Changes in chemical structures and interactions between wine chemical components have been observed during the wine aging process. These chemical transformations contribute to differences in wine sensory. In many cases wine aging results in an improvement of mouthfeel qualities, these chemical changes due to aging are not well understood. While the content of lipids in wine is low compared to other foods, it is unknown if they have a direct impact to mouthfeel perception or if they interact with other compounds, such as phenolics, and alter perception due to interactions. Total lipids, fatty acid composition, and concentrations of different lipid classes were analyzed to evaluate the relationship between lipid content and wine age. Pinot noir wines made in different vintages were selected for the chemical analyses. Total lipid was isolated using liquid-liquid extraction method with chloroform/methanol/water as the solvent system. The different lipids extracted from Pinot noir wines were separated and quantified using high-pressure liquid chromatography. Results of total lipid and concentration of lipid classes were then analyzed by principal component analysis and discriminant analysis to determine variables that contribute to the uniqueness of the aged wines. The differences in total lipid content, fatty acid composition, and concentration of lipid classes in Pinot noir wines are potential factors contribute to the evaluation of wine style and wine quality.<br/>

Differences in lipid content of young and aged Pinot Noir wines and their impacts on wine mouthfeel perception

2019 Fall National Meeting

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