3.4 Impact of wine chemical composition on sensory profile of red wine treated with extractive free and ethanol impregnated cork powder and application doses

The sensory scores provided by the expert panel for aroma (Figure 6), taste and tactile/textural descriptors (Figure 7) and the chemical composition of wines, concerning the abundance of headspace aroma compounds and phenolic compounds, respectively, were subjected to multiple factor analysis. From the variable map, it can be concluded that for the first and second factors, both groups of variables contribute almost equally (53 and 46%, and 36 and 64% for the sensory and chemical data for the first and second factors, respectively) (Figure 6b).

T0

> Intensity

240

Hue Limpidity Oxidised (visual)

Fruity Floral Vegetable

Phenolic Oxidised (aroma)

Bitterness

Acidity Astringency

Body Balance Persistence

1Consonance

< 0.05).

p < 0.05.

Table 6. Mean scores of each attribute after sensory analysis of volatile phenol-free

ethanol extractive free cork after air removal and ethanol

(CKFI75250

 and

CKFI75500).

 (T0) and volatile

impregnation

 (CKNI and CKFI) and cork powders with a particle size below 75 μm at two application

phenol-spiked

 (TF) red wine after treatment with natural cork and

dichloromethane

 doses (250 and 500 g/hL)

 and

 analysis results

—no variance observed for most panellists. Data are presented as the

3.00

 0.67a

2.00

 0.67b

2.20

 0.42c

2.40

X

 s (n = 12); data within a line followed by the same letter are not significantly

 0.52d

2.40

 0.52d

2.40

 0.52d

p <

0.000001

 different (Duncan p

 3.1

2.00

2.70

3.00

 0.67a

2.20

 0.42b

2.0

 0.67b

2.40

 0.52b

2.40

 0.52b

2.20

 0.42b

p < 0.0037

 0.48

 2.50

 0.53

 2.40

 0.52

 2.50

 0.53

 2.40

 0.84

 2.50

 0.53

p < 0.333

 0.67a

2.60

 0.52b

2.80

 0.42c

2.40

 0.52d

2.40

 0.52d

2.50

 0.85bd

p <

0.000001

 0.8 —

1.1

 2.00 1.70

2.20

 0.79

 2.70

 0.48

 2.60

 0.52

 2.60

 0.52

 2.60

 0.52

 2.30

 0.48

p < 0.0605

 0.67a

2.30

 0.48b

2.20

 0.42b

2.20

 0.42b

2.20

 0.42b

2.00

 0.67a

p < 0.0307

 0.67a

2.60

 0.52b

2.40

 0.84ab

2.80

 0.42b

2.40

 0.84ab

2.80

 0.42b

p < 0.066

 1.80 3.60

2.50

1.40

1.10

 0.32a

3.80

 0.63b

2.70

 0.48c

2.70

 0.48c

2.80

 0.42c

2.80

 0.42c

p <

0.000001

 6.3 —

0.9

1.1

 0.52a

1.80

 0.42b

1.80

 0.42b

1.70

 0.48b

1.70

 0.48b

1.80

 0.42b

p <

0.00016

—

 0.53a

1.30

 0.65b

1.40

 0.52b

1.60

 0.84c

1.80

 1.03d

1.40

 0.52b

p <

0.000001

 2.5

 0.52a

1.70

 0.48b

2.20

 1.14c

2.20

 0.79c

2.60

 1.07d

2.20

 1.23c

p <

0.000001

 1.6

 0.42

 1.80

 0.42

 1.80

 0.42

 1.80

 0.42

 1.80

 0.42

 2.00

 0.00

p < 0.811

3.70

3.40

3.40

 0.84

 3.40

 0.84

 3.40

 0.84

 3.40

 0.84

 3.40

 0.84

 3.40

 0.84

p = 1.0

 0.52a

3.40

 0.52a

3.40

 0.52a

3.30

 0.48a

3.40

 0.52a

3.00

 0.67b

p <

0.000001

—

—

—

Advances in Grape and Wine Biotechnology

 0.48a

3.70

 0.48a

3.60

 0.52ab

3.40

 0.52b

3.40

 0.52b

2.70

 0.48c

p <

0.000001

 3.3

TF

CKNI

CKFI

CKFI75250

 CKFI75500

p

 C-index1

#### Figure 6.

Multiple factorial analysis of aroma sensory and chemical data: (a) representation of wine samples and clouds; (b) representation of groups (tables) of variables and (c) distribution of variables. VP-free (T0) and VPspiked (TF) red wines and after treatment with natural cork and dichloromethane and ethanol extractive free cork after air removal and ethanol impregnation (CKNI and CKFI) and cork powders with a particle size below 75 μm at two application doses (250 and 500 g/hL, CKFI75250 and CKFI75500, respectively). Centroid (¡); sensory data (Δ); chemical data (◊). AcEt, ethylacetate; Ac3 MetBut, 3-methylbutan-1-ol acetate; 3-MetButol, 3-methylbutan-1-ol; EtOct, ethyl octanoate; EtDec, ethyl decanoate; DiEtSuc, diethyl succinate; PhEt, 2-phenylethanol; 4-EG, 4-ethylguaiacol; 4-EP, 4-ethylphenol; OctAc, octanoic acid; DecAc, decanoic acid; DodAc, dodecanoic acid.

