Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability.

Seongju Han,Juyoung Kim,Kapseong Choi,Jeehyun Lee,Koushik Adhikari,Jiyun Yang

doi:10.3390/foods11040603

Seongju Han, Juyoung Kim + Show 4 more

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https://doi.org/10.3390/foods11040603

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Abstract

White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.

Highlights

Wine is considered a complex beverage because of its chemical composition
Various aroma volatiles are present in the container headspace and gas chromatography coupled with mass spectrometry (GC— MS) enable the analysis of characteristics of these aroma volatiles in headspace [24,25]
The relationship between sensory evaluation and chemical analysis was studied by conducting a consumer preference evaluation and instrumental compound analyses using commercial white wine

Summary

Introduction

Wine is considered a complex beverage because of its chemical composition. The presence of compounds originating from the grapes provide complexity to wine [1]. 600–800 compounds affect wine quality and consumer acceptance and preference because of the effect on sensory attributes such as aroma [5,6]. The volatile compounds in wine influence both qualitative and quantitative aspects, including aroma and flavor [4]. Tartaric acid suppresses sweetness and affects viscosity, malic acid contributes to “harsh taste”, lactic acid contributes to “wine softening”, and succinic acid imparts a “bitter” note that triggers salivation [11,12,13,14] These organic acid profiles are important parameters that determine the chemical composition of wine [15]. Flavors originating from phenolics can be affected by interactions with sensory characteristics such as the acidity and sweetness of other wine components [18]. Solid-phase extraction is generally used to separate the polyphenols, organic acids, and sugars in wine to retain the hydrophobic component and elute the analyte in the aqueous solution [29,30]

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