Caracteres responsables de la calidad y estructura de los vinos tintos ultrapremium

  1. Shuyan Liu
Supervised by:
  1. Marta Dizy Soto Director
  2. Agustín V. Ruiz Vega Director

Defence university: Universidad de La Rioja

Year of defence: 2022

  1. Begoña Bartolomé Chair
  2. Cristina Menéndez Menéndez Secretary
  3. Richard Marchal Committee member
  1. Agriculture and Food
Doctoral Programme:
  1. Programa de Doctorado en Enología, Viticultura y Sostenibilidad por la Universidad de Castilla-La Mancha; la Universidad de La Rioja; la Universidad de Murcia; la Universidad de Salamanca y la Universidad de Valladolid

Type: Thesis


The research carried out in this report has focused on studying the intrinsic quality of Spanish ultra-premium red wines. First, the sensory attributes (aroma, taste, and mouthfeel) that are relevant to predicting the intrinsic quality of the object's wines have been analyzed. Although advances have been made regarding the relationship between sensory characteristics and the wine quality evaluation, there is a lack of study dealing with Spanish ultra-premium red wines. Second, this research has studied how wine experts perceive the wine structure, determining which sensory attributes influence its formation. However, there is some information about the influence of the perception of the wine structure in wine quality evaluation. However, there is a significant lack of knowledge about the formation of the evaluation of the wine structure. Third, the possible interrelation between the wine structure evaluation and the wine intrinsic quality evaluation has been explored, analyzing to what extent the wine structure acts as a mediating variable between sensory attributes (aroma, taste, and mouthfeel) and the wine intrinsic quality evaluation of Spanish ultra-premium red wines. Fourth, the implication of different compounds or families of non-volatile compounds in predicting the quality of Spanish ultra-premium red wines has been investigated. Previous studies suggest that the red wine quality evaluation turns out to be highly influenced by perceptions in the mouth, which in turn are closely related to the wine non-volatile chemical attributes since they are responsible for their sensory profile by contributing to taste and mouthfeel. The results have highlighted the importance of mouthfeels in ultra-premium wine intrinsic quality evaluation, followed by aromas, and the tastes are not important. In addition, a causal model has been established from the sensory attributes by PLS-SEM capable of predicting the quality of the object's wines.