01968naa a2200253 a 450000100080000000500110000800800410001902400280006010000220008824500990011026000090020952012210021865000160143965000170145565000100147265300250148265300220150765300250152970000210155470000270157570000190160270000210162177300720164221310032021-03-31       2021    bl uuuu     u00u1 u    #d7 a10.1111/ijfs.149872DOI1 aVERÍSSIMO, C. M.  aImpact of chemical profile on sensory evaluation of tropical red wines.h[electronic resource]  c2021  aThis study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product. Keywords Check-all-that-apply, consumer analysis, correlation, Sao Francisco Valley, wine quality  aCorrelation  aWine quality  aWines  aCheck-all-that-apply  aConsumer analysis  aSao Francisco Valley1 aALCANTARA, R. L.1 aANDRADE LIMA, L. L. DE1 aPEREIRA, G. E.1 aMACIEL, M. I. S.  tInternational Journal of Food Science and Technology, 2021. Online.