IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Interpreting wine aroma: from aroma volatiles to the aromatic perception

Interpreting wine aroma: from aroma volatiles to the aromatic perception

Abstract

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants. This natural complexity makes that the study of wine aroma has to deal not only with the quantitative determination of a large group of odorants, but has also to understand the basic principles determining the interactions between odorants. The basic mechanisms of odour interactions are not well known and seem to be very complex, but taking as base classical studies did by psychophysicists in the last 50 years, some outcomes of flavour chemistry, and some basic elements of the theory of perception, it has been recently possible to propose a systematic classification of odour interactions into four different categories: competitive, cooperative, destructive and creative. 
Competitive interactions take place when two or more non-blending odours are simultaneously perceived. The perceived intensity of any of them decreases as the odour intensities of other of the components is increased. Cooperative interactions take place when many odorants are present at subthreshold levels and are particularly relevant when similar odorants are present at whatever odour intensities. In these last cases, these interactions lead to the formation of odour vectors, which are groups of odorants of similar aroma acting concertedly and translating to the final product a specific aroma feature.  Destructive interactions take place when one of the odours present in the mixture is able to deconfigure the odour perception of the others, bringing about a decrease in the odour intensity before the deconfiguring odour is perceived. Most wine off-odours belong into this category. Creative interactions are configurational processes and take place when a new odour emerges out of the mixture of odorants. In milder cases, the addition of one odorant boosts the intensity of the others present in the mixture.
With these elements at hand, it is possible to propose a systematic to understand the chemical bases of wine aroma perceptions. Overall, around 80 aroma molecules, seem to be able to explain the different positive aroma nuances of all wines. The major wine volatile components, all of them by-products of alcoholic fermentation, form “the wine aroma buffer”, which is a mixture with vinous aroma and a strong deconfigurational power induced by the destructive interactions elicited by ethanol, isoamyl and isobutyl alcohols and acetic acid. Then, wine odorants are further classified into 35 different aroma vectors, broadly classified into 10 different odour categories. Some creative interactions, leading to relevant wine odours, such as pineapple, strawberry candy, black fruits or raisins have been also identified and will be discussed.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Vicente Ferreira¹

¹Laboratory for Aroma Analysis and Enology (LAAE)

Contact the author

Keywords

wine aroma, flavor, odorant, perceptual interaction

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2].

Estimation of degree brix in grapes by proximal hyperspectral sensing and nanosatellite imagery through the random forest regressor

The assessment of physiological parameters in vineyards can be done by direct measurements or by remote, indirect methods. The latter option frequently yields useful data, and development of methods and techniques that make them possible is worthwhile. One of the parameters most looked for to define the quality status of a vineyard is the degree Brix of its grapes, a quantity usually determined by direct measurement.

Vitamins in musts : an unexplored field

Vitamins are major compounds, involved in several prime yeast metabolic pathways. Yet, their significance in oenology has remained mostly unexplored for several decades and our current knowledge on the matter still remaining obscure to this day. While the vitaminic contents of grape musts have been approached in these ancient investigation

Биотехнология в системе оздоровления и размножения комплексно-устойчивых сортов винограда на Юге России

The production of certified grape planting material is one of the most important problems in the Russian federation. According to the scheme for the production of healthy grape planting material, before being introduced into in vitro culture, the source plants of each variety (Moldova, Augustin, Bart) were individually assessed for typical varietal characteristics and the presence/absence of symptoms of infection by pests.

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.