Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability

Abstract

White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.

Varietal Discrimination of Trebbiano d’Abruzzo, Pecorino and Passerina White Wines Produced in Abruzzo (Italy) by Sensory Analysis and Multi-Block Classification Based on Volatiles, Organic Acids, Polyphenols, and Major Elements

“…The identification carried out by means of GC-MS and UHPLC is in strong agreement with the literature. In fact, many of the determined compounds have also been reported by other authors [30,31] as present in white wines of different cultivars grown both in Italy (such as those under investigation) and in other countries.…”

The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines

“…The concentrations of hydroxycinnamic acids determined in wine samples A , B , and C were within typical ranges characteristic of white wines [ 6 , 48 , 52 ] ( Table 5 ). Wine B was distinguished by having the highest content, which, taking into account the maceration process, is the expected result.…”

“…Avizcuri-Inac et al [ 47 ] analyzed the chemical and sensory characteristics of mature sweet wines obtained using different techniques, and determined that catechins in white wines range from nd.–0.12 mg/L, and in red wines from nd.–0.17 mg/L. In twelve white commercial wines, Han et al recorded catechins in the range of 3,57–16,87 [ 48 ]. Rozdrigez-Delgrado et al [ 49 ] analyzed 55 fresh red wines from the Canary Islands and obtained values ranging from 17.70 to 30.77 mg/L.…”

Delay in the Ripening of Wine Grapes: Effects of Specific Phytotechnical Methods on Harvest Parameters

“…While acid loss is a serious problem for white wines, it is less of a problem for red wines as there is a difference between white and red wines when it comes to judging the acidity of it by the consumer. While white wines are generally expected to have a pronounced acidity [41], red wine drinkers tend to prefer softer wines.…”