 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.

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Keywords

pls, phenolic fraction, grape quality, mouthfeel, taste

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