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

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…

Role of climate on grape characteristics of “Moscato bianco” in Piemonte (Italy)

L’objectif de l’étude était de connaître le rôle du climat sur les aspects phénologiques du cépage « Moscato bianco » dans les différentes zones de production du vin Moscato d’Asti aocg en Piemonte (Italie) et ses effets sur l’époque de vendange. La représentation cartographique ( échelle 1 :25000) de exposition, altitude, climat, index

Disentangling the sources of variation in stomatal regulation in field-grown cultivar-rootstock combinations

The inherent variability of Nature poses challenges for researchers to draw clear conclusions from field experiments. Identifying and assessing adaptations to climate change requires agronomic field trials.

A mechanistic investigation of H/D scrambling processes in flavonoids

Several classes of flavonoids, such as anthocyanins, flavonols, flavanols and flavones, undergo a slow H/D exchange on aromatic ring A, leading to full deuteration at positions C(6) and C(8). Within the flavanol class, H-C(6) and H-C(8) of catechin and epicatechin are slowly exchanged in D2O to the corresponding deuterated analogues; even quercetin, a relevant flavonol representative, shows the same behaviour in a D2O/DMSOd6 1:1 solution. Detailed kinetic measurements of these H/D scrambling processes are here reported by exploiting the time-dependent changes of their peak areas in the 1H-NMR spectra taken at different temperatures. A unifying reaction mechanism is also proposed based on our detailed kinetic observations, even taking into account pH and solvent effects. Molecular modelling and QM calculations were also carried out to shed more light on several molecular details of the proposed mechanism.

Assessing and mapping vineyard water status variability using a miniaturized nir spectrophotometer from a moving vehicle

In the actual scenario of climate change, optimization of water usage is becoming critical in sustainable viticulture. Most of the current approaches to assess grapevine water status and drive irrigation scheduling are either destructive, time and labour consuming and monitor a small, limited number of plants. This work presents a novel methodology using a contactless, miniaturized, low-cost NIR spectrometer to monitor the vineyard water status variability from a moving vehicle, to provide reliable information towards precision irrigation.

La viticoltura veneta in un contesto di città e industria diffusa: per una lettura integrale del paesaggio della collina pedemontana veronese orientale

l Veneto, come è noto, rappresenta una delle estensioni di superfici a vigneto più importanti in Italia e nell’Europa stessa. Il paesaggio viticolo fino ad oggi è stato ampiamente letto nelle sue componenti