Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition

Abstract

Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims were to describe the diversity of astringency of Italian red wines from 11 cultivars, Teroldego, Corvina, Raboso, Nebbiolo, Sangiovese, Sagrantino, Montepulciano, Cannonau, Aglianico, Primitivo and Nerello, and to test correlations between in-mouth sensory variables and chemical composition. Methods and Results: A sample subset was selected by sorting and then assessed on astringency sub-qualities (drying, harsh, unripe, dynamic, complex, surface smoothness, particulate) and tastes (sweet, acid, bitter). Inter-cultivar differences were detected for six of the seven sub-qualities: three diverse intensities for drying, two for harsh, unripe, dynamic, complex and velvet and none for particulate. Discriminant analysis showed that these sub-qualities allowed a good discrimination of the wines according to the cultivar. Well reclassified samples (88%) were considered to develop a single-cultivar 'astringency spectra', profiles describing the balance among sub-qualities. Correlations highlighted that neither total phenols nor proanthocyanidins can predict the perception of all astringency nuances. Conclusions: For some single cultivar wines, it was possible to identify a pattern of astringency features likely to be linked to the cultivar. Significance of the Study: This work adds insights to the understanding of astringency sub-qualities while enhancing the knowledge of Italian wines. Results may support the awareness of winemakers of wines from native cultivars, and assist in building models of astringency.

Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs

“…The basic oenological information for the wines is provided in Table S1 and Figure S1 of the Supporting Information. The mid-infrared spectroscopy data can be found in the study by Parpinello et al, 25 and the sensorial analysis data can be found in the study by Piombino et al 26 Winemaking was carried out by each winery independently and according to their standard production practices. However, for each wine, the following specifications were followed: (a) the wines had to be obtained from a single grape variety; (b) the wines had to be fermented in stainless-steel vats; (c) fermentation had to be performed on an industrial scale; (d) sampling was to be performed before malolactic fermentation; (e) wines must not have any contact with oak; (f) 50 mg/L of free SO 2 had to be added at the time of sampling, before bottling in dark glass bottles; and (g) Nomacorc Select Bio 500 (Nomacorc, France) closures had to be used.…”

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

“…Finally, our results could somehow explain the “dry,” “harsh” and “dynamic” astringent character, as well as the bitterness of Sagrantino wines [ 36 , 37 ]. The mDP value is only one of the parameters that is able to explain the influence of proanthocyanidins in wine sensorial character.…”

“…While the chemical role of the proanthocyanidins is shared by all the red wines, it has emerged that there is a huge diversity in the concentration of these compounds in the grapes from different cultivars [ 20 , 32 , 33 , 34 ]. It is expected that both the differences in the concentration, as well as in the structure, of the tannins can contribute to the huge diversity in the astringency of wines produced from them [ 35 , 36 , 37 ]. The need to build reliable reference values for the composition of each cultivar, to be used in the quality control, and combined with other data, especially the sensory data, calls for the need for accurate measurement via the phloroglucinolysis assay.…”

“…As an example of the application of this protocol, we chose to focus on Sagrantino wine. From this cultivar, it is produced a premium red Italian wine, the denomination of controlled and guaranteed origin (DOCG) Sagrantino di Montefalco, well-known for its rich tannic sensorial character [ 12 , 20 , 31 , 36 ], which can be considered a reference for the tannin-rich wines. Generally, the literature is lacking information in regard to the comparison of Sagrantino with other premium international wines with important tannic character.…”

Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions

“…In red wines, colour and "in-mouth" features strongly influence the sensory perception of quality (Peynaud, 1987;Parpinello et al, 2009, Piombino et al, 2020. These characteristics are mainly connected to the polyphenols extracted from black grapes.…”