Impact of the non - volatile wine matrix composition on 3 the retronasal aroma release during wine consumption

15 16 The impact of the non-volatile wine matrix composition on the retronasal aroma 17 released during the consumption of wine has been evaluated. For this purpose, a tailored 18 made retronasal aroma trapping device (RATD) was used to entrap the exhaled breath 19 of six panelists previously trained in a specific consumption procedure. Five 20 compositional different wines (white wine, sparkling white wine, young red wine, aged 21 red wine and a sweet wine), all of them, except the sweet wine, adjusted to the same 22 ethanol content and aromatized with a mixture of four targeted volatile compounds were 23 evaluated. Aroma release data were submitted to multivariate statistic analysis in order 24 to relate wine chemical composition and aroma release during wine drinking. Results 25 showed inter-individual differences and a clustering of panelists among lower and 26 higher aroma releasers, which was in agreement with differences in their breathing 27 capacity. A significant influence of the matrix composition in the low aroma releasers 28 group during wine consumption was observed. The consumption of red wines provoked 29 a significant higher aroma release than the consumption of white and sweet wines. From 30 the chemical composition determined in the wine samples (pH, total acidity, total 31 polyphenols, neutral polysaccharides, residual sugar and nitrogenous compounds), the 32 amount of total polyphenols was better correlate with the observed effect. It is 33 postulated that these compounds might be involved in the formation of a product 34 coating on the throat and pharynx during drinking.