terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Wine odors: chemicals, physicochemical and perceptive processes involved in their perception

Wine odors: chemicals, physicochemical and perceptive processes involved in their perception

Abstract

The odors of wines are diverse, complex and dynamic and much research has been devoted to the understanding of their chemical bases. However, while the “basic” chemical part of the problem, namely the identity of the chemicals responsible for the different odor nuances, was satisfactorily solved years ago, there are some relevant questions precluding a clear understanding. These questions are related to the physicochemical interactions determining the effective volatilities of the odorants and, particularly, to the perceptual interactions between different odor molecules affecting in different ways to the final sensory outputs.

The understanding of perceptual interactions has been delayed to a large extent by the common misunderstanding that odorants and odors are the same thing. Odorants are, however, chemical entities -volatile molecules- able to impact the olfactory receptors, while odors are the sensory experiences encoded by odorants. A significant part of the code is nowadays known, and can be explained in terms of odor x odor interactions. These interactions can be competitive, cooperative, destructive and creative. Cooperative interactions are relevant because give rise to the concept of odor vector, establishing a key link between the chemical and sensory spaces. Different studies have shown that the nearly 80 main wine odorants form 35 different wine aroma vectors, classified into 10-different aroma categories. Yet, aroma vectors can further interact by creative interactions to form new aroma nuances. Some of these interactions have been identified and will be shown. Furthermore, destructive interactions can also take a major role in wine, since ethanol and the higher alcohols are strong aroma suppressors. These suppression effects are of the highest interest in wine dealcoholization.

Finally, it will be shown that physicochemical interactions with different matrix components are enough to change the volatilities of some odorants by factors between 2 and 4, more than enough to have sensory relevance.

Acknowledgement. Most of this research has been funded by the Spanish government (projects MYCIN PID2021-126031OB; MINECO AGL2017-87373)

DOI:

Publication date: October 20, 2023

Issue: ICGWS 2023

Type: Article

Authors

Vicente Ferreira

Laboratory for Aroma Analysis and Enology (LAAE), University of Zaragoza, Spain

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Vineyard yield estimation using image analysis: assessing bunch occlusions and its dependency on fruiting zone canopy features

Performing accurate vineyard yield estimation is of upmost importance as it provides important benefits to the whole vine and wine industry. Recently, image-analysis approaches have been explored to address this issue however this approach has as main challenge the bunch occlusion, mostly by vegetation but also by neighboring bunches. The present work aims at assessing the magnitude of bunch occlusion by neighboring bunches and to evaluate its dependency on a selection of vegetative and reproductive vine parameters assessed at fruiting zone. Forty vine segments (1 m) of two vineyard plots of the white cultivars ‘Alvarinho’ and ‘Arinto’ were assessed for vegetative and reproductive features at fruiting zone and imaged with a 2D camera.

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”.

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

The generation of suspended cell wall material may limit the effect of ultrasound in some varieties

The disruptive effect exerted by high-power ultrasound (US) on plant cell walls, natural barriers to the diffusion of compounds of interest during the maceration of red wines, is established as the reason behind the chromatic improvement that its treatment causes. However, sometimes this improvement is not observed, especially with short maceration times. The presence of a high quantity of suspended cell wall material, which formation is favored by the sonication, could be the cause of this lack of positive results since this cell wall material has a high affinity for phenolic compounds.

Accumulation of deleterious mutations in grapevine and its relationship with traits of interest for wine production and resilience

Deleterious mutations that severely reduce population fitness are rapidly removed from the gene pool by purifying selection. However, evolutionary drivers such as genetic drift brought about by demographic bottlenecks may comprise its efficacy by allowing deleterious mutations to accumulate, thereby limiting the adaptive potential of populations. Moreover, positive selection can hitchhike mildly deleterious mutations due to linkage caused by lack of recombination. Similarly, in the context of species domestication, artificial selection mimics these evolutionary processes, which can have undesirable consequences for production and resilience. In this study, we evaluated the extent of the accumulation of deleterious mutations and the magnitude of their effects (also known as genetic load) at the whole-genome scale for ca.