How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

• Published in: Foods 2020-08, Vol.9 (8), p.1061
• Main Authors: Biehlmann, Manon, Nazaryan, Samvel, Krauss, Emily, Ardeza, Mike Iron, Flahaut, Stéphanie, Figueredo, Gilles, Ballester, Jordi, Lafarge, Céline, Bou-Maroun, Elias, Coelho, Christian
• Format: Article
• Language: English
• Subjects: Alcoholic beverages; Aluminum; Barium; Beverages; Bitter taste; Bitterness; Chemical composition; Chemical fingerprinting; Chemical Sciences; Chromatography; Emission analysis; Emission spectroscopy; Flavonoids; Food and Nutrition; Food science; Gas chromatography; Gas flow; Gentiana lutea; Headspace; Inductively coupled plasma; Life Sciences; Liquid chromatography; macerated wine; Maceration; Markers; Mass spectrometry; Mass spectroscopy; Massifs; Mountains; Optical emission spectroscopy; secoiridoids; Sensory properties; Solid phase methods; Solid phases; Taste; traceability; Wine; Wines
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9081061

A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS–SPME–GC), liquid chromatography coupled to diode array detector (LC–DAD) and inductive coupled plasma optical emission spectroscopy (ICP–OES). The mineral and volatile analysis show that the geographic distinction is more obvious in gentian powders compared to gentian macerated wines. Interestingly the maceration process in Chardonnay wine involves extraction processes revealing statistical distinctions in other chemical markers of gentian origin, like for amarogentin and loganic acid or some mineral elements such as barium and aluminum that affect undoubtedly bitterness perception and sensory properties in macerated wines compared to unmacerated wine. Additionally, the gentian volatile 2-methoxy-3-sec-butylpyrazine and the Chardonnay wine volatile ethyl-9-decenoate differentiated, respectively by extraction and powder adsorption mechanisms could be responsible of more subtle sensory differentiations between macerated wines from two distinct gentian origins.