Malfeito Ferreira, ManuelMota, Mariana GomesFernandes, Beatriz Fragoso2017-07-052017-07-052017Fernandes, B.F. - Effect of food on wine preference by consumers - evaluation of typical portuguese ingredients. Lisboa: ISA, 2017, 59 p.http://hdl.handle.net/10400.5/13861Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do PortoThe present work intended to assess the influence food and physiological and demographic characteristics of the taster in wine preference according to sweetness and acidity as well as to segmentation based in. The panel test, with previous training, was established by 21 individuals grouped according to gender, saliva production, PROP (6-n-propylthiouracil) sensibility and vinotype. Using a 2 ascending forced choice method, we verified that the preference for red wine with and without sugar was not affected by food, where we obtained a rejection threshold of 18.4 g/L of sugar. In white wines, tasters did not show significant preference for the wine with added tartaric acid (between 0.8 and 3.2 g/L) regarding the control wine in presence or absence of food. However, a tendency was observed for the increasing preference of the wine spiked with 1.6 g/L of tartaric acid after ingesting the food. The segmentation effect regarding the intensity and appreciation of added tartaric acid to white wine allowed to observe significant correlations (p<0.05) between the saliva production and vinotype only in appreciation. The individuals with low saliva production (<3.5 g/min) preferred the most acidic wines. In vinotype, the acid appreciation increased according to the sequence "hypersensitive” > ”sensitive” > “tolerant”. Lastly, 3 red commercial red wines were evaluated with food, by a trained panel test and by an untrained panel test trough ranking order classification. The statistical analysis of the results (Friedman test) did not reveal differences in ranking before and after food. The Pearson’s 𝑋2 test did not evidence changes in the appreciation of each wine before and after food. Regarding each taster, the Spearman correlation coefficient showed, in the trained panel with 21 tasters, 5 changed the wine position in the ranking. In the non-trained panel this change was observed in 10 out of 22 tasters. These results suggest that the variability of responses in each panel by not showing the effect of food on wine ranking, did not reveal individual preferencesengwine and food pairingsegmentationtrained vs non-trainedmaster thesis203651618