 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

Using remotely sensed (UAV) and in situ field measurements to describe grapevine canopy characteristics

Row orientation and canopy management are essential for high quality grapevine production. Microclimatic conditions of the leaves and fruits can be influenced by the canopy geometry. Remote sensing is a very promising tool to describe vegetative growth and physiological behavior of vineyards. However, the correlation between remotely sensed data and in situ field measurements has been described scarcely in the scientific literature so far. The aim of the study was to correlate remotely sensed data obtained with Unmanned Aerial Vehicle (UAV) with in situ field measurements to describe canopy structure.

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Pinot noir: an endemic or a flexible variety?

Pinot noir has its historical roots in Burgundy and is generally considered as an endemic vine variety which means that its adaptation is very specific to this environment

Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes

Georgian vitis germplasm: conservation, research and usage

Grapevine Vitis vinifera L. is a leader perennial crops for the Republic of Georgia, the South Caucasus. This is a region where the first wine making practice was initiated 8.000 years ago (McGovern et al. 2017) and a spot of grape domestication. The country of Georgia holds 525 local and more than 60 breeding varieties – they are preserved in 9 field collections inside the country.The list of recommended wine cultivars contains 34 names, including 27 old autochthonous varieties and covering 94% of the country’s vineyards.