Perceptions of richness in certain sparkling wines may be influenced by compounds that enhance the sensory experience, a phenomenon known as the ‘kokumi’ effect. This insight comes from recent research published in the Journal of Agricultural and Food Chemistry, which focused specifically on Trentodoc, a type of Italian sparkling wine.
Kokumi, a Japanese term, relates to the sensation of richness and mouthfeel rather than a specific flavor. It is considered alongside the basic tastes such as umami, sweet, sour, bitter, and salty. The authors noted that kokumi sensations potentially arise from a synergy of compounds that amplify flavors and add depth.
In their investigation, the researchers identified glutathione and various other short peptides known to contribute to kokumi sensations in foods like cheese and beer. They examined multiple vintages of Trentodoc sparkling wines and discovered 50 oligopeptides that could be responsible for the kokumi effect. This number was reduced to 11 through simulations predicting how these peptides interact with human calcium-sensing receptors, essential for triggering kokumi sensations.
Among the analyzed wines, a particular compound, the dipeptide Gly-Val, was found to enhance flavor when introduced to the wine samples. The study underscored the necessity for further exploration into how winemaking practices and yeast interactions could help release these enriching compounds from grape proteins, thereby improving the quality of sparkling wines and potentially other wine varieties too.
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