An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

  1. Sáenz-Navajas, M.-P. 1
  2. Campo, E. 2
  3. Fernández-Zurbano, P. 14
  4. Valentin, D. 3
  5. Ferreira, V. 2
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Laboratory for Aroma Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, E-50009 Zaragoza, Spain
  3. 3 Centre des Sciences du Goût et de l'Alimentation
    info

    Centre des Sciences du Goût et de l'Alimentation

    Dijon, Francia

    ROR https://ror.org/05s1rff82

  4. 4 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2010

Volumen: 121

Número: 4

Páginas: 1139-1149

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2010.01.061 SCOPUS: 2-s2.0-77949490180 WoS: WOS:000277107100031 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Repositorio institucional: lockAcceso abierto Editor

Resumen

The objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine. Six Spanish wines, two from Chardonnay and four from Tempranillo grapes, all of them showing different chemical and sensory characteristics, were selected. Wines were separated into volatile and non-volatile fractions by solid phase extraction and lyophilisation and further liquid extraction, respectively. Eighteen "reconstituted wines" were prepared, combining different volatile extracts and different non-volatile matrices and adjusting ethanol content to 12% (v/v), and were further described by a specifically trained sensory panel. Taste attributes (sweetness, acidity, bitterness), astringency, aroma intensity, global intensity and persistence were assessed in both, original and "reconstituted" wines by using a numerical category scale. The sensory properties of the original wines were retained by their corresponding "reconstituted samples". The sensory assessment of the "reconstituted wines" showed that the addition of volatile fruity extracts from white wines brought about a decrease in astringency and bitterness and an increase in sweet perception in all cases. While global intensity and persistence of white wine matrices were also increased, they did not change in red wine matrices, which suggests that the volatile fraction plays only a secondary role in these attributes of red wines. Similarly, the effects of replacing the volatile fraction of a red wine by volatile extracts from other red wines were small and inconsistent, which confirms that taste and astringency are primarily driven by non-volatile molecules in these wines. © 2010 Elsevier Ltd. All rights reserved.