{"id":{"repo_id":"dialnet","oai_identifier":"oai:dialnet.unirioja.es:TES0000023060"},"canonical_url":"https://search.dev.ndltd.org/etd/dialnet/oai:dialnet.unirioja.es:TES0000023060","repository":{"repo_id":"dialnet","name":"Dialnet","base_url":"https://dialnet.unirioja.es/oaites/OAIHandler"},"display":{"title":"Caracteres responsables de la calidad y estructura de los vinos tintos ultrapremium","abstract":"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.","abstract_html":"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.","abstract_has_math":false,"creators":["Liu, Shuyan"],"institution":"Universidad de La Rioja (España)","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["Dizy Soto, Marta (Universidad de La Rioja)","Ruiz Vega, Agustín V. (Universidad de La Rioja)"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2022,"date_issued":"2022","date_published":"2022","updated_at":"2026-07-24T06:27:03Z","subjects":[],"languages":["spa"],"rights":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. 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(Universidad de La Rioja)"]},{"key":"dc:creator","label":"Author","values":["Liu, Shuyan"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2022"]},{"key":"dc:publisher","label":"Institution","values":["Universidad de La Rioja (España)"]},{"key":"dc:type","label":"Dc Type","values":["text (thesis)"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["spa"]},{"key":"dc:rights","label":"Dc Rights","values":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://dialnet.unirioja.es/servlet/oaites?codigo=308321"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["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.","Primero, se han analizado los atributos sensoriales (aroma, sabor y sensación táctil en boca) que son relevantes para predecir la calidad intrínseca de los vinos del objeto. Aunque se han logrado avances al respecto de la relación entre las características sensoriales y la evaluación de la calidad del vino, resulta una escasez del estudio trata de vinos tintos ultrapremium españoles. Segundo, la presenta investigación se ha estudiado cómo los expertos del vino perciben la estructura del vino, determinando qué atributos sensoriales están influyendo en su formación. Aunque existe cierta información sobre la influencia de la percepción de la estructura en la evaluación de la calidad del vino. Hasta ahora el momento, existe un gran desconocimiento sobre la formación de la evaluación de la estructura del vino. Tercero, se ha explorado la posible interrelación existente entre la evaluación de la estructura y la evaluación de la calidad intrínseca del vino, analizando hasta qué punto la estructura del vino actúa como variable mediadora entre atributos sensoriales (aroma, sabor y sensación táctil en boca) y la evaluación de la calidad intrínseca de los vinos tintos ultrapremium españoles. Cuarto, se ha investigado la implicación de distintos compuestos o familias de compuestos no volátiles en la predicción de la calidad de vinos tintos ultrapremium españoles. Estudios previos sugieren que la evaluación de la calidad de los vinos tintos resulta estar muy influencia por las percepciones en boca, las cuales a su vez están íntimamente relacionadas con los atributos químicos no volátil de los vinos, ya que son responsables de su perfil sensorial por contribuir a los sabores y las sensaciones táctiles en boca. Los resultados obtenidos se han puesto de relieve la importancia de las sensaciones táctiles en boca en la evaluación de la calidad intrínseca de los vinos en esta categoría, seguido los aromas. Los sabores no presentan ninguna importancia. Además, se ha establecido un modelo causal a partir de los atributos sensoriales por PLS-SEM capaz de predecir la calidad de los vinos del objeto. Respecto a la formación de la estructura del vino, se ha puesto de manifiesto las sensaciones táctiles en boca son factores más importantes en su formación, seguido los aromas. En el caso de los sabores, los vinos en esta categoría presentan equilibrado, es decir, por los sabores de estos vinos no pueden diferenciar su calidad y estructura. En cuanto a la relación entre la evaluación de la estructura y la evaluación de la calidad del vino, se ha observado que la estructura del vino ejerce un efecto de mediación parcial y complementaria entre las sensaciones táctiles en boca y la evaluación global de la calidad de los vinos tintos ultrapremium españoles. Sobre la implicación de los atributos químicos en la evaluación de la calidad de los vinos del objeto, se ha puesto de relieve la importancia de los taninos (proantocianidinas totales), seguido los antocianos, y los flavonoles monómeros. Además, se ha establecido un modelo causal a partir de los atributos químicos no volátiles por PLS-SEM capaz de predecir la calidad de los vinos del objeto."