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This study aimed to establish relationships between wine composition and in-mouth sensory properties using a sensometabolomic approach. Forty-two red wines were sensorially assessed and chemically characterised using UPLC-QTOF-MS for targeted and untargeted analyses. Suitable partial least squares regression models were obtained for "dry", "sour", "oily", "prickly", and "unctuous". "Dry" was positively contributed by flavan-3-ols, anthocyanin derivatives (AntD), valine, gallic acid and its ethyl ester, and peptides, and negatively by sulfonated flavan-3-ols, anthocyanin-ethyl-flavan-3-ols, tartaric acid, flavonols (FOL), hydroxycinnamic acids (HA), protocatechuic ethyl ester, and proline. The "sour" model included molecules involved in "dry" and "bitter", ostensibly as a result of cognitive interactions. Derivatives of FOLs, epicatechin gallate, and N-acetyl-glucosamine phosphate contributed positively to "oily", as did vanillic acid, HAs, pyranoanthocyanins, and malvidin-flavan-3-ol derivatives for "prickly", and sugars, glutathione disulfide, AntD, FOL, and one HA for "unctuous". The presented approach offers an interesting tool for deciphering the sensory-active compounds involved in mouthfeel perception.

Resulta de gran interés para el sector vitivinícola lograr comprender los factores que incrementan la aceptabilidad del producto por parte del consumidor. La identificación de estos factores proporcionará a la industria herramientas útiles para aumentar la aceptación de nuestros vinos y así añadir valor a los mismos. El grado de aceptabilidad y satisfacción del consumidor está directamente relacionado con la percepción de la calidad. La percepción de la calidad es una variable multidimensional, que comprende tanto factores intrínsecos (propiedades organolépticas) como extrínsecos (diseño de la etiqueta, envase...) del producto, cuya interacción con el consumidor y sus características (por ejemplo: nivel de conocimiento sobre el producto o cultura) dan lugar a la formación de la calidad percibida. Las propiedades intrínsecas, especialmente el sabor (flavour en inglés), tienen un papel muy importante en la formación de la calidad, especialmente en situaciones de recompra. El sabor es el resultado de la integración de los estímulos aromáticos, del gusto y de las sensaciones mediadas por el nervio trigémino (sensaciones táctiles en la boca). En la última década se ha producido un aumento significativo en el interés por comprender la formación del sabor, lo que implica comprender cómo se produce esa integración multisensorial tanto a nivel perceptivo como cognitivo. Entre los sentidos involucrados en el sabor (olfato, gusto, sensación táctil), la formación de las sensaciones táctiles es en general la menos entendida, lo que es especialmente importante en el caso del vino. La percepción de las propiedades táctiles ocurre principalmente en la cavidad oral, donde tienen lugar procesos mecánicos y químicos. Hasta la fecha, a pesar de los avances en el análisis químico instrumental, las propiedades gustativas (acido, dulce, amargo, salado y umami) y sensaciones táctiles en boca de los alimentos en general y del vino en particular, solo pueden ser determinadas mediante estrate, It is of great interest for the wine sector to understand the factors that increase the acceptability of the product. The identification of these factors will provide the industry with useful tools to increase the acceptance of our wines and thus add value to them. The degree of acceptability and consumer satisfaction is directly related to the perception of quality. Perceived quality is a multidimensional variable, comprising both intrinsic (organoleptic properties) and extrinsic (label design, packaging...) factors of the product, whose interaction with the consumer and its characteristics (for example: level of expertise with wine or culture) give rise to the formation of perceived quality. Intrinsic properties, especially flavour, play a very important role in quality formation, especially in repurchase situations. Flavour is the result of the integration of aromatic stimuli, taste and sensations mediated by the trigeminal nerve (tactile sensations in the mouth). In the last decade there has been a significant increase in the interest for understanding flavor formation, which implies understanding how this multisensory integration occurs at both the perceptual and cognitive levels. Among the senses involved in flavour (smell, taste, tactile sensations), the formation of tactile sensations is generally the least understood, which is especially important in the case of wine. The perception of tactile properties occurs mainly in the oral cavity, where mechanical and chemical processes take place. To date, despite advances in instrumental chemical analysis, the taste properties (acid, sweet, bitter, salty and umami) and mouthfeel sensations of food in general and wine in particular, can only be determined by sensory strategies. These techniques make it possible to obtain descriptions of the products and identify the differences that exist among them. This information is of great interest to the industry, as it helps to increase the understanding of the factors that

