Abstract
This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction. The recovered PFs were reconstituted in a wine model. Subsequently the wine models, containing the PFs, were sensory (taste, mouthfeel) and chemically characterized.Significant sensory differences among the 31 PFs were identified. Sensory variables were predicted from chemical parameters by PLS-regression. Tannin activity and concentration along with mean degree of polymerization were found to be good predictors of dryness, while the concentration of large polymeric pigments seems to be involved in the “sticky” percept and flavonols in the “bitter” taste. Four fully validated PLS-models predicting sensory properties from chemical variables were obtained. Two out of the three sensory dimensions could be satisfactorily modeled. These results increase knowledge about grape properties and proposes the measurement of chemical variables to infer grape quality.
Highlights
Perceived intrinsic quality of wine is driven by volatile and nonvolatile compounds involved in the formation of aroma, taste, mouth feel and color (Saenz-Navajas et al, 2015)
Tempranillo Tinto sample set In the sorting task carried out with the 15 Tempranillo Tinto samples, participants formed 2 to 8 groups; 5 on average
Clusters obtained from MDS-hierarchical cluster analysis (HCA) illustrate important sensory differences among the Tempranillo Tinto phenolic fraction (PF) studied
Summary
Perceived intrinsic quality of wine is driven by volatile and nonvolatile compounds involved in the formation of aroma, taste, mouth feel and color (Saenz-Navajas et al, 2015). Mouthfeel, and color are driven principally by phenolic compounds present in grapes and their interaction with other wine components (e.g., polysaccharides, acids, alcohol or aroma among others). The first is the use of a reduced number of panelists to carry out the sensory evaluation and second the lack of grape representativeness, because generally, in each evaluation one expert analyses a relatively reduced number of berries. These lim itations, related to the sensory characterization of grapes, could be overcome by extracting the main sensory-active compounds of grapes, S.
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