 IVES 9 IVES Conference Series 9 Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues

Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues

Abstract

AIM: Aroma and mouthfeel cues are the main characteristics defining red wine quality. During wine tasting, perceptual and physical-chemical phenomena leading to mutual interactions between volatiles and non-volatiles sensory active compounds, can occur. Aroma perception depends on the release of volatiles from wine, that is affected by wine constituents present in the medium (Pittari et al. 2021; Lyu et al. 2021).

Our aim was to evaluate the effect of the non-volatile wine matrix composition (polyphenols, PPh) on the release and perception of red wine aromas by an experiment of matrix enrichment.

METHODS: A saigner (bleed) wine (S) was progressively added with increasing amount of dry extract from a deodorized pressed wine (P). Four different wine matrices having the same VOCs composition and increasing (ANOVA, α<0.05) anthocyanins and tannins concentrations, were obtained: S, S1P0.5, S1P1.5, S1P2. The oral and olfactory characteristics of the wine matrices were evaluated by a descriptive sensory assessment on a numerical category scale, and the overall odour and astringency intensities were also tested. How the different non-volatile matrix composition affected the release of VOCs, was tested by HS-SPME/GC-MS in conditions reproducing those occurring during wine tasting (30 mL of wine in INAO tulip shaped wine glasses, 25±1°C).

RESULTS: Results show that the release of red wine VOCs belonging to different chemical classes can be significantly affected by anthocyanins and tannins concentration. The release of important wine aromas, such as linalool, ethyl butanoate and ethyl decanoate raised over their detection threshold as PPhs increased.

CONCLUSIONS:

Correlations between chemical and sensory results, suggest that even if the matrix effect was not significant on the overall odour intensity, it modulated the olfactory profile of the wine matrices and the perception of specific mouthfeel features.

DOI:

Publication date: September 17, 2021

Issue: Macrowine 2021

Type: Article

Authors

Paola Piombino, Maria Tiziana, LISANTI Elisabetta, PITTARI Luigi , PICARIELLO Luigi MOIO

Department of Agricultural Science, University of Naples Federico II, Italy,

Contact the author

Keywords

red wine matrix, aromas, phenolics, release, sensory perception

Citation

Aroma composition of young and aged Lugana and Verdicchio

AIM Verdicchio and Lugana are two Italian white wines produced in the Marche and Garda lake regions respectively. They are however obtained using grape varieties sharing the same genetic background, locally known as Verdicchio in Marche and Trebbiano di Soave in Garda. Anecdotal evidence suggests that these two wine types exhibit distinctive aroma features. The aim of this work was to explore the existence of a recognizable odour profile for Lugana and Verdicchio, and whether specific aroma chemical markers could be identified. METHODS 13 commercial wines, 6 Lugana and 7 Verdicchio were used. Sensory analysis was done using sorting task methodology, assessing only odor similarities. A total of 53 volatile compounds were identified and quantified GC-MS analysis. Aging behaviors were also evaluated after an accelerated aging at 40 ° C for 3 months. RESULTS HCA analysis of sorting task data identified indeed two groups: one characterized by floral and minty notes and mostly associated with Lugana wines, the other characterized by spicy and toasted aromas and mostly associated with Verdicchio. From a chemical point of view, major differences between the two wines types were observed for cis-3-hexenol, methionol, phenylethyl alcohol, and geraniol.

Use of sensors/biosensors for detection of food safety parameters in wine

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

Environmental protection by means of (“Great”) vitiviniculture zonation

In the paper is discussed the first example of environmental protection, agreed in a wide term sense, by means of vitiviniculture zonations performed in Istria (Croatia) in the area of Butoniga lake

An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must

Yeast assimilable nitrogen (YAN) in the grape must is a key variable for wine quality as a source of aroma precursors. In a situation of YAN deficiency, a foliar urea application upon the vine at veraison enhances YAN concentration and facilitates must fermentation. In 2013, Agroscope investigated the impact of leaf-fruit ratio on the nitrogen (N) assimilation and partitioning in grapevine Vitis vinifera cv. Chasselas following foliar-urea application with the aim of improving its efficiency on the YAN concentration.

«Observatoire Mourvèdre»: statistical modelling of quality for Cv. Mourvèdre

Vine cultivar Mourvèdre is present all around the Mediterranean area and is interesting for its tannins and the specificity of its aromas.