Next Article in Journal / Special Issue
Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements
Previous Article in Journal
Sensory Analysis of Post-Exercise Coffee or Cocoa Milk Beverages for Endurance Athletes
Previous Article in Special Issue
Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods

Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?

Department of Enology, Hochschule Geisenheim University, Von-Lade-Str.1, 65366 Geisenheim, Germany
Author to whom correspondence should be addressed.
This paper is dedicated to the memory of the late Wolfgang Pfeifer, whose devotion to understanding enology was unsurpassed.
Received: 11 September 2020 / Revised: 7 October 2020 / Accepted: 19 October 2020 / Published: 21 October 2020
(This article belongs to the Special Issue Improving Wine Quality and Safety)
Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general. View Full-Text
Keywords: wine; cooling; sensory analysis; serving temperature wine; cooling; sensory analysis; serving temperature
Show Figures

Graphical abstract

MDPI and ACS Style

Tarasov, A.; Wagenitz, J.; Pfeifer, W.; Schuessler, C.; Jung, R. Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting? Beverages 2020, 6, 62.

AMA Style

Tarasov A, Wagenitz J, Pfeifer W, Schuessler C, Jung R. Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting? Beverages. 2020; 6(4):62.

Chicago/Turabian Style

Tarasov, Andrii, Jens Wagenitz, Wolfgang Pfeifer, Christoph Schuessler, and Rainer Jung. 2020. "Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?" Beverages 6, no. 4: 62.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop