Macrowine 2021
IVES 9 IVES Conference Series 9 Supramolecular approaches to the study of the astringency elicited by wine phenolic compounds

Supramolecular approaches to the study of the astringency elicited by wine phenolic compounds

Abstract

The objective of this study is to review the scientific evidences and to advance into the knowledge of the molecular mechanisms of astringency. Astringency has been described as the drying, roughing and puckering sensation perceived when some food and beverages are tasted (1). The main, but possibly not the only, mechanism for the astringency is the precipitation of salivary proteins (2,3). Between phenolic compounds found in red wines, flavan-3-ols are the group usually related to the development of this sensation. Other compounds, phenolic or not, like anthocyanins, polysaccharides and mannoproteins could act modifying or modulating astringency perception by hindering the interaction between flavanols and salivary proteins either because of their interaction with the flavanols or because of their interaction with the salivary proteins. Furthermore, the possible existence of synergism on astringency between phenolic substances (4) has recently arisen. Salivary proteins have been grouped in six main classes: histatins, statherin, cystatins, and proline-rich proteins (acidic, basic and glycosylated) (5). The possible existence of selective interactions between different types of wine phenolic compounds and different salivary protein classes could be responsible for the observed synergisms. To obtain further insights into the interactions between these compounds and salivary proteins that could explain the synergistic effect observed, we have studied the interactions between flavanols and salivary proteins by quenching of fluorescence and HPLC-DAD. Quenching constants calculated and chromatographic profiles obtained could partially explain the synergisms observed in the sensory evaluation of wine phenolic compounds. Furthermore, the effect of the presence of other molecular species, in particular anthocyanins, in the interactions between flavanols and salivary proteins has also been studied. Results obtained confirm the existence of interactions between anthocyanins and salivary proteins which could hinder the interaction between flavanols and salivary proteins, affecting the perceived astringency.

References 1. Gawel, R.; Iland, P. G.; Francis, I. L. Food Quality and Preference 2001, 12, 83-94. 2. de Freitas, V.; Mateus, N. Current Organic Chemistry 2012, 16, 724-746. 3. Scollary, G. R.; Pasti, G.; Kallay, M.; Blackman, J.; Clark, A. C. Trends in Food Science & Technology 2012, 27, 25-36. 4. Ferrer-Gallego, R.; Henández-Hierro, J.M.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T. Food Research International 2014, 62, 1100-1107 (). 5. Humphrey, S. P.; Williamson, R. T. Journal of Prosthetic Dentistry 2001, 85, 162-169. Acknowledgement Thanks are due to Spanish MINECO for financial support (AGL2014-58486-C2-1-R)

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Teresa Escribano-Bailon*, Alba Ramos-Pineda, Cristina Alcalde-Eon, Ignacio García Estévez, Julian Rivas-Gonzalo, Monserrat Dueñas

*University of Salamanca

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Mean polymerization degree of proanthocyanidins of grape seeds, skins and wines from Agiorgitiko (cv. Vitis vinifera): Differences among vintages

Grape phenolic compounds are very important constituents of red wine because, in addition to their antioxidant properties, they contribute to color, astringency and bitterness, oxidation reactions, interactions with proteins and ageing behavior of wines. The aim of our study was to assess the structural characteristics of grape and wine proanthocyanidins of Agiorgitiko variety and to evaluate the influence of the vintage year. Twelve vineyard locations were designated in the Nemea wine region. For three consecutive years (2012-2014), the grapes were harvested at technological maturity and the method of phloroglucinolysis was employed to determine the mean degree of polymerization (mDP) and subunit composition of the samples.

Sensory impacts of the obturator used for the Chasselas: study over the time

Many parameters affect the organoleptic characteristics of wine: internal parameters like the chemical composition or polyphenol content and external as for example storage conditions or the type of obturator. The aim of this study was to characterize sensorally the impacts of several type of obturator on a white wine: Chasselas. To determine the organoleptic characteristics of this wine, a quantitative descriptive analysis could be used. But rapid sensory methods were preferred in this project. Indeed these methods are an appropriate alternative to conventional descriptive methods for quickly assessing sensory product discrimination.

Impact of smoke exposure on the chemical composition of grapes

Vineyard exposure to smoke can lead to grapes and wine which exhibit objectionable smoky and ashy aromas and flavours, more commonly known as ‘smoke taint’ [1, 2]. In the last decade, significant bushfires have occurred around the world, including near wine regions in Australia, Canada, South Africa and the USA, as a consequence of the warmer, drier conditions associated with climate change. Considerable research has subsequently been undertaken to determine the chemical, sensory and physiological consequences of grapevine exposure to smoke. The sensory attributes associated with smoke-tainted wine have been linked to the presence of several smoke-derived volatile phenols, such as guaiacols, syringols and cresols [2].

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here,two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Impact of varying ethanol and carbonation levels on the odor threshold of 1,1,6-trimethyl-1,2-dihydronaphtalene (petrol off-flavor) and role of berry size and Riesling clones

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.