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…

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More

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

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More

Aroma characterization of mold resistant base wines for sparkling wine produced in a warm-temperate area at two different altitudes

In a recent context where consumers pay an increasing attention to sustainability and eco-friendly aspects in the decision-making process, the use of the resistant varieties in the wine sector have returned to the attention. In this context, the use of mould-resistant grape varieties would be an opportunity for sparkling wine producers as it can reduced the pesticide utilization in grape management and hence production costs.
However, the use of the resistant varieties to produce the base wine may be strongly influenced due to its requirements for a particular balance between sugars and acidity to ensure the quality of the final product. In addition, the aromatic profile of base wine plays a crucial role in the perception of the quality of the sparkling wine.

Read More

Late winter pruning induces a maturity delay under temperature-increased conditions in cv. Merlot from Chile

Chile is considered vulnerable to climate change; and these phenomena affect several mechanisms in the grape physiology and quality. The global temperature increase affects sugar contents, organic acids, and phenolic compounds in grapes, producing an imbalance maturity. In this sense, an alternative to reduce the impact is to perform pruning after vine budburst, known as “Late Pruning” (LP).

Read More