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Caracteres responsables de la calidad y estructura de los vinos tintos ultrapremium"]}]}],"canonical_facts":{"dc:contributor":["Dizy Soto, Marta (Universidad de La Rioja)","Ruiz Vega, Agustín V. (Universidad de La Rioja)"],"dc:creator":["Liu, Shuyan"],"dc:date":["2022"],"dc:description":["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.","Primero, se han analizado los atributos sensoriales (aroma, sabor y sensación táctil en boca) que son relevantes para predecir la calidad intrínseca de los vinos del objeto. Aunque se han logrado avances al respecto de la relación entre las características sensoriales y la evaluación de la calidad del vino, resulta una escasez del estudio trata de vinos tintos ultrapremium españoles. Segundo, la presenta investigación se ha estudiado cómo los expertos del vino perciben la estructura del vino, determinando qué atributos sensoriales están influyendo en su formación. Aunque existe cierta información sobre la influencia de la percepción de la estructura en la evaluación de la calidad del vino. Hasta ahora el momento, existe un gran desconocimiento sobre la formación de la evaluación de la estructura del vino. Tercero, se ha explorado la posible interrelación existente entre la evaluación de la estructura y la evaluación de la calidad intrínseca del vino, analizando hasta qué punto la estructura del vino actúa como variable mediadora entre atributos sensoriales (aroma, sabor y sensación táctil en boca) y la evaluación de la calidad intrínseca de los vinos tintos ultrapremium españoles. Cuarto, se ha investigado la implicación de distintos compuestos o familias de compuestos no volátiles en la predicción de la calidad de vinos tintos ultrapremium españoles. Estudios previos sugieren que la evaluación de la calidad de los vinos tintos resulta estar muy influencia por las percepciones en boca, las cuales a su vez están íntimamente relacionadas con los atributos químicos no volátil de los vinos, ya que son responsables de su perfil sensorial por contribuir a los sabores y las sensaciones táctiles en boca. Los resultados obtenidos se han puesto de relieve la importancia de las sensaciones táctiles en boca en la evaluación de la calidad intrínseca de los vinos en esta categoría, seguido los aromas. Los sabores no presentan ninguna importancia. Además, se ha establecido un modelo causal a partir de los atributos sensoriales por PLS-SEM capaz de predecir la calidad de los vinos del objeto. Respecto a la formación de la estructura del vino, se ha puesto de manifiesto las sensaciones táctiles en boca son factores más importantes en su formación, seguido los aromas. En el caso de los sabores, los vinos en esta categoría presentan equilibrado, es decir, por los sabores de estos vinos no pueden diferenciar su calidad y estructura. En cuanto a la relación entre la evaluación de la estructura y la evaluación de la calidad del vino, se ha observado que la estructura del vino ejerce un efecto de mediación parcial y complementaria entre las sensaciones táctiles en boca y la evaluación global de la calidad de los vinos tintos ultrapremium españoles. Sobre la implicación de los atributos químicos en la evaluación de la calidad de los vinos del objeto, se ha puesto de relieve la importancia de los taninos (proantocianidinas totales), seguido los antocianos, y los flavonoles monómeros. Además, se ha establecido un modelo causal a partir de los atributos químicos no volátiles por PLS-SEM capaz de predecir la calidad de los vinos del objeto."],"dc:format":["application/pdf"],"dc:identifier":["https://dialnet.unirioja.es/servlet/oaites?codigo=308321"],"dc:language":["spa"],"dc:publisher":["Universidad de La Rioja (España)"],"dc:rights":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"],"dc:title":["Caracteres responsables de la calidad y estructura de los vinos tintos ultrapremium"],"dc:type":["text (thesis)"]},"updated_at":"2026-07-24T06:27:03Z"}