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

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...

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Detalhes bibliográficos
Autores: Sáenz-Navajas, M.-P. [0000-0001-7225-2272], Campo, E., Fernández-Zurbano, P. [0000-0002-4516-9534], Valentin, D., Ferreira, V. [0000-0002-4353-2483]
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2010
País:España
Recursos:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc695cb750603269e819d3
Acesso em linha:https://investigacion.unirioja.es/documentos/5bbc695cb750603269e819d3
Access Level:acceso abierto
Palavra-chave:Non-volatile fraction
Reconstituted wines
Sensory analysis
Taste
Volatile fraction
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spelling An assessment of the effects of wine volatiles on the perception of taste and astringency in wineSáenz-Navajas, M.-P. [0000-0001-7225-2272]Campo, E.Fernández-Zurbano, P. [0000-0002-4516-9534]Valentin, D.Ferreira, V. [0000-0002-4353-2483]Non-volatile fractionReconstituted winesSensory analysisTasteVolatile fractionThe 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.2010info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc695cb750603269e819d3reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCHEM.2010.01.061info:eu-repo/semantics/altIdentifier/wos/WOS:000277107100031info:eu-repo/semantics/altIdentifier/pissn/0308-8146An assessment of the effects of wine volatiles on the perception of taste and astringency in wine, 2010, vol. 121, núm. 4, pág. 1139-1149info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc695cb750603269e819d32026-06-14T12:47:17Z
dc.title.none.fl_str_mv An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
title An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
spellingShingle An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Non-volatile fraction
Reconstituted wines
Sensory analysis
Taste
Volatile fraction
title_short An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
title_full An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
title_fullStr An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
title_full_unstemmed An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
title_sort An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
dc.creator.none.fl_str_mv Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Campo, E.
Fernández-Zurbano, P. [0000-0002-4516-9534]
Valentin, D.
Ferreira, V. [0000-0002-4353-2483]
author Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
author_facet Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Campo, E.
Fernández-Zurbano, P. [0000-0002-4516-9534]
Valentin, D.
Ferreira, V. [0000-0002-4353-2483]
author_role author
author2 Campo, E.
Fernández-Zurbano, P. [0000-0002-4516-9534]
Valentin, D.
Ferreira, V. [0000-0002-4353-2483]
author2_role author
author
author
author
dc.subject.none.fl_str_mv Non-volatile fraction
Reconstituted wines
Sensory analysis
Taste
Volatile fraction
topic Non-volatile fraction
Reconstituted wines
Sensory analysis
Taste
Volatile fraction
description 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.
publishDate 2010
dc.date.none.fl_str_mv 2010
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc695cb750603269e819d3
url https://investigacion.unirioja.es/documentos/5bbc695cb750603269e819d3
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCHEM.2010.01.061
info:eu-repo/semantics/altIdentifier/wos/WOS:000277107100031
info:eu-repo/semantics/altIdentifier/pissn/0308-8146
An assessment of the effects of wine volatiles on the perception of taste and astringency in wine, 2010, vol. 121, núm. 4, pág. 1139-1149
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
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