Effect of Oenological Additives on Oral Aroma Retention During Wine Tasting

TL;DR

This study explores how oenological additives affect how long wine aromas linger in the mouth during tasting.

Contribution

The study reveals how specific additives influence oral aroma retention differently in red and white wines.

Findings

Hydrolysable tannins increased oral aroma retention in red wines but decreased it in white wines.

Yeast mannoproteins enhanced oral aroma retention in both red and white wines.

The effect of additives on aroma retention depends on the type of aroma compound and wine matrix.

Abstract

The use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence aroma persistence after wine consumption by modulating the retention of aroma compounds in the oral cavity. The aim of this study was to evaluate the effect of three commercial oenological additives, hydrolysable tannins (gallotannin and ellagitannin) and yeast mannoproteins, on the oral aroma retention of selected aroma compounds in red and white wines. Eight aromatised wines were prepared, including three red and three white wines with additives and two control wines without additives. Thirty-eight volunteers rinsed with each wine following the Spit-Off Odorant Measurement (SOOM) procedure. Oral aroma retention was calculated by comparing aroma levels in expectorated samples with those in wines prior to oral processing. Results showed that additive type significantly affected oral aroma retention (p < 0.05), depending on both the aroma compound and the wine matrix. In red wines, tannins increased the oral retention of most aroma compounds (5–20%), whereas in white wines, tannins reduced aroma retention. Mannoproteins enhanced oral aroma retention (5–40%) in both wine types. These results highlight the role of interactions between oenological additives, aroma compounds, and the wine matrix in modulating oral aroma retention.

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