Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules

The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.

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Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

Molecules ◽

10.3390/molecules25173917 ◽

2020 ◽

Vol 25 (17) ◽

pp. 3917

Author(s):

Juan Moreno-Olivares ◽

Maria Giménez-Bañón ◽

Diego Paladines-Quezada ◽

Jose Gómez-Martínez ◽

Ana Cebrián-Pérez ◽

...

Keyword(s):

Climate Change ◽

White Wine ◽

Ethyl Esters ◽

Cabernet Sauvignon ◽

Volatile Composition ◽

White Wines ◽

South Eastern ◽

Headspace Spme ◽

Tasting Panel

The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition. To confirm this, a quantitative analysis was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS analysis. Wine volatile compounds (alcohols, volatile acids, ethyl esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodology. An additional sensory analysis was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines.

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The Preparation and Characterization of Chitosan-Based Hydrogels Cross-Linked by Glyoxal

Materials ◽

10.3390/ma14092449 ◽

2021 ◽

Vol 14 (9) ◽

pp. 2449

Author(s):

Beata Kaczmarek-Szczepańska ◽

Olha Mazur ◽

Marta Michalska-Sionkowska ◽

Krzysztof Łukowicz ◽

Anna Maria Osyczka

Keyword(s):

Thermal Stability ◽

Tannic Acid ◽

Dental Pulp ◽

Blood Compatibility ◽

Dental Pulp Cells ◽

Preliminary Assessment ◽

Human Dental Pulp Cells ◽

Human Dental Pulp ◽

Pulp Cells

In this study, hydrogels based on chitosan cross-linked by glyoxal have been investigated for potential medical applications. Hydrogels were loaded with tannic acid at different concentrations. The thermal stability and the polyphenol-releasing rate were determined. For a preliminary assessment of the clinical usefulness of the hydrogels, they were examined for blood compatibility and in the culture of human dental pulp cells (hDPC). The results showed that after immersion in a polyphenol solution, chitosan/glyoxal hydrogels remain nonhemolytic for erythrocytes, and we also did not observe the cytotoxic effect of hydrogels immersed in tannic acid (TA) solutions with different concentration. Tannic acid was successfully released from hydrogels, and its addition improved material thermal stability. Thus, the current findings open the possibility to consider such hydrogels in clinics.

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Preparation and characterization of size and morphology controllable silver nanoparticles by citrate and tannic acid combined reduction at a low temperature

Journal of Alloys and Compounds ◽

10.1016/j.jallcom.2015.08.185 ◽

2016 ◽

Vol 658 ◽

pp. 684-688 ◽

Cited By ~ 17

Author(s):

Youliang Cheng ◽

Fei Wang ◽

Changqing Fang ◽

Jian Su ◽

Lu Yang

Keyword(s):

Silver Nanoparticles ◽

Low Temperature ◽

Tannic Acid ◽

Size And Morphology

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Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature

Food Research International ◽

10.1016/j.foodres.2018.11.034 ◽

2019 ◽

Vol 120 ◽

pp. 748-755 ◽

Cited By ~ 12

Author(s):

Ruyi Li ◽

Zicong Zeng ◽

Guiming Fu ◽

Yin Wan ◽

Chengmei Liu ◽

...

Keyword(s):

Ionic Strength ◽

Tannic Acid ◽

Beta Glucan ◽

Influence Of Ph

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Determination of titratable acidity in white wine

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas0702169r ◽

2007 ◽

Vol 52 (2) ◽

pp. 169-184 ◽

Cited By ~ 7

Author(s):

Milos Rajkovic ◽

Ivana Novakovic ◽

Aleksandar Petrovic

Keyword(s):

