked fruit

Cooked Apple

2

Citrus fruit

Orange

3

Stone fruit

Peach

4

Dry plant

Hay, straw

5

Baker’s

Brioche

6

Caramelized

Honey

7

Baker’s

Baking powder, Sourdoug

8

Aromatic herbs

Lavender

9

Green Fruit

Apple

10

Spices

Vanilla

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

1st session

05 / 03 / 2019

47%

1018.4

15

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Wood

Oak

2

Spices

Vanilla

3

Cooked fruit

Cooked Apple

4

Stone fruit

Peach

5

Balsamic

Eucalyptus

6

Baker’s

Brioche

7

Citrus fruit

Lemon

8

Green Fruit

Apple

9

Floral

Orange Blossom and elderflower

10

Dry fruits

Bitter Almond

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Wood

Cedar

2

Spices

Vanilla

3

Cooked fruit

Cooked Apple

4

Lactic

Butter

5

Baker’s

Bread (crumb)

6

Floral

Elderflower

7

Green Fruit

Apple

8

Stone fruit

Peach

9

Caramelized

Honey

10

Lactic

Lactic

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

1st session

05 / 03 / 2019

47%

1018.4

15




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Citrus fruit

Lemon

2

Cooked fruit

Cooked Apple

3

Dry fruits

Hazelnut

4

Toasted

Toasted wood

5

Baker’s

Brioche

6

Green Fruit

Apple

7

Caramelized

Honey

8

Toasted

Toasted bread

9

Toasted

Smoke

10

Baker’s

Baking powder, Sourdoug

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

3rd session

18 / 03 / 2019

44%

1019.9

13

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Red Fruit

Strawberry

3

Floral

Rose

4

Green Fruit

Apple

5

Citrus fruit

Lemon

6

Lactic

Lactic

7

Baker’s

Baking powder, Sourdoug

8

Dry fruits

Bitter Almond

9

Aromatic herbs

Lavender

10

Stone fruit

Peach

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Strawberry

2

Floral

Rose

3

Red Fruit

Cherry

4

Lactic

Lactic

5

Aromatic herbs

Thyme

6

Citrus fruit

Lemon

7

Dry plant

Hay, straw

8

Balsamic

Eucalyptus

9

Dry fruits

Bitter Almond

10

Stone fruit

Peach

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

3rd session

18 / 03 / 2019

44%

1019.9

13

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Black Fruit

Black plum

2

Spices

Black pepper

3

Caramelized

Chocolate

4

Caramelized

Molasses

5

Spices

Vanilla

6

Cooked fruit

Cooked Blackberry

7

Wood

Cedar

8

Spices

Liquorice

9

Balsamic

Eucalyptus

10

Red Fruit

Strawberry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Strawberry

2

Wood

Cedar

3

Red Fruit

Cherry

4

Lactic

Lactic

5

Spices

Black pepper

6

Floral

Rose

7

Spices

Nutmeg

8

Spices

Liquorice

9

Floral

Violet

10

Black Fruit

Blackberry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

4th session

26 / 03 / 2019

42%

1019.6

13

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Spices

Black pepper

3

Black Fruit

Blackberry

4

Toasted

Toasted wood

5

Red Fruit

Strawberry

6

Cooked fruit

Cooked plum

7

Dry fruits

