 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

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Characterisation of Sicilian Nero d’Avola grape and wine: A preliminary study

The chemical composition and the sensory characteristics of wine result from dynamic interactions between several factors including grape variety, soil, viticultural techniques, climate conditions, yeasts metabolism, oenological approaches. Recently, Grigg et al.

Cell Walls Of Grape Mesocarp Possible Fining Agents For Red And White Wine

Clarification or fining of wines is a technique used in wineries to eliminate unwanted wine components, which negatively affect its quality. Clarification normally involves the addition of an adsorptive material that eliminates or reduces the presence of undesirable components. The problem is that many of the fining agents used in the industry contain allergens, such as caseinates or ovalbumin.

Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentation

Over the last decade, the use of non-Saccharomyces yeasts in the winemaking process has been re-assessed and accepted by winemakers. These yeasts can be used to achieve specific objectives such as lowering the ethanol content, preventing wine spoilage and increasing the production of specific aroma compounds. Since these species are unable to complete alcoholic fermentation, strategies of co- and sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae have been developed. However, when mixed starter cultures are used, several parameters (e.g. strain yeast, inoculation timing and nutrient competitions) impact the growth of the individual yeasts, the fermentation kinetics and the metabolites/aroma production. In particular, competition for nitrogen compounds could have a major impact, potentially leading to sluggish fermentation when the yeast assimilable nitrogen (YAN) availability is low. Moreover, many aroma compounds produced by the yeasts are directly produced and influenced by nitrogen metabolism such as higher alcohols, acetate esters and ethyl esters which participate in the organoleptic complexity of wine.

Pedological criteria according to the French hierarchy of vintages, Appellations d’Origine Contrôlée (AOC): study of two toposequences located in the Burgundian “Côte”

The concept of terroir is defined by a set of natural and human factors. On the slopy vineyards of the Burgundian « Côte », the « Appellations d’Origine Contrôlée (AOC) » spread out according to the slope in their order of quality : « AOC Grand Cru » at the top, « AOC Premier Cru » and « AOC Village » and « Bourgogne » on the piemont. In order to correlate the hierarchy of the vintages with the evolution of the topographic and pedological criteria, two toposequences were studied, in Gevrey Chambertin (« Côte de Nuits ») and Aloxe Corton (« Côte de Beaune »).