Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

Abstract

The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e-tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P < 0.05). The e-tongue showed distinct differences among the taste attributes of the 6 groups of wines as indicated by a high discrimination index (DI = 95). Strong correlations (r(2) > 0.930) were reported between the e-tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e-tongue and trained panel evaluations indicated the e-tongue can complement sensory evaluations to improve wine quality assessment.

Selective binding of potassium and calcium ions to novel cyclic proanthocyanidins in wine by high‐performance liquid chromatography/high‐resolution mass spectrometry

“…For data‐dependent settings: minimum AGC target, 3 . 10; apex trigger, 2–8 s; charge exclusion, 3–8; and higher, dynamic exclusion, 3 s. LC/MS/MS experiments were tested also in negative ionization mode (spray voltage −3.5 kV). Lock masses were constantly employed to correct mass deviations across the Full‐MS acquisition range throughout the experiments.…”

“…Other approaches have been proposed, such as resin ion exchange (e.g. K + , Ca 2+ and Mg 2+ for H + or Na + ) or increasing the quantity of mannoproteins dissolution into wine from spent yeasts through the batonnage technique . Besides, proanthocyanidins (PACs) are among those abundant polyphenol components of wine that have been shown to prevent tartrate instability .…”

Detection of Spicy Compounds Using the Electronic Tongue

“…The potential of the e-tongue has been evaluated in many food products and ingredients. For example, the e-tongue has been used in the evaluation of dairy products (Jiali, Jianzhong, Shiyi, & Shaoping, 2009;Lipkowitz, Ross, Diako, & Smith, 2018), wine (Diako et al, 2016), and sweeteners (Dyminski et al, 2006;Waldrop & Ross, 2014). Additionally, the pharmaceutical industry has utilized the e-tongue to predict bitterness and acceptability of drug products (Anand, Kataria, Kukkar, Saharan, & Choudhury, 2007;Tang et al, 2017).…”

Panelists bias matrix estimation in a red wine trained panel: A potential tool for data pre‐treatment and feedback calibration

“…The selected wines were a representative sample of the 61 wines (from Washington State and California) based on the agglomerative hierarchical clustering of the chemical characteristics. The ranges of the physicochemical parameters for these samples were alcohol (12%‐16%), pH (3.22‐3.36), titratable acidity (0.47‐0.753 g/100 mL), glucose (0.00‐7.03 g/L), fructose (0.41‐7.10), tannins (89‐924 mg/L catechin equivalent), large polymeric pigments (0.312‐1.448 absorbance units), small polymeric pigments (0.734‐1.211 absorbance units), phenolics (93‐293 mg/L catechin equivalent), protein (49‐106 mg/L), and mannoprotein (nd‐231 mg/L mannan equivalence) …”