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…

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Read More

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More