OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Red wine astringency: evolution of tribological parameters during different harvest dates

Red wine astringency: evolution of tribological parameters during different harvest dates

Abstract

Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products. Based on this sensory parameter, are made relevant decisions in wine production including the moment of grape harvest (phenolic ripeness), the time and intensity of maceration, the time and type of aging process, and the target market of wines. Notably, the selection of the optimal grape astringency during ripeness is one of the most crucial decisions in winemaking. However, grape astringency is an attribute challenging to evaluate and standardize by tasters since the grapes are heterogeneous and generate along their ripeness different sensory descriptors, such as the typical drying astringency found in immature grapes. Here we used a tribological system to determinate the red wine astringency produced on different harvest dates. Mixtures of whole human saliva and red wines as Cabernet Sauvignon and Carménère, with similar tannin content but different sub-quality (rough and soft/velvety, respectively), were evaluated by their lubrication behavior. Red wines produced significant changes in the saliva friction coefficient during the harvest dates, with an opposite evolution between the Cabernet Sauvignon and Carménère. Also, microstructure observation revealed differences between conformation and surface of the tan-ninprotein aggregates of both red wines, suggesting a correlation between them and the astringency sensory perception. Results from this work demonstrate that tribology techniques can be a useful tool for both to evaluate astringency on red wines and to help us to understand the phenomenon of sub-qualities.

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Natalia Brossard, Giuseppina Parpinello, Fernando Osorio, Edmundo Bordeu, Jianshe Chen

Department of Food Sciences, University of Bologna, P.za Goidanich 60, I-47023 Cesena, Italy.
Department of Food Science and Technology, University of Santiago Chile, Avda. Libertador Bernardo O’Higgins 3363, San-tiago, 9170022, Chile.
Department of Fruit Trees and Enology, Pontifical Catholic University of Chile, Avda. Vicuña Mackenna 4860, Santiago, 7820436, Chile.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China.

Contact the author

Keywords

wine astringency, tribology, human saliva, harvest dates 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Characterization of “territoires” throughout the production of wines obtained with withered grapes: the cases of “Terra della Valpolicella” (Verona) and “Terra della Valle del Piave” (Treviso) in Northern Italy

Dans la définition et la description d’un “territoire” (“terra” en italien), avec les facteurs du milieu et génétiques, un rôle important est joué par ceux agronomiques, techniques et de culture qui contribuent à caractériser le produit d’une zone spécifique.

Read More

Controlling Wine Oxidation: Effects of pH on Key Reaction Rates

Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.

Read More

Impacts on water availability for vitiviniculture worldwide using different potential evapotranspiration methods

Beyond the sole warming globally perceived and monitored, climate change impacts water availability. Increasing heatwaves frequency observed during the last decades

Read More

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

Studio dell’ambiente viticolo attraverso la parametrazione (punto di incrocio) delle curve di maturazione delle uve (pinot nero, oltrepo’ pavese pv italia settentrionale – 45° parallelo Nord)

Sono stati presi in considerazione alcuni dati agrometeorologici dell’Oltrepò Pavese (temperature e piovosità degli ultimi 80 anni) e gli studi delle curve di maturazione condotti in zona sul Pinot nero da spumante negli anni (1988-1991, 1999-2000, 2006-2008), si nota che l’aumento progressivo negli anni delle temperature attive (indice di Winkler) ha determinato un anticipo dell’invaiatura, definita dal parametro “punto di incrocio” (intersezione delle funzioni di zuccheri ed acidità nel tempo), con conseguente anticipo della data di vendemmia di circa 12-15 gg.

Read More