Differentiation of monovarietal white wines from four indigenous grape varieties of Southwest France: Gustatory (Flash profile) and macromolecular (Asymmetrical flow-field flow fractionation) profiling
Résumé
Macromolecules in wines significantly influence gustative perceptions such as bitterness and acidity. While numerous studies have examined the macromolecular composition of red wines using Asymmetrical Flow Field-Flow Fractionation (AF4), little research has been done on white wines, especially concerning how macromolecules affect taste. This study aims to fill this gap by analysing four native grape varieties through sensory and analytical methods, focusing on their macromolecular content. Initially, the samples were differentiated based on gustative characteristics using the flash profile method. Subsequently, the macromolecular profiles and their influence on taste were investigated by AF4. Fractions containing different types of macromolecules were isolated by ultrafiltration and then tasted to evaluate how the macromolecules affect the taste perception of white wines. This study thus discriminates the grape varieties based on both gustative characteristics and macromolecular composition, although the precise relationship between specific macromolecules and taste remains elusive.