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…

Basic Terroir Unit (U.T.B.) and quality control label for honey; making the designations of origin (A.O.C) and« crus » more coherent

Considérant d’une part la judicieuse mise au point d’un label de qualité contrôlée des miels suisses (STÖCKLI et al. 1997), considérant d’autre part l’élaboration d’une carte des paysages végétaux (HEGG et al. 1993),

Read More

“Silex vitioeno module porte-greffe”: an information system to gather experimental results on grapevine rootstocks

Maintaining stable yields and quality over time is a major challenge for the wine industry. Within the context of climate change, the choice of the rootstock is an important lever for adapting to current and future climatic conditions. Within a vineyard, the choice of the rootstock depends on the environmental conditions, the scion variety and the objectives of production. Many experimental data on the performances of rootstock already exist and can guide our decision-making.

Read More

Characterizing chemical influences of smoke on wine via novel application of 13c-labelled smoke

Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.

Read More

Are my bubbles shrinking? A deeper look at oxygen desorption in wine

In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine.

Read More

Prediction of the production kinetics of the main fermentative aromas in alcoholic fermentation

Fermentative aromas (especially esters and higher alcohols) highly impact the organoleptic profile of young and white wines. The production of these volatile compounds depends mainly on temperature and Yeast Available Nitrogen (YAN) content in the must. Available dynamic models predict the main reaction
(bioconversion of sugar into ethanol and CO2 production) but none of them considers the production kinetics of fermentative aroma compounds during the process of fermentation. We determined the production kinetics of the main esters and higher alcohols for different values of initial YAN content and temperature, using an innovative online monitoring Gas Chromatography device.

Read More