terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

Abstract

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate. The chemical profile and sensory analysis were studied every three months (T1, T3 and T6) for a total of six months of storage. HT stability and evolution of sensory attributes were also investigated. The oenological parameters (such as free and total SO₂, residual sugars, organic acids) were evaluated with multiparametric wine analyser, the dissolved oxygen was measured according to OIV protocols, and HPLC-DAD was used to evaluate the phenolic profile [3]. To explore the effects of HT addition, Multiple Factor Analysis (MFA) was applied. The Projective Mapping sensory protocol [4], combined with CATA (check-all-that-apply) method, were chosen to achieve a rapid categorization and characterization of Borrigiano wine using an internal panel of fourteen assessors (aged 25- 40 years old). Procrustean Multiple Factor Analysis (pMFA) and CLUSTATIS methods [5] were used to manage the sensory data. Evaluators were asked to rank wine samples according to their preferences and a frequency table was constructed. The HT addition (at different concentrations) and storage time influenced the chemical profiles and sensory attributes. After six months of storage, free sulfur dioxide remained higher in wines with the highest HT content. On the contrary, the dissolved oxygen was higher in the control wines, and was negatively correlated with the HT content. Acetic acid, which is the most important quality parameter of wine, was higher in the control wine samples. The assessors preferred the samples with the highest amount of HT; in fact, this wine gained first position for a greater number of times in the ranking constructed by the panel. The samples with the highest amount of HT had the lowest values of astringency, the highest level of vegetal, red fruit, dried fruit and wood aroma and red fruit flavour.

 

1. Boselli, E., Minardi, M., Giomo, A., Frega, N. G. (2006). Anal. Chim. Acta, 563(1-2), 93-100.
2. Raposo, R., Ruiz-Moreno, M. J., Garde-Cerdán, T., Puertas, B., Moreno-Rojas, J. M., Gonzalo-Diago, A., Cantos-Villar, E. (2016). Food Chem., 192, 25-33.
3. Poggesi, S.; Darnal, A.; Ceci, A.T.; Longo, E.; Vanzo, L.; Mimmo, T.; Boselli, E. Foods (2022), 11, 3458.
4. Valentin, D., Chollet, S., Nestrud, M., Abdi, H. (2018). Descriptive analysis in sensory evaluation, 535-559.
5. Morand, E., Jérome Pagès Morand, E., and Jérome P. Food Qual. Prefer. 36-42. 17.1-2 (2006): 36-42.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Adriana Teresa Ceci1,2, *, Aakriti Darnal1,2, Simone Poggesi1,2, Edoardo Longo1,2, Enrico Angelo Altieri³, Reeta Davis³, Margaret Walsh₃, James Britton₃, Renzo Nicolodi⁴, Kevin O Connor³, and Emanuele Boselli1,2

1. Oenolab, NOI TechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
2. Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
3. Nova Mentis Ltd., c/o Nova UCD, Belfield Innovation Park, University College Dublin, D04 V2P1 Belfield, Ireland.
4. Nutramentis srl, NOI Techpark South Tyrol/Alto Adige, Building D1, Via Ipazia, 2, 39100 Bolzano, Italy. 

Contact the author*

Keywords

Projective mapping, CATA, polyphenolic profile, hydroxytyrosol

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

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

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More