 IVES 9 IVES Conference Series 9 Prediction of astringency in red wine using tribology approach to study in-mouth perception

Prediction of astringency in red wine using tribology approach to study in-mouth perception

Abstract

AIM: Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.

METHODS: A mini-traction device was self-assembled to evaluate friction during a dynamic process under different test conditions. Moreover, several oenological tannins and red wines were analyzed to relate instrumental and sensory results, and the effect of selected parameters involved in astringency perception (acidity, ethanol, polysaccharides) was investigated.

RESULTS: After a preliminary screening of several proteic fluids based on friction behavior, the addition of oenological tannins at increasing levels showed empirical evidence of linear range of interaction with protein (R2 up to 0.97) with increasing friction values. Results were greatly affected by the botanical origin of tannins, their degree of purity and the tannin-to-protein ratio. The tribological findings were confirmed by the chemical and sensory analysis of red wines, which highlighted the great contribution of phenolic compounds, in particular tannins.

CONCLUSIONS:

The inherent properties of the selected protein-based fluid allow a satisfactory prediction of astringency in wine and future work will focus on friction and film formation across a broader set of conditions to improve the characterization of wine astringency based on tribology-sensory relationship.

DOI:

Publication date: September 22, 2021

Issue: Macrowine 2021

Type: Article

Authors

Andrea Versari , Arianna RICCI, Giuseppina Paola PARPINELLO, Luigi RAGNI, Elena BABINI,

Università degli Studi di Bologna (ITALY),

Contact the author

Keywords

sensory analysis; red wine; astringency; phenolic compounds; tribometry

Citation

The terroir of winter hardiness: a three year investigation of spatial variation in winter hardiness, water status, yield, and berry composition of riesling in the niagara region using geomatic technologies

Grapevine winter hardiness is a key factor in vineyard success in many cool climate wine regions. Winter hardiness may be governed by several factors in addition to extreme weather conditions – e.g. soil factors (texture, chemical composition, moisture, drainage), vine water status, and yield– that are unique to each site.

Vineyard Landscape in Vale dos Vinhedos: Pressure and Protection

The region with Origin Indication Vale dos Vinhedos (IPVV) is located in the cities of Bento Gonçalves, Garibaldi and Monte Belo do Sul. It was established in November 2002, through an act of Instituto Nacional de Propriedade Industrial, according to Resolução INPI Nº. 75, of 2000, and Law Nº. 9.279 of 1996. The changes on the grape growing and wine making in the last 15 years, with the expansion of grapevines Vitis viníferas cultivation, the installation of several modern family wine companies, making wine with competitive quality, among other aspects, have enabled the implementation of concepts of Geographical Indications.

Using Landsat LST data to predict vineyard productivity anomalies: A case study in the Euganean Hills wine region, Italy

In the current scenario of climatic variability, even though the vine (Vitis vinifera) is a species generally considered very fertile, the process of bud differentiation is particularly influenced by the weather trend not only of the current year but also of the previous one.

Grapevine under nutrient stress: exploring the adaptive mechanisms in response to iron deficiency conditions

In plants, stress due to nutrient deficiency can significantly impair their development and productivity.

Temperature-based phenology modelling for the grapevine

Historical phenology records have indicated that advances in key developmental stages such as budburst, flowering and veraison are linked to increasing temperature caused by climate change. Using phenological models the timing of grapevine development in response to temperature can be characterized and projected in response to future climate scenarios.
We explore the development and use of grapevine phenological models and highlight several applications of models to characterize the timing of key stages of development of varieties, within and between regions, and the result of projections under different climate change scenarios.