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<p>Wine vinegar is a traditional beverage obtained through alcoholic and acetic fermentations and is widely used as a flavoring and preservative. Recently, innovative products such as Port wine vinegar have emerged. This study evaluated the chemical, sensory, and emotional profiles of 22 wine vinegars from the Douro Demarcated Region and La Rioja at opening and after one year of storage. Chemical analyses included pH, acetic acid, ethanol, total phenolics, and antioxidant activity. Sensory attributes were assessed by quantitative descriptive analysis, and emotional responses were measured using FaceReader <sup>®</sup>. After storage, red vinegars showed an increase in pH, whereas acetic acid and total phenolics decreased slightly. Residual ethanol increased in white and balsamic vinegars. Antioxidant activity showed the greatest decline over time, with a marked reduction, particularly in white wine vinegar (from 2.41 to 0.35 mM/mL; approximately 86%), indicating pronounced oxidative degradation. Microbiological analysis identified five bacterial strains, all assigned to the <i>Bacillus pumilus</i> and <i>Bacillus cereus</i> groups by 16&#xa0;S rRNA gene sequencing. No typical acetic acid bacteria were detected, and the high genetic similarity among isolates suggested contamination. Sensory analysis revealed type-specific profiles, with acidity consistent across samples. Emotional responses were mostly neutral, with occasional sadness linked to higher acidity. Overall, storage reduced vinegar intensity and elicited predominantly neutral-to-negative emotional responses.</p>

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Emo-sensory profiling and chemical–microbial characterization of wine vinegars from the Douro Demarcated Region and La Rioja

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • João Mota,
  • Elisete Correia,
  • Catarina Marques,
  • António Inês,
  • Alice Vilela

摘要

Wine vinegar is a traditional beverage obtained through alcoholic and acetic fermentations and is widely used as a flavoring and preservative. Recently, innovative products such as Port wine vinegar have emerged. This study evaluated the chemical, sensory, and emotional profiles of 22 wine vinegars from the Douro Demarcated Region and La Rioja at opening and after one year of storage. Chemical analyses included pH, acetic acid, ethanol, total phenolics, and antioxidant activity. Sensory attributes were assessed by quantitative descriptive analysis, and emotional responses were measured using FaceReader ®. After storage, red vinegars showed an increase in pH, whereas acetic acid and total phenolics decreased slightly. Residual ethanol increased in white and balsamic vinegars. Antioxidant activity showed the greatest decline over time, with a marked reduction, particularly in white wine vinegar (from 2.41 to 0.35 mM/mL; approximately 86%), indicating pronounced oxidative degradation. Microbiological analysis identified five bacterial strains, all assigned to the Bacillus pumilus and Bacillus cereus groups by 16 S rRNA gene sequencing. No typical acetic acid bacteria were detected, and the high genetic similarity among isolates suggested contamination. Sensory analysis revealed type-specific profiles, with acidity consistent across samples. Emotional responses were mostly neutral, with occasional sadness linked to higher acidity. Overall, storage reduced vinegar intensity and elicited predominantly neutral-to-negative emotional responses.