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…

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

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

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.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More