1
|
Serni E, Tomada S, Haas F, Robatscher P. Characterization of phenolic profile in dried grape skin of Vitis vinifera L. cv. Pinot Blanc with UHPLC-MS/MS and its development during ripening. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
2
|
Sidari R, Ženišová K, Tobolková B, Belajová E, Cabicarová T, Bučková M, Puškárová A, Planý M, Kuchta T, Pangallo D. Wine Yeasts Selection: Laboratory Characterization and Protocol Review. Microorganisms 2021; 9:2223. [PMID: 34835348 DOI: 10.3390/microorganisms9112223] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 10/21/2021] [Accepted: 10/21/2021] [Indexed: 11/17/2022] Open
Abstract
Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines' microbial terroir identities, guaranteeing at the same time the predictability and reproducibility of the wines, is the selection of autochthonous Saccharomyces and non-Saccharomyces strains towards optimal enological characteristics for the chosen area of isolation. This field has been explored but there is a lack of a compendium covering the main methods to use. Autochthonous wine yeasts from different areas of Slovakia were identified and tested, in the form of colonies grown either on nutrient agar plates or in grape must micro-fermentations, for technological and qualitative enological characteristics. Based on the combined results, Saccharomyces cerevisiae PDA W 10, Lachancea thermotolerans 5-1-1 and Metschnikowia pulcherrima 125/14 were selected as potential wine starters. This paper, as a mixture of experimental and review contributions, provides a compendium of methods used to select autochthonous wine yeasts. Thanks to the presence of images, this compendium could guide other researchers in screening their own yeast strains for wine production.
Collapse
|
3
|
Poggesi S, Dupas de Matos A, Longo E, Chiotti D, Pedri U, Eisenstecken D, Robatscher P, Boselli E. Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach. Molecules 2021; 26:molecules26206245. [PMID: 34684826 PMCID: PMC8538629 DOI: 10.3390/molecules26206245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/28/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
A multivariate regression approach based on sensory data and chemical compositions has been applied to study the correlation between the sensory and chemical properties of Pinot Blanc wines from South Tyrol. The sensory properties were identified by descriptive analysis and the chemical profile was obtained by HS-SPME-GC/MS and HPLC. The profiles of the most influencing (positively or negatively) chemical components have been presented for each sensory descriptor. Partial Least Square Regression (PLS) and Principal Component Regression (PCR) models have been tested and applied. Visual (clarity, yellow colour), gustatory (sweetness, sourness, saltiness, bitterness, astringency, and warmness) and olfactory (overall intensity, floral, apple, pear, tropical fruit, dried fruit, fresh vegetative, spicy, cleanness, and off-odours) descriptors have been correlated with the volatile and phenolic profiles, respectively. Each olfactory descriptor was correlated via a PCR model to the volatile compounds, whereas a comprehensive PLS2 regression model was built for the correlation between visual/gustatory descriptors and the phenolic fingerprint. “Apple” was the olfactory descriptor best modelled by PCR, with an adjusted R2 of 0.72, with only 20% of the validation samples falling out of the confidence interval (α = 95%). A PLS2 with 6 factors was chosen as the best model for gustatory and visual descriptors related to the phenolic compounds. Finally, the overall quality judgment could be explained by a combination of the calibrated sensory descriptors through a PLS model. This allowed the identification of sensory descriptors such as “olfactory intensity”, “warmness”, “apple”, “saltiness”, “astringency”, “cleanness”, “clarity” and “pear”, which relevantly contributed to the overall quality of Pinot Blanc wines from South Tyrol, obtained with two different winemaking processes and aged in bottle for 18 months.
Collapse
Affiliation(s)
- Simone Poggesi
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (S.P.); (E.B.)
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100 Bolzano, Italy
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (S.P.); (E.B.)
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100 Bolzano, Italy
- Correspondence:
| | - Danila Chiotti
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Ulrich Pedri
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Daniela Eisenstecken
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Peter Robatscher
- Laimburg Research Centre, Laimburg 6, Pfatten (Vadena), 39040 Auer, Italy; (D.C.); (U.P.); (D.E.); (P.R.)
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (S.P.); (E.B.)
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100 Bolzano, Italy
| |
Collapse
|
4
|
Garrido-Bañuelos G, Ballester J, Buica A, Mihnea M. Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines. Foods 2020; 9:foods9081107. [PMID: 32806732 PMCID: PMC7466253 DOI: 10.3390/foods9081107] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/06/2020] [Accepted: 08/08/2020] [Indexed: 11/16/2022] Open
Abstract
The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.
Collapse
Affiliation(s)
- Gonzalo Garrido-Bañuelos
- Agriculture and Food, Product Design—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden
- Correspondence: (G.G.-B.); (M.M.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France;
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa;
| | - Mihaela Mihnea
- Material and exterior design, Perception—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden
- Correspondence: (G.G.-B.); (M.M.)
| |
Collapse
|
5
|
Leriche C, Molinier C, Caillé S, Razungles A, Symoneaux R, Coulon-Leroy C. Development of a methodology to study typicity of PDO wines with professionals of the wine sector. J Sci Food Agric 2020; 100:3866-3877. [PMID: 32323321 DOI: 10.1002/jsfa.10428] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 03/31/2020] [Accepted: 04/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Today, many agricultural products claiming a link to their origin and typicity receive a warm welcome on the market. Nevertheless, the notion of typicity is blurred for consumers and needs to be objectified for communication purposes. This study aims at formalizing a methodology for studying typicity of terroirs, with PDO wines as an example, using a participatory approach with professionals of the wine sector from terroirs, using focus group and tasting. The vision of typicity of terroirs by professionals outside of these terroirs has been studied by a free word association task. RESULTS This study allowed a clear distinguishing of the typicity of the studied terroirs. Professionals from terroirs identified the global conceptual typicity of their terroirs using various factors, mainly soil, geography and grape variety, whereas professionals outside terroirs expressed their visions of terroirs by reputation or sensory characteristics of wines. Tasting results showed a discrimination of wines based on their typicity and highlighted descriptors involved in sensory perceptual typicity for each studied terroir. CONCLUSIONS Professionals from terroirs share a common vision of their typicity and identify more typicity factors than professionals outside terroirs. Sensory typicity has been highlighted for five of the six terroirs studied, according to the various descriptors. The study of two populations, from and outside terroirs, shows the gap between the typicities identified by professionals from terroirs and those perceived by professionals outside terroirs. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
| | | | - Soline Caillé
- SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier, France
| | - Alain Razungles
- SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier, France
| | - Ronan Symoneaux
- USC 1422 GRAPPE, INRAE, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, Angers, France
| | - Cécile Coulon-Leroy
- USC 1422 GRAPPE, INRAE, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, Angers, France
| |
Collapse
|