Oral persistence of esters is affected by wine matrix composition

Area of Science:

• Food Chemistry
• Sensory Science
• Wine Science

Background:

• Wine aroma quality is influenced by volatile compounds like esters.
• Understanding ester behavior in the mouth is crucial for wine sensory perception.
• Wine matrix components can significantly alter the release and persistence of aroma compounds.

Purpose of the Study:

• To investigate the impact of wine matrix composition, specifically ethanol and polyphenol content, on oral ester persistence.
• To determine how varying concentrations of ethanol and polyphenols affect the in-mouth behavior of esters.
• To provide insights for winemakers to manage wine aroma quality.

Main Methods:

• Evaluation of oral retention and persistence of six esters in nine individuals.
• Use of four rosé wines with controlled low/moderate levels of ethanol (0.5% or 10% v/v) and polyphenols (402 ± 10 or 661 ± 33 mg gallic acid/L).
• Analysis of ester behavior after participants rinsed their mouths with the experimental wines.

Main Results:

• Ethanol and polyphenols significantly influenced oral ester retention and persistence in an individual, compound, and concentration-dependent manner.
• Wines with moderate ethanol/low polyphenols or low ethanol/moderate polyphenols showed increased oral ester persistence compared to control.
• A combination of moderate ethanol and moderate polyphenols appeared to reduce oral ester persistence, potentially impacting fruity wine character.

Conclusions:

• Wine matrix composition, particularly ethanol and polyphenol levels, plays a critical role in oral ester persistence.
• Specific interactions between ethanol and polyphenols can modulate ester longevity in the mouth.
• Winemakers can leverage this knowledge to optimize winemaking techniques for desired aroma profiles and sensory experiences.