► The tasting order, based on alcohol level influenced red wine perception. ► Tasting low alcohol wines first increased discrimination among wines. ► High alcohol wines dramatically changed in ...sensory perception when tasted last. ► Constantly tasting only one wine style can alter the tasters’ perception of wine. ► Wine alcohol levels need to be considered in professional wine quality assessments.
Over the last 20years, wine alcohol concentrations have been steadily increasing worldwide. Despite this, few studies have investigated how alcohol influences wine perception during sensory analyses. The aim of the study was to investigate whether tasting order affects perception of wines with varying levels of alcohol. The sensory profiles of commercial Cabernet Sauvignon wines ranging from 12% v/v to 16% v/v were characterized using three tasting orders: randomized (Random), high alcohol wines (greater than 14% v/v) before low alcohol wines (less than 14% v/v) (Hi-Lo) in each session, and the inverse (Lo-Hi), in both descriptive sensory analysis and wine competition conditions.
The order of wine assessment based on alcohol concentration significantly influenced sensory perception, particularly on the palate. In some instances, the two specified tasting orders showed opposing effects of alcohol on wine sensory profiles, whereas the Random group had mostly intermediary responses. The largest differences occurred when low alcohol wines were tasted first, with substantial changes in the sensory profiles of high alcohol wines.
The results of the study demonstrate the importance of alcohol concentrations on red wine perception in sensory analyses and suggest the need to consider wine alcohol concentrations when professionally assessing wine quality, such as wine competitions or wine reviews.
•Glycan microarray technology tracked polysaccharide changes during winemaking.•Polyphenols extracted using enzyme maceration were more polymerized and galloylated.•Enzyme-crafted Cabernet Sauvignon ...wines were more astringent but not more bitter.•Higher polyphenol levels correlated with harder more astringent wines.•Higher arabinogalactan protein levels correlated with softer less astringent wines.
Pectolytic enzyme maceration is common for producing red wines, but the effects on bitterness and astringency are not well understood. Glycan microarrays assessed polysaccharide diversity and with polyphenol analysis was correlated with sensory data on descriptors of astringency and their perceived levels in enzyme-crafted Cabernet Sauvignon wines. Enzyme use is shown to have no effect on bitterness, but enzyme-macerated wines are more astringent. The data suggests that pectolytic enzymes are much more pronounced in their effect on the cell wall matrix than the ripeness of the berries at harvest and subsequent sensory perception. Enzyme-macerated red wines showed higher levels of polyphenol which were more polymerized and galloylated. The polyphenol-rich wines were described as hard, chalky, grippy, grainy and dry. The non-enzyme wines had elevated levels of arabinogalactan protein and pectin epitopes (notably biomarker mAbs JIM8 and JIM13) with the wines being characterized as soft, fine and velvety.
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•Eight chocolate formulations added with phenolic-rich powders were manufactured.•Evaluated phenolic content and sensory profiles.•Powders induced modifications to color, flavor, and ...texture.•Wine powder reduced cocoa butter dominance in white chocolates.•The addition of powders intensified bitterness in dark chocolates.
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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•Effects of tebuconazole on wine quality were investigated at enantiomeric level.•The influence of the enantiomers was different for ML and CS wine components.•HS-SPME-GC-MS and ...GC-IMS were used to analyze the volatile flavor compounds.•Changes in wine components led to changes in wine flavor and appearance.•The racemate and separate tebuconazole enantiomers affect wine quality differently.
The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatography-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatography mass spectrometry qualitatively and quantitatively identified the flavor components, and a photographic colorimeter was used for color attribute analysis. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcohols, and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole negatively alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.
•Brazilian red wines from São Francisco valley were studied.•Classification of geographic origin, winemaker, and grape type were achieved.•An Eco-friendly methodology based on color histograms was ...applied.•PCA-LDA, PLS-DA and SPA-LDA were employed as multivariate classifiers.•Good accuracy, sensitivity, and specificity were obtained.
