Table 1.
List of the 12 sensory descriptors of Romagna Sangiovese PDO wines with their relevant definitions and reference standards.
| Descriptor | Definition | Reference standard |
|---|---|---|
| Odor | ||
| Fruity | Characteristic odor of a combination of blueberry, raspberry, and blackberry perceived by means of the sense of smell (orthonasal perception) | Infusion (24 h, 4°C) of 12 blueberries, two raspberries, and one blackberry in 0.5 l of red table wine |
| Spicy | Characteristic odor of a combination of spices (cinnamon and clove) perceived by means of the sense of smell (orthonasal perception) | Infusion (24 h, 4°C) of 16 cloves and one cinnamon stick in 0.5 l of red table wine |
| Vanilla | Characteristic odor of vanilla perceived by means of the sense of smell (orthonasal perception) | Commercial liquid vanilla odorant (2 ml) dissolved in 0.5 l of red table wine |
| Woody | Characteristic odor of toasted wood perceived by means of the sense of smell (orthonasal perception) | Guaiacol in red table wine (2 ppb) |
| Taste | ||
| Sour | One of the basic tastes, caused by solution of acidic compounds perceived in the oral cavity | Anhydrous citric acid (2 g) in 0.7 l of red table wine |
| Bitter | One of the basic tastes, caused by solution of bitter compounds perceived in the oral cavity | Caffeine (0.8 g) in 0.5 l of red table wine |
| Flavor | ||
| Fruity | Characteristic odor of a combination of blueberry, raspberry, and blackberry perceived by means of the sense of smell during swallowing (retronasal perception) | Infusion (24 h, 4°C) of 12 blueberries, two raspberries, and one blackberry in 0.5 l of red table wine |
| Spicy | Characteristic odor of a combination of spices (cinnamon and clove) perceived by means of the sense of smell during swallowing (retronasal perception) | Infusion (24 h, 4°C) of 16 cloves and one cinnamon stick in 0.5 l of red table wine |
| Woody | Characteristic odor of toasted wood perceived by means of the sense of smell during swallowing (retronasal perception) | Guaiacol in red table wine (2 ppb) |
| Mouthfeel | ||
| Astringent | Mouth dryness caused by tannins and perceived in the oral cavity | Dissolve 1.5 g of tannin in 750 ml of red table wine |
| Alcohol | Characteristic heat/burning sensation perceived in the oral cavity | Mix 40 ml of 95% ethyl alcohol with 500 ml of red table wine |
| Body | Characteristic perceived in the oral cavity, due to the friction among the molecules in a liquid, that gives to it a limited fluidity and mobility | Mix 6 ml of glycerol with 1 l of red table wine |