Exploring mouthfeel in model wines: Sensory-to-instrumental approaches

Abstract

Wine creates a group of oral-tactile stimulations not related to taste or aroma, such as astringency or fullness; better known as mouthfeel. During wine consumption, mouthfeel is affected by ethanol content, phenolic compounds and their interactions with the oral components. Mouthfeel arises through changes in the salivary film when wine is consumed. In order to understand the role of each wine component, eight different model wines with/without ethanol (8%), glycerol (10g/L) and commercial tannins (1g/L) were described using a trained panel. Descriptive analysis techniques were used to train the panel and measure the intensity of the mouthfeel attributes. Alongside, the suitability of different instrumental techniques (rheology, particle size, tribology and microstructure, using Transmission Electron Microscopy (TEM)) to measure wine mouthfeel sensation was investigated. Panelists discriminated samples based on their tactile-related components (ethanol, glycerol and tannins) at the levels found naturally in wine. Higher scores were found for all sensory attributes in the samples containing ethanol. Sensory astringency was associated mainly with the addition of tannins to the wine model and glycerol did not seem to play a discriminating role at the levels found in red wines. Visual viscosity was correlated with instrumental viscosity (R=0.815, p=0.014). Hydrodynamic diameter of saliva showed an increase in presence of tannins (almost 2.5-3-folds). However, presence of ethanol or glycerol decreased hydrodynamic diameter. These results were related with the sensory astringency and earthiness as well as with the formation of nano-complexes as observed by TEM. Rheologically, the most viscous samples were those containing glycerol or tannins. Tribology results showed that at a boundary lubrication regime, differences in traction coefficient lubrication were due by the presence of glycerol. However, no differences in traction coefficients were observed in presence/absence of tannins. It is therefore necessary to use an integrative approach that combines complementary instrumental techniques for mouthfeel perception characterization.

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine

“…The O 2 measurements were carried out through up to four saturation cycles for about 90 days (36 trials, including model solution and red wine). The duration of the monitoring is compatible with the production of young red wines [35] and the dosage of tannin added to model wine solution is consistent with the literature [36,37]. Figure 1 shows the oxygen consumption over time in the model solution for three consecutive saturations, demonstrating the dose-response effect of oenological tannins.…”

Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?

“…Currently oral tribology is emerging as a promising tool to quantify friction and lubrication of food‐saliva mixtures in the oral mucosa using in vitro polymeric set up (Laguna et al, ; Laguna, Farrell, Bryant, Morina, & Sarkar, ; Laguna & Sarkar, ). Studies involving xerostomia patients have reported reduced sulfation of salivary mucins (both MUC1 and MUC2), which may affect the lubricating property of saliva (Chaudhury et al, ).…”

Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine

“…In the process of production and storage of red wine, some edible compounds are generally added such as Na 2-SO 3 for removing oxygen (Isaac et al, 2006), tartaric acid for acidizing red wine (Gomez et al, 1993), tannin as a stabilizer (Laguna et al, 2017) and glucose as exogenous substrate in fermentation progression (18 g/L of sugar is fermented into 1% alcohol). It is reported that, besides removing oxygen, Na 2 SO 3 could be used as an essential preservative to prevent microbial spoilage and extend the shelf life (Spricigo et al, 2010) as well as inhibit the browning reactions and improve the overall quality of the red wine (Guan et al, 2011).…”