Tartaric Acid ◽

Potentiometric Titration ◽

Ph Value ◽

Titratable Acidity ◽

White Wine ◽

Selective Electrode ◽

Alcohol Fermentation ◽

Standard Methods ◽

Illegal Acts

The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in tartaric acid, because a part of tartaric acid is deposited in the form of salts (tartar or argol) during alcohol fermentation. For wines that contain less than 4 g/dm3 of titratable acids there arises a suspicion about their origin, that is, that during the preparation some illegal acts were done. Because of that, the aim of this paper is to determine titratable acidity in white wine, using standard methods of determination, which are compared with the results received by potentiometric titration using ion-selective electrode. According to the received results it can be seen that wine titration with indicator gives sufficient reliable values of wine titration acidity. However, as potentiometric titration at pH value 7.00 is more reliable and objective method, the values of titratable acids content in wine, expressed through tartaric acid, are given according to this result. The analysis of differential potentiometric curves shows that these curves can give us an answer to the question of the presence of a larger amount of other nonorganic substances, which have already existed in wine. However, none of the used methods gives absolutely reliable answer what substances are present in analysed samples.

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HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite

Food Research International ◽

10.1016/j.foodres.2014.09.017 ◽

2014 ◽

Vol 66 ◽

pp. 207-215 ◽

Cited By ~ 26

Author(s):

Sandra Pati ◽

Pasquale Crupi ◽

Ilaria Benucci ◽

Donato Antonacci ◽

Aldo Di Luccia ◽

...

Keyword(s):

Phenolic Compounds ◽

White Wine

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New insights into the protogenic and spectroscopic properties of commercial tannic acid: the role of gallic acid impurities

New Journal of Chemistry ◽

10.1039/c7nj04903j ◽

2018 ◽

Vol 42 (10) ◽

pp. 7703-7712 ◽

Cited By ~ 6

Author(s):

G. Ghigo ◽

S. Berto ◽

M. Minella ◽

D. Vione ◽

E. Alladio ◽

...

Keyword(s):

Gallic Acid ◽

Tannic Acid ◽

Spectroscopic Properties ◽

Spectral Features

Assessment of a protonation model for tannic acid and characterization of the spectral features of its protonated and dissociated species.

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Characterization of a Robust and pH-Stable Tannase from Mangrove-Derived Yeast Rhodosporidium diobovatum Q95

Marine Drugs ◽

10.3390/md18110546 ◽

2020 ◽

Vol 18 (11) ◽

pp. 546

Author(s):

Jie Pan ◽

Ni-Na Wang ◽

Xue-Jing Yin ◽

Xiao-Ling Liang ◽

Zhi-Peng Wang

Keyword(s):

Gallic Acid ◽

Tannic Acid ◽

Specific Activity ◽

Maximum Activity ◽

Sds Page ◽

Rhodosporidium Diobovatum ◽

Bacteria And Fungi ◽

Ph Range ◽

First Time

Tannase plays a crucial role in many fields, such as the pharmaceutical industry, beverage processing, and brewing. Although many tannases derived from bacteria and fungi have been thoroughly studied, those with good pH stabilities are still less reported. In this work, a mangrove-derived yeast strain Rhodosporidium diobovatum Q95, capable of efficiently degrading tannin, was screened to induce tannase, which exhibited an activity of up to 26.4 U/mL after 48 h cultivation in the presence of 15 g/L tannic acid. The tannase coding gene TANRD was cloned and expressed in Yarrowia lipolytica. The activity of recombinant tannase (named TanRd) was as high as 27.3 U/mL. TanRd was purified by chromatography and analysed by SDS-PAGE, showing a molecular weight of 75.1 kDa. The specific activity of TanRd towards tannic acid was 676.4 U/mg. Its highest activity was obtained at 40 °C, with more than 70% of the activity observed at 25–60 °C. Furthermore, it possessed at least 60% of the activity in a broad pH range of 2.5–6.5. Notably, TanRd was excellently stable at a pH range from 3.0 to 8.0; over 65% of its maximum activity remained after incubation. Besides, the broad substrate specificity of TanRd to esters of gallic acid has attracted wide attention. In view of the above, tannase resources were developed from mangrove-derived yeasts for the first time in this study. This tannase can become a promising material in tannin biodegradation and gallic acid production.

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