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…

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.

Read More

Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE?

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Read More

Phenotyping bud break and trafficking of dormant buds from grafted vine

In grapevine, phenology from bud break to berry maturation, depends on temperature and water availability. Increases in average temperatures accelerates initiation of bud break, exposing newly formed shoots to detrimental environmental stresses. It is therefore essential to identify genotypes that could delay phenology in order to adapt to the environment. The use of different rootstocks has been applied to change scion’s characteristics, to adapt and resist to abiotic and biotic stresses[1].

Read More

Drought responses of grapevine cultivars under different environments

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More