BIO Web of Conferences
Volume 7, 201639th World Congress of Vine and Wine
|Number of page(s)||5|
|Published online||26 October 2016|
Are pyranoanthocyanins involved in sensory effect in red wines?
1 Univ. Bordeaux, ISVV, USC 1366, Œnologie, 210 chemin de Leysotte, 33882 Villenave d'Ornon, France
2 INRA, ISVV, USC 1366 INRA, IPB, 210 chemin de Leysotte, 33882 Villenave d'Ornon, France
a e-mail: email@example.com
During the wine-making process and ageing, the formation of various groups of pyranoanthocyanins leads to enhance and to stabilize the red wine colour. Although their chemical properties and their formation kinetics have been well-described, data about their sensory impact are scarce. Micro-oxygenation can be used to favor the formation of pyranoanthocyanins and also to improve wine quality. For this study, both analytical and sensory aspects were used. Purification steps applied on an oxidized red wine lead to characterize three new original compounds. Sensory analysis was declined into two aspects. First the purification of an A-type vitisin-rich fraction will be used for evaluating the possible sensory impact of pyranoanthocyanins; then the correlation between the tasting of micro-oxygenated red wines and the concentrations of these wine samples in pyranoanthocyanins will determine if these pigments could enhance aroma characteristics.
© The Authors, published by EDP Sciences 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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