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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


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.


Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster


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*


wine, oenotannins, mannoproteins, flavour persistence, PROP taste phenotype, Time-intensity sensory analysis


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


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