“Kokumi” effect discovered in white wines; studies on accelerated aging and protein stabilization

A recent investigation conducted by the Edmund Mach Foundation has identified in Trentodoc white and sparkling wines a new, previously unexplored class of natural compounds that may help modulate the flavor of the wines themselves. The results of this study were presented in Davis, California, as part of the thirteenth edition of the world’s most important conference “In Vino Analytica Scientia 2024”, which brings together the best scientists in the field from around the world every two years, with more than 150 delegates representing 15 different countries in attendance.

In white wines, there is a “kokumi” effect (from the Japanese, koku – rich and mi – flavor), in which wine contains substances that, through interaction with a calcium-sensitive receptor protein, are able to impart greater palatability, increasing perceived taste and fullness and complexity of flavor. A team of FEM researchers, in collaboration with the Universities of Parma and Naples Federico II, has developed a method to analyze a previously unexplored class of compounds in wines, the “oligopeptides.” Using a new technique developed in the FEM Metabolomics Unit, 15 Trentodoc samples from five different vintages were explored, quantifying as many as 94 compounds. The analyses revealed that these compounds originated by yeasts from grapes and are different from those produced in other fermented beverages, such as cider or beer. In samples of Trentodoc riserva sparkling wine, the “kokumi” compounds were found to be always present, albeit in varying concentrations. These results were presented by Prof. Fulvio Mattivi (Mach Foundation), who had the prestigious task of initiating the work of the conference with the opening plenary lecture.

During the same conference, Dr. Silvia Carlin (Metabolomics Unit, FEM) presented the results of a research on the aging of sparkling wines. In this study, the aging of sparkling wine under “forced” conditions at elevated temperatures was simulated and compared with natural storage in a cellar. The research showed that accelerated aging tests can be useful in selecting the most suitable wines for sparkling wines intended for prolonged aging, reducing the risk of developing undesirable notes. This new method represents an important quality control tool for producers of reserve wines.

Finally, in relation to the improvement of winemaking technologies, Dr. Adelaide Gallo presented the results of her doctoral thesis, carried out at the experimental winery of the Technology Transfer Center of the Mach Foundation. The research proposes new biotechnological solutions for protein stabilization of wines, as an alternative to the use of bentonite, thus simplifying winery practices. The new technology exploits the action of endopeptidase enzymes, offering an innovative and more efficient solution for wine stabilization.