Vol. 34 (2024)
Artículos de Investigación

Sensory characterization of Shiraz red wine from Parras, Coahuila, Mexico

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  • Carla Zulema Jauregui-García,
  • Arturo Hernández-Montes,
  • Anastacio Espejel-García,
  • Landy Hernández-Rodríguez,
  • Ariadna Isabel Barrera-Rodríguez
Carla Zulema Jauregui-García
Chapingo Autonomus University
Bio
Arturo Hernández-Montes
Universidad Autónoma Chapingo
Anastacio Espejel-García
Universidad Autónoma Chapingo
Bio
Landy Hernández-Rodríguez
Universidad Autónoma Chapingo
Bio
Ariadna Isabel Barrera-Rodríguez
Universidad Autónoma Chapingo
Bio
DOI: https://doi.org/10.15174/au.2024.4182

Published 2024-12-11

How to Cite

Jauregui-García, C. Z., Hernández-Montes, A., Espejel-García, A., Hernández-Rodríguez, L. ., & Barrera-Rodríguez , A. I. . (2024). Sensory characterization of Shiraz red wine from Parras, Coahuila, Mexico. Acta Universitaria, 34, 1–20. https://doi.org/10.15174/au.2024.4182

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.

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