Limited relationship between temporality of sensory perception and phenolic composition of red wines

Abstract

In wine, polyphenols are closely associated with astringency, bitterness, color and aroma. Some of these sensory parameters have been reported to be dynamically perceived during wine tasting. In this study, time-dependent sensory methodologies (Temporal Dominance of Sensations or TDS, and Temporal-Check-All-That-Apply or TCATA) were used to characterize wines made from six grape varieties. Sensory analysis was contrasted against the phenolic composition of wines. Temporal sensory methods revealed differences among wines which did not reflect the limited differences observed between wine phenolics. However, some significant associations could be described, namely, detection time of bitterness with concentration of proanthocyanidin polymers, colorimetric variables with content of anthocyanins, and dominance and higher incidence of bitter taste with contents of tyrosol and flavonols. Astringency showed no relationship with any single polyphenol or specific group of polyphenols. It is concluded that, despite the major contribution of polyphenols to wine composition, their unique and independent influence on time associated sensory aspects should be critically scrutinized due to the multifactoriality of elements participating in the perception of a temporary sensation.