Sensory and Physicochemical Characterization of Cerasuolo di Vittoria Red Wine

Abstract

Seventeen commercial Cerasuolo di Vittoria wines from the 2002 vintage were evaluated by physicochemical determination and sensory descriptive analysis using trained judges. A sensory profile was defined using 16 descriptors. Mean ratings and least significant difference for each descriptor were calculated by analysis of variance. Principal component analysis on sensory attributes together with physicochemical determinations showed the wide variability found in the wine. Eighteen volatile compounds were identified as aromatic compounds and correlated with sensory attributes. Instrumental control and sensory analysis are useful tools for improving the standardization of this wine, providing indications for a review of the norms of production.