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Sensory effect of amino acids in wine
€45.00 (VAT incl.)
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| LESSONS | 1 |
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DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
The determination of amino acids in grapes, excluding yeast nutrients, has been routinely performed for some time, yet their potential influence on the sensory properties of wine has been largely ignored.
Recently, a pioneering study explored this sensory dimension by analysing more than 1,000 wines, mostly Australian, using nuclear magnetic resonance (NMR). This analysis revealed that the concentration of amino acids, and in particular proline, varies much more widely than was previously known, with significant differences depending on the grape variety and production area.
One of the most relevant findings of the study was the direct relationship between the concentration of residual proline and the perception of wine texture. It was found that high levels of proline can:
- Increase the perception of sweetness and fruitiness.
- Increase viscosity indices,
- And reduce unwanted flavours such as bitterness and astringency.
On the other hand, the study also identified the role of glutamic acid in contributing salty or umami notes.
These results, presented by Damian Nandorfy during his talk at Enoforum, open up new perspectives on the role of amino acids in modulating the sensory profile of dry red wine. This video explains how proline can modulate key attributes such as ‘fruit sweetness’, ‘soft tannins’ and taste intensity, and what factors determine the presence of proline and glutamic acid in grapes and wine.
The presentation reproduced in this video was given at the 24th edition of Enoforum (Zaragoza, 15–16 May 2024).
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