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…

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

NEAR INFRARED SPECTROSCOPY FOR THE ESTIMATION OF TEMPRANILLO BLANCO VOLATILE COMPOSITION ALONG GRAPE MATURATION

Grape volatile compounds are mainly responsible for wine aroma, so it is important to know the va-rietal aromatic composition throughout ripening process. Currently, there are no tools that allow mea-suring the aromatic composition of grapes, in intact berries and periodically, throughout ripening, in the vineyard or in the winery. For this reason, this work evaluated the use of near infrared spectroscopy (NIR) to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening. For this purpose, NIR spectra (1100-2100 nm) were acquired from 240 samples of in-tact berries, collected at different dates, from veraison to overripening.

Read More

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More