Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

Abstract

The objects of study were 150 samples of natural dry red and white grape wines of Russian origin, obtained by traditional technologies from European and hybrid grape varieties grown in wineries in Krasnodar Krai in 2010-2016. Natural red (Cabernet, Merlot) and white (Aligote, Riesling, Pinot Noir) (alcohol content of 9-13 % by volume, acidity of 4-7 g/dm3), as well as blend wines based on Cabernet Sauvignon, Merlot and Pinot Noir wines made under experimental conditions were analyzed. Chromatographic and electrophoretic methods were used to determine the content of volatile components and amino acids in the studied samples. A sensory assessment of wine quality was carried out by wine specialists working in the wine industry and having professional experience in the field of sensory analysis. Using statistical modeling we carried out a comparative assessment of the role of amino acids-threonine, proline, arginine and volatile compounds-methanol, acetic acid, furfural in the perception of taste and aromatic properties of wines, a general indicator of which is the average tasting rating. High adequacy of the regression model constructed using covariance analysis indicates that mainly amino acids and volatile compounds determine the sensory properties of wines. The dominant role of amino acids in the perception of taste and aromatic characteristics compared to other wine components is mathematically justified in accordance with the criterion of one-dimensional significance. It has been shown that more than 82% of the sensory characteristics of the analyzed wines group fall on the amino acids and volatile compounds under consideration, and less than 18%-on all the others, including titrated acids, free amino acids, mineral components, phenols, etc.

Differential response of the accumulation of primary and secondary metabolites to leaf‐to‐fruit ratio and exogenous abscisic acid

“…Several reports have shown that the concentration of Pro, Arg and Thr in grape skin increased with elevated temperature (Kliewer and Lider 1970, Torres et al 2017). Proline, Arg, Thr and volatile compounds account for more than 82% of the sensory characteristics of wines (Temerdashev et al 2019). Proline may contribute to berry taste, but it is relatively non‐assimilable as a nitrogen source under anaerobic fermentation conditions, and musts with high Pro concentration may lead to low yeast biomass (Ingledew et al 1987, Stines et al 2000).…”

Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine

“…Covariance analysis allowed to empirically describe the relationship between the concentrations of volatile compounds and amino acids and sensory properties of analyzed wine groups as a linear regression equation (1) [ 26 ]: Est = 64.482–0.017∙ С Arg + 0.039∙ С Pr – 0.101∙ С Trn – 3.906∙ GofQ 1 + 0.024∙ GofQ 2 …”

“…Target amino acids, namely, arginine, proline, threonine, were selected based on the results of previous studies [ [26] , [27] , [28] , [29] ]. Free amino acids in wines were determined by capillary electrophoresis [ 47 ].…”

Effects of the fertilizer and water management on amino acids and volatile components in Cabernet Sauvignon grapes and wines

“…The precipitation, temperature, and evapotranspiration across these seasons influenced the aromatic composition and amino acids in grapes. When rainfall or soil moisture was insufficient, irrigation water was required to meet the evapotranspiration needs of grapevines [16,25] . Thus, irrigation water was necessarily adjusted throughout the growth and development stage of grape berries based on annual precipitation, average temperature, and evapotranspiration in the experiment.…”

“…It is mainly used for dry red wine, with a taste that is soft, delicate, and fruity [24] . The amino acids and volatile components of wines produced from Cabernet Sauvignon have been described [25,26] , but the effects of fertilizer and water management on amino acids and volatile compounds of grapes and wines during grape fruit development have rarely been studied.…”