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…

Italy sweet revolution: how club grapes are transforming the table grape market

Italy is the leader table grape producer country in Europe and the eighth worldwide (OIV, 2021). The italian production area is sized at approximately 47,248 hectares with a production of 9.66 million quintals of grapes. Apulia and sicily are the main producing italian regions which collectively account for over the 90% of the italian production area (istat, 2022).
Read More

Island and coastal vineyards in the context of climate change

Aim: The notion of “terroir” enables the attribution of distinctive characteristics to wines from the same region. Climate change raises issues about viticulture, especially the growth of the vines and even more importantly the economic situation of actual wine-growing regions (Schultz and Jones 2010; Quénol 2014). Several studies have addressed the impacts of climate change on viticulture in

Read More

La haie bocagère comme critère de zonage à l’échelle parcellaire

In the French AOCs, the production area of ​​the raw material can be subject to plot delimitation based on criteria of physical environment and use. On the other hand, many environmental zonings are developing and the AOCs are called upon include provisions relating to these concerns. Hedges, through their effects on local changes in the regional climate and on functional biodiversity, can impact the functioning of vines and orchards. It is for this reason that their consideration as a delimitation criterion is envisaged.

Read More

The effect of cropload on the volatile aroma characteristics of ‘Beihong’ and ‘Beimei’ red wine

Beihong and Beimei were bred as winemaking cultivars released by Institute of Botany, the Chinese Academy of Sciences in 2008. The cultivars are selected from the population of ‘Muscat Hamburg’ (Vitis vinifera) ×V. amurensis. They are extended to most provinces in North of China because they have strong resistance to cold and disease and need not be buried in soil in winter. To better understand the effect of cropload on volatile compounds during wine-making, we surveyed volatiles composition and content of different cropload level in 3-years-old ‘Beihong’ and ‘Beimei’ vines which planted in east foot of Helan mountain of Ningxia (EHN).

Read More

Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Micropropagation is an important alternative to conventional methods of plant propagation. The objective of this study was to optimize a protocol for in vitro micropropagation of selected grapevine hybrids (H19 and H20) that are included in our breeding program. For the sprouting initiation experiment, nodal cuttings with only one axillary bud from two hybrids were separated, disinfected, and cultivated in 50% Murashige Skoog nutrient medium (½ MS) and Woody Plant Medium (WPM), adding 4.4 µM benzyladenine (BA) in both mediums.

Read More