1
|
Piombino P, Lisanti MT, Pittari E, Gambuti A, Moio L. Studying how dry extract can affect the aroma release and perception in different red wine styles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39253951 DOI: 10.1002/jsfa.13882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 07/25/2024] [Accepted: 08/12/2024] [Indexed: 09/11/2024]
Abstract
BACKGROUND Four red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS), in conditions mimicking those applied during sensory assessments. RESULTS Results show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody-toasty, vegetal-earthy notes increased. These changes cannot be fully explained by the observed significant influence of the matrix on the release of VOCs or by their correlations with the considered matrix components (ethanol, residual sugars, phenolics, pH), but findings suggest that perceptual interactions are involved. CONCLUSION This study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, Italy
| | - Maria Tiziana Lisanti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, Italy
| | - Elisabetta Pittari
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, Italy
| | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, Italy
| |
Collapse
|
2
|
Chen X, Liu S, Yuan J, Zhu Y, Yuan C, Ren Y. Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera × Vitis labrusca). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
|
3
|
Schmitt M, Freund M, Schuessler C, Rauhut D, Brezina S. Strategies for the sensorial optimization of alcohol-free wines. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
De-alcoholized wines are currently experiencing an increasing demand, but are also being discussed very controversially at this time. The de-alcoholization process is usually carried out by distillation processes under vacuum. The treatment is accompanied by a series of changes in terms of analytical and sensory parameters of the wines. Ethanol has a very complex and far ranging influence on the wine sensory character. Even more, the de-alcoholization process goes along with certain losses of aroma components. Several strategies were assessed to buffer and balance the effect of de-alcoholizing wines below 0.5% v/v. Compared to the addition of tannins and mannoproteins, sweetening showed clearer results on the panelist’s preference. The assessment of a commercial resin treatment to recover aroma from de-alcoholization process showed promising results.
Collapse
|
4
|
Visalli M, Dubois M, Schlich P, Ric F, Cardebat JM, Georgantzis N. Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
5
|
Ivanova N, Yang Q, Bastian SE, Wilkinson KL, Ford R. Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104383] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
6
|
Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8010052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception.
Collapse
|
7
|
Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
8
|
Araujo LD, Parr WV, Grose C, Hedderley D, Masters O, Kilmartin PA, Valentin D. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. Food Res Int 2021; 149:110665. [PMID: 34600667 DOI: 10.1016/j.foodres.2021.110665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/20/2021] [Accepted: 08/23/2021] [Indexed: 11/18/2022]
Abstract
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.
Collapse
Affiliation(s)
| | - Wendy V Parr
- AGLS Faculty, Lincoln University, Christchurch, New Zealand.
| | - Claire Grose
- Institute of Plant and Food Research, Marlborough, New Zealand
| | - Duncan Hedderley
- Institute of Plant and Food Research, Palmerston North, New Zealand
| | - Oliver Masters
- Tripwire Wine Consulting Ltd. & Misha's Vineyard, Central Otago, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| |
Collapse
|
9
|
Shehadeh A, Kechagia D, Evangelou A, Tataridis P, Shehadeh F. Effect of ethanol, glycerol, glucose and tartaric acid on the viscosity of model aqueous solutions and wine samples. Food Chem 2019; 300:125191. [PMID: 31352290 DOI: 10.1016/j.foodchem.2019.125191] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 07/15/2019] [Accepted: 07/15/2019] [Indexed: 12/12/2022]
Abstract
Viscosity is a property that exerts great influence on the body of wines, since it affects the sensation of thickness in the mouth. The present study refers to the quantitative correlation of the major components of wine, alcohol, reduced sugar, glycerol and total acidity, in its viscosity. Various model aqueous solutions consisting of these components were prepared and viscosity was measured at 20 °C. Each component was studied either alone or in mixtures with the others. Viscosity of white dry wines samples was also measured. From the experimental results, linear multi-dependence equations were derived, which correlate the viscosity with the concentration of the components of the solutions, each of them alone and in combination. Glucose was found to affect viscosity of model aqueous solutions the most, whereas ethanol had the least effect. The knowledge of these factors may have a practical value in optimizing wine's body.
Collapse
Affiliation(s)
- Adnan Shehadeh
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece.
| | - Despoina Kechagia
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Alexandra Evangelou
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Fadi Shehadeh
- Infectious Diseases Division, Warren Alpert Medical School of Brown University, Providence, RI, USA.
| |
Collapse
|
10
|
Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures. Foods 2019; 8:foods8060190. [PMID: 31159443 PMCID: PMC6617004 DOI: 10.3390/foods8060190] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 05/19/2019] [Accepted: 05/30/2019] [Indexed: 11/19/2022] Open
Abstract
Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their chemical components. Yet there is uncertainty about which wine components (and their combinations) cause each texture sensation and if their instrumental assessment is possible. Therefore, the aim of the present work was to study the effect of wine texture on its main components, when interacting with saliva. This was completed by using instrumental measurements of density and viscosity, and by using two types of panels (trained and expert). For that, six different model-wine formulations were prepared by adding one or multiple wine components: ethanol, mannoproteins, glycerol, and tannins to a de-alcoholised wine. All formulations were mixed with fresh human saliva (1:1), and their density and rheological properties were measured. Although there were no statistical differences, body perception was higher for samples with glycerol and/or mannoproteins, this was also correlated with density instrumental measurements (R = 0.971, p = 0.029). The viscosity of samples with tannins was the highest due to the formation of complexes between the model-wine and salivary proteins. This also provided astringency, therefore correlating viscosity and astringency feelings (R = 0.855, p = 0.030). No correlation was found between viscosity and body perception because of the overlapping of the phenolic components. Overall, the present results reveal saliva as a key factor when studying the wine texture through instrumental measurements (density and viscosity).
