IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Physico-chemical parameters as possible markers of sensory quality for ‘Barbera’ commercial red wines

Physico-chemical parameters as possible markers of sensory quality for ‘Barbera’ commercial red wines

Abstract

Wine quality is defined by sensory and physico-chemical characteristics. In particular, sensory features are very important since they strongly condition wine acceptability by consumers. However, the evaluation of sensory quality can be subjective, unless performed by a tasting panel of experienced tasters. Therefore, it is of great relevance to establish relationships between objective chemical parameters and sensory perceptions, even though the complexity of wine composition makes it difficult. In this sense, more reliable relationships can be found for a particular wine typology or variety. The present study aimed to predict the perceived sensory quality from the physico-chemical parameters of ‘Barbera d’Asti’ DOCG red wines (Italy).
A total of 111 commercial ‘Barbera’ wines from 2015 and 2016 vintages were evaluated by sensory analysis with a trained panel (n = 10). Quality and intensity of color, aroma, and mouthfeel, as well as global quality perception of wines were analyzed using unstructured scales (0-100 mm). After assessing the correlation among the different sensory perceptions analyzed, ‘Barbera’ wines were classified according to global perception values, and three groups were obtained by dividing the unstructured scale range into equal portions: G1 (30-45 mm), G2 (46-61 mm), and G3 (62-77 mm). Twenty-one physico-chemical variables, including standard chemical parameters, phenolic composition, and chromatic characteristics, were determined for the characterization of wines belonging to each sensory profile. Statistical analyses based on ANOVA, Tukey (HSD) test, Pearson correlation, and principal component analysis (PCA) were applied on physico-chemical and sensory data sets.Ten physico-chemical parameters (total anthocyanin index, monomeric anthocyanin content, total flavonoid index, color intensity, the three CIELab color coordinates, alcohol strength, malic acid content, and dry extract) were significantly different among the sensory groups established (G1, G2, and G3). When PCA was applied on these physico-chemical parameters and sensory traits, a good separation of the three sensory groups was observed. Chemical parameters often associated with red wine quality (such as ethanol, dry extract, anthocyanins, and color intensity) were well correlated with the best valued sensory group G3. This study contributes to better know which are the main chemical parameters that allow both to classify the wines according to the perceived sensory profile/quality and to predict some relevant wine sensory traits.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Giacosa Simone1, Río Segade Susana1, Vilanova Mar2, Paissoni Maria Alessandra1, Rolle Luca1 and Gerbi Vincenzo1

1Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino
2Instituto de Ciencias de la Vid y del Vino (ICVV) Consejo Superior de Investigaciones Científicas CSIC-Universidad de La Rioja-Gobierno de La Rioja

Contact the author

Keywords

sensory analysis, phenolic composition, differentiation, prediction, red wines

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Extension to the Saumurois-Touraine area of an Anjou-originated method for the characterisation of the viticultural terroirs. (Loire Valley, France)

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation. Le modèle concerne des terrains issus principalement de roches mères métamorphiques et éruptives du Massif Armoricain. Cet outil de caractérisation des terroirs viticoles nécessite d’être adapté lorsqu’il s’agit d’ensembles géologiques très différents, en particulier sur sols d’apport et de roches mères tendres et poreuses du Bassin Parisien. Une meilleure compréhension de la réserve hydrique des sols apparaît être un critère important de l’interaction entre le milieu et la plante.

The pyramidal organization of AOC in France: a process of identification and valorisation of terroirs

English version: Result of their history, some famous French wine countries such as Burgundy, Bordeaux or Alsace, have a hierarchical organization of their Appellations of Controlled Origin (AOC): AOC regional, communal, Premier Cru, Grand Cru.

EXPLORING THE INFLUENCE OF S. CEREVISIAE MANNOPROTEINS ON WINE ASTRINGENCY AND THE IMPACT OF THEIR POLYSACCHARIDE STRUCTURE

Mannoproteins (MPs) are proteoglycans from the outmost layer of yeast cell walls released into wine during alcoholic fermentation and ageing on lees processes. The use of commercial preparations of mannoproteins as additives to improve wine stability with regards to the crystallization of tartaric salts and to prevent protein haze in the case of white and rosé wines is authorized by the OIV.
Regarding red wines and polyphenols, mannoproteins are described as able to improve their colloidal stability and modulate the astringent effect of condensed tannins. The latter interact with salivary proteins forming insoluble aggregates that cause a loss of lubrication in the mouth and promote a drying and puckering sensation. However, neither the interaction mechanisms involved in mannoproteins capacity to impact astringency nor the structure-function relationships related to this property are fully understood.

The dynamics of δ13C and δ18O in musts during berries development

Aim: Many processes or reactions that occur in plants involved isotopic discrimination. Water availability, for example, affects the isotopic ratio of carbon (δ13C) and oxygen (δ18O). In viticulture, δ13C is used in experiments related to water relations and irrigation in vineyards. δ18O is used much less but it could be a good complement to δ13C. The aim of this study was to generate knowledge on how these isotopic ratios, measured in musts, could help to better understand the water behavior of grape varieties. 

Effet de l’ombrage respectif des ceps et des grappes de Muscat sur leurs teneurs en composés volatils libres et glycosyles et en précurseurs d’aromes carotenoïdiques

Le Muscat de Frontignan est bien connu pour ses fortes teneurs en composés terpéniques et par l’odeur florale et fruitée que ces composés confèrent aux vins qui en sont issus (1,2).