[ES] Resulta de gran interés para el sector vitivinícola lograr comprender los factores que incrementan la aceptabilidad del producto por parte del consumidor. La identificación de estos factores proporcionará a la industria herramientas útiles para aumentar la aceptación de nuestros vinos y así añadir valor a los mismos. El grado de aceptabilidad y satisfacción del consumidor está directamente relacionado con la percepción de la calidad. La percepción de la calidad es una variable multidimensional, que comprende tanto factores intrínsecos (propiedades organolépticas) como extrínsecos (diseño de la etiqueta, envase...) del producto, cuya interacción con el consumidor y sus características (por ejemplo: nivel de conocimiento sobre el producto o cultura) dan lugar a la formación de la calidad percibida. Las propiedades intrínsecas, especialmente el sabor (flavour en inglés), tienen un papel muy importante en la formación de la calidad, especialmente en situaciones de recompra. El sabor es el resultado de la integración de los estímulos aromáticos, del gusto y de las sensaciones mediadas por el nervio trigémino (sensaciones táctiles en la boca). En la última década se ha producido un aumento significativo en el interés por comprender la formación del sabor, lo que implica comprender cómo se produce esa integración multisensorial tanto a nivel perceptivo como cognitivo. Entre los sentidos involucrados en el sabor (olfato, gusto, sensación táctil), la formación de las sensaciones táctiles es en general la menos entendida, lo que es especialmente importante en el caso del vino. La percepción de las propiedades táctiles ocurre principalmente en la cavidad oral, donde tienen lugar procesos mecánicos y químicos. Hasta la fecha, a pesar de los avances en el análisis químico instrumental, las propiedades gustativas (acido, dulce, amargo, salado y umami) y sensaciones táctiles en boca de los alimentos en general y del vino en particular, solo pueden ser determinadas mediante es, [EN] It is of great interest for the wine sector to understand the factors that increase the acceptability of the product. The identification of these factors will provide the industry with useful tools to increase the acceptance of our wines and thus add value to them. The degree of acceptability and consumer satisfaction is directly related to the perception of quality. Perceived quality is a multidimensional variable, comprising both intrinsic (organoleptic properties) and extrinsic (label design, packaging...) factors of the product, whose interaction with the consumer and its characteristics (for example: level of expertise with wine or culture) give rise to the formation of perceived quality. Intrinsic properties, especially flavour, play a very important role in quality formation, especially in repurchase situations. Flavour is the result of the integration of aromatic stimuli, taste and sensations mediated by the trigeminal nerve (tactile sensations in the mouth). In the last decade there has been a significant increase in the interest for understanding flavor formation, which implies understanding how this multisensory integration occurs at both the perceptual and cognitive levels. Among the senses involved in flavour (smell, taste, tactile sensations), the formation of tactile sensations is generally the least understood, which is especially important in the case of wine. The perception of tactile properties occurs mainly in the oral cavity, where mechanical and chemical processes take place. To date, despite advances in instrumental chemical analysis, the taste properties (acid, sweet, bitter, salty and umami) and mouthfeel sensations of food in general and wine in particular, can only be determined by sensory strategies. These techniques make it possible to obtain descriptions of the products and identify the differences that exist among them. This information is of great interest to the industry, as it helps to increase the understanding of the factors

This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction. The recovered PFs were reconstituted in a wine model. Subsequently the wine models, containing the PFs, were sensory (taste, mouthfeel) and chemically characterized. Significant sensory differences among the 31 PFs were identified. Sensory variables were predicted from chemical parameters by PLS-regression. Tannin activity and concentration along with mean degree of polymerization were found to be good predictors of dryness, while the concentration of large polymeric pigments seems to be involved in the “sticky” percept and flavonols in the “bitter” taste. Four fully validated PLS-models predicting sensory properties from chemical variables were obtained. Two out of the three sensory dimensions could be satisfactorily modeled. These results increase knowledge about grape properties and proposes the measurement of chemical variables to infer grape quality.

The present study aims to understand an ill-defined sensory concept by a long-term memory-based strategy with Spanish winemakers from four wine regions using "green wine"as a case study. A total of 77 Spanish winemakers from four Spanish wine regions carried out a non-tasting free description task. The description task yielded terms belonging to two main categories including origin-related terms as well as sensory terms. Sensory terms belonged to aroma, taste, trigeminal, colour, multimodal and hedonic subcategories, which elucidates the multidimensionality of the studied concept. The most cited specific terms were "vegetal aroma", "bitter"and "unpleasant". Despite these commonalities, a certain idiosyncrasy linked to taste ("excessive sourness") and trigeminal ("astringency") subcategories as well as to wine components ("tannins") was evidenced as they were cited distinctly by experts belonging to separate wine regions. The capacity of approaches based on long-term memory to decipher multidimensional and ill-defined concepts is highlighted. The regional effect is also explained in terms of cognitive processes (i.e., knowledge and experience), which is linked to the use of sensory concepts by wine experts.