Collapse
|
11
|
Watrelot AA, Kuhl TL, Waterhouse AL. Friction forces of saliva and red wine on hydrophobic and hydrophilic surfaces. Food Res Int 2019; 116:1041-1046. [PMID: 30716887 DOI: 10.1016/j.foodres.2018.09.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 09/07/2018] [Accepted: 09/15/2018] [Indexed: 10/28/2022]
Abstract
The physical aspect of human oral astringency perception - the mouthfeel - of red wine has not been quantitatively studied in depth. In this study, the interfacial friction/lubrication properties of saliva (mucin from bovine submaxillary glands or human saliva) with red wines (cv. Cabernet sauvignon and Pinot noir) were measured with a surface force apparatus (SFA). In SFA measurements sliding occurs between smooth, undamaged surfaces with a well-defined contact area and film thickness. The surfaces were either hard, hydrophilic mica or soft, hydrophobic PDMS-coated mica which mimic in-mouth conditions. Saliva was a better lubricant than mucin with the soft, hydrophobic surfaces. In addition, saliva's lubricity was 2.5 times better on the soft hydrophobic surfaces than hard hydrophilic surfaces. The addition of red wine with saliva further decreased friction and improved lubrication. Surprisingly, the coefficient of friction measured for red wine with saliva as the lubricant was higher for Pinot noir than Cabernet sauvignon wine. The aggregation and precipitation of salivary proteins by tannins is well known. The lower friction of high tannin Cabernet sauvignon compared to lower tannin Pinot noir was attributed to exclusion of these aggregates and depletion of more polymeric and protein material from the interfacial sliding region.
Collapse
Affiliation(s)
- Aude A Watrelot
- Department of Viticulture and Enology, University of California Davis, One Shields Ave., Davis, CA 95616-5270, USA.
| | - Tonya L Kuhl
- Department of Chemical Engineering, University of California, Davis, CA 95616, USA
| | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California Davis, One Shields Ave., Davis, CA 95616-5270, USA
| |
Collapse
|
12
|
Affiliation(s)
- Richard Gawel
- Australian Wine Research Institute, Paratoo Road, Urrbrae, Australia
| | - Paul A. Smith
- Australian Wine Research Institute, Paratoo Road, Urrbrae, Australia
| | - Sara Cicerale
- Deakin University Faculty of Health, School of Exercise and Nutrition Sciences, Burwood, Australia
| | - Russell Keast
- Deakin University Faculty of Health, School of Exercise and Nutrition Sciences, Burwood, Australia
| |
Collapse
|
13
|
Niimi J, Danner L, Li L, Bossan H, Bastian SEP. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body. Food Res Int 2017; 99:115-122. [PMID: 28784467 DOI: 10.1016/j.foodres.2017.05.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 05/16/2017] [Accepted: 05/19/2017] [Indexed: 11/19/2022]
Abstract
Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry.
Collapse
Affiliation(s)
- Jun Niimi
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Lukas Danner
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Luxing Li
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Hélène Bossan
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia; Institut national supérieur des sciences agronomiques de l'alimentation et de l'environnement, Agrosup Dijon, Dijon, France
| | - Susan E P Bastian
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia.
| |
Collapse
|
14
|
Mouthfeel perception of wine: Oral physiology, components and instrumental characterization. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.011] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
15
|
Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines. BEVERAGES 2016. [DOI: 10.3390/beverages2010007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
16
|
A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles. BEVERAGES 2016. [DOI: 10.3390/beverages2010006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
17
|
Jose-Coutinho A, Avila P, Ricardo-Da-Silva JM. Sensory Profile of Portuguese White Wines Using Long-Term Memory: A Novel Nationwide Approach. J SENS STUD 2015. [DOI: 10.1111/joss.12165] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anibal Jose-Coutinho
- Universidade de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia); Tapada da Ajuda 1349-017 Lisbon Portugal
| | - Patricia Avila
- Instituto Universitário de Lisboa (ISCTE-IUL); Departamento de Métodos de Pesquisa Social, Av. das Forças Armadas 1649-026 Lisbon Portugal
| | - Jorge M. Ricardo-Da-Silva
- Universidade de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia); Tapada da Ajuda 1349-017 Lisbon Portugal
| |
Collapse
|
18
|
Gawel R, Day M, Van Sluyter SC, Holt H, Waters EJ, Smith PA. White wine taste and mouthfeel as affected by juice extraction and processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10008-10014. [PMID: 25248855 DOI: 10.1021/jf503082v] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.
Collapse
Affiliation(s)
- Richard Gawel
- Australian Wine Research Institute , P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | | | | | | | | | | |
Collapse
|
19
|
Miller AE, Chambers DH. Descriptive analysis and consumer acceptance of black walnut cultivars in a sugar cookie base. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
20
|
Monteiro B, Vilela A, Correia E. Sensory profile of pink port wines: Development of a flavour lexicon. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3178] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bebiana Monteiro
- Institute for Biotechnology and Bioengineering; Centre of Genomics and Biotechnology, (IBB/CGB-UTAD); 5001 801 Vila Real Portugal
| | - Alice Vilela
- Institute for Biotechnology and Bioengineering; Centre of Genomics and Biotechnology, (IBB/CGB-UTAD); 5001 801 Vila Real Portugal
| | - Elisete Correia
- CM-UTAD and Department of Mathematics; UTAD; 5001 801 Vila Real Portugal
| |
Collapse
|
21
|
|