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Sensory characterisation of wines without added sulfites via specific and adapted sensory profile

Abstract : In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO 2 during the winemaking process, including bottling. This has also led to the development of alternative methods to replace SO 2 for winemaking, which, alongside the dearth of studies on these new production methods, raises the question of the sensorial impact of sulfites and sulfite alternatives on wines after aging. Methods and results: Wines were made from Merlot N. grapes at two different maturity levels, with or without SO 2 addition throughout the whole process. From the same batch, wines were also produced with bioprotection applied to the harvest only as an alternative to SO 2. Sensory evaluation was performed after two years of aging, with the development of specific and adapted training methods to determine the sensory profile of the wines. In this way, a high sensory proximity between wines without SO 2 (whether produced with bioprotection or not) was highlighted, and they were described as significantly different from wines with SO 2. Conclusion: This approach demonstrated that, for expert tasters and despite the use of bioprotection, wines without SO 2 had specific sensory characteristics compared to wines with SO 2. Significance of the study: This study was a first sensory step towards characterising wines produced without any added SO 2. In future work, it could be used to highlight chemical compounds associated with sensory descriptors discriminating between them. k e y w o r d s wines without sulfites, bioprotection, sensory analysis, sensory profile, panel training Supplementary data can be downloaded through:
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Submitted on : Friday, July 23, 2021 - 11:07:34 AM
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Edouard Pelonnier-Magimel, Sara Windhotz, Isabelle Masneuf Pomarède, Jean-Christophe Barbe. Sensory characterisation of wines without added sulfites via specific and adapted sensory profile. OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2020, 54 (4), pp.671 - 685. ⟨10.20870/oeno-one.2020.54.4.3566⟩. ⟨hal-03297143⟩



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