The phenolic negative attribute and the 4-EP and 4-EG headspace abundance were positively correlated with F1, showing that the reduction of the headspace abundance of 4-EP and 4-EG caused by CKNI, CKFI, CKFI75250 and CKFI75500 was important for the decrease of this wine defect. The fruity and floral positive attributes were negatively correlated with F1, showing that the decrease of the headspace abundance of these VPs was important for their perception. However, the abundance of the other headspace aroma compounds was also important for their perception, as they also present negative F1 score. These results are in accordance with previous works that verified that the absence of wine aroma defects, including VPs, was more important for the final wine aroma profile, where that negative off-odorants exert a strong aroma suppression impact on fruity aroma [20, 21, 24, 61, 66].

composition of wines [67]. By the phenolic composition of treated wines, the headspace abundance of 4-EP and 4-EG was also used for MFA, because is actually known that the aroma can interact with the perceived bitterness and astringency of foods, where wines are included [24, 67]. The first factor was important to describe the sensory and VP headspace abundance variables (Figure 7b). In the case of the chemical variables, only the second factor was important for its description. The correlation maps of observations and variables (Figure 7c) show that the persistence, body and balance attributes were correlated with F1 in the negative direction. However, acidity, bitterness and astringency attributes were correlated with F1 in the positive direction, and there was also a positive correlation between VP headspace abundance with this factor. The correlation of bitterness and astringency, unpleasant wine sensory attributes, with the headspace abundance of VPs, responsible for the negative phenolic aroma, can be explained by the relationship between several aroma compounds with the bitterness and astringency of foods, shown also for wine [24, 68]. The significant decrease observed in some phenolic compounds

Multiple factorial analysis of taste and tactile/textural sensory data, phenolic compound chemical data and volatile phenol headspace abundance: (a) representation of wine samples and clouds; (b) representation of groups (tables) of variables and (c) distribution of variables. VP-free (T0) and VP-spiked (TF) red wines and after treatment with natural cork, dichloromethane and ethanol extractive free after air removal and ethanol impregnation (CKNI and CKFI) and cork powders with a particle size below 75 μm at two application doses (250 and 500 g/hL, CKFI75250 and CKFI75500, respectively). Centroid (¡); sensory data (Δ); chemical data (◊); VP headspace abundance (●). TotPhe, total phenols; FlavPhe, flavonoid phenols; <sup>t</sup>-CaftAc, transcaftaric acid; CoutAc, coutaric acid; Del-3-Glc, delphinidin-3-O-glucoside, Cya-3-Glc, cyanidin-3-Oglucoside, Peo-3-AcGlc, peonidin-3-O-(6-O-acetyl)-glucoside; VPs, volatile phenols; 4-EP, 4-ethylphenol; 4-

Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine…

DOI: http://dx.doi.org/10.5772/intechopen.85691

Figure 7.

EG, 4-ethylguaiacol.

243

The phenolic composition of wines although changed significantly, especially after application of the CKFI75 at the two levels, the decrease was not high; nevertheless, significant differences were observed for bitterness, astringency, balance and persistence by sensory analysis, parameters usually linked to the phenolic

Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine… DOI: http://dx.doi.org/10.5772/intechopen.85691

#### Figure 7.

The phenolic negative attribute and the 4-EP and 4-EG headspace abundance were positively correlated with F1, showing that the reduction of the headspace abundance of 4-EP and 4-EG caused by CKNI, CKFI, CKFI75250 and CKFI75500 was important for the decrease of this wine defect. The fruity and floral positive attributes were negatively correlated with F1, showing that the decrease of the headspace abundance of these VPs was important for their perception. However, the abundance of the other headspace aroma compounds was also important for their perception, as they also present negative F1 score. These results are in accordance with previous works that verified that the absence of wine aroma defects, including VPs, was more important for the final wine aroma profile, where that negative off-odorants exert a strong aroma suppression impact on fruity aroma