Bitter Almond

8

Citrus fruit

Orange

9

Floral

Rose

10

Balsamic

Eucalyptus

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Black Fruit

Blackberry

3

Lactic

Lactic

4

Wood

Cedar

5

Spices

Vanilla

6

Spices

Liquorice

7

Floral

Violet

8

Red Fruit

Cherry

9

Caramelized

Chocolate

10

Cooked fruit

Cooked plum

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

5th session

08 / 04 / 2019

44%

1012.1

13



Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Vanilla

2

Spices

Black pepper

3

Red Fruit

Cherry

4

Black Fruit

Blackberry

5

Cooked fruit

Cooked Blackberry

6

Cooked fruit

Cooked Apple

7

Black Fruit

Plum

8

Balsamic

Eucalyptus

9

Spices

Clove

10

Dry fruits

Bitter Almond

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

6th session

15 / 04 / 2019

45%

1017.6

12




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Caramelized

Chocolate

3

Wood

Oak

4

Red Fruit

Cherry

5

Red Fruit

Strawberry

6

Spices

Vanilla

7

Black Fruit

Plum

8

Spices

Clove

9

Spices

Liquorice

10

Dry plant

Hay, straw

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

13rd session

30 / 06/ 2020

49%

1014.2

12




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Strawberry

2

Floral

Violet

3

Spices

Black pepper

4

Spices

Vanilla

5

Red Fruit

Cherry

6

Lactic

Lactic

7

Wood

Cedar

8

Citrus fruit

Orange

9

Caramelized

Caramel

10

Spices

Liquorice

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

11th session

30 / 09 / 2019

53%

1016.3

11




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Green Fruit

Apple

2

Baker’s

Bread (crumb)

3

Citrus fruit

Lemon

4

Floral

Floral

5

Stone fruit

Peach

6

Aromatic herbs

Anise

7

Baker’s

Baking powder, Sourdoug

8

Balsamic

Eucalyptus

9

Red Fruit

Strawberry

10

Baker’s

Brioche

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

11th session

30 / 09 / 2019

53%

1016.3

11




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Green Fruit

Apple

2

Floral

Floral

3

Red Fruit

Cherry

4

Dry fruits

Nut

5

Lactic

Lactic

6

Baker’s

Brioche

7

Baker’s

Baking powder, Sourdoug

8

Baker’s

Bread (crumb)

9

Citrus fruit

Lemon

10

Aromatic herbs

Thyme

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

11th session

30 / 09 / 2019

53%

1016.3

11




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Green Fruit

Apple

2

Cooked fruit

Cooked Apple

3

Citrus fruit

Lemon

4

Dry fruits

Nut

5

Wood

Cedar

6

Aromatic herbs

Thyme

7

Baker’s

Bread (crumb)

8

Balsamic

Eucalyptus

9

Stone fruit

Peach

10

Dry plant

Tobacco

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

11th session

30 / 09 / 2019

53%

1016.3

11




Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Floral

Elderflower

2

Cooked fruit

Cooked Apple

3

Dry fruits

Nut

4

Lactic

Lactic

5

Toasted

Coffee

6

Baker’s

Bread (crumb)

