Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines

Abstract

Wine quality is evaluated by sensory attributes and physicochemical properties whose relationship is intensely investigated. This work aimed to analyze the physicochemical properties and sensory attributes of wines from Bordô and Isabel American grapes elaborated by a traditional and two novel winemaking processes: pre-drying and submerged static pomace. It was possible to observe significant differences between the samples in all physicochemical properties (P \ 0.001), except in volatile acidity. Bordô and Isabel pre-drying wines presented the highest values of dry extract (43.00 and 33.66 g L -1 ) in comparison with the other wines which presented dry extract below 30 g L -1 . Furthermore, pre-drying wines showed the highest phenolic content (1340.80 and 908.80 mg L -1 ) in comparison with static pomace (998.02 and 433.46 mg L -1 ) and traditional treatments (983.96 and 560.26 mg L -1 ). Sensory analysis showed significant differences between the samples in all attributes, except in appearance acceptance. Cluster analysis and multidimensional scaling was successfully applied and allowed to observe the relationship between physicochemical properties and sensory attributes. Total phenolic content and color indexes were associated with the appearance of wines, as well as alcohol content and acidity on aroma. The results also revealed the connection between dry extract and total and reducing sugars with the body of wines from innovative vinification. The flavor was associated with several physicochemical properties and also influenced the global acceptance of the samples. The innovative wines showed great acceptance in all sensory attributes, and the employment of these treatments on an industrial scale should be considered once providing wines with unique characteristics.

Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

“…For consumers, the ability to recognize aroma in wine can be influenced by several factors, the most important of which are emotional state, training and physiology (Castilhos et al, 2012). On a competitive consumer market, the concept of quality is entirely based on satisfying consumer expectations, and opposing expectations compromise product success in the consumer market (Castilhos et al, 2012).…”

“…On a competitive consumer market, the concept of quality is entirely based on satisfying consumer expectations, and opposing expectations compromise product success in the consumer market (Castilhos et al, 2012).…”

“…For example, in 2016, the Brazilian production of table wine was 247,457,542.0 million liters, 85.0% of which were table wines made from American cultivars (Biasoto et al, 2014;Castilhos et al, 2012;Mello, 2015). These wines are produced in high quantities because in several regions of Brazil, the weather conditions are unfavorable for V. vinifera grape cultivation, whereas American or hybrid cultivars are highly adaptable to adverse weather conditions and show greater resistance to diseases (Rombaldi et al, 2004;Brasil, 2014).…”

Evaluation of new red winemaking technologies through consumer liking

“…Scientific studies have shown that the habit of daily intake of red wine may be correlated to longevity, due to the presence of resveratrol that prevents the occurrence of cardiovascular diseases such as arteriosclerosis and thrombosis, controlling diabetes and reducing the risks of some cancers (GOLDFINGER, 2003). For these and other reasons, red wines from American cultivars are widely studied worldwide, especially regarding to sensory acceptance by consumers (CASTILHOS et al, 2012).…”

“…There have been some researches concerning the variations in winemaking processes which lead to ch a n ges i n sen sor y a t t r i but es a n d con sum er preferences (CHIRA et al, 2011;GREEN et al, 2011;CASTILHOS et al, 2012) and most of these studies evaluated consumer preference by the application of mul tivar iate stat istical t ools such as Princi pal Component Analysis and Cluster Analysis followed by Multidimensional Scaling. This statistical approach is taking its rightful place in the analysis of sensory results, because provide interesting findings that are not found in the univariate approach.…”