Elsevier

Food Chemistry

Volume 126, Issue 4, 15 June 2011, Pages 1971-1977
Food Chemistry

Analytical Methods
Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

https://doi.org/10.1016/j.foodchem.2010.12.056Get rights and content

Abstract

Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C + EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R2 = 0.509, p = 0.051, CS; R2 = 0.780, p = 0.000 M). In addition, mDP decreases significantly during ageing (R2 = 0.796, p = 0.000; CS and R2 = 0.946, p = 0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed.

Research highlights

► Phenolic markers (total phenolic compounds, anthocyanins, tannins, tannin monomers, % of galloylation, % of prodelphinidins, mDP : mean degree of polymerisation) appears to be relevant criteria for vintages differentiation of Bordeaux wines from Cabernet-Sauvignon and Merlot. ► Correlations between wine age and mDP (mean degree of polymerisation), hue, astringency and tannin monomers (catechin + epicatechin) for Bordeaux wines from Cabernet-Sauvignon and Merlot. ► Scale patterns proposal between wine mDP (mean degree of polymerisation) and tannin quality perception (astringency) for Bordeaux wines from Cabernet-Sauvignon and Merlot.

Introduction

Phenolic compounds are one of the most important wine quality parameters. Anthocyanins are a family of phenolic compounds directly related to red wine colour (Glories, 1984) a major quality attribute of the wine. Proanthocyanidins or condensed tannins are another large family of phenolic compounds and are thought also to make an important contribution to colour stabilization by combining with the anthocyanins (Mazza, 1995). These combinations seem particularly involved in the evolution of red wine colour during ageing (Bakowska, Kucharska, & Oszmianski, 2003). Additionally, condensed tannins affect or even determine bitterness and astringency (Llaudy et al., 2004, Santos-Buelga and Scalbert, 2000) and participate in colloidal stability (Saucier, 1997).

Quality evaluation of a red wine is primarily based on wine tasting. Chemical analyses are however performed in addition in order to explain some sensory changes observed. The relationship between sensory evaluation and chemical composition of wine is a critical subject of research in oenology (Colagrande et al., 1988, Girard et al., 2001). The goal is to understand which compounds influence wine sensory properties and how they affect them (Thorngate, 1997). In addition, the quantitative determination of certain chemical compounds is a criterion of wine origin (Forina, Armanino, Castino, & Ubigli, 1986) and authenticity (Arvanitoyannis, Katsota, Psarra, Soufleros, & Kallithraka, 1999) evaluation.

Astringency has been described as one of the most important organoleptic characteristics of wine (Guinard, Pangborn, & Lewis, 1986). Astringency is not a taste but a mouthfeel and is the feeling of dryness or roughness that results from increased friction between the tongue and the surfaces inside the mouth (Lea & Arnold, 1978). As opposed to astringency, bitterness is a taste induced by a large range of molecules, including organic molecules, peptides, inorganic ions and salts. Monomeric flavan-3-ols and low molecular weight proanthocyanidins are more bitter than astringent, while the polymers of higher molecular weight proanthocyanidins are generally more astringent than bitter (Arnold et al., 1980, Peleg et al., 1999). Astringency and bitterness are influenced by many factors: from the first stages of wine production, their organoleptic qualities are affected by grape maturity state. During ageing, chemical reactions modify both chemical composition and sensory wine character. For many wines, this period of ageing is a necessary stage in the production process. The effect of ageing is to modify the various organoleptic properties, making some more and others less intense (Singleton, 1995). Most wines are consumed after a period of ageing that may take place in wooden casks, in the bottle, or in both successively.

Considering Bordeaux wine reputation, the role of both phenolic compounds and ageing on wine quality, our goal was to study Bordeaux red wines (Cabernet-Sauvignon and Merlot) using on the one hand chemical analyses and on the other hand sensory analyses. The influence of polyphenolic content on sensory perception as well as correlations between ageing and both chemical and sensory data are searched.

Section snippets

Reagents

Deionised water was purified with a Milli-Q water system (Millipore, Bedford, MA). Acetonitrile (HPLC grade), ethyl alcohol (HPLC grade), methyl alcohol (HPLC grade), acetic acid, orthophosphoric acid, l-ascorbic acid, l-tartaric acid, hydrochloric acid, ammonia and sodium acetate were purchased from Prolabo-VWR (Fontenays/Bois, France). (+)-catechin (C), (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin-3-O-gallate (ECG), B1 [(−)-epicatechin-(4β-8)-(+)-catechin] and B2

Vintage influence

The vintage influence has been explored for the chemical and sensory parameters independently for the two cultivars CS and M.

Conclusion

A comparative study of chemical and sensory properties was conducted for Bordeaux Cabernet-Sauvignon and Merlot wines. Chemical analyses provide essential information for red wine characterisation and their link with sensory perception of astringency is settled. Until now, polyphenolic composition and sensory perception has never been studied profoundly in Bordeaux predominant wine cultivars.

We evidenced for the first time that phenolic compounds, total anthocyanins, total tannins, tannin

Acknowledgements

The authors gratefully thank CIVB (Conseil Interprofessionnel des Vins de Bordeaux), Ministère de La Recherche et Enseignement Supérieur for providing financial support, the Region Aquitaine for providing funds for the acquisition of the HPLC-MS(n)-UV material, chateau Mouton Rothschild (premier grand cru classé Pauillac) and chateau la Providence (Pomerol) for providing the wine samples to allow this research. We also thank the judges who participated in the sensory analyses.

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