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<p>Global viticulture has been significantly impacted by climate change and soil erosion. Organic practices are being adopted as a sustainable alternative to mitigate environmental impact and enhance the sensory profile of grapes. This study examined the physicochemical, mineralogical, bioactive, and sensory attributes of Syrah and Tempranillo grapes cultivated under organic and conventional systems. Based on a principal component analysis (PCA), the chemical composition of the grapes was correlated with the sensory profile obtained through electronic tongues. Organic grapes exhibited higher levels of acidity (4.11&#xa0;g/L), tannins (0.27&#xa0;mg CE/g), anthocyanins (5.13&#xa0;mg C3G/g), individual phenolic compounds (gallic acid, kaempferol, myricetin, quercetin, and ellagic acid), and antioxidant capacity (0.16–8.93 µmol TE/g). Sensory analysis revealed differences in sourness, sweetness, bitterness, and astringency in organic grapes, particularly in Syrah. Conventional grapes had a higher content of total soluble solid, total sugar, reducing sugars, and minerals (Ca, Zn, Na), correlated to saltiness, umami, and richness. The PCA (70.50% of variance) showed a positive correlation (&gt; 0.60) between total soluble solids, ash, Ca, Mg, Zn, individual phenolic compound, sweetness, and sourness. A positive correlation was observed between pH, reducing sugars, total sugars, Na, Fe, K, anthocyanins, antioxidant capacity, umami, and saltiness. These results offer new evidence on the complex sensory-chemical composition. Integrating agricultural management practices with sensory analysis technologies, such as electronic tongues, offers significant potential for improving product quality control and standardizing flavor profiles, thereby enabling food processors to optimize their production processes.</p>

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Chemical composition of red grapes from sustainable systems and its relationship with sensory profiles evaluated by biomimetic and voltammetric electronic tongues

  • 期刊论文

  • 发表日期：

    2026年1月12日

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  • Fabio Macías-Gallardo,
  • Carlos Alberto Fuenmayor,
  • María Hernández-Carrión,
  • Tannia Alexandra Quiñones-Muñoz,
  • César Ozuna

摘要

Global viticulture has been significantly impacted by climate change and soil erosion. Organic practices are being adopted as a sustainable alternative to mitigate environmental impact and enhance the sensory profile of grapes. This study examined the physicochemical, mineralogical, bioactive, and sensory attributes of Syrah and Tempranillo grapes cultivated under organic and conventional systems. Based on a principal component analysis (PCA), the chemical composition of the grapes was correlated with the sensory profile obtained through electronic tongues. Organic grapes exhibited higher levels of acidity (4.11 g/L), tannins (0.27 mg CE/g), anthocyanins (5.13 mg C3G/g), individual phenolic compounds (gallic acid, kaempferol, myricetin, quercetin, and ellagic acid), and antioxidant capacity (0.16–8.93 µmol TE/g). Sensory analysis revealed differences in sourness, sweetness, bitterness, and astringency in organic grapes, particularly in Syrah. Conventional grapes had a higher content of total soluble solid, total sugar, reducing sugars, and minerals (Ca, Zn, Na), correlated to saltiness, umami, and richness. The PCA (70.50% of variance) showed a positive correlation (> 0.60) between total soluble solids, ash, Ca, Mg, Zn, individual phenolic compound, sweetness, and sourness. A positive correlation was observed between pH, reducing sugars, total sugars, Na, Fe, K, anthocyanins, antioxidant capacity, umami, and saltiness. These results offer new evidence on the complex sensory-chemical composition. Integrating agricultural management practices with sensory analysis technologies, such as electronic tongues, offers significant potential for improving product quality control and standardizing flavor profiles, thereby enabling food processors to optimize their production processes.