 IVES 9 IVES Conference Series 9 A new approach for sensory characterization of grape. Relationship with chemical composition

A new approach for sensory characterization of grape. Relationship with chemical composition

Abstract

AIM: Characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables.

METHODS: As many as 31 diverse grape lots of Tempranillo Tinto and Garnacha Tinta from three different regions were harvested. Grapes were destemmed and macerated in 15% of ethanol for one week and extracts were submitted to solid phase extraction. The recovered polyphenolic fraction was reconstituted in wine model and characterized by a panel of 21 wine experts employing a list of 23 taste and mouthfeel-related attributes following a rate-k-attributes methodology.

RESULTS: Six significant attributes among the 31 samples differed based on ANOVA results: “dry”, “coarse”, “bitter”, “dry on tongue”, “sticky” and “watery”. PCA with VARIMAX algorithm was calculated. Three main independent dimensions defining the sensory space of PFs were identified: D1, “dry on the tongue”; D2, “bitter/ sticky”; and D3: “coarse/dry”. Two out of the three dimensions could be satisfactory modeled by PLS-regression from chemical parameters. Tannin activity and tannin concentration along with mDP of tannins proved to be good predictors of perceived dryness. Flavonols have a good prediction power for “bitter” attribute and the “sticky/bitter” dimension. In addition, the low molecular weight anthocyanins seem to be involved in the formation of the “dry” attribute, whereas large polymeric pigments in the “sticky” attribute and the “sticky/bitter” dimension.

CONCLUSIONS:

This study has increased our knowledge about some of the chemical drivers of grape sensory properties and presents a powerful tool for the wine industry to assess grape quality.

DOI:

Publication date: September 22, 2021

Issue: Macrowine 2021

Type: Article

Authors

Maria-Pilar Saenz-Navajas , Logroño, Alejandro, Suárez, Chelo, Ferreira, Panagiotis, Arapitsas, Daniele, Perenzoni, Fulvio, Mattivi, Vicente, Ferreira,

Instituto De Ciencias De La Vid Y Del Vino (Ur-Csic-Gr). Department Of Enology, La Rioja, Spain, Universidad De Zaragoza, Iuma, Spain. Fondazione Edmund Mach, Italy. Universidad De Zaragoza, Ia2, Spain. Purificación, Fernandez-Zurbano, Instituto De Ciencias De La Vid Y Del Vino (Ur-Csic-Gr). La Rioja, Spain.

Contact the author

Keywords

pls, phenolic fraction, grape quality, mouthfeel, taste

Citation

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Vineyard management practices to reduce sugar content on ‘Monastrell’ grapes

Climate change is resulting in more dry and hot summers, accelerating grape ripening and increasing berry sugars concentration. This results in wines with a higher alcohol content, which has a negative impact on wine quality, as well as, on consumer health. Agronomic practices that minimize these effects on berry composition and, consequently, on wine quality must be defined. In this work, different management practices have been assessed on rainfed ‘Monastrell’ grapevines in Jumilla (Murcia, Spain) from 2021 to 2023 vintages. Mulching, shading, application of kaolin and different types of pruning were evaluated, among others field adaptation practices.

Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

Evaluation of grape and wine quality according to harvest date, in a tropical region in Northeast Brazil

The Northeast region of Brazil is characterized by a semi-arid climate, has produced tropical wines since twenty years ago. The region is located at 09º 09’ South, 40º 22’ West, 365.5 m

Use of new tools for red wine aging: active and passive microoxygenation with oak wood. Effect on volatile compounds and sensorial impact

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies