WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 2 - WAC - Oral presentations 9 Sensory impact of acetaldehyde addition in Syrah red wines

Sensory impact of acetaldehyde addition in Syrah red wines

Abstract

Acetaldehyde is a volatile carbonyl compound synthetized by yeast during alcoholic fermentation, but it can also be formed by oxidation of ethanol during wine aging [1]. At low concentration, it enhances the fruity aroma, however, at higher levels, it can generate the appearance of notes of bruised and rotten apple [2]. From a chemical point of view, acetaldehyde is a reactive low-molecular-weight compound that can strongly bind sulfur dioxide but also phenolic compounds and amino acids to a lesser extent. Therefore, the sensory perception of a wine is the result of complex interactions between many volatile and non-volatile compounds [3]. Acetaldehyde is no exception to this rule and its perception depends on the wine matrix in which it is found.

In this work, two Syrah red wines with different polyphenol contents, spiked or not with acetaldehyde, were used to study the impact of this compound on olfactory perception. Free acetaldehyde levels (HS-GC-MS) were measured to determine the acetaldehyde combination levels in the spiked wines. A descriptive analysis of the wines was then performed by using a trained sensory panel and a Hierarchical Check All That Apply (HCATA) analysis of the samples with or without acetaldehyde addition. 

Significant differences were observed for both the sensory threshold and acetaldehyde combination for the wines. The results showed that some cited characteristic sensory descriptors (bruised and oxidized apple) varied significantly between the control wines and those with acetaldehyde addition. In the samples with increasing acetaldehyde levels, the cited descriptors were similar and not dependent on the concentration of acetaldehyde addition. Moreover, it was observed that, depending on its concentration, acetaldehyde amplified or hid descriptors. The increase of its concentration also leads to an increase of the frequency of citation of “vegetal” notes. However, its impact differed depending on the wine matrix, especially their polyphenol content.

[1] Wildenradt, H. L., & Singleton, V. L. (1974). The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging. American Journal of Enology and Viticulture, 25(2), 119‑126.

[2] Waterhouse, A., Sacks, G., & Jeffery, D. (2016). Understanding Wine Chemistry (Wiley).

[3] Francis, I. L., & Newton, J. L. (2005). Determining wine aroma from compositional data. Australian Journal of Grape and Wine Research, 11(2), 114‑126.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Luca Garcia, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé, Cédric Saucier 

Presenting author

Luca Garcia – UMR SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

UMR SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

Contact the author

Keywords

Acetaldehyde – Red wine – Syrah – Sensory – Polyphenol

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Montpellier vine & wine sciences (M-WineS)

The Occitanie Region is the first vine-growing area in France: 270 000 hectares of vineyard and an annual production of 15 million hectoliters. Its annual income reaches 1 900 million euros, of which 900 million euros in export.The vine and wine sector is facing many issues: inputs reduction, adaptation to climate change, maintaining the production competitiveness, digital tools integration in production and transformation processes, and the production of quality wines meeting the consumer demand.

Read More

DNA-free editing to improve stress resilience of wine grape genotypes recalcitrant-to-regeneration

Wine viticulture, being firmly linked to the vine-terroir relationship, has always encountered significant bottlenecks to genetic innovation. Nonetheless, the development of new breeding strategies leading to the selection of stress resilient genotypes is urgent, especially in viticulture, where it would allow reducing the use of chemical treatments adopted to control fungal diseases. Genome editing represents an extremely promising breeding technique. Unfortunately, the well-known recalcitrance of several wine grape cultivars to in vitro regeneration strongly limits the exploitation of this approach, which to our knowledge has so far been developed on table grape genotypes with high regeneration potential.

Read More

Juice carbon isotope discrimination is related to vine growth and fruit quality of Barossa Shiraz

Aim: Interactions between soil, climate and management that modulate vine growth, yield and grape composition are strongly defined by vine water availability and nutrient uptake during the season. Carbon isotope discrimination (δ13C) has been used as an integrative measurement of vine water availability during the season, with the potential to identify spatial variations of terroir in

Read More

OmicBots – An innovative and intelligent multi-omics platform facing wine sector challenges

To face emerging competition and challenges, wine producers globally rely on precision viticulture (PV) solutions to boost productivity, enhance quality, increase profitability, and reduce the environmental impact of vineyards. Current pv methods predominantly use multispectral sensor data from several platforms (satellites or vineyard installations). However, these applications generally use data analysis strategies lacking physiological grapevine support.

Read More

Relation entre les caractéristiques des fromages d’Appellation d’Origine Contrôlée et les facteurs de production du lait

Les fromages d’Appellation d’Origine Contrôlée (AOC) représentent un enjeu économique important pour la filière laitière (11 % des fromages produits en France sont des fromages d’AOC, et dans certaines régions de montagne, cette proportion dépasse 50 %). Les spécificités de ces fromages et leurs liaisons avec les caractéristiques du terroir constituent un système complexe où interagissent en particulier la technologie fromagère et les caractéristiques des laits (composition chimique en particulier). Ces dernières dépendent elles-mêmes des caractéristiques des animaux (origine génétique, facteurs physiologiques, état sanitaire) et de leur mode de conduite (alimentation, hygiène, traite…) (fig. 1). L’influence de ces facteurs de production (alimentation et type d’animal en particulier) sur les caractéristiques des fromages est fréquemment mise en avant par les fromagers, sur la base d’observations empiriques. Il existe cependant très peu de travaux expérimentaux sur le sujet, en raison, entre autres, de la difficulté de séparer correctement les effets propres de ces facteurs d’amont de ceux liés à la technologie fromagère.

Read More