7

Stone fruit

Peach

8

Baker’s

Baking powder, Sourdoug

9

Caramelized

Caramel

10

Citrus fruit

Lemon

Session

Data

Room relative humidity

Atmospheric pressure

Number of panelists

1st session

05 / 03 / 2019

47%

1018.4

15


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Tropical Fruit

Passion fruit

2

Tropical Fruit

Mango

3

Tropical Fruit

Pineapple

4

Stone fruit

Peach

5

Green Fruit

Apple

6

Dry fruits

Bitter Almond

7

Citrus fruit

Lemon

8

Floral

Elderflower

9

Dry plant

Hay, straw

10

Aromatic herbs

Anise

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Citrus fruit

Lemon

2

Stone fruit

Peach

3

Tropical Fruit

Passion fruit

4

Tropical Fruit

Pineapple

5

Tropical Fruit

Mango

6

Floral

Floral

7

Green Fruit

Apple

8

Lactic

Lactic

9

Balsamic

Eucalyptus

10

Aromatic herbs

Anise

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

2nd session

12 / 03 / 2019

45%

1029.3

15


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Tropical Fruit

Pineapple

2

Green Fruit

Apple

3

Tropical Fruit

Passion fruit

4

Citrus

Lemon

5

Stone fruit

Peach

6

Aromatic herbs

Anise

7

Floral

Elderflower

8

Tropical Fruit

Mango

9

Balsamic

Eucalyptus

10

Red Fruit

Strawberry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

3rd session

18 / 03 / 2019

44%

1019.9

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Green Fruit

Apple

2

Tropical Fruit

Pineapple

3

Tropical Fruit

Mango

4

Tropical Fruit

Passion fruit

5

Stone fruit

Peach

6

Citrus

Lemon

7

Aromatic herbs

Anise

8

Floral

Elderflower

9

Aromatic herbs

Lavender

10

Baker’s

Brioche

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

5th session

08 / 04 / 2019

44%

1012.1

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Stone fruit

Peach

2

Green Fruit

Apple

3

Citrus fruit

Lemon

4

Floral

Elderflower

5

Tropical Fruit

Pineapple

6

Tropical Fruit

Passion fruit

7

Dry plant

Hay, straw

8

Floral

Orange Blossom

9

Lactic

Lactic

10

Aromatic herbs

Anise

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

4th session

26 / 03 / 2019

42%

1019.6

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Stone fruit

Peach

2

Tropical Fruit

Pineapple

3

Green Fruit

Apple

4

Citrus fruit

Lemon

5

Floral

Elderflower

6

Floral

Orange Blossom

7

Lactic

Lactic

8

Tropical Fruit

Mango

9

Baker’s

Brioche

10

Red Fruit

Strawberry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

4th session

26 / 03 / 2019

42%

1019.6

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Stone fruit

Peach

2

Citrus fruit

Orange

3

Green Fruit

Apple

4

Floral

Elderflower

5

Tropical Fruit

Pineapple

6

Aromatic herbs

Anise

7

Citrus fruit

Lemon

8

Lactic

Lactic

9

Spices

Vanilla

10

Floral

Orange Blossom

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

3rd session

18 / 03 / 2019

44%

1019.9

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Black Fruit

Blackberry

2

Spices

Black pepper

3

Red Fruit

Cherry

4

Toasted

Toasted wood

5

Red Fruit

Strawberry

6

Balsamic

Eucalyptus

7

Spices

Nutmeg

8

Cooked fruit

Cooked Blackberry

9

Spices

Clove

10

Cooked fruit

Cooked plum

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

4th session

26 / 03 / 2019

42%

1019.6

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Spices

Black pepper

3

Black Fruit

Blackberry

4

Balsamic

Eucalyptus

5

Cooked fruit

Cooked plum

6

Toasted

Toasted wood

7

Citrus fruit

Orange

8

Red Fruit

Strawberry

9

Spices

Nutmeg

10

Spices

Clove

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

4th session

26 / 03 / 2019

42%

1019.6

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Toasted

Toasted wood

3

Cooked fruit

Cooked Blackberry

4

Cooked fruit

Cooked plum

5

Red Fruit

Cherry

6

Black Fruit

Blackberry

7

Spices

Clove

8

Dry plant

Hay, straw

9

Balsamic

Eucalyptus

10

Red Fruit

Strawberry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

5th session

08 / 04 / 2019

44%

1012.1

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Black Fruit

Blackberry

3

Cooked fruit

Cooked Blackberry

4

Cooked fruit

Cooked plum

5

Red Fruit

Cherry

6

Spices

Clove

7

Dry plant

Hay, straw

8

Balsamic

Eucalyptus

9

Balsamic

Mint

10

Dry fruits

Bitter Almond

Session

Data

Room relative humidity

Atmospheric pressure

Number of panelists

9th session

06 / 05 / 2019

39%

1017.9

12

Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Balsamic

Eucalyptus

3

Cooked fruit

Cooked Blackberry

4

Red Fruit

Cherry

5

Black Fruit

Blackberry

6

Cooked fruit

Cooked plum

7

Spices

Clove

8

Dry fruits

Bitter Almond

9

Spices

Nutmeg

10

Aromatic herbs

Lavender

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

7th session

23 / 04 / 2019

50%

996.8

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Red Fruit

Cherry

3

Balsamic

Eucalyptus

4

Red Fruit

Strawberry

5

Black Fruit

Blackberry

6

Cooked fruit

Cooked plum

7

Cooked fruit

Cooked Blackberry

8

Aromatic herbs

Thyme

9

Animal

Leather

10

Spices

Nutmeg

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

8th session

29 / 04 / 2019

48%

1020.6

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Spices

Black pepper

3

Black Fruit

Blackberry

4

Aromatic herbs

Rosemary

5

Balsamic

Eucalyptus

6

Cooked fruit

Cooked plum

7

Cooked fruit

Cooked Blackberry

8

Animal

Leather

9

Toasted

Toasted wood

10

Dry fruits

Bitter Almond

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

8th session

29 / 04 / 2019

48%

1020.6

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Black Fruit

Blackberry

3

Balsamic

Eucalyptus

4

Cooked fruit

Cooked Blackberry

5

Toasted

Toasted wood

6

Dry fruits

Bitter Almond

7

Balsamic

Mint

8

Red Fruit

Cherry

9

Cooked fruit

Cooked plum

10

Química

Powder, Match

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

9th session

06 / 05 / 2019

39%

1017.9

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Black Fruit

Blackberry

3

Red Fruit

Cherry

4

Balsamic

Eucalyptus

5

Cooked fruit

Cooked Blackberry

6

Toasted

Toasted wood

7

Dry fruits

Bitter Almond

8

Cooked fruit

Cooked plum

9

Spices

Clove

10

Red Fruit

Strawberry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

7th session

23 / 04 / 2019

50%

996.8

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Red Fruit

Cherry

3

Black Fruit

Blackberry

4

Cooked fruit

Cooked Blackberry

5

Balsamic

Eucalyptus

6

Toasted

Toasted wood

7

Spices

Clove

8

Red Fruit

Strawberry

9

Cooked fruit

Cooked plum

10

Aromatic herbs

Thyme

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

9th session

06 / 05 / 2019

39%

1017.9

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Spices

Black pepper

3

Black Fruit

Blackberry

4

Cooked fruit

Cooked plum

5

Balsamic

Eucalyptus

6

Red Fruit

Strawberry

7

Spices

Nutmeg

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

1st session

05 / 03 / 2019

47%

1018.4

15


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Cooked fruit

Cooked Blackberry

3

Black Fruit

Blackberry

4

Red Fruit

Cherry

5

Balsamic

Eucalyptus

6

Red Fruit

Strawberry

7

Cooked fruit

Cooked plum

8

Animal

Leather

9

Spices

Nutmeg

10

Aromatic herbs

Rosemary

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

1st session

05 / 03 / 2019

47%

1018.4

15


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Vanilla

2

Floral

Violet

3

Red Fruit

Strawberry

4

Spices

Black pepper

5

Lactic

Lactic

6

Caramelized

Caramel

7

Black Fruit

Blackberry

8

Wood

Oak

9

Spices

Liquorice

10

Red Fruit

Cherry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

13rd session

30 / 06/ 2020

49%

1014.2

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Spices

Black pepper

3

Floral

Violet

4

Balsamic

Eucalyptus

5

Wood

Cedar

6

Red Fruit

Strawberry

7

Spices

Vanilla

8

Spices

Liquorice

9

Floral

Rose

10

Lactic

Lactic

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

7th session

23 / 04 / 2019

50%

996.8

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Black Fruit

Blackberry

3

Red Fruit

Cherry

4

Balsamic

Eucalyptus

5

Red Fruit

Strawberry

6

Cooked fruit

Cooked Blackberry

7

Cooked fruit

Cooked plum

8

Aromatic herbs

Thyme

9

Toasted

Toasted wood

10

Balsamic

Mint

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

7th session

23 / 04 / 2019

50%

996.8

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Black Fruit

Blackberry

3

Balsamic

Eucalyptus

4

Red Fruit

Cherry

5

Spices

Clove

6

Toasted

Toasted wood

7

Cooked fruit

Cooked Blackberry

8

Cooked fruit

Cooked plum

9

Aromatic herbs

Rosemary

10

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

6th session

15 / 04 / 2019

45%

1017.6

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Black Fruit

Blackberry

3

Cooked fruit

