Ultra Performance Liquid Chromatography Coupled to Ultraviolet-Vis and Mass Spectrometry Detector for Screening of Organic Acids and Polyphenols in Red Wine

Peer Reviewe

Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

The effect of pressurization and cold storage of strawberry purée on colour, anthocyanins, ascorbic acid and pectin methylesterase was investigated. Samples were treated at pressures of 100, 200, 300 and 400 MPa, at two temperatures, 20 °C and 50 °C, for 15 min. Ascorbic acid content remained fairly constant after all the high pressure treatments in comparison to the control. However, the values of the samples pressurized at 50 °C were lower than the samples pressurized at 20 °C. Concentration of anthocyanins remained similar after all pressure treatments at both temperatures. Pectin methylesterase decreased in the samples pressurized at 50 °C, and it is remarkable that with this enzyme inactivation a gel-network formation in the strawberry purée was not found. However, a gel-network was observed in the control and in all the samples pressurized at 20 °C throughout cold storage. Immediately after pressurization, strawberry colour showed significant differences between the two temperatures, but no differences were observed between pressures. However, after cold storage no significant differences were observed, for hue and chroma parameters, between the samples pressurized at the two temperatures.This work has been supported by the Education and Science Ministry, through the Science National Plan I+D+I. Project: AGL 2007-63314/ALI.Peer Reviewe

Análisis sensorial descriptivo de vinos tintos crianza riojanos: valoración de los críticos de vinos

Póster presentado en el XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013, Nuevas perspectivas en investigación vitivinícola), celebrado en Madrid del 18 al 21 de junio de 2013.Peer Reviewe

Sensory Attributes of Rioja Red Wines and their relationship with quality perception of consumers

Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.A complex problem in food product is to identify what are the parameters driving consumers’ liking. The main goal of this study was to apply the technique classically used to understand consumer preference, internal preference mapping to the quality assessment of twenty-nine red wine by eighty-five regular consumers. The wines were subjected to a sensory descriptive analysis by trained panelist and to a categorization task by consumers’ preference. Quality assessment was performed by means of a categorization task which was subsequently correlated to the aromatic wine sensory space obtained. The PCA carried out on the wine*consumers matrix showed a wide dispersion in quality perception among consumers. The HCA indicates the presence of three well defined groups of consumers (QC1, QC2 and QC3) Pearson correlation coefficients show no significant correlations between the three groups of consumers indicating a quality concept different between them. The concept of quality of the three groups of consumers when they evaluate wines aged in oak barrels is directly related to the presence of "toasted/wood” and the absence of the veggie/animal attributes. It is noteworthy that only the consumers QC2 considered positive the concept of fruity and floral aromas as quality in a wine barrel aged. Mouthfeel attributes described for these wines were considered in a different way for the quality assessment carried out by the three consumer groups.Peer Reviewe

Vinos tintos crianza riojanos: una relación entre el análisis sensorial descriptivo, valoración de profesionales y percepción de calidad de consumidores.

Póster presentado en el XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013, Nuevas perspectivas en investigación vitivinícola), celebrado en Madrid del 18 al 21 de junio de 2013.Peer Reviewe

In-mouth sensory properties of red wine and their relationship with non-volatile chemical composition

Monográfico 25. Investigación e innovación al servicio de la alimentación en La Rioja: avances en el campo de la Enología y en otros porductos riojanos.[ES] Este trabajo muestra las relaciones entre la composición química no volátil y las características organolépticas percibidas en boca, centrándose principalmente en la astringencia. Este atributo es muy complejo y habitualmente descrito con diferentes subcualidades como “secante”, “punzante”, “rugoso”, “aterciopelado” o “sedoso” entre otras. Entre la composición química no volátil de los vinos, la composición polifenólica juega un papel destacado en la astringencia; sin embargo, no está clara la implicación de los diferentes compuestos. El análisis de estos compuestos en dos diferentes grupos de vinos ha permitido calcular modelos estadísticos significativos con capacidad predictiva para la astringencia. Las proantocianidinas o taninos juegan junto con otros compuestos un papel relevante en estos modelos matemáticos. La investigación de las tres subcualidades de la astringencia en la fracción tánica de diferentes vinos ha permitido encontrar que la concentración en la que estos compuestos están presentes puede inducir la subcualidad de la astringencia percibida.[EN] This work shows the relationships between nonvolatile chemical composition and in-mouth organoleptic characteristics, particularly astringency. This attribute is very complex and it is usually described with different subqualities as “dried”, “puckering”, “rough”, “velvety” or “silky” among others. The phenolic compounds have a prominent role in the astringency; however it is not clear the involvement of the different phenolic compounds in this sensory property. The analysis of these compounds in two groups of wines has allowed to obtain statistically significant models with predictive capacity for astringency perception. The proanthocyanidins or tannins and other phenolic compounds have an important role in these mathematic models. The research of three subqualities of astringency in the tannic fraction of different wines has allowed to find the concentration rages at which these compounds are able to induce the subquality of the perceived astringency.Peer Reviewe

Atributos sensoriales con capacidad predictiva en el amargor de vinos tintos

Póster presentado en el XIII Congreso Nacional de Investigación Enológica (GIENOL 2015), celebrado en Tarragona del 9 al 12 de junio de 2015.En la bibliografía, muy habitualmente, se asigna como responsables del sabor amargo de los vinos a los compuestos fenólicos de bajo peso molecular como flavanoles, ácidos fenólicos v proantocianidinas constituidas por menos de 3-4 unidades. Sin embargo, existen pocos trabajos en los que se muestre la capacidad predictiva del sabor amargo de los vinos en base a la composición química citada. La evaluación sensorial de 6 fracciones amargas obtenidas a partir de 6 vinos distintos no mostró correlación con el amargor evaluado en los vinos. Por esto, un mayor número de vinos fueron evaluados sensorialmente en boca y nariz v analizada la composición fenólica de bajo peso molecular. Los resultados muestran que los atributos aromáticos >vegetal>, •animal> v >fruta seca> y los atributos en boca >acidez>, >astringencia> y >persistencia> están significativamente correlacionados con el amargor evaluado en los vinos. El modelo matemático que retiene los atributos >vegetal>, >acidez> y >astringencia> tiene una alta capacidad predictlva y los atributos >acidez> v >astringencia> mejora el modelo construido únicamente con los compuestos fenólicos de bajo peso molecular.Este trabajo se ha realizado dentro del proyecto del Plan Nacional de I+D financiado por el Ministerio de Ciencia e Innovaciçon AGL2010-22355-CO2-02.Peer Reviewe