Vol. 34 (2024)
Artículos de Investigación

Caracterización sensorial de vino tinto Shiraz de Parras, Coahuila, México

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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
Universidad Autónoma Chapingo
Biografía
Arturo Hernández-Montes
Universidad Autónoma Chapingo
Anastacio Espejel-García
Universidad Autónoma Chapingo
Biografía
Landy Hernández-Rodríguez
Universidad Autónoma Chapingo
Biografía
Ariadna Isabel Barrera-Rodríguez
Universidad Autónoma Chapingo
Biografía
DOI: https://doi.org/10.15174/au.2024.4182

Publicado 2024-12-11

Cómo citar

Jauregui-García, C. Z., Hernández-Montes, A., Espejel-García, A., Hernández-Rodríguez, L. ., & Barrera-Rodríguez , A. I. . (2024). Caracterización sensorial de vino tinto Shiraz de Parras, Coahuila, México. Acta Universitaria, 34, 1–20. https://doi.org/10.15174/au.2024.4182

Resumen

El interés de la caracterización sensorial de un producto ha aumentado por la posibilidad de relacionar determinados atributos a un área geográfica específica o proceso. El objetivo fue describir las características sensoriales de seis vinos tintos Shiraz de la región de Parras, Coahuila, México, y determinar su correlación con variables fisicoquímicas de los mismos vinos. Se efectuó un análisis descriptivo cuantitativo bajo un diseño de parcela dividida para cada atributo. Con los descriptores significativos, como variables dependientes, se generó una regresión de mínimos cuadrados parciales empleando a los datos fisicoquímicos como variables independientes. El panel sensorial generó 24 atributos, de los cuales ocho permitieron diferenciar a los vinos significativamente. La regresión de mínimos cuadrados parciales mostró una mayor correlación del grado alcohólico con el aroma y el sabor a alcohol. El análisis descriptivo cuantitativo permitió identificar atributos que son parte de la tipicidad del vino y, a su vez, diferenciarlos dentro de la misma región.

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