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…

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More