 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 role of malolactic bacteria metabolism on the organoleptic qualities of wines

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

Assessing bunch architecture for grapevine yield forecasting by image analysis

It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages. The accuracy of the method for predicting bunch weight at different phenological stages was assessed for seven different varieties.

Does wine expertise influence semantic categorization of wine odors?

Aromatic characterization is a key issue to enhance wines knowledge. While several studies argue the importance of wine expertise in the ability of performing odor-related sensory tasks, there is still little attention paid to the influence of expertise on the semantic representation of wine odors.

Il monitoraggio meteorologico come strumento per la gestione della variabilità climatica in Franciacorta

Nel 2007 è stata avviata una ricerca nell’areale di produzione del Franciacorta DOCG che ha riguardato un ampio numero di vigneti di Chardonnay con riferimento ai quali sono stati acquisite

Using image analysis for assessing downy mildew severity in grapevine

Aim: Downy mildew is a crucial disease in viticulture. In-field evaluation of downy mildew has been classically based on visual inspection of leaves and fruit. Nevertheless, non-invasive sensing technologies could be used for disease detection in grapevine. The aim of this study was to assess downy mildew severity in grapevine leaves using machine vision.