Cooked plum

4

Balsamic

Eucalyptus

5

Toasted

Toasted wood

6

Spices

Clove

7

Cooked fruit

Cooked Blackberry

8

Spices

Nutmeg

9

Dry plant

Hay, straw

10

Red Fruit

Cherry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Black Fruit

Blackberry

2

Wood

Cedar

3

Spices

Black pepper

4

Spices

Liquorice

5

Balsamic

Eucalyptus

6

Caramelized

Chocolate

7

Black Fruit

Plum

8

Lactic

Lactic

9

Toasted

Smoke

10

Spices

Vanilla

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

4th session

26 / 03 / 2019

42%

1019.6

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Balsamic

Eucalyptus

3

Cooked fruit

Cooked plum

4

Black Fruit

Plum

5

Black Fruit

Blackberry

6

Dry plant

Raisin

7

Spices

Liquorice

8

Spices

Vanilla

9

Wood

Oak

10

Caramelized

Molasses

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

5th session

08 / 04 / 2019

44%

1012.1

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Spices

Liquorice

3

Black Fruit

Plum

4

Black Fruit

Blackberry

5

Dry plant

Raisin

6

Wood

Oak

7

Dry plant

Tobacco

8

Spices

Vanilla

9

Spices

Clove

10

Dry plant

Hay, straw

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

6th session

15 / 04 / 2019

45%

1017.6

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Vanilla

2

Cooked fruit

Cooked plum

3

Black Fruit

Plum

4

Black Fruit

Blackberry

5

Balsamic

Eucalyptus

6

Spices

Black pepper

7

Caramelized

Molasses

8

Wood

Oak

9

Cooked fruit

Cooked Blackberry

10

Red Fruit

Cherry

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

6th session

15 / 04 / 2019

45%

1017.6

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Black Fruit

Blackberry

2

Wood

Oak

3

Cooked fruit

Cooked plum

4

Balsamic

Eucalyptus

5

Spices

Black pepper

6

Black Fruit

Plum

7

Floral

Violet

8

Red Fruit

Strawberry

9

Dry plant

Tobacco

10

Toasted

Toasted wood

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

9th session

06 / 05 / 2019

39%

1017.9

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Vanilla

2

Black Fruit

Plum

3

Black Fruit

Blackberry

4

Spices

Black pepper

5

Spices

Liquorice

6

Toasted

Toasted wood

7

Wood

Cedar

8

Cooked fruit

Cooked plum

9

Toasted

Coffee

10

Spices

Nutmeg

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Citrus fruit

Lemon

2

Green Fruit

Apple

3

Dry plant

Hay, straw

4

Caramelized

Honey

5

Floral

Elderflower

6

Dry fruits

Nut

7

Toasted

Toasted wood

8

Dry plant

Tobacco

9

Aromatic herbs

Rosemary

10

Baker’s

Bread (crumb)

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

7th session

23 / 04 / 2019

50%

996.8

13


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Red Fruit

Strawberry

3

Dry fruits

Bitter Almond

4

Spices

Black pepper

5

Balsamic

Eucalyptus

6

Spices

Nutmeg

7

Citrus fruit

Orange

8

Balsamic

Mint

9

Animal

Leather

10

Floral

Rose

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

12th session

24 / 02 / 2020

51%

1026.8

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Spices

Black pepper

2

Red Fruit

Cherry

3

Citrus fruit

Orange

4

Red Fruit

Strawberry

5

Balsamic

Eucalyptus

6

Dry plant

Tobacco

7

Animal

Leather

8

Black Fruit

Plum

9

Lactic

Lactic

10

Wood

Cedar

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

8th session

29 / 04 / 2019

48%

1020.6

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Red Fruit

Strawberry

3

Floral

Rose

4

Spices

Black pepper

5

Balsamic

Eucalyptus

6

Citrus fruit

Orange

7

Dry fruits

Bitter Almond

8

Balsamic

Mint

9

Animal

Leather

10

Toasted

Toasted wood

Session

Date

Room relative humidity

Atmospheric pressure

Number of panelists

8th session

29 / 04 / 2019

48%

1020.6

12


Aromas presence by family

(decreasing order by % mentions)

Specific descriptor

1

Red Fruit

Cherry

2

Red Fruit

Strawberry

3

Spices

Black pepper

4

Aromatic herbs

Rosemary

5

Floral

Rose

6

Citrus fruit

Orange

7

Dry fruits

Bitter Almond

8

Toasted

Toasted wood

9

Aromatic herbs

Thyme

10

Balsamic

Mint

This is one of the most important and expanded projects we have performed in our Tasting Panel. Our intention is to keep evaluating the new vintages of our Uvas Felices wines. The goal is to know its organoleptic qualities in-depth and to check that the wine style is maintained vintage after vintage, taking into account the climate effect.

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