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Rinaldi A, Bifulco G, Luciano A, Picariello L, Moio L, Marrone R, Campanile G, Gambuti A. Exploring cheese and red wine pairing by an in vitro simulation of tasting. Curr Res Food Sci 2024; 9:100792. [PMID: 39005498 PMCID: PMC11245939 DOI: 10.1016/j.crfs.2024.100792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/04/2024] [Accepted: 06/15/2024] [Indexed: 07/16/2024] Open
Abstract
The cheese wine pairing is a beloved combination subject to a certain subjectivity due to sensorial, psychological, chemical, and cultural factors. This work represents a first attempt to explore the in vitro interactions between cheese, wine, and saliva to objectively measure the pairing. Two experimental red wines obtained from the same grape cultivar and four different cheeses were studied for their composition. Binding reactions between wine and cheese were carried out in three simulated tasting trials and, after precipitation, the wine phenolic content, Saliva Precipitation Index (SPI), and total proteins were evaluated. The optimal pairing (OP) was calculated considering the decrease in salivary and cheese proteins by wine, defined as the cleansing effect; the decrease in astringency due to the cheese, measured by the SPI, and the coating fat which would remain in mouth after eating a piece of cheese. Based on obtained results, the semi-hard cheese was identified as the best pairing option for the two experimental red wines. The differences in the phenolic content between the two wines were instead not enough to show a significant influence on the OP. The in vitro cheese wine pairing can contribute to understanding of wine tasting but it is only a part of the puzzle. However, this first contribution paves the way for additional studies on the molecular and chemical interactions involved in aroma and textural perception in simulated trials.
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Affiliation(s)
- Alessandra Rinaldi
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
- Better Sensing, TERINOV, Parque de Ciência e Tecnologia da Ilha Terceira, 9700-702, Terra Chã, Angra do Heroísmo, Azores, Portugal
- Fondazione Italiana per gli Studi sul Vino (FISSV) Avellino, Italy
| | - Giovanna Bifulco
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
| | - Alessandra Luciano
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
| | - Luigi Picariello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
| | - Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
| | - Giuseppe Campanile
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
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Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr Res Food Sci 2023; 7:100626. [PMID: 38021261 PMCID: PMC10651451 DOI: 10.1016/j.crfs.2023.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R2test of 0.630 and an RMSEtest of 0.994, with 19 independent variables whose regression coefficients were all significant at p < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
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Affiliation(s)
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | | | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Maria Alessandra Paissoni
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Daniele Perenzoni
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Panagiotis Arapitsas
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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Picariello L, Rinaldi A, Forino M, Errichiello F, Moio L, Gambuti A. Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine. Molecules 2020; 25:molecules25204607. [PMID: 33050381 PMCID: PMC7587184 DOI: 10.3390/molecules25204607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/01/2020] [Accepted: 10/08/2020] [Indexed: 12/21/2022] Open
Abstract
Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study, we evaluated the influence of four different commercial tannins (namely, condensed tannins, gallotannins, ellagitannins and tea tannins) during four saturation cycles. Method: Wine samples were added with four different tannin classes (30 g/hL) as to have 5 different experimental samples: control, gallotannins (GT), condensed tannins (CT), ellagitannins (ET), and tea tannins (TT). The chemical composition of the four commercially available tannin mixtures was defined by means of NMR and high-resolution mass spectrometry. After the addition of tannins, each wine sample was oxidized by air over four cycles of saturation. During the experiment oxygen consumption rate (OCR), sulfur dioxide consumption, acetaldehyde production, phenolic compounds, chromatic characteristics, astringency measured by the reactivity towards saliva proteins and astringency subqualities were evaluated. Results: The experiment lasted 52 days. The addition of tannins influenced the oxygen consumption on the 1st day of the saturation cycles and, in the case of TT, a higher total consumption of oxygen was also detected. Acetaldehyde increased during the experiment while the native anthocyanins decreased throughout the oxidation process. Conclusion: Wines added with tannins featured improved color intensities with respect to the control; the addition of TT, GT and ET slightly promoted the formation of short polymeric pigments; the astringency, determined before and at the end of the experiment, decreased in all the samples, including the control wine, and mostly in the ET and GT samples.
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Affiliation(s)
- Luigi Picariello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Martino Forino
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Francesco Errichiello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Luigi Moio
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Angelita Gambuti
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
- Correspondence: ; Tel.: +39-081-2532605
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Forino M, Picariello L, Rinaldi A, Moio L, Gambuti A. How must pH affects the level of red wine phenols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109546] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rinaldi A, Coppola M, Moio L. Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gambuti A, Picariello L, Rinaldi A, Moio L. Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging. Front Chem 2018; 6:63. [PMID: 29600246 PMCID: PMC5862844 DOI: 10.3389/fchem.2018.00063] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 02/27/2018] [Indexed: 11/13/2022] Open
Abstract
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
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Affiliation(s)
- Angelita Gambuti
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Luigi Picariello
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Alessandra Rinaldi
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy.,Biolaffort, Bordeaux, France
| | - Luigi Moio
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
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Picariello L, Gambuti A, Petracca F, Rinaldi A, Moio L. Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13577] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luigi Picariello
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | - Angelita Gambuti
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | - Francesca Petracca
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | | | - Luigi Moio
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
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Rinaldi A, Villano C, Lanzillo C, Tamburrino A, Jourdes M, Teissedre PL, Moio L, Frusciante L, Carputo D, Aversano R. Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape. Food Chem 2017; 233:52-59. [PMID: 28530607 DOI: 10.1016/j.foodchem.2017.04.093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 11/16/2016] [Accepted: 04/16/2017] [Indexed: 12/21/2022]
Abstract
Aglianico grapes are known for their high content of proanthocyanidins (PAs), which are responsible for the astringency of wines derived from this cultivar. However, the accumulation of PAs and their genetic control during berry development remain largely unexplored. This work aimed to monitor astringency-causing PAs in Aglianico berries and correlate them with the expression of 14 key genes. Berries were collected during ripening and dissected in skins and seeds. PAs were fractionated and the content of total phenolics, flavans, anthocyanins, tannins reactive towards salivary proteins and tannin structural composition were evaluated. The results provided evidence that PAs were more abundant in seeds than in skins as expected, with differences in the structural composition between tissues, which did not varied during ripening. Expression analysis showed that Aglianico is able to accumulate polyphenols due to its ability to modulate key genes in a tissue-specific manner.
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Affiliation(s)
- Alessandra Rinaldi
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Grape and Wine Sciences, Viale Italia, 83100 Avellino, Italy; Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Clizia Villano
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Carmine Lanzillo
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Angelo Tamburrino
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Michael Jourdes
- Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Pierre-Louis Teissedre
- Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Luigi Moio
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Grape and Wine Sciences, Viale Italia, 83100 Avellino, Italy
| | - Luigi Frusciante
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Domenico Carputo
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Riccardo Aversano
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Grape and Wine Sciences, Viale Italia, 83100 Avellino, Italy.
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Microchip electrophoresis for wine analysis. Anal Bioanal Chem 2016; 408:8643-8653. [DOI: 10.1007/s00216-016-9841-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 07/20/2016] [Accepted: 07/27/2016] [Indexed: 10/21/2022]
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Rinaldi A, Iturmendi N, Jourdes M, Teissedre PL, Moio L. Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.037] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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