Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 The taste of color: how grape anthocyanin fractions affect in-mouth perceptions

The taste of color: how grape anthocyanin fractions affect in-mouth perceptions

Abstract

Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines.

In this study, grape anthocyanin extracts (TA) were fractionated using Centrifugal Partition Chromatography (CPC) and preparative HPLC in three fractions: glucoside (GF), acetylated (AF) and cinnamoylated (CF) anthocyanins. Sensory properties of these fractions were investigated by chemical analysis as reactivity towards salivary proteins and by tasting sessions as best estimated thresholds (BET) in wine-like solutions.

Anthocyanins reacted with salivary proteins in different extent depending on their acylation, with CF being the most reactive fraction. The BETs obtained were 297, 68, and 58 mg/L for GF, AF, and CF, respectively, while the unfractionated extract (TA) resulted in a BET of 255 mg/L.

In the next step, different sensory approaches (triangle test, check-all-that apply, descriptive analysis) were attempted to compare TA and fractions to polyphenols extracted from grape skins and seeds. The investigated sensations were bitterness, overall astringency and its sub-qualities, which were divided in sensation during (particulates) and after (surface smoothness) expectoration. TA and GF were described at wine range concentration as “velvety” and “chalky”. The addition of GF to skin and seed extract modified in-mouth perceptions differently: enriched seed extract was perceived more astringent, whereas enriched skin extract showed lower surface smoothness. Therefore, the presence of anthocyanins may be able to modify in-mouth sensations, influencing astringency and its sub-qualities.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

M.A. Paissoni1,2,3, , P. Waffo-Teguo2,3, W. Ma2,3,4, M. Jourdes2,3, S. Giacosa1, S. Río Segade1, L. Rolle1, P-L. Teissedre2,3

1 Dipartimento di Scienze Agrarie, Forestali e Alimentari. Università degli Studi di Torino, Grugliasco, Italy
2 ISVV, EA 4577 Oenologie, F-33140, Université de Bordeaux, Villenave d’Ornon, France
3 INRAE, ISVV, USC 1366 Oenologie, F-33140, Villenave d’Ornon, France
4 Wine School, Ningxia University, Yinchuan, Ningxia, 750021, P.R. China

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

New varieties descendant from Monastrell with lower sugar and high phenolic content adapted to warm climates

Given that climate change is a continuous process, it is necessary to constantly search for new strategies that help the viticulturist sector to mitigate its consequences. All adaptation strategies will have a greater or lesser effect that in turn will be marked by the times of action. As a long-term action, a genetic breeding program to obtain new varieties descendant from Monastrell has been developed in the Region of Murcia (more specifically, in the IMIDA Research Center) since 1997. In this program, new red varieties have been developed through directed crosses of the Monastrell variety with other varieties such as Cabernet Sauvignon, Tempranillo and Syrah.
Read More

Chemical and sensory quality, environmental sustainability, and consumer acceptance of South Tyrolean wines produced from hybrid grape varieties

Disease-resistant hybrid grape cultivars (DRHGCs) are hybrids of Vitis vinifera varieties with other Vitis species, and they are endowed with greater resistance to specific fungal diseases, enabling a potential reduction in the application of pesticides in the vineyard.

Read More

Stabilità dei caratteri fenotipici dl alcune cv in diversi pedopaesaggi friulani. Applicazione del metodo nella caratterizzazione viticola del comprensorio DOC “Friuli-Grave”

This communication was estracted from a study concerning the viticultural characterization of A.V.A. “Friuli-Grave” area sponsored by Chamber of Commerce of Pordenone.

Read More

The evaluation of tannin activity in south african red wines

Astringency is an important red wine quality attribute, which can be measured both chemically and sensorially. The use of tannin activity shows potential as a valuable chemical measurement in understanding red wine mouthfeel properties such as astringency and bitterness, which is also affected by tannin structural factors, in addition to matrix effects. Tannin activity is defined as the enthalpy of interaction between tannins and a hydrophobic surface. Studies involving tannin activity have been performed since the early 2010’s, but chemosensory studies used to evaluate how structure-activity relationships change across multiple, consecutive vintages are limited. The aim of this study is to investigate how tannin activity may be linked to red wine mouthfeel, and how all these variables may change according to wine age.

Read More

Wine labelling with the list of ingredients: context, consumer’s perception and future challenges

In this video recording of the IVES science meeting 2024, Stéphane La Guerche (Œnoppia, Paris, France) speaks about wine labelling with the list of ingredients: context, consumer’s perception and future challenges. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Read More