<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662024000100164</article-id>
<article-id pub-id-type="doi">10.15174/au.2024.4182</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización sensorial de vino tinto Shiraz de Parras, Coahuila, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensory characterization of Shiraz red wine from Parras, Coahuila, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jauregui-García]]></surname>
<given-names><![CDATA[Carla Zulema]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Montes]]></surname>
<given-names><![CDATA[Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espejel-García]]></surname>
<given-names><![CDATA[Anastacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Rodríguez]]></surname>
<given-names><![CDATA[Landy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrera-Rodríguez]]></surname>
<given-names><![CDATA[Ariadna Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Chapingo ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Preparatoria Agrícola ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<volume>34</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662024000100164&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662024000100164&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662024000100164&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El interés de la caracterización sensorial de un producto ha aumentado por la posibilidad de relacionar determinados atributos a un área geográfica específica o proceso. El objetivo fue describir las características sensoriales de seis vinos tintos Shiraz de la región de Parras, Coahuila, México, y determinar su correlación con variables fisicoquímicas de los mismos vinos. Se efectuó un análisis descriptivo cuantitativo bajo un diseño de parcela dividida para cada atributo. Con los descriptores significativos, como variables dependientes, se generó una regresión de mínimos cuadrados parciales empleando a los datos fisicoquímicos como variables independientes. El panel sensorial generó 24 atributos, de los cuales ocho permitieron diferenciar a los vinos significativamente. La regresión de mínimos cuadrados parciales mostró una mayor correlación del grado alcohólico con el aroma y el sabor a alcohol. El análisis descriptivo cuantitativo permitió identificar atributos que son parte de la tipicidad del vino y, a su vez, diferenciarlos dentro de la misma región.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The interest in the sensory characterization of a product has increased due to the possibility of relating certain attributes to a specific geographical area or process. The objective was to describe the sensory characteristics of six Shiraz red wines from the Parras region, Coahuila, Mexico, and to determine their correlation with physicochemical variables of the same wines. A quantitative descriptive analysis was carried out under a divided plot design for each attribute. With the significant descriptors as dependent variables, a partial least squares regression was generated using the physicochemical data as independent variables. The sensory panel generated 24 attributes, of which eight allowed the wines to be significantly differentiated. Partial least squares regression showed a greater correlation of alcoholic strength with alcohol aroma and flavor. The quantitative descriptive analysis allowed us to identify attributes that are part of the typicality of the wine and, at the same time, to differentiate them within the same region.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Descripción sensorial]]></kwd>
<kwd lng="es"><![CDATA[tipicidad]]></kwd>
<kwd lng="es"><![CDATA[vino mexicano]]></kwd>
<kwd lng="en"><![CDATA[Sensory description]]></kwd>
<kwd lng="en"><![CDATA[typicality]]></kwd>
<kwd lng="en"><![CDATA[Mexican wine]]></kwd>
</kwd-group>
</article-meta>
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