Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines
Deborah Franceschi,
Giovanna Lomolino,
Ryo Sato,
Simone Vincenzi,
Alberto De Iseppi
Affiliations
Deborah Franceschi
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
Giovanna Lomolino
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
Ryo Sato
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
Simone Vincenzi
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
Alberto De Iseppi
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aftertaste. In this research, monosodium glutamate and aspartate, responsible for the umami taste, were quantified in Italian still and sparkling white wines aged through contact with yeasts. The wines were studied from a sensory point of view to quantify the perception of umami and relate it to other sensory parameters. The results show that monosodium glutamate and aspartate are present in the wines studied. However, sensory analysis shows that there is no clear relationship between the umami taste and the concentration of the two amino acids, but their presence plays a fundamental role in enhancing other gustatory and olfactory perceptions, making them even more persistent.
