terclim by ICS banner
IVES 9 IVES Conference Series 9 CONSUMER PERCEPTION OF INTERSPECIFIC HYBRID RED WINE COLOR IN RELATION TO ANTHOCYANIN PROFILE AND CHEMICAL COLOR PARAMETERS

CONSUMER PERCEPTION OF INTERSPECIFIC HYBRID RED WINE COLOR IN RELATION TO ANTHOCYANIN PROFILE AND CHEMICAL COLOR PARAMETERS

Abstract

Interspecific hybrid winegrapes are of growing interest in the context of climate change based on their disease resistance and cold hardiness. In addition to a need for increased understanding of their chemical composition, there is little empirical evidence on the consumer perception of non-vinifera wine. Phenolic compounds, and particularly color, play an important organoleptic and quality determination role in wine, but can vary significantly in interspecific hybrid wines compared to wines produced from Vitis vinifera cultivars [1, 2, 3]. Anecdotally, the variation in anthocyanin species, interactions, and concentrations in interspecific hybrids could result in a variance from“vinifera-like” wine color.

Eight commercial wines were sourced from regions across the United States, including five non-vinifera monovarietal wines (Corot noir, Maréchal Foch, Marquette, Norton, and St. Croix) and three Pinot noirs from France, Oregon, and New York. The selection of Pinot noir from three representative regions was to create a context of a Vitis vinifera cultivar with a unique anthocyanin profile. The eight wines were used in a consumer perception sensory analysis, where red wine consumers reported hedonic liking for a selection of color parameters as well as ‘expected liking’ prior to tasting the wine and ‘actual liking’ following in-mouth evaluation. Chemical analyses of these eight wines and eleven other non-vinifera wines included UV-Vis spectrophotometry, CIEL*a*b* colorimetry, and anthocyanin analysis via high-pressure liquid chromatography (HPLC) and mass spectrometry (MS).

For all color parameters, the wines ranked highest for liking included Maréchal Foch, St. Croix, and the Pinot noirs from France and Oregon. Wines with higher L* values (lighter color) and higher b* values (more brown hues), including Corot noir, Norton, and Pinot noir from New York, were less liked than darker wines with less brown hues. Notably, panelists reported that quality expectations formed from visual inspection did not match their actual liking of the wine.

Interestingly, this work suggests that color is only a weak predictor for actual liking of a wine. Furthermore, it is possible that the potential diversity of color from interspecific hybrid wines falls within the range of colors of the different cultivars and styles of wine produced around the world, allowing further research to move away from the goal of “vinifera-like” color in optimizing interspecific red wine production.

 

1. Charters, S., Pettigrew, S., Food Quality and Preference, 7, 997-1007, 2007
2. Manns, D.C., Lenerz, C. T. M. C., Mansfield A.K., Journal of Food Science, 5, C696-C702, 2013
3. Balik, J., Kumsta M., and Rop O., Chemical Papers, 10, 1285-1292, 2013

DOI:

Publication date: February 11, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Catherine H. Dadmun1,2, Anna Katharine Mansfield¹

1. Cornell University, Food Science & Technology
2. Université de Bourgogne Franche-Comté, UMR PAM, Équipe PCAV

Contact the author*

Keywords

interspecific hybrid wines, color, consumer perception, anthocyanin

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Read More

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

Read More

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Read More