Influence of ethanol content on sweetness and bitterness perception in dry wines

Cretin, Blandine N.; Dubourdieu, Denis; Marchal, Axel

doi:10.1016/j.lwt.2017.08.075

Cited by 31 publications

(16 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In model beer (0-4.5%), sweetness increases with ethanol concentration [66]. In contrast, in wine and model wine solutions, sweetness intensity does not vary with ethanol concentration over the range 7-14% [23,24,67,68]. Taken together, the current study and prior literature demonstrate that the impact of ethanol on the perception of sweetness depends on the concentration of both ethanol and the other stimuli in the mixture.…”

Section: Binary Mixtures 421 Sweetsupporting

confidence: 61%

Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

Thibodeau

Pickering

2021

Beverages

View full text Add to dashboard Cite

Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.

show abstract

Section: Binary Mixtures 421 Sweetsupporting

confidence: 61%

Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

Thibodeau

Pickering

2021

Beverages

View full text Add to dashboard Cite

show abstract

“…Noble [ 70 ] reported that bitterness in wine is elicited by flavonoid phenols, which are bitter and astringent, but also by ethanol, and that ethanol enhances wine bitterness intensity and duration. Similarly, Cretin et al [ 71 ] found that the sweetness of dry wines was not affected by ethanol content; however, ethanol had an indirect effect on wine taste by increasing the bitterness perception. Astringency was higher in US14 compared to C14 wine, which is in accordance with the higher concentration of tannins measured in these wines and their higher percentage of galloylation—although that did not differ from the percentage in C16 wine.…”

Section: Resultsmentioning

confidence: 94%

A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds

Martínez-Pérez

Bautista‐Ortín

Pérez-Porras

et al. 2020

Foods

View full text Add to dashboard Cite

Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.

show abstract

“…Previous studies have shown that ethanol decreases astringency sensation [ 24 ] because of ethanol intervention with hydrophobic interactions between proteins and tannins [ 25 ]. However, the taste of bitterness of some phenolic compounds is enhanced by ethanol content [ 24 ] and ethanol is indirectly implied in white wine perceived bitterness [ 26 ]. Suggesting, for both compounds, other matrixes like white and red wine should be used to fully understand their implication in astringency and bitterness taste.…”

Section: Resultsmentioning

confidence: 99%

New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation

Chira

Anguellu

Costa

et al. 2020

Foods

View full text Add to dashboard Cite

In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and at m/z 1011.0756 (compound B). A compound is named Castacrenin E and is produced by Castacrenin D oxidation. Castacrenin D is a vescalagin with an additional aromating ring to the C-1 through a C-C bond. These compounds are not only found under laboratory conditions but also in commercial oak wood representing different toasting methods and sizes. Their levels are conditioned by oak wood dimensions and toasting degree. The wood pieces with the smallest size present almost two times more compounds A and B. Moreover, the compound B is the only compound to be present in medium toasting temperatures of the smallest wood pieces. Both of them can influence either astringency sensation or bitterness taste.

show abstract

Influence of ethanol content on sweetness and bitterness perception in dry wines

Cited by 31 publications

References 35 publications

Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds

New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation

Contact Info

Product

Resources

About