Abstract
A trained panel was asked to evaluate sensory profiles of Tempranillo and Cabernet Sauvignon varietal wines from the Texas High Plains American Viticultural Area. The panelists evaluated 20 different wines using a modified conventional descriptive analysis and a modified citation frequency-based method. Our study revealed a significant correlation between both methods for the distribution of wines. The two varietal wines could not be significantly distinguished by their average sensory profiles, albeit for butter, caramel and lavender, significantly higher for Tempranillo, and blackcurrant significantly higher for Cabernet Sauvignon. Both average sensory profiles were mainly driven by their oak-related characteristics. Our results give a better understanding of the sensory properties of wines made from Texas High Plains grapes and highlight the importance of the human factor in the definition of terroir and identity of wines, as illustrated by the differences in the use of oak. To our knowledge, this study is the first conducted in this area and could suggest the development of a technical winemaking consensus to strengthen the identity of wines from the Texas High Plains.
- Received April 2017.
- Revision received September 2017.
- Revision received October 2017.
- Accepted November 2017.
- Published online December 2017
- ©2017 by the American Society for Enology and Viticulture
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