OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical developments from grape to wine, spirits : omics, chemometrics approaches… 9 Development of a new method to understand headspace aroma distribution and explore the pre-sensory level in perceptive interactions involved in red wine fruity aroma expression

Development of a new method to understand headspace aroma distribution and explore the pre-sensory level in perceptive interactions involved in red wine fruity aroma expression

Abstract

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. 

Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact. 

Up to our works, various experimental methods have already been developed to determine gas-liquid partition coefficients, but were not adapted to red wines fruity aromatic expression context. Recently, we have developed a new method coupling the low-pressure and static headspace gas chromatography to a mass spectrometry (LP-HS-GC-MS) in order to calculate simultaneously main esters partition coefficients, and that, at their wine concentrations. 

This method of partition coefficients determination was used to study potential modifications of headspace aroma distribution and was applied to understand various perceptive interactions previously described by our team. Results revealed that pre-sensory effects may explain the effects observed during sensory analysis. For example, the presence of dimethyl sulfide led to an increase of esters partition coefficients, and therefore their concentration in the headspace what was correlated to the enhancement of the blackberry-fruit notes observed concomitantly. Furthermore, addition of malolactic fermentation by-products (as diacetyle, acetic acid, g-butyrolactone and acetoin) led to a decrease of esters partition coefficients, and thus of their concentration in the headspace, what may explain partly the masking effect of these compounds on fruity notes perception.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Margaux Cameleyre, Georgia Lytra, Sophie Tempère, Jean-Christophe Barbe

Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France 

Contact the author

Keywords

Analytical method development, Red wine, Sensory analysis, Perceptive interactions

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Ground vs trellis in rootstock cane production fields

Context and purpose of the study. The vine nursery sector is undergoing a transformation to meet growing environmental and sanitary demands.

Sustainable fertilisation of the vineyard in Galicia (Spain)

Excessive fertilization of the vineyard leads to low quality grapes, increased costs and a negative impact on the environment. In order to establish an integrated management system aimed at a sustainable fertilization of the vineyards, nutritional reference levels were established. For this purpose, 30 representative vineyards of the Albariño variety were studied, in which soil and petiole analyses were carried out for two years and grape yield and quality at harvest were measured. In both years of study, soil pH, calcium, sodium and cation exchange capacity were positively correlated with calcium content and negatively correlated with manganese in grapes. Irrigated vineyards had higher levels of aluminium in soil and lower levels of calcium in petiole. Climatic conditions were very different in the years of the study. The year 2019 was colder than usual, in 2020 there was a marked water stress with high summer temperatures. This resulted in medium-high acidity in grapes in 2019 and low acidity in 2020, with sugar levels being similar both years. A very marked decrease in must amino nitrogen was observed in 2020, with ammonia nitrogen remaining stable. The correlation of acidity and sugar values in grapes with soil and petiole analysis data made it possible to establish reference levels for the nutritional diagnosis of the Albariño variety in this region. Based on these results, an easy-to-use TIC application is currently being created for grapegrowers, aimed at improving the sustainability of the vineyard through reasoned fertilization. This study has now been extended to other Galician vine varieties.

Characterization of vine vigor by ground based NDVI measurements

Many farming operations aim at controlling the leaf area of the vine according to its load. There are several techniques, direct and indirect, of estimate of this leaf area in a specific way, but impossible to implement at great scales. These last years, research in airborne and satellite remote sensing made it possible to show that a multispectral index of vegetation, computed from measurements of reflectances (red and near infrared), the « Normalised Difference Vegetation Index » (NDVI), is well correlated to the « Leaf Area Index » (leaf area per unit of ground) of the vine. Nevertheless these methods of acquisition and processing data are rather constraining and complex.

Effects of grapevine mycorrhizal association on fine root dynamics depend on rootstock genotype

Context and Purpose of the study. Arbuscular mycorrhizal fungi (AMF) symbiosis with grapevines is a key component of vineyard ecosystems.

Effect of biological control agents on grapevine rhizosphere microbiome and grapevine defenses

Plant diseases are a major obstacle to crop production. The main approaches to battle plant diseases, consist of synthetic chemicals to attack infecting pathogens. However, concerns are increasing about the effects of chemicals in the environment, leading to an increase in the use of biocontrol agents (BCAs), due to their assets, such as, antagonism, and competition. In this study, we tested the hypothesis that the introduction of Bacillus subtilis PTA-271 (Bs PTA-271) and Trichoderma atroviride SC1 (Ta SC1) produce distinctive modifications in the composition and network structure of the grapevine rhizosphere microbial community, as well as grapevine induced defenses.