Macrowine 2021
IVES 9 IVES Conference Series 9 Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma

Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma

Abstract

AIM: Previous research on the fruity character of red wines highlighted the role of esters [1]. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect [2][3]. 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.

METHODS: Sensory analysis of numerous aromatic reconstitutions in dilute alcohol solution, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wines esters perception. Then, the impact of these non-volatile molecules on esters volatility, and thus taster stimulation, was evaluated thanks to the determination of partition coefficients which were correlated with sensory results

RESULTS: Triangular test revealed a significant odor difference between a fruity pool containing esters and the same fruity pool in mixture with proanthocyanidic tannins. The establishment of particular “detection thresholds” revealed that the “detection threshold” of the fruity pool was lower in dilute alcohol solution alone than when supplemented with tannins what demonstrated that tannins had a masking effect on the perception of the fruity pool. Sensory profiles evaluation, showed that the average scores for fruity notes were significantly lower for the fruity pool supplemented with tannins. These results confirmed the sensory importance of tannins. Finally, the evaluation of esters partition coefficient revealed a decrease of the volatility of esters when tannins were present in the matrix, thus corroborating sensory evaluation results.

CONCLUSIONS:

Presence of proanthocyanidic tannins decrease esters volatility, thus reducing orthonasal taster stimulation and consequently impacting red wine fruity notes perception.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jean-Christophe Barbe, Villenave d’Ornon, BARBE

Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, F33882 France, 

Contact the author

Citation

Related articles…

Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

[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"...
Read More

Electrochemical diversity of italian white wines

Analysis of phenolic compounds typically involve spectrophotometric methods as well as liquid chromatography combined with DAD, fluorimetric, or MS detection. However, the complexity of wine phenolic composition generated, in recent years, attention towards other analytical approaches, including those allowing rapid and inexpensive operations. Voltametric AIM Oxidation of white wine phenolics occurs at different stages during winemaking and storage and can have important implications for wine sensory quality. Phenolic compounds, in particular those with a ortho-diphenol moiety, are main target of oxidation in wine. Strategies for the methods are particularly suited for the analysis of oxidizable compounds such as phenolics. The redox-active species can be oxidized and reduced at the electrode, therefore, applications of electrochemistry have been developed both to quantify such species, and to probe wine maturation processes.3 The project on the diversity of Italian wines aims at collecting and analysing large-scale compositional dataset related to Italian white wines.

Read More

Evaluation of aroma characteristics in Vitis amurensis grapes across different regions by using HS-SPME-GC/MS

Background: Aroma compounds are important secondary metabolite in grapes and play important roles in the flavor and quality of grape berries and their wines. Vitis amurensis grape belongs to the East Asian Vitis spp., with excellent cold and disease resistance, and exhibits strong brewing potential. However, it has not been effectively utilized and there is no systematic research on the aroma compounds of V. amurensis grapes.
Methods: To provide sufficient experimental evidence for the characteristic aroma of V. amurensis grape, HS-SPME-GC/MS was used to identify the aroma compounds of five V. amurensis (‘Beiguohong’, ‘Beiguolan’, ‘Shuangfeng’, ‘Shuanghong’, ‘Shuangyou’) and three interspecific hybrids (‘Beibinghong’, ‘Xuelanhong’, ‘Zuoyouhong’) grapes in Zuojia and Ji’an. The grape berries were collected at harvest in 2020, 2021 and 2022.

Read More

Taking advantages of innovative chemometric tools to unveil vineyard ecosystem dynamics: look across volatile secondary metabolites

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.

Read More

Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

The cultivated area of table grapes worldwide has experienced a paramount increase over the last two decades. In this current scenario, traditional varieties are being replaced by new cultivars that prioritize a profitable and sustainable agriculture, while satisfying consumer demands. It is widely recognized that wine varieties, especially those with red berry flesh, are renowned for their high antioxidant capacity and phenolic compounds, which promote health. Recently, this topic has also gained significance in table grape breeding programs.

Read More