 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

Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning

Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers.

Quality of Merlot wines produced from terraced vineyards and vineyards on alluvial plains in Vipava valley, Slovenia (pdo)

AIM: Different factors affect the style and quality of wine and one of the most important are environmental factors of vineyard location.

Oenological features of Sangiovese wine from vinification of whole grape berries

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Différenciation de parcelles de Chenin du Val de Loire, a l’aide de l’etude des flores fongiques des raisins, en utilisant l’outil DGGE

Depuis le millésime 2002, une étude est menée sur la diversité de la flore fongique de parcelles du cépage chenin, situées essentiellement sur les appellations de Vouvray et Montlouis ; deux appellations séparées par le fleuve nommé la Loire. Les parcelles se situent dans des conditions pédoclimatiques différentes, qui se retrouvent au travers des suivis de maturité et l’état sanitaire.

Insight on Lugana flavor with a new LC-MS method for the detection of polyfunctional thiols

The analysis of polyfunctional thiols in wine is challenging due to their low abundance and instability within a complex matrix. However, volatile thiols are highly aroma-active, making their accurate quantification in wine at low concentrations crucial [1].