Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Study of cross-modal interactions through sensory and chemical characteristics of italian red wines

Study of cross-modal interactions through sensory and chemical characteristics of italian red wines

Abstract

This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (p < 0.05) showed that olfactory cues might play modulation effects on the perception of in-mouth sensations with 7 (harsh,unripe,dynamic,complex, surface smoothness, sweet, and bitter) out of 10 oral descriptors significantly affected by odours. Three weak but significant positive correlations (Pearson, p < 0.0001) were statistically found and supported in a cognitive dimension: spicy and complex; dehydrated fruits and drying; vegetal and unripe. In the absence of volatiles, correlation coefficients between sensory and chemical parameters mostly increased. Proanthocyanidins correlated well with drying and dynamic astringency, showing highest coefficients (r > 0.7) in absence of olfactory–oral interactions. Unripe astringency did not correlate with polyphenols supporting the idea that this sub-quality is a multisensory feeling greatly impacted by odorants. Results support the significance of cross-modal interactions during red wine tasting, confirming previous findings and adding new insights on astringency sub-qualities and their predictive parameters.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Paola Piombino1, Elisabetta Pittari1, Panagiotis Arapitsas2, Andrea Curioni3, Vincenzo Gerbi4, Giuseppina Paola Parpinello5, Maurizio Ugliano6, Luigi Moio1

1 Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
2 Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, 38010 Trentino, Italy
3 Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padova, Italy
4 Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, 10095 Turin, Italy
5 Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy
6 Department of Biotechnology, University of Verona, 37029 San Floriano (VR), Italy 

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More

On-the-go resistivity sensors employment to support soil survey for precision viticulture

There is an increasing need in agriculture to adopt site-specific management (precision farming) because of economic and environmental pressures. Geophysical on-the-go sensors, such as the ARP (Automatic Resistivity Profiling) system, can effectively support soil survey by optimizing sampling density according to the spatial variability of apparent electrical resistivity (ER).

Read More

Inhibitory effect of sulfur dioxide, ascorbic acid and glutathione on browning caused by laccase activity

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

Read More

Le pays du Brulhois

Depuis un an, nous essayons de mettre en place un projet de développement socio-économique et culturel d’une zone située essentiellement au sud de la Garonne et à cheval sur 3 départements (le Lot et Garonne, le Gers et le Tam et Garonne) et sur 2 régions (l’Aquitaine et Midi Pyrénées): le pays du Brulhois, “porte de la Gascogne”.

Read More

Effect of drought on grapevine wood fungal pathogen communities using a metatranscriptomics approach

Crops are facing increasing biotic and abiotic stress pressures due to global changes. However, trade-off mechanisms between these stresses and the underlying physiological processes are still poorly understood, especially in perennial crop species. To better understand these trade-offs, we studied the effect of drought on grapevine (Vitis vinifera) physiology and esca-related wood fungal communities. Esca is a vascular disease caused by a community of wood-infecting pathogenic fungi, and characterized by trunk necrosis, leaf scorch symptoms, yield losses, and mortality.

Read More