Abstract
The taste and mouthfeel of a wine are two of the most important aspects of wine tasting. However, while much is known about phenolic compounds and other macromolecules direct effects on wine taste and mouthfeel, little is known about other wine compounds such as oligosaccharides. This experiment uses Fructo-oligosaccharide (FOS) and Galacto-oligosaccharide (GOS) at two different concentrations, 450 mg/L and 900 mg/L within a simple model wine matrix. A model matrix was used to control for any unknown interactions between oligosaccharides and the multitude of wine components. Oligosaccharides were added individually to the model wine matrix at each concentration to create four treatments. Triangle tests were performed on all treatments against the control base model wine and between the high and low concentrations of each oligosaccharide treatment. Following the triangle tests, each treatment and the control underwent descriptive analysis (DA) using line intensity scales for sweetness, bitterness, astringency, acidity, and viscosity. Triangle test results revealed a significant difference only between the FOS450 and FOS900 samples. The wine matrix was made more complicated by adding polyphenols and still, none of the four oligosaccharide treatment groups were found to be significantly different. DA found no significant differences for the five attributes but did show clear trends in increased sweetness and acidity, decreased bitterness, as well as changes to astringency and viscosity. This suggests there may be more complex interactions happening within the mouth. However, given the lack of significant results in the simple wine model and the more complex wine model wine, any complex interactions between oligosaccharides and other wine compounds are likely to be minimal.
Highlights
Wine is an inherently complex system consisting of hundreds of different components that potentially impact organoleptic perception
Triangle tests were performed on all treatments against the control base model wine and between the high and low concentrations of each oligosaccharide treatment
Current understanding shows that oligosaccharide concentration can vary between 50-550 mg/L and is dependent on several factors (Bordiga et al, 2012; Boulet et al, 2016). They originate from both grape and yeast cell walls (Chong et al, 2019) and differences in composition and concentration are due to grape cultivar, grape ripeness, terroir, enzymatic activity, winemaking, and vineyard management practices (Apolinar-Valiente et al, 2013, 2014, 2015; Bordiga et al, 2012; Ducasse et al, 2010, 2011; Vicens et al, 2009; Zietsman et al, 2015)
Summary
Wine is an inherently complex system consisting of hundreds of different components that potentially impact organoleptic perception. Current understanding shows that oligosaccharide concentration can vary between 50-550 mg/L and is dependent on several factors (Bordiga et al, 2012; Boulet et al, 2016) They originate from both grape and yeast cell walls (Chong et al, 2019) and differences in composition and concentration are due to grape cultivar, grape ripeness, terroir, enzymatic activity, winemaking, and vineyard management practices (Apolinar-Valiente et al, 2013, 2014, 2015; Bordiga et al, 2012; Ducasse et al, 2010, 2011; Vicens et al, 2009; Zietsman et al, 2015). The sheer number of factors known to affect the composition and concentration of oligosaccharides presents challenges in understanding how to alter oligosaccharide content in wine and how oligosaccharide modification might impact wine quality
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