terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Abstract

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes. Salivary esterases can hydrolyse wine carboxylic esters while β-glucosidases can act on glycosidically bound volatiles releasing odorant aglycones. Therefore, these enzymes might have the ability to modify the original wine aroma composition and likely, aroma perception. However, the role of salivary enzymes and their impact on wine flavour perception and wine liking has been very little explored.

In this study, the salivary esterase and β-glucosidase activities were assessed in fresh saliva collected from more than 200 wine consumers. They also performed the sensory evaluation (intensity and liking) of different red and white modified wines that elicited one predominant sensory stimulus (bitter, astringent, acid, sweet, fruity and woody aroma).  Results from this study provides a large set of data regarding the prevalence of salivary enzymes with potential impact on wine aroma perception in groups of consumers segmented by PROP taste phenotype, age and gender providing new insights about the role of saliva enzymes on inter-individual differences on wine flavour perception, which should be considered to better understand consumer’s preferences.

Acknowledgements: Authors acknowledge AEI and MICIN for the financial support (Project PID2019-11734-RB-I00) and all the participants in this study.

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Pozo-Bayón, Maria Angeles*, Velazquez-Martínez, Rafael, Criado Celia, Muñoz-González Carolina

Instituto de investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049, Madrid, Spain

Contact the author*

Keywords

wine, flavour perception, salivary enzymes, consumer preferences

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Read More

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

Read More

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Read More

Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

Inter-row soil tillage in vineyards, stimulates vigor and production due to the absence of competition for water and nutrients, however negatively affects organic matter content, soil erosion, and compaction, resulting in reduced fertility. In this study, we investigated the effects of different cover crop management approaches, including cultivation type and termination timing, on the physiological and productive responses of a Glera vineyard.
The experimental trial was conducted in Precenicco (UD) from 2019 to 2021. A commercial mixture for autumn cover cropping was sown in alternating rows, and the sowing pattern was changed each year.

Read More