 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

Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (1)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Novel protocols for variable rate vineyard management

The advent of precision viticulture (PV) has allowed to address problems related to spatial and temporal variability at the within-field scale. Nowadays, several remote and proximal sensing solutions allow description of the existing variability at different temporal and ground resolution through extremely robust soil, vigor, yield, and grape quality maps. In parallel, numerous studies have described grapevine performances within the homogeneous zones and identified soil as main driver of variability. There is a broad consensus that different vigor zones within the same plot may show differential canopy growth, yield and fruit composition, depicting diverse enological potentials and cultural needs.

The role of terroir in tourism led amenity migration: contrasting effects in Tuscany and the Okanagan valley of British Columbia

Definitions of terroir elude consistent agreement. As defined geographical space the common denominators of its conceptualization include natural and cultural elements of life

Dynamic agrivoltaics, climate protection for grapevine driven by artificial intelligence

The year-on-year rise in temperatures and the increase in extreme weather events due to climate change are already having an impact on agriculture. Among the perennial fruit species, grapevine is already negatively impacted by these events through an acceleration of its phenology, more damage from late frosts or through an increase in the sugar level of the berries (and therefore the alcoholic degree of the wine) and a decrease of acidity, impacting the wine quality. Sun’Agri, in partnership with INRAE, Chambre d’agriculture du Vaucluse, Chambre d’agriculture des Pyrénées-Orientales and IFV, developed a protection system based on dynamic agrivoltaics to protect grapevine. It consists of photovoltaic solar panels positioned above the crop, high enough not to impede the passage of agricultural machinery, and tiltable from +/- 90° to adjust the level of shading on the vineyard. These smart louvers, driven by artificial intelligence (physical models & plant growth models), are steered according to the plant’s needs and provide real climate protection.