Multiple factorial analysis of aroma sensory and chemical data: (a) representation of wine samples and clouds; (b) representation of groups (tables) of variables and (c) distribution of variables. VP-free (T0) and VPspiked (TF) red wines and after treatment with natural cork and dichloromethane and ethanol extractive free cork after air removal and ethanol impregnation (CKNI and CKFI) and cork powders with a particle size below 75 μm at two application doses (250 and 500 g/hL, CKFI75250 and CKFI75500, respectively). Centroid (¡); sensory data (Δ); chemical data (◊). AcEt, ethylacetate; Ac3 MetBut, 3-methylbutan-1-ol acetate; 3-MetButol, 3-methylbutan-1-ol; EtOct, ethyl octanoate; EtDec, ethyl decanoate; DiEtSuc, diethyl succinate; PhEt, 2-phenylethanol; 4-EG, 4-ethylguaiacol; 4-EP, 4-ethylphenol; OctAc, octanoic acid; DecAc,

The phenolic composition of wines although changed significantly, especially after application of the CKFI75 at the two levels, the decrease was not high; nevertheless, significant differences were observed for bitterness, astringency, balance and persistence by sensory analysis, parameters usually linked to the phenolic

[20, 21, 24, 61, 66].

242

decanoic acid; DodAc, dodecanoic acid.

Advances in Grape and Wine Biotechnology

Figure 6.

Multiple factorial analysis of taste and tactile/textural sensory data, phenolic compound chemical data and volatile phenol headspace abundance: (a) representation of wine samples and clouds; (b) representation of groups (tables) of variables and (c) distribution of variables. VP-free (T0) and VP-spiked (TF) red wines and after treatment with natural cork, dichloromethane and ethanol extractive free after air removal and ethanol impregnation (CKNI and CKFI) and cork powders with a particle size below 75 μm at two application doses (250 and 500 g/hL, CKFI75250 and CKFI75500, respectively). Centroid (¡); sensory data (Δ); chemical data (◊); VP headspace abundance (●). TotPhe, total phenols; FlavPhe, flavonoid phenols; <sup>t</sup>-CaftAc, transcaftaric acid; CoutAc, coutaric acid; Del-3-Glc, delphinidin-3-O-glucoside, Cya-3-Glc, cyanidin-3-Oglucoside, Peo-3-AcGlc, peonidin-3-O-(6-O-acetyl)-glucoside; VPs, volatile phenols; 4-EP, 4-ethylphenol; 4- EG, 4-ethylguaiacol.

composition of wines [67]. By the phenolic composition of treated wines, the headspace abundance of 4-EP and 4-EG was also used for MFA, because is actually known that the aroma can interact with the perceived bitterness and astringency of foods, where wines are included [24, 67]. The first factor was important to describe the sensory and VP headspace abundance variables (Figure 7b). In the case of the chemical variables, only the second factor was important for its description. The correlation maps of observations and variables (Figure 7c) show that the persistence, body and balance attributes were correlated with F1 in the negative direction. However, acidity, bitterness and astringency attributes were correlated with F1 in the positive direction, and there was also a positive correlation between VP headspace abundance with this factor. The correlation of bitterness and astringency, unpleasant wine sensory attributes, with the headspace abundance of VPs, responsible for the negative phenolic aroma, can be explained by the relationship between several aroma compounds with the bitterness and astringency of foods, shown also for wine [24, 68]. The significant decrease observed in some phenolic compounds

after application of ethanol impregnated cork-powders does not seem to be responsible for the change in the taste/tactile descriptors observed after wine treatment.

The results obtained from MFA supported the results from sensory analysis of the wines obtained after treatment with the different ethanol impregnated cork powders at the applied doses, highlighting the efficiency of extractive free corkpowders, especially cork powder with a lower particle size at 250 g/hL application dose (CKFI75250), for decreasing the levels of 4-EP and 4-EG in wines and for recovery of fruity and floral aroma attributes. A decrease in phenolic, bitterness and astringency attributes was also observed. The results obtained for visual (colour), aroma, taste and tactile/textural descriptors determined by the expert panel, validated by the wine chemical composition after treatment with ethanol impregnated cork powders show that the wine treated with CKFI75250 resulted in a significant increase in the sensory quality compared to TF, although not identical to T0 wine. This is explained by the efficient removal of VPs and no negative impact on the wine phenolic composition and a lower impact on the headspace aroma compounds when compared to CKFI75500.
