Using glycosides and other flavour precursors for improved wine flavour
It has recently been demonstrated that purified non-volatile glycosides present a valuable, novel opportunity to increase flavour in wine. They can contribute flavour through enzymatic release of volatile aroma compounds during fermentation and winemaking, and by in-mouth breakdown during wine consumption, boosting flavour intensity and aftertaste.
This project will assess the effect of enhancement of grape glycosides in juices and wines. Characterisation of glycoside extracts from various grape varieties will be achieved using LC-MS and GC-MS analysis. Glycosides from different varieties will be extracted and partially purified, their stability investigated during fermentation and wine ageing, and their sensory impact investigated.
The concentration of residual precursors in wines following fermentation will also be measured, to determine whether these may act as quality markers. Additional flavour release systems such as thiol precursors will also be assessed, providing a complementary avenue for building additional flavour. A better understanding of the factors underlying individual variability in sensory response to in-mouth release of aroma from precursors will also be obtained.