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


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.


Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article


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*


wine, flavour perception, salivary enzymes, consumer preferences


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Viticultural heritage in mountain territories of Catalonia: prospecting in the region of Osona, northern Spain

The recovery of ancestral or minority vine varieties has been gaining great interest in recent years, among other reasons because it is likely that some of these varieties, due to the fact that they are found in relict areas, have a greater potential for adaptation to external factors (biotic or abiotic) and can minimize the effects that climate change is causing in viticulture. Varieties that can be grown at altitude are currently being sought to combat rising temperatures and prolonged extreme drought conditions. In Catalonia, the Pyrenean expansion of vineyard cultivation is documented from the 10th century and has been related to the “small climatic optimum” (9th-12th centuries) and also to seigniorial power.[1] But different adverse climatic periods and the arrival of Phylloxera by the late 19th century made many of these crops disappear.[2]

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.

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.

The weak role of organic mulches in shaping bacterial communities in grapevine

The interest in sustainable and ecologic agricultural practices in grapevine has grown significantly in recent years in the context of ecological transition. Organic mulches are treatments that support the circular economy and positively affect the soil and the plant. They are an alternative to herbicides and other conventional practices since they may influence soil moisture, erosion, structure and weed control. However, their effects on the soil and must microbiota remain unknown.