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…

Wine as cultural national heritage: 10 years of the “Vino Bebida Nacional” law in Argentina: review and lessons

Ten years have passed since the enactment and implementation of law no. 26,870 “national drink wine” in Argentina, a pioneering legislation worldwide that seeks to disseminate the cultural characteristics inherent in the production, elaboration, and consumption of wine, as well as its deep-rooted traditions.

Validation of the viticulture zoning methodology applied to determine the homogenous soil units present on D.O. Ribera de Duero region

The methodology to viticulture zoning developed and proposed by Gómez-Miguel and Sotés (1992) has been studied in order to validate it. This was the main aim of this work

Quantification of γ-nonalactone in botrytized and non-botrytized New Zealand and Australian wines

ƴ-Nonalactonehas been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Overcoming habit formation in the production of wine

Evidence indicates that climate change affects the environment, human health, and well-being via drought, increasing greenhouse effect, and climatic catastrophes. As the wine sector is also negatively affected by climate change, the role of climate change mitigation and adaptation policies is important in wine production. One example of an adaptation policy is the implementation of grapevine genetics (duchene, 2016), while organic farming may be used as an approach to mitigate the consequences of climate change (vinci et al., 2022). To this end, the european commission’s objective is to reach the european green deal target of at least 25% of the european union’s agricultural land under organic farming by 2030.