 IVES 9 IVES Conference Series 9 Relationship between chemical parameters of tannins and in-mouth attributes of grape phenolic fractions

Relationship between chemical parameters of tannins and in-mouth attributes of grape phenolic fractions

Abstract

AIM: Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters.

METHODS: Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.

RESULTS: Garnacha PFs show significatively lower values for TAc, TC and the concentration of polymeric pigments (T-A) than Tempranillo PFs. On the one hand, for the Garnacha PFs, TAc and TC present significant and positive correlations with the three dry-related terms evaluated (i.e.: “dry”, “dry on the tongue side” and “dry palate”). Besides, TC also shows negative correlations with “silky” and “watery” atributes and the concentration of polymeric pigments presents a positive correlation with the overall dry-related term: “dry” and a negative relationship with “fleshy”, “silky” and “gummy”. On the other hand, Tempranillo PFs do not present significant sensochemical correlations, which could be attributed to the fact that the chemical parameters of the PFs evaluated present a small variability inducing none significant sensory differences.

CONCLUSIONS:

The presented approach enables to have a representative pool of phenolic fractions of grapes. Significant correlations between mouthfeel terms such as “dry”, “silky”, “watery”, “fleshy”, “silky” and “gummy” and the chemical parameters measured are observed.

DOI:

Publication date: September 22, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sara, Ferrero-Del-Teso , María-Pilar, SAENZ-NAVAJAS, Vicente, FERREIRA, FERNANDEZ-ZURBANO,

Institute of Grapevine and Wine Sciences (UR-CSIC-GR). La Rioja, Spain. University of Zaragoza, IA2, Spain. Purificación,

Contact the author

Keywords

mouthfeel, tannin activity, tannin concentration

Citation

Les sols du cru de Bonnezeaux, Thouarcé, Anjou, France

Le cru de Bonnezeaux est une des appellations prestigieuses des vins liquoreux et moelleux des Coteaux du Layon et sa réputation est ancienne. L’INAO a effectué sa délimitation en 1953. Le vignoble est situé au nord de la ville de Thouarcé et au sud du village de Bonnezeaux, le long du versant rive droite du Layon, exposé au sud-ouest. La superficie du vignoble est de 156 ha.

Cartography of « Terroir Units » is a Tool to Improve the Ré Island Vineyard Management (France)

A study of « terroirs » was achieved from 2003 to 2005 in the whole vineyard of the Ré island (17, France). Over more than 1,990 ha, a cartography at the 1/10.000 scale, including characterization of climatic, pedological, geological and hydrogeological components of « Basic Terroir Units » (B.T.U.) was made. Also, a survey among wine growers was conducted. All data were treated together in a G.I.S. connected to a data base. 22 kinds of map were built (B.T.U. and components, soil water reserve, vine functioning potentials, varieties, rootstocks, viticultural practices and soil management).

Winemaking processes discrimination by using qNMR metabolomics

AIM: Metabolomics in food science has been increasingly used over the last twenty years. Among the tools used for wine, qNMR has emerged as a powerful tool to discern wines based on environmental factors such as geographical origin, grape variety and vintage (Gougeon et al., 2019a).

Antioxidant activity of yeast peptides released during fermentation and autolysis in model conditions

Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].

Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

Iron (Fe) deficiency is one of the important nutritional disorders for grapevine growing in alkaline and calcareous soils. Although Fe is an abundant element in soil, several factors limiting its availability, particularly the high levels of calcium carbonate or bicarbonate in soil, leading to a remarkable reduction in grapevine growth and productivity. The use of Fe chlorosis-tolerant rootstocks seems to be a cost-effective and efficient way to maintain Fe balance. Morphological and physiological changes occur in plants to cope with low Fe availability, including enhancement of ferric chelate reductase activity and altering root system by increasing lateral roots and root hairs.