Sensory characterization of Sforzato di Valtellina DOCG wines

The present study concerns the investigation of sensorial characteristics, such as in-mouth properties and the leading aromas, in different vintages (2016 and 2017) of Sfursat di Valtellina DOCG wines. These wines are produced from partially withered Nebbiolo grapes, according to the product designation, in the Valtellina region (Northern Italy). Sensory analysis was held (on 2 and 3 June 2021) by 18 expert assessors, males, and females of different ranges of ages. Sensory evaluation was performed using a mixed approach combining descriptive analysis (intensity scale for color, aroma, astringency, and bitterness) and the Check-All-That-Apply (CATA) method for in-mouth aroma and astringency descriptors for 32 wine samples. The data were collected and two ways ANOVA with samples as fixed factors and judges as random for the intensity scales was performed. Correspondence analysis (CA) was conducted with the CATA frequencies table, and the significant attributes were analyzed using Cochran´s Q. The overall results showed a homogeneous production on certain parameters, such as astringency intensity, which was not different among samples. The main descriptors reported concerning in-mouth properties by CATA were powdery (44%), fine emery (38%), and rich (35%). These descriptors highlighted a wine with a consistent structure, as expected from withered Nebbiolo-based wines. In contrast, some differences were found in bitterness intensity. Concerning color intensity, the products showed a higher variability that may arise from different winemaking techniques adopted and the difficulties in preserving Nebbiolo color. Some differences were found in the judgments of the aroma intensity and from the CATA method various leading aroma descriptors were observed (tobacco (37%), toasted (37%), jamminess (38%), fig (39%)). Therefore, Sfursat di Valtellina DOCG wines are characterized by consistent astringency, similar among the samples analyzed, and are rich in tertiary aroma, as expected from their production process. Keywords: Nebbiolo, Withering, Sfursat di Valtellina DOCG, Check-All-That-Apply, sensory analysis