OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Crossed approaches to experimental economics and sensory analysis regarding noble rot sweet wines perception

Crossed approaches to experimental economics and sensory analysis regarding noble rot sweet wines perception

Abstract

Noble rot sweet wines are reputed wines, traditionally elaborated according to a singular vinification process involving the harvesting of overripe grapes under the action of the ascomycete fungus Botrytis cinerea. These exceptional wines for the richness of their aromatic palette, evoking honey, dried fruits and citrus nuances often present a strong aging potential. Thus, several research works have contributed for the past 10 years to characterize their typical aromas and identify key volatile compounds as well as the parameters of their formation. However, although having high reputation and still being considered as high quality wines, they are facing a consumer crisis for the past 15 years.

Experiments have also been conducted to deepen the links between their composition (aromatic component, sugar content) and their sensory perception by an expert panel and a panel consumers (130 persons) in a context of experimental economics studies. In details, sixteen wines from various Bordeaux sweet wines denominations of appellation origin from 2015 vintage were initially submitted to a panel of professionals, oenologists and researchers to assess their typicality level (aromatic component, complexity, balance sweetness / acidity). This preliminary study has allowed to retain 4 wines representing 2 models of Bordeaux sweet wines, i.e. those considered with the best exemplary notes, in terms of aromatic profile and taste equilibrium, having a sugar content close to one hundred g/L and those considered as less typical, although fruity and having a sugar content close to 70 g/L. Chromatographic analysis on the main volatile markers of the aromatic component of the noble rot sweet wines confirmed a generally higher level of abundance of these compounds (lactones, furanones) in the wines with the best exemplary ratings. These 4 wines were then submitted to a panel of consumers. Among the highlights of this study, it is clear that consumers did not use as the first criterion the level of sugar concentration of wines but they recognized the originality of their aromatic component, including among other criteria naming information of controlled origin as well as on noble rot. This study encourage to involve consumers in order to refine the choices of winemakers in the definition of wine profiles.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Anne Hubert, Pierre Gheusi, Pascaline Redon, Philippe Darriet, Eric Giraud-Heraud

USC INRA-GRETHA (UMR CNRS-Univ Bordeaux, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon France
Unitéde recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Universitéde Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France

Contact the author

"> 

Keywords

sensory perception, experimental economy, noble rot sweet wines, consumers

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Identification of caffeic acid as a major component of Moscatel wine protein sediment

Proteins play a significant role in the colloidal stability and clarity of white wines [1]. However, under conditions of high temperatures during storage or transportation, the proteins themselves can self-aggregate into light-dispersing particles causing the so-called protein haze [2]. Formation of these unattractive precipitates in bottled wine is a common defect of commercial wines, making them unacceptable for sale [3]. Previous studies identified the presence of phenolic compounds in the natural precipitate of white wine [4], contributing to the hypothesis that these compounds could be involved in the mechanism of protein haze formation.

Read More

Characterization of commercial enological tannins and its effect on human saliva diffusion

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

Read More

Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial analysis

Specific inactivated yeast derivatives (SYDS) are obtained from s. cerevisiae yeasts by various processes (thermal, mechanical, and enzymatic) and have diverse oenological applications to improve wine quality. However, different impacts on wine sensory and aromas were reported, depending on syds types and fractions, wine matrices, and experimental settings. Few works have examined the impact of SYDS on aromas considering also those on wine macromolecules influencing organoleptic properties.

Read More

Deciphering the color of rosé wines using polyphenol targeted metabolomics

The color of rosés wines is extremely diverse and a key element in their marketing. It is due to the presence of red anthocyanins extracted from grape skins and pigments formed from them and other wine constituents during wine-making.

Read More

Phenology, thermal requirements and maturation of the SR 0.501-17 wine grape hybrid cultivated in contrasting climate

The use of hybrids in viticulture is one of the alternatives for sustainable production in hot and rainy regions during grapevine maturation. This sustainable production concerns the reduction of pesticide use, adaptation to climate and control of vine decline. The SR 0.501-17 wine grape hybrid, developed in the grapevine program of the Agronomic Institute of Campinas (IAC), is characterized by producing white grapes with small spherical berries with seeds. The agronomic characterization of this hybrid, especially in different climatic conditions, as well as the evaluation of its performance in winemaking are necessary. The objective of this work was to characterize the duration and thermal requirements of the different phenological stages and the influence of rainfall on the physicochemical characteristics of the must in two contrasting climate regions of the State of São Paulo.

Read More