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…

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Ce-lotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine.

BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.