 IVES 9 IVES Conference Series 9 Mouthfeel effects due to oligosaccharides within a wine matrix

Mouthfeel effects due to oligosaccharides within a wine matrix

Abstract

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine. Given the large variance in types and concentrations of oligosaccharides present within the wine system this study aimed to understand their effects with as little variables as possible. This study utilized two different types of oligosaccharides at two different concentration levels to identify and quantify differences in mouthfeel perception within a model wine system. The two oligosaccharides in question, Fructooligosaccharide (FOS) and Glactooligosaccharide (GOS), were added to a basic wine model (14% ethanol, 4 g/L tartaric acid, pH 3.5) at a rate of 450ppm and 900ppm. Concentrations that have been measured in wine, resulting in four treatment groups, FOS450, FOS900, GOS450, GOS900, and one control group consisting of untreated model wine. All four treatment groups underwent triangle testing against the untreated control, and one additional triangle test between the low and high concentrations of the respective oligosaccharide. After triangle tests, all four treatments, and the untreated control underwent descriptive analysis via 100mm visual analog scales. Panelists for the descriptive analysis panel underwent training on sweetness, bitterness, viscosity, acidity, and astringency prior to the beginning of the panel. The results of the triangle tests showed a significant different between the FOS450 and FOS900 samples. However, interestingly neither the FOS450 nor FOS900 samples were found to be significantly different from the untreated control sample. Additionally, neither of the GOS samples were found to be significant from either each other or the control sample. Descriptive analysis found no significant difference in any of the five attributes tested. This indicates that the difference between the FOS450 and FOS900 samples may be above a detection threshold but may not be above a perception threshold. This would mean that a difference can be noticed, but not quantified. Future work will investigate differing levels of oligosaccharides and implement more training to better differentiate during descriptive analysis.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Samuel Hoffman, Elizabeth Tomasino, Quynh Phan,

Graduate Research Assistant and MS Candidate, Oregon State University, Associate Professor, Oregon State University Graduate Research Assistant and PhD Candidate, Oregon State University

Contact the author

Keywords

mouthfeel, wine, oligosaccharides, descriptive analysis

Citation

Adaptation to soil and climate through the choice of plant material

Choosing the rootstock, the scion variety and the training system best suited to the local soil and climate are the key elements for an economically sustainable production of wine. The choice of the rootstock/scion variety best adapted to the characteristics of the soil is essential but, by changing climatic conditions, ongoing climate change disrupts the fine-tuned local equilibrium. Higher temperatures induce shifts in developmental stages, with on the one hand increasing fears of spring frost damages and, on the other hand, ripening during the warmest periods in summer. Expected higher water demand and longer and more frequent drought events are also major concerns. The genetic control of the phenotypes, by genomic information but also by the epigenetic control of gene expression, offers a lot of opportunities for adapting the plant material to the future. For complex traits, genomic selection is also a promising method for predicting phenotypes. However, ecophysiological modelling is necessary to better anticipate the phenotypes in unexplored climatic conditions Genetic approaches applied on parameters of ecophysiological models rather than raw observed data are more than ever the basis for finding, or building, the ideal varieties of the future.

Grapevine yield-gap: identification of environmental limitations by soil and climate zoning in Languedoc-Roussillon region (south of France)

Grapevine yield has been historically overlooked, assuming a strong trade-off between grape yield and wine quality. At present, menaced by climate change, many vineyards in Southern France are far from the quality label threshold, becoming grapevine yield-gaps a major subject of concern. Although yield-gaps are well studied in arable crops, we know very little about grapevine yield-gaps. In the present study, we analysed the environmental component of grapevine yield-gaps linked to climate and soil resources in the Languedoc Roussillon. We used SAFRAN data and IGP Pays d’Oc wine yields from 2010 to 2018. We selected climate and soil indicators proving to have a significant effect on average wine yield-gaps at the municipality scale. The most significant factors of grapevine yield were the Soil Available Water Capacity; followed by the Huglin Index and the Climatic Dryness Index. The Days of Frost; the Soil pH; and the Very Hot Days were also significant. Then, we clustered geographical zones presenting similar indicators, facilitating the identification of resources yield-gaps. We discussed the number of zones with the experts of IGP Pays d’Oc label, obtaining 7 zones with similar limitations for grapevine yield. Finally, we analysed the main resources causing yield-gaps and the grapevine varieties planted on each zone. Mapping grapevine resource yield-gaps are the first stage for understanding grapevine yield-gaps at the regional scale.

Grape berry size is a key factor in determining New Zealand Pinot noir wine composition

Making high quality but affordable Pinot noir (PN) wine is challenging in most terroirs and New Zealand’s (NZ) situation is no exception. To increase the probability of making highly typical PN wines producers choose to grow grapes in cool climates on lower fertility soils while adopting labour intensive practices. Stringent yield targets and higher input costs necessarily mean that PN wine cost is high, and profitability lower, in line-priced varietal wine ranges. To understand the reasons why higher yielding vines are perceived to produce wines of lower quality we have undertaken an extensive study of PN in NZ. Since 2018, we established a network of twelve trial sites in three NZ regions to find individual vines that produced acceptable commercial yields (above 2.5kg per vine) and wines of composition comparable to “Icon” labels. Approximately 20% of 660 grape lots (N = 135) were selected from within a narrow juice Total Soluble Solids (TSS) range and made into single vine wines under controlled conditions. Principal Component Analysis of the vine, berry, juice and wine parameters from three vintages found grape berry mass to be most effective clustering variable. As berry mass category decreased there was a systematic increase in the probability of higher berry red colour and total phenolics with a parallel increase in wine phenolics, changed aroma fraction and decreased juice amino acids. The influence of berry size on wine composition would appear stronger than the individual effects of vintage, region, vineyard or vine yield. Our observations support the hypothesis that it is possible to produce PN wines that fall within an “Icon” benchmark composition range at yields above 2.5kg per vine provided that the Leaf Area:Fruit Weight ratio is above 12cm2 per g, mean berry mass is below 1.2g and juice TSS is above 22°Brix.

Short-term relationships between climate and grapevine trunk diseases in southern French vineyards

[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" module_font_size="16px" text_orientation="center"...