IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Anthocyanin composition and sensory properties of wines from Portuguese and international varieties cultivated in a hot and dry region of Portugal

Anthocyanin composition and sensory properties of wines from Portuguese and international varieties cultivated in a hot and dry region of Portugal

Abstract

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties. Anthocyanins confer colour to red wine and contribute to other organoleptic characteristics due to interactions with other polyphenols, proteins and polysaccharides. This group of compounds lends itself to varietal characterization; they are substances that, as secondary metabolites, are directly related to the genetic component. The environmental characteristics, namely the temperature and the water status under which the development of the berries takes place have a great influence on the quantity and composition of these compounds.The objective of this work was to study varietal differences in anthocyanins composition and the relation with some sensory properties, within selected international and Portuguese grape varieties cultivated in Alentejo region, one of Portugal largest quality wine producing regions but very hot and dry and extremely susceptible to climate change. The grape varieties were selected based on previous studies on their ecophysiological response and adaptability to severe environmental conditions and heatwaves. The grape varieties studied were 14 namely, Petit Verdot, Marselan, Merlot, Touriga Franca, Syrah, Vinhão, Bobal, Preto Martinho, Corropio, Trincadeira, Tinta Caiada, Alfrocheiro, Alicante Bouschet e Touriga Nacional. The varietal wines samples were evaluated by sensory analysis using quantitative descriptive analysis and the anthocyanins analysis by high-performance liquid chromatography-diode array (HPLC-DAD).The principal component analysis (PCA) results based on the correlation matrix between different anthocyanin groups according to acylation types, (nonacylated, acetate derivatives, coumarate derivatives and caffeoate derivatives) and total anthocyanins, showed that the first two principal components explained 98.24% of total variance. The PCA  show the discrimination of Touriga Nacional, Syrah, and Vinhão wines, that have high positive scores in PC1 strongly associated with nonacylated and total concentration of anthocyanins, related to their higher concentration and richer composition of anthocyanins, in the other hand wines from the varieties Preto Martinho, Bobal e Corropio are located on the opposite side of PC1, and they presented lower anthocyanins concentration. These results are in agreement with sensory analysis regarding specific sensory attributes such as astringency and colour quality.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Martins Patrícia1, Caldeira Ilda1, Baoshan Sun2, Damásio Miguel1, Egipto Ricardo1 and Silvestre José1

1Instituto Nacional de Investigação Agrária e Veterinária, IP
2Instituto Nacional de Investigação Agrária e Veterinária, IP, Shenyang Pharmaceutical University

Contact the author

Keywords

wine, anthocyanins, climate change, sensory profile, grape varieties

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Read More

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

Read More

α-Terpinyl ethyl ether: stereoselective GC × GC confirmation and identification of its precursors in wine

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

Read More

Influence of nitrogen supply on colorimetric parameters of Lugana wines

Color is one of the main qualitative parameters of a wine. As a matter of fact, immediately after having opened a bottle of wine, color, even before aroma and taste, is the first sensorial parameter to be evaluated by the consumer It can change according to various factors depending on the characteristics of the grapes or on the different production and storage processes.

Read More