Adding Grape Seed Extract to Wine Affects Astringency and Other Sensory Attributes

Abstract

This research note explored the sensory and analytical effects of adding grape seed extract (GSE; 0.0, 0.5, 1.0, 2.5 and 5.0 g/L) to a commercial red wine. Total phenol, color intensity and hue analyses were conducted. Sensory profiling, using 12 trained judges, evaluated the intensity of astringency, fruity and woody/earthy aromas, and red color of the wines. Special care was taken to avoid perceptual biases among the sensory attributes, by conducting the astringent, aromatic and color determinations independently of one another. Analyses of variance were used to evaluate the sensory effects, while regression analyses were used to relate the mean sensory attributes to the GSE concentrations. Positive linear regressions were observed between GSE and astringency (R2 = 0.841), woody/earthy aroma (R2 = 0.933) and color (R2 = 0.925), while a negative linear regression was observed for fruity aroma (R2 = 0.911). The presence of GSE significantly enhanced the woody/earthy aroma and suppressed the fruity aroma. PRACTICAL APPLICATIONS This research note demonstrated that GSE not only influenced the mouthfeel of a wine, but also the color and aroma. Because the perceived sensory attributes (astringency, color, fruity and woody/earthy) are highly correlated [|0.801| ≤ R ≤ |0.982|] and dependent on the type of wine and GSE, winemakers are advised to conduct in‐house trials prior to tannin adjustments in the cellar. As demonstrated in this research note, the sensory changes can be successfully modeled using linear regression to allow winemakers to predict the change in aroma, color and astringent attributes, associated with the addition of GSE.

Human perception of fresh produce treated with grape seed extract: A preliminary study

“…GSE has been found to significantly impact aroma and color of wine, meat, lettuce, and spinach. Cliff, Stanich, Edwards, and Saucier () found that the addition of GSE to Merlot wine significantly affected perceived aroma, color, and astringency. Regarding wine aroma, an increase in GSE concentration resulted with an increase in woody/earthy aromas while fruity aromas decreased.…”

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…Products derived from wine pomace may also enhance or suppress other aromas of the food. For instance, grape seed extract enhanced wine woody aroma and suppressed those related to fruity notes (Cliff and others ). However, Pasqualone and others () reported that biscuits enriched with wine pomace had higher sensory scores of fruity odor and sour taste.…”

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

“…Z-score transformation of sensory scores prior to statistical analysis was applied for standardization of the data (i.e., representing all sensory scores on the same scale), thereby eliminating significant panelist effects (Mui et al, 2002;Reid & Durance, 1992). Although panelist effects are common in sensory research and generally attributed to physiological differences among panelists as well as differences and inconsistencies in line scale usage (Cliff, Stanich, Edwards, & Saucier, 2012;Moon & Li-Chan, 2007;Song et al, 2010), a significant panelist effect should ideally not occur in analytical sensory evaluation (O'Mahony, 1997). The results of a threefactor ANOVA GLM on the Z-transformed scores (bitterness, umami taste, saltiness) and overall acceptability scores are shown in Table 5.…”