Macrowine 2021
IVES 9 IVES Conference Series 9 Understanding sweetness of dry wines: first evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

Understanding sweetness of dry wines: first evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

Abstract

The gustatory balance of wines relies on sweetness, bitterness and sourness. In dry wines, sweetness does not result from the presence of residual sugar as in sweet wines, but is due to other non-volatile compounds. Such taste-active compounds are released during winemaking, by grapes, yeasts or oak wood and belong numerous chemical families [1]. Beyond this diversity, stereochemistry of molecules can also influence their sensory properties [2]. However, the molecular determinants associated with this taste have only been partially elucidated. Astilbin (2R, 3R) was recently reported to contribute to wine sweetness [3]. As its aglycon contains two stereogenic centers, three other stereoisomers may be present: neoisoastilbin (2S, 3R), isoastilbin (2R, 3S), and neoastilbin (2S, 3S). These compounds have already been observed in natural products, but never in wine. This work aimed at assaying their presence for the first time in wines as well as their taste properties.The isomers were synthesized from astilbin and purified by semi-preparative HPLC. Their content was assayed by developing a UHPLC-Q-Exactive quantification method. The method was applied to screen astilbin and isomers in various wines, especially in different vintages from the same estate. Sensory analysis highlighted the sweet taste of these stereoisomers whose intensity varied according to their configuration. Quantification results revealed that while young wines contained higher concentrations of astilbin than the old ones, the concentrations of the other isomers, mainly neoastilbin, were higher in the old wines, suggesting their formation over time.These results highlight the contribution of astilbin isomers in wine sweetness. More generally, this study brings new insights to understand the chemical origin of wine taste.

DOI:

Publication date: September 17, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marie Le Scanff , Syntia FAYAD, Axel MARCHAL, 

Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon, France 

Contact the author

Keywords

sweetness, sensory analysis, taste, isomers, wines

Citation

Related articles…

Ellagitannin profile of red and white wines aged with oak chips

Wine aging with oak chips is nowadays a common alternative to barrel aging, aiming to improve wine quality through the fast extraction of wood derived compounds. From the pool of wood phenols, ellagitannins have been reported to have the most significant impact on the wine’s organoleptic profile. Their final concentration in wines is influenced by several factors, with toasting level considered as one of the most important.

Read More

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Read More

Comportement de différents clones de Sauvignon blanc dans certains terroirs viticoles du Friuli-Venezia Giulia (Nord-Est de l’Italie)

The worldwide reputation of Sauvignon Blanc has led technicians to ask themselves various questions about the cultivation of this variety: choice of the most suitable localities, the most effective agronomic strategies and the most appropriate wine-growing techniques, to bring out its particular aroma.

Read More

Sur la réalité du lien entre le terroir et le produit : de l’analyse sémantique à l’approche écologique

The reflections presented here are a synthesis of a set of research on the construction of a scientific logic concerning the relations between the terroir, the vine, the wine, and on the study of a product, the wine, considered as the resulting from many interactions between factors of various orders. This work has benefited greatly from discussions of an epistemological as well as a technical nature with all the researchers at URVV (Angers) and with our colleagues at the Institut National des Appellations d’Origine, over several years.

Read More

Simulating single band multispectral imaging from hyperspectral imaging: A study into the application of single band visible to near-infrared multispectral imaging for determining table grape quality

To be accepted by the market and consumers table grapes need to meet certain requirements in terms of physical and chemical quality parameters.

Read More