This work proposes the development of a simple, fast, and inexpensive methodology based on color histograms (obtained from digital images), and supervised pattern recognition techniques to classify red wines produced in the São Francisco Valley (SFV) region to trace geographic origin, winemaker, and grape variety. PCA-LDA coupled with HSI histograms correctly differentiated all of the SFV samples from the other geographic regions in the test set; SPA-LDA selecting just 10 variables in the Grayscale + HSI histogram achieved 100% accuracy in the test set when classifying three different SFV winemakers. Regarding the three grape varieties, SPA-LDA selected 15 variables in the RGB histogram to obtain the best result, misclassifying only 2 samples in the test set. Pairwise grape variety classification was also performed with only 1 misclassification. Besides following the principles of Green Chemistry, the proposed methodology is a suitable analytical tool; for tracing origins, grape type, and even (SFV) winemakers.
Rootstocks are commonly utilized owing to their resistance to abiotic and biotic stress in viticulture. This study evaluated the effects of three rootstocks (1103P, SO4, and 5A) on the Cabernet ...Sauvignon (CS) vine growth, and their berries and wines flavonoids profiles in four consecutive vintages. The results showed that 1103P increased the pruning weight of CS and decreased the anthocyanin concentration in berries and wines, especially in the vintages with more rainy and cloudy days. 5A tended to decrease the pruning weight of CS and increase the anthocyanin concentration in berries and wines. Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that the concentrations of total anthocyanins, F3’H-anthocyanins, malvidin-3-
O
-glucoside (Mv-glu), and malvidin-3-
O
-acetylglucoside (Mv-acglu) were the key substances affected by the rootstocks in CS berries and were significantly decreased by 1103P. Total anthocyanins, pinotins, Mv-glu, epicatechin, and vitisins were the rootstock-sensitive compounds that commonly differed in wines among the three comparison groups in the two vintages. Furthermore, 1103P brought more brightness to the wine and 5A gave the wine more red tones. In conclusion, rootstock 5A was recommended in the rainy and cloudy climate regions with regard to the berry flavonoids accumulation and the wine color.
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•High throughput sequencing, Illumina HiSeq 2500, was applied to investigate the microbial diversity of rain-shelter cultivated vineyard.•Microbial community pattens of different ...grapevine compartments and vine soils were compared during grape development to determine the impacts of rain-shelter cultivation.•Altered vineyard microclimate under rain-shelter treatment effectively minimized potential microbial diseases caused by Alternaria, Colletotrichum, etc.•Our research signified the rain-shelter as an alternative way with limited chemicals/fungicides usage for an optimal vineyard management.
Rainfall particularly under continental climates with monsoonal tendency impacts the vineyard microbial niches during grapevine growth. With microbial community shifts, vine traits (grape flavor and yield) cultivated/protected under rain-shelter may ultimately be altered. Such cultivation may influence microflora dynamics via meteorological parameter variations, however this is unclear yet. Here, we used Cabernet Sauvignon, a prevalent red cultivar among wine growing regions, to evaluate the effects of the rain-shelter cultivation on the microorganism diversity. We found that average air temperature under rain-shelter conditions was 2–3 °C higher than the non-covered group, while air humidity the maximum reduction was 5.79% (p < 0.05). After grape setting stage, similar trends were observed on soil temperature (increased) and humidity (lowered) under the treatments (p < 0.05). UV and precipitation of rain-shelter treatment were less by a total of 72% and 96%, respectively (p < 0.05). The rain-shelter management presented lower fungal and bacterial OTUs. The fungal alpha diversity on leaves and branches under rain-shelter was lower (p < 0.05) than the control as the grape ripeness, with Ascomycota, Mycosphaerella and Cladosporium as the principal fungi. Our results revealed that the fungal microbiota patterns were differentiated by the cultivations from setting stage to the entire véraison and then tended to be similar at harvesting. Only branch fungal patterns were observed asymmetrically at all stages. Meanwhile, bacterial diversity and distribution varied on colonization locations where Proteobacteria and Actinobacteria were the primary bacteria phyla. Bacterial community structures overlapped at harvest, while the differences were observed between two cultivations at other stages, excluding grape berry. The rain-shelter cultivation reduced the abundance of Alternaria and Colletotrichum that may adversely affect grapevine health. Multivariate statistical analysis suggested that the effect of vineyard microclimate on microbiota distribution and succession were influenced by cultivation modes and grapevine developmental stages. This research provides evidence to address the dynamics of microbial ecology from vineyard to grape under rain-shelter cultivation, and its benefits as a sustainable vineyard management.
