terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

Abstract

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency). For this, three red wines with each type of additive and a control wine without them were prepared. All the wines were aromatized with two aroma mixtures responsible for the “fruity” and “woody” aroma nuances. Retronasal aroma and astringency were evaluated at the same time using a dynamic sensory methodology (Time-Intensity) and a trained panel (n=40), consisted of non-tasters (n=20) and tasters (n=20) based on their PROP (6-n-propylthiouracil) responsiveness. The parameters AUC (area under the curve), I max (maximum intensity), T max (time to reach maximum intensity) and T end (time at which the aroma attribute is no longer perceived) were evaluated for each wine type to assess the effect of these additives on the dynamics of flavor perception. Results showed significant differences (p<0.05) in the perception of astringency according to PROP phenotype; tasting PROP individuals showed higher values for most T-I parameters than non-tasters. However, the PROP phenotype did not affect the perception of retronasal aroma. In addition, the three oenological additives had an effect on astringency and retronasal aroma perception. For instance, they significantly increased the long-lasting perception of astringency compared to the control, while gallotannin also increased the long-lasting persistence of the woody aroma.

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 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Pozo-Bayón, Maria Angeles*, Velazquez-Martínez, Rafael I., 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, oenotannins, mannoproteins, flavour persistence, PROP taste phenotype, Time-intensity sensory analysis

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Influence of p-Coumaric Acid and Micronutrients on Growth and 4-Ethylphenol Production by Brettanomyces bruxellensis

The wine spoilage caused by Brettanomyces bruxellensis is one of the global concerns for winemakers. Detecting the presence of B. bruxellensis using routine laboratory culture techniques becomes challenging when cells enter the viable but not culturable (VBNC) state. This study aims to investigate the impact of p-coumaric acid (a volatile phenol precursor) and micronutrients on B. bruxellensis’ culturability, viability, and volatile phenol production under sulfite stress. In red wine, exposure to a high sulfite dose (100.00 mg L-1 potassium metabisulfite) resulted in immediate cell death, followed by a recovery of culturability after two weeks.

Read More

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.

Read More

Effect of irrigation in cover cropping vineyards

Cover cropping in vineyard is a sustainable and alternative soil management system to conventional tillage that is gaining more and more importance among winegrowers and is being promoted, among other organizations, by the European Union through the eco-schemes of the Common Agricultural Policy.
However, the use of cover crops in Mediterranean viticultural environments is conditioned, to a large extent, by the availability of irrigation water which, in a context of global warming like the one we are experiencing, must be adjusted to savings strategies, supplying to the vine only what it needs in each moment.

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