The sensory organoleptic evaluation of “Sopraffino” and “Sopraffino Riserva” vinegars enables testing of the capacities they have of blending firstly with other products belonging to the main marketable commodities index groups and then, consequently, with currently popular, modern day dishes.
The sensory organoleptic analyses of “Sopraffino degli Estensi” and “Sopraffino Riserva” vinegars complete the overall description as to the product refining and ageing evolution phases and provide for comprehension and perception of the full potential of product implementation and different possible uses.
The sensory analysis begins with the identification of the descriptors required for a significant comparison and for best identifying the two products. Viscosity, colour, perceived acidity (meant as a result of the balance between total analysed acidity and product density), spicy aroma, fruity aroma, tannic flavour, harmony and persistence are thus the descriptors that have been selected and examined here for both of the products.
The Sopraffino vinegar sensory profile shows for instance a marked acid component and a less extensive general intensity area compared to the Sopraffino Riserva vinegar. This also corresponds to the specific chemical-analytic differences between the two products. Comparing acidity and sugar content will in fact highlight that with comparable acid components, the product sugar levels and therefore product density and viscosity vary remarkably from one another.
Owing to its higher density, Sopraffino Riserva vinegar in fact provides a totally enveloping and full impact on the palate, completed by an acidity that is well perceived, even if to a lesser degree than Sopraffino vinegar, by all means capable of contributing to prolonged aroma persistence. This wields a positive effect on the harmony sensory descriptor, parameter fundamental for enhanced perception of the Sopraffino Riserva vinegar quality.
The overall Sopraffino Riserva vinegar area is quantitatively more extensive and compared to Sopraffino vinegar, harmony, persistence and tanninic sensation are, particularly, the principal discriminating factors.
Finally, the aromatic features are definitely determinant in as far as use, blending and combination potential is concerned and it should be noted that the fruity aroma is more intense in Sopraffino vinegar, whereas in Sopraffino Riserva vinegar it decreases in favour of increasingly spicy aromas, directly correlated to its longer ageing process in oak barrels.
The relative sensory profile tracing highlights a gastronomic implementation potential wherein the two products
complete one another and are thus aptly suited to the satisfaction of a wide range of culinary combinations