 IVES 9 IVES Conference Series 9 Sensory profile: a tool to characterize originality of wines produced without sulfites

Sensory profile: a tool to characterize originality of wines produced without sulfites

Abstract

AIM: A trend to reduce chemical inputs in wines exists, especially sulfur dioxide (SO2). This additive is widely used due to its antioxidant, antiseptic and antioxidasic properties. During without sulfites vinification, bioprotection by adding yeast on harvest could be a sulfites alternative. With extension of this wine market, sensory impact linked to sulfites absence and/or sulfites alternative should be evaluated. That’s what this approach proposes to do, focusing on sensory characteristics of wines produced with or without SO2 addition during the winemaking process.

METHODS: Wines were elaborated from Merlot grapes of two maturity levels according to three modalities: SO2, without SO2 and bioprotection on harvest (mix of Torulaspora delbrueckii and Metschnikowia pulcherrima). SO2 modality was sulfited throughout the winemaking and aging processes whether other modalities received any addition. After two years of aging, sensory studies were carried out with a specific panel for one month. First, descriptors were generated to differentiate the wines, then panelists were trained on these specific descriptors for five sessions and finally wines sensory profiles were elaborated.

RESULTS: The panel generated thirteen descriptors to differentiate the wines on which they have been trained: nine olfactive, three gustative and one trigeminal. After training, the nine presenting a consensus between judges were finally used. Wines without SO2 were characterized by freshness (mint and coolness) and cooked black cherries; bioprotection by fresh blackcurrant and with SO2 by smoke. Hierarchical clustering applied to this sensory approach lead to significantly differentiate wines produced with or without SO2.

CONCLUSIONS:

This approach allow to highlight sensory specificities of without sulfites wines. Therefore, with a dozen of descriptors, tasters could differentiate wines which have been sulfited or not but cannot differentiate among not sulfited ones those who have received bioprotection from those which have got any addition, regardless grapes maturity level.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Edouard Pelonnier-Magimel , Sara WINDHOLTZ Isabelle, MASNEUF-POMAREDE, Jean-Christophe BARBE

Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE F33882 France,
all : Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE F33882 Villenave d’Ornon France

Contact the author

Keywords

wines without sulfites, bioprotection, sensory analysis, sensory profile, panel training

Citation

La hiérarchisation des Coteaux du Languedoc: une application concrète du zonage vitivinicole

L’A.O.C. Coteaux du Languedoc est située dans le Sud de la France, dans la partie Ouest de la bordure méditerranéenne. Elle forme un vaste amphithéâtre largement ouvert sur la mer méditerranée. L’Appellation a été constituée en 1960 par le regroupement de 14 anciennes petites appellations d’origine représentant 55 communes éparpillées dans les départements de l’Aude, de l’Hérault et du Gard. Par la suite, plusieurs extensions successives ont conduit à un ensemble actuellement composé de 168 communes.

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

New plant protein extracts as fining agents for red wines

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content

Utilisation de données historiques pour caractériser le millésime en cours

Cet article propose la formalisation d’un modèle paramétrique pour représenter l’accumulation des sucres dans les baies de raisin durant la maturation. Le test de ce modèle sur des jeux de données réels a permis de valider l’approche proposée. Une seconde partie est axée sur l’adaptation de la méthode pour permettre la simulation du comportement du millésime en cours dès les premiers relevés de maturité. Ce travail possède de multiples applications dans le domaine de l’aide à la décision.