 IVES 9 IVES Conference Series 9 Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues

Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues

Abstract

AIM: Aroma and mouthfeel cues are the main characteristics defining red wine quality. During wine tasting, perceptual and physical-chemical phenomena leading to mutual interactions between volatiles and non-volatiles sensory active compounds, can occur. Aroma perception depends on the release of volatiles from wine, that is affected by wine constituents present in the medium (Pittari et al. 2021; Lyu et al. 2021).

Our aim was to evaluate the effect of the non-volatile wine matrix composition (polyphenols, PPh) on the release and perception of red wine aromas by an experiment of matrix enrichment.

METHODS: A saigner (bleed) wine (S) was progressively added with increasing amount of dry extract from a deodorized pressed wine (P). Four different wine matrices having the same VOCs composition and increasing (ANOVA, α<0.05) anthocyanins and tannins concentrations, were obtained: S, S1P0.5, S1P1.5, S1P2. The oral and olfactory characteristics of the wine matrices were evaluated by a descriptive sensory assessment on a numerical category scale, and the overall odour and astringency intensities were also tested. How the different non-volatile matrix composition affected the release of VOCs, was tested by HS-SPME/GC-MS in conditions reproducing those occurring during wine tasting (30 mL of wine in INAO tulip shaped wine glasses, 25±1°C).

RESULTS: Results show that the release of red wine VOCs belonging to different chemical classes can be significantly affected by anthocyanins and tannins concentration. The release of important wine aromas, such as linalool, ethyl butanoate and ethyl decanoate raised over their detection threshold as PPhs increased.

CONCLUSIONS:

Correlations between chemical and sensory results, suggest that even if the matrix effect was not significant on the overall odour intensity, it modulated the olfactory profile of the wine matrices and the perception of specific mouthfeel features.

DOI:

Publication date: September 17, 2021

Issue: Macrowine 2021

Type: Article

Authors

Paola Piombino, Maria Tiziana, LISANTI Elisabetta, PITTARI Luigi , PICARIELLO Luigi MOIO

Department of Agricultural Science, University of Naples Federico II, Italy,

Contact the author

Keywords

red wine matrix, aromas, phenolics, release, sensory perception

Citation

Influence du terroir sur la composition en flavonoïdes de la baie de raisin de Cabernet franc en Moyenne Vallée de la Loire

The terroir offers great variability in the typicity of the wines produced. Following tastings integrating several vintages, the multiple factor analysis of the sensory data revealed a group of taste criteria contributing to the notion of “Power”, referenced “Power and Harmony”, which makes it possible to differentiate wines from various terroirs of the Middle Loire Valley (Pages et al ., 1987).

Mapping plant water status to indirectly assess variability in grape flavonoids and inform selective harvest decisions

Plant water stress affects grape (Vitis vinifera L.) berry composition and is variable in space due to variations in the physical environment at the growing site. Could we use water status maps as a sensitive tool to discriminate between harvest zones?

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Biodiversity and biocontrol ability of Trichoderma natural populations in soil vineyards from Castilla y León region (Spain)

Trichoderma is a microorganism present in many agricultural soils and some of its species could be used as natural biological control agents. In this work, the presence of natural populations of Trichoderma was estimated in soil vineyard and its biocontrol capacity against Phaeoacremonium minimum, one of the main agent causals of grapevine trunk diseases instead of using pesticides. Moreover, physicochemical variables in soil such as pH, organic matter and nutrients were evaluated to determine a possible correlation to natural populations of Trichoderma.