This paper presents a study of the influence of the harvesting date on concentrations of odorants in Moristel wines of two vintages. The wine made from grapes harvested early facilitated the accumulation of acetaldehyde (associated with low polyphenols concentrations) and higher concentrations of branched acids. A reason for these greater levels could be the lack of reduction factors (NADH or NADPH). Other changes with potential sensory consequences are the decrease of the branched acid/branched alcohol, branched ester/branched acid and branched ester/branched alcohol ratios that occurs as the grapes ripen. Besides, the variations of varietal or typical maturation markers did not have sensory importance. These results suggest that the characteristics of wines associated to the degree of maturity of grapes are mostly related to the changes in the profiles of fermentative compounds (especially acetaldehyde) induced by changes in the polyphenolic content and in the medium in which the yeast develops.

Tannins and anthocyanins are important modulators of the intrinsic quality of red wines, playing a major role in consumer preference and appreciation. Tannins are chiefly responsible for the astringency in wines although their role in eliciting different astringent subqualities is still relatively unknown. On the other hand, the sensory contribution of anthocyanic fractions is even less clear. The main aim of the present study was to assess whether anthocyanic fractions from red wine elicit specific mouthfeel and taste attributes that differ from their tannin counterparts, and to evaluate the contribution of anthocyanic and tannic fractions to taste and mouthfeel of red wines. Isolation of tannin (Ftannin) and anthocyanin (Fantho) fractions from 20 wines involved reversed-phase semipreparative liquid chromatography followed by solid phase extraction. The 40 derived fractions subsequently underwent sensory characterisation using a labelled sorting task and a rate-K attributes method. Bitterness and dryness were the salient attributes differing among the sensory spaces of both Fantho and Ftannin. Likewise, other independent and non-correlated mouthfeel dimensions differed for both Fantho (“grainy” and mouthcoating”) and Ftannin (“gummy”). A significant linear model predicting wine dryness from the “dry” intensity of Fantho and Ftannin was obtained, with tannic fractions presenting a higher contribution than anthocyanic fractions. These results not only confirmed that tannins have a major implication in red wine dryness but also unequivocally demonstrated a relevant implication of certain anthocyanins in this attribute. In contrast, bitterness of the original wines could not be directly related to the bitterness perceived in any of the two groups of fractions. The addition of an extremely bitter anthocyanic fraction to wines only increased bitterness in certain wines, suggesting that bitterness in wines may result from perceptual interactions and that some wines contai

The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology (“rate-K attributes”) by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.

Aims: The present work aims to predict sensory astringency from wine chemical composition using machine learning algorithms. Material and results: Moristel grapes from different vineblocks and at different stages of ripening were collected. Eleven different wines were produced in 75 L tanks in triplicate, and further sensory factors were described by the rate-all-that-apply method with a trained panel of participants. The polyphenolic composition was characterised in wines by measuring the concentration and activity of tannins using UHPLC-UV/VIS, the mean degree of polymerisation (mDP. and the composition of tannins using thiolysis followed by UHPLC-MS. Conventional oenological parameters were analysed using FTIR and UV-Vis. Machine learning was applied to build models for predicting a wines astringency from its chemical composition. The best model was obtained using the support vector regressor (radial kernel) algorithm presenting a root-mean-square error (RMSE) value of 0.190. Conclusions: The main variables of the astringency model were the % of procyanidins constituting tannins and ethanol content, followed by other eight variables related to tannin structure and acidity. Significance of the study: These results increase the knowledge of chemical variables related to the perception of wine astringency and provide tools to control and optimise grape and wine production stages to modulate astringency and maximise quality and the consumer appeal of wines.

The present work seeks to define the “green character” of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (

The absence of reference materials with defined mouthfeel properties makes it difficult to progress in finding the chemical compound or group of compounds responsible for such properties in complex foods or beverages such as wine. The present work aimed at developing a chemo-sensory strategy providing different odorless fractions with consistent mouthfeel properties. Three wines with different mouthfeel properties were separated in six different odorless fractions per wine by semipreparative liquid chromatography and Solid-Phase Extraction (SPE). Fractions were sensory analyzed by sorting task, repertory grid, triangulation and Rate-All-That-Apply (RATA) with wine experts. In parallel, fractions were chemically characterized by spectrophotometrical strategies, UPLC-MS and MALDI-TOF-MS. A list of 23 terms related to in-mouth properties (18 to mouthfeel) was generated and successfully employed in the description of wines and fractions by RATA analysis. Fractions containing oligomers of flavanols (from tetramers up to decamers) were mainly coarse, grainy, dry on the tongue and dry on the palate. More surprising was the sensory properties of a fraction containing anthocyanin-derivative pigments, which was especially dry, bitter and persistent as was the original wine. This fraction did not contain either oligomers or polymers of flavanols or flavanol-anthocyanin pigments, but a series of trimers of anthocyanins tentatively identified by MALDI-TOF MS. Further separation strategies are being developed to isolate anthocyanin-derived compounds to further confirm their sensory impact in wines.