Abstract

JAUREGUI-GARCIA, Carla Zulema et al. Sensory characterization of Shiraz red wine from Parras, Coahuila, Mexico. Acta univ [online]. 2024, vol.34, e4182.  Epub Mar 07, 2025. ISSN 2007-9621.  https://doi.org/10.15174/au.2024.4182.

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.

Keywords : Sensory description; typicality; Mexican wine.

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