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…

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

Extraction of polyphenols from grape marc by supercritical fluid extraction (SFE) and evaluation of their ‘bioavailability’ as dietary supplements

In the winemaking process, several compounds that remain in the grape skins and seeds after the fermentation stage are bioactive-compounds (substances with potential beneficial effects on health) that can be extracted in order to recovery valuable substances with a high commercial value for the cosmetic, food (nutraceuticals) and pharmaceutical industries. The skins contain significant amounts of bioactive substances such as tannins (16-27%) and other polyphenolic compounds (2-6.5%) in particular, catechins, anthocyanins, proanthocyanins, quercetin , ellagic acid and resveratrol.

Read More

The Bergerac guaranteed vintage area « terroirs »

The vineyard of Bergerac, a guaranteed vintage, is situated in the mid-Lot valley, which has siliceous terraced rows on its hillsides, and on its bordering plateaux, composed of limestone and clay of the tertiary geological eras.

Read More

Profiling and evaluating wine lees by-products from various yeast strains against grapevine pathogens

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More