IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Can wine competition awarded points be correlated with wine chromatic and aromatic composition?

Can wine competition awarded points be correlated with wine chromatic and aromatic composition?

Abstract

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences. Most of the compounds responsible for wine aroma are volatile molecules and can be classified into chemical families, such as alcohols, carbonyl compounds, acids and esters, sulfur and nitrogen compounds, terpenes, phenols, lactones and hydrocarbons. The most common way to classify wines according to their quality is by means of sensory analysis. But, is there any relation between the physicochemical composition of the wines and the scores given by the experts? The objective of this work was to study the relationship between chromatic and aromatic profiles and the sensory scores awarded in an official wine contest for sixty-seven Monastrell wines (including young wines without wood contact, young wines with wood contact and wines with long wood aging) from different commercial wineries. Physicochemical, chromatic and aromatic-active compounds were measured by spectrophotometric and SPME‐GC/MS determinations and were correlated with the sensory scores. The statistical analysis of the results showed a significant correlation between some of the parameters determined and the score obtained, highlighting the positive and significant correlation between the total score awarded by judges and the parameters of color intensity and total polyphenol index of the wines. The higher scores were associated with the higher phenolic and tannin content, wines with long oak aging obtained the best correlation for both parameters (TPI and total tannin). No significant correlation was observed between the overall score of the wines and any of the families of aroma compounds studied. However, we could find a significant positive correlation between the aromatic composition of the wines and their price. Statistical results obtained from the correlation between scores awarded by expert panelist judges (i.e., wine reviewers, winemaker or wine researcher) and aromatic, chromatic and phenolic composition of wines, can lead to a distinction between wines considered to be at the higher and the lower end of wine quality. Furthermore, certain sensory characteristics appeared to be more important when judging the overall quality of the wine. Finally, the aging oak wines obtained a better correlation between total scores awarded and other parameters analyzed than young wines.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Martínez-Moreno Alejandro1, Martínez-Pérez Pilar1, Bautista-Ortin Ana Belén1 Pérez-Porras Paula1 and Gomez-Plaza Encarna1

1Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia

Contact the author

Keywords

Monastrell, Wine contest, sensory analysis.

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The effects of alternative herbicide free cover cropping systems on soil health, vine performance, berry quality and vineyard biodiversity in a climate change scenario in Switzerland

There is an urgent need in viticulture to adopt alternative herbicide-free soil management strategies to mitigate climate change, increase biodiversity, reduce plant protection products and improve soil quality while minimizing detrimental effects on grapevine’s stress tolerance and fruit quality. To propose sustainable solutions, adapted to different pedoclimatic conditions in Switzerland, we developed a multidisciplinary 4-year project, started in 2020. Objectives of the project are to a) evaluate the impact of green covers (spontaneous flora, winter cover crop and permanent ground cover) on environmental and agronomic parameters and b) develop subsequently innovative strategies for different viticultural contexts of Switzerland. The project is divided into 3 phases: 1) diagnosis, 2) on-farm and 3) on-station experiments. Phase 1) consisted in an assessment of 30 commercial vineyards all over Switzerland, where growers already use different herbicide-free soil management strategies. The most promising practices identified in this exploratory phase will be replicated in commercial vineyards across Switzerland (“on-farm”) as well as in a classical randomized block design in an experimental plot (“on-station”). For phase 1), measurements consisted in evaluation of soil status (compaction, structure, roots development), soil microbial diversity (metagenomics), plant diversity and biomass, vine physiology (water stress, vigor, leaf nitrogen) and berry quality (acidity, sugar, available nitrogen). Interestingly, the permanent ground cover resulted in a higher Shannon index thus a higher biodiversity as compared to the other itineraries. The winter cover crop increased vine nitrogen and vigor while deteriorating soil quality, leaving the soil more exposed and compacted likely due to more frequent tillage. The spontaneous flora led to higher berry sugar accumulation, less nitrogen and higher malic acid concentration putatively due to a higher water retention of the flora in a particularly wet vintage. Phases 2) and 3) are required to confirm those tendencies, over the 3 next vintages and different climatic conditions.
Read More

The relationship between enzyme treatment and polysaccharide extraction in wine making, and subsequent sensory effects in Cabernet Sauvignon wines

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.

Read More

Zoning the climatic potentialities and risk of vineyards & wine production regions

In this video recording of the IVES science meeting 2021, Benjamin Bois (Institut Universitaire de la Vigne et du Vin – IUVV, Université de Bourgogne, Dijon, France) speaks about zoning the climatic potentialities and risk of vineyards & wine production regions. This presentation is based on an original article accessible for free on OENO One

Read More

Effects of stress memory on grapevine resilience in response to recurrent drought and recovery events 

Plants have evolved different strategies to cope with environmental stresses and, although still debated, it was observed that they can remember past stress occurrence.
Anatomical and physiological adjustments have been observed in different grapevine cultivars after repeated drought exposure, however epigenetic, transcriptional and biochemical changes associated with drought-primed ecological memory have been poorly studied.
This work was conceived to test whether exposure to recurring events of mild drought could prime vines to endure severe drought stress. Particularly, we investigated whether the expected improved stress tolerance of Vitis vinifera cv Nebbiolo plants subjected over years to moderate and long-lasting water stress events (WS-primed) depended on molecular memory phenomena or on resetting of stress-induced signals.

Read More

Impacts of the projected changes in temperature under scenarios of climate change on vine phenology of three red varieties cultivated in Rioja (Spain)

Grapevine is one of the crops that may suffer more negative impacts
under climate change, due not only to changes in temperature but also due to water available. Some of the most direct effects of climate variability on grapevines are the changes in the onset and timing of phenology events and changes in the length of the growing season, which may have further effects on grape quality. The aim of this research was to analyze the changes in vine phenology of some red varieties (Tempranillo, Grenache and Carignan) cultivated in Rioja Oriental (Rioja DOCa), under different climate change scenarios.

Read More