terclim by ICS banner
IVES 9 IVES Conference Series 9 ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

Abstract

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.

Several bitter compounds are already well-described in wines. Some are linked to microorganisms as acrolein (Bauer et al., 2010) or oak wood, for example lyoniresinol (Cretin et al., 2015), while others come directly from grapes: mostly phenolic (Hufnagel and Hofmann, 2008) and nitrogen compounds (Roudot-Algaron, 1996). Furthermore, the enhancing role played by ethanol has also been well established (Cretin et al., 2018). The present study aims to determine the influence of twenty-seven known bitter compounds on the taste of various commercial white wines.

Thirty wines have been selected and submitted to sensory analysis by a trained panel. The various intensities of sourness, sweetness and bitterness have been determined for each wine. Jointly, five quantification methods have been developed and validated using liquid chromatography coupled with high resolution mass spectrometry (UHPLC-Exactive, Orbitrap analyzer) in order to determine the amount of the selected bitter compounds.

Potential correlations between the described tastes of the wines and concentrations of bitter molecules have been assessed. For the most relevant compounds, detection thresholds have been updated using the same trained panel, enabling a better understanding of the impact of various compounds.

This study enlightens the role of already known bitter compounds in bitter wine. It is also leading the way to further research as some wine’s taste remain unexplained by the selected compounds, thus confirming the potential presence of still unknown bitter compounds.

 

1. Bauer, R., Cowan, D. A., Crouch, A., 2010. Acrolein in wine : importance of 3-hydroxypropionaldehyde and derivatives in production and detection. J. Agric. Food Chem. 58, 3243-3250.
2. Cretin, B., Sallembien, Q., Sindt, L., Daugey, N., Buffeteau, T., Waffo-Teguo, P., Dubourdieu, D., Marchal, A., 2015. How stereochemistry influences the taste of wine : Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers. Analytica chimica acta. 888, 191-198.
3. Cretin, B., Dubourdieu, D., Marchal, A., 2018. Influence of ethanol content on sweetness and bitterness perception in dry wines. Food science & technology. 87, 61-66.
4. Hufnagel, J.C., Hofmann, T., 2008. Quantitative reconstruction of the nonvolatile sensometabolome of a red wine. J. Agric. Food Chem. 56, 9190-9199.
5. Roudot-Algaron, F., 1996. Le goût des acides aminés, des peptides et des protéines : exemple de peptides sapides dans les hydrolysats de caséines. Lait. 76, 313-348.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Tom Estier1,2 and Axel Marchal1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France

Contact the author*

Keywords

LC-MS quantification, sensory analysis, bitterness, wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

IDENTIFYING POTENTIAL CHEMICAL MARKERS RESPONSIBLE FOR THE PERMISSIVENESS OF BORDEAUX RED WINES AGAINST BRETTANOMYCES BRUXELLENSIS USING UNTARGETED METABOLOMICS

All along the red winemaking process, many microorganisms develop in wine, some being beneficial and essential, others being feared spoilers. One of the most feared microbial enemy of wine all around the world is Brettanomyces bruxellensis. Indeed, in red wines, this yeast produces volatile phenols, molecules associated with a flavor described as “horse sweat”, “burnt plastic” or “leather”. To produce significant and detectable concentrations of these undesired molecules, the yeasts should first grow and become numerous enough. Even if the genetic group of the strain present and the cellar temperature may modulate the yeast growth rate¹ and thus the risk of spoilage, the main factor seems to be the wines themselves, some being much more permissive to B. bruxellensis development than others.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[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

CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Read More