It was analyzed white and red wines from 5 ecological varieties cultivated in the Dragasani vineyard: Cabernet Sauvignon, Novac and Negru de Dragasani – varieties for red wines; Tamaioasa Romaneasca ...and Sauvignon blanc – varieties for white wines. The production of grapes in the ecological system has been analyzed, as well the sugars and acidity content in the grape. The organic wines were analyzed in terms of chemical characteristics: alcoholic strength (vol% alcohol), residual sugar content (g/L), total acidity (g/L sulfuric acid), total dry extract (g/L), acidity volatile (g/L acetic acid) and glycerol content (g/L). At the analyzed red wines, we also see the content of wines in polyphenols, tannins and anthocyanins. All analyses were performed by the standard methods (Tardea, 1980). The results of the analyzes show that, although the production of organic grapes is much lower than in the conventional system, the compositional parameters recorded higher values, which included wines in superior wines.
Grapes are one of the most important fruits because of their economic and nutritional benefits, and grapevines are widely cultivated in arid and semi-arid areas. Therefore, it is critical to study ...the mechanism by which grapevines respond to water stress. In this research, micro-morphological and metabolomic analyses were conducted to evaluate the effects of water stress on stomatal morphology and volatile compounds extracted from the leaves of grapevine plants. There were two treatments: well-watered plants (watered daily) and drought-stressed plants (no irrigation). Plant weights were recorded, and the well-watered plants were irrigated daily to replace the water lost to evapotranspiration. The water status of the grapevines was determined according to their relative water content. The changes in proline content, hydrogen peroxide content, lipid peroxidation and antioxidant activities, as well as those of photosynthetic parameters and chlorophyll fluorescence, were monitored as markers of water stress. The microscopic changes in stomatal behavior were observed using a scanning electron microscope. A total of 12 secondary volatile compounds, including aldehydes, ketones and alcohols, were detected in the grapevine leaves. Among them, (E)-2-hexenal and 3-hexenal showed a significant increase after water stress. Multivariate statistical analysis revealed that the levels of 3-hexenal and (E)-2-hexenal were closely related to the changes in proline, hydrogen peroxide (H2O2), malondialdehyde (MDA), catalase (CAT) and superoxide dismutase (SOD). These results suggested that water stress could regulate the accumulation of green leaf volatiles, especially (E)-2-hexenal and 3-hexenal, in coordination with the reactive oxygen species (ROS) scavenging system. These compounds may act as signaling compounds in response to water stress in grapevines.
•The concentrations of (E)-2-hexenal and 3-hexenal significantly increased under water stress.•The variation in the concentrations of accumulations of C6 volatiles under water stress were related to leaves.•The accumulations of C6 volatiles were correlated to the activities of antioxidant enzymes.•C6 compounds may act as signalling compounds in response to water stress in grapevine.•The information about changes at microscopic level on stomata structure under drought stress are more interesting.
Wine quality greatly depends on its chemical composition. Among the most important wine chemical compounds, flavonoids are the major contributors to wine organoleptic properties while amino acids ...have a huge impact on fermentation development and wine volatile profile. Likewise, nitrogen applications are known to have an impact on wine composition. Therefore, the aim of this work was to study the effects of foliar nitrogen applications on wine flavonoid and amino acid composition. The experiment involved five foliar nitrogen applications at veraison time: urea (Ur), urea plus sulphur (Ur+S), arginine (Arg), and two commercial fertilizers Nutrimyr Thiols (NT) and Basfoliar Algae (BA). The results showed that nitrogen foliar treatments decreased wine flavonoid content although the effect varied according to each treatment. This could be related to a low vine nitrogen requirement, since must yeast assimilable nitrogen (YAN) was above acceptable threshold values for all samples. With regard to wine amino acid content, all treatments except for Ur increased its values after the applications. Finally, foliar nitrogen treatments greatly influenced wine composition. Among them, urea seemed to exert the most negative effect on both phenolics and amino acids. In addition, an inverse relationship between wine amino acid content and flavonol concentration was exhibited.
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•In general, foliar nitrogen applications decreased wine flavonoid content.•All the treatments except urea increased, in general, the wine amino acid content.•The foliar treatments greatly influenced the wine composition.•Urea seemed to exert the most negative effect on both phenolics and amino acids.•Inverse relationship between amino acid content and flavonols content was showed.
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