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…

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

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

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More

Comparison of ancestral and traditional methods in the elaboration of sparkling wines; preliminary results

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

Read More

A novel approach for the identification of new biomarkers of wine consumption in human urine using untargeted metabolomics

Wine is one of the most representative components of Mediterranean diet. Moderate wine intake together with food, has been positively correlated with reduced risk of many chronic diseases. This beneficial effect seems to be ascribed to elevated polyphenolic content of wine [1]. Traditional approaches for the identification of wine biomarkers consumption include targeted metabolomics that focuses on the quantification of well-defined metabolites, losing a valuable information about a massive number of compounds. On the other hand, untargeted metabolomics can disclose a large quantity of signals corresponding to potential biomarkers in a single analysis with high sensitivity and resolution.

Read More