 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

On the meaning of looking for terroir perceptions in blind tastings

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

Amphora Wines: To Pitch Or Not To Pitch

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

REMEDIATION OF SMOKE TAINTED WINE USING MOLECULARLY IMPRINTED POLYMERS

In recent years, vineyards in Australia, the US, Canada, Chile, South Africa and Europe have been exposed to smoke from wildfires. Wines made from smoke-affected grapes often exhibit unpleasant smoky, ashy characters, attributed to the presence of smoke-derived volatile compounds, including volatile phenols (which occur in free and glycosylated forms). Various strategies for remediation of smoke tainted wine have been evaluated. The most effective strategies involve the removal of smoke taint compounds via the addition of adsorbent materials such as activated carbon, which can either be added directly or used in combination with nanofiltration. However, these treatments often simultaneously remove wine constituents responsible for desirable aroma, flavour and colour attributes.

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

Efecto de la cota sobre el potencial enológico de tres varietales tintos en el sur de Tenerife

La zona sur de la Isla de Tenerife elabora principalmente vinos blancos. Desde hace unos años se intenta elaborar mayor cantidad de vinos tintos, siendo los resultados obtenidos variables en función