Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves
Abstract
:1. General Introduction
2. The Use of Grape Berries in Culinary Dishes
2.1. Grape Berries’ Composition
2.2. Grape Berries’ Anatomy and Histology
2.3. Cooking with Grapes, Sensory Aspects
3. Grape Leaves Textural, Histological Characteristics and Composition
4. The Use of Grape Leaves in Gastronomy
5. Cooking with Wine
5.1. Sensory Characteristics Perceived in Wine Cooking Dishes
5.1.1. Alcohol Hot and Sweet Sensations
5.1.2. Tannins and Acids: Astringency and Sourness
5.1.3. Aromatic and Flavor Compounds: Flavors and Aromas
5.1.4. Visual and Mouthfeel Sensations: Colors and Textures
6. Final Remarks
Acknowledgments
Conflicts of Interest
References
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Compound | Grape Variety | |||||||
---|---|---|---|---|---|---|---|---|
Red Grape Varieties | White Grape Varieties | |||||||
Berry | Skin | Seed | Reference | Berry | Skin | Seed | Reference | |
Sucrose (g/L) | 1.7–4.4 | [41] | 1.6–3.7 | [41] | ||||
Glucose (g/L) | 81.6–93.7 | [41] | 77.3–93.9 | [41] | ||||
93.6–107.0 | [42] | 86.4–104.9 | [42] | |||||
Fructose (g/L) | 79.1–95.9 | [41] | 80.9–102.1 | [41] | ||||
80.4–94.1 | [42] | 73.1–88.5 | [42] | |||||
Total sugar (g/L) | 181.2–198.9 | [42] | 163.5–197.8 | [42] | ||||
Tartaric acid (g/L) | 4.3–4.9 | [41] | 5.0–6.2 | [41] | ||||
3.8–5.2 | [42] | 4.8–5.0 | [42] | |||||
Malic acid (g/L) | 2.2–2.9 | [41] | 1.5–1.9 | [41] | ||||
3.0–3.1 | [42] | 2.8–3.6 | [42] | |||||
Citric acid (g/L) | 0.3–0.4 | [42] | 0.2–0.3 | [42] | ||||
(+)-Catechin (mg/kg FW) | 197–515 | [43] | 70.3–659.1 | [43] | ||||
39.2–533 | [44] | 61.0–481 | [44] | |||||
(−)-Epicatechin (mg/kg FW) | 32.4–231.2 | [43] | 67.1–172.7 | [43] | ||||
63.5–467.3 | [44] | 84.3–144 | [44] | |||||
Procyanidin B1 | 13.39–15.95 a | 8.4–22 c | 74–170 e | [45,46] | 2.4–3.3 b | 12–48 c | 200–620 d | [41,46] |
4.2–7.2 b | 0.09–0.26 d | 5.3–5.92 d | [42,47,48] | 1.1–1.9 d | 0.2–2.0 d | [49] | ||
1.38–3.58 d | [47] | |||||||
Procyanidin B2 | 5.74–10.39 a | 0.75–2.2 c | 21–41 e | [45,46] | 0.3–2.0 b | 0.06–0.2 d | 15–33 e | [42,46,49] |
1.9–4.3 b | 0.011–0.020 d | 24–30 d | [42,47,48] | 3.8–5.6 d | [49] | |||
1.75–5.23 d | [47] | |||||||
Procyanidin B3 | 16–39 c | 43–64 e | [46] | 21–37 c | 39–59 e | [46] | ||
0.013 d | 5–7.3 d | [47,48] | 0.2–0.3 d | 0.9–1.8 d | [49] | |||
0.45–0.96 d | [47] | |||||||
Procyanidin B4 | 33–80 e | [46] | 0.04 d | 53–95 e | [46,49] | |||
8–12.24 d | [47] | 2.5–2.9 d | [49] | |||||
0.65–2.57 d | [46] | |||||||
Delphinidin-3-glucoside (mg/kg FW) | 9.2–13.9 | [42] | ||||||
Cyanidin-3-glucoside (mg/kg FW) | 3.3–9.6 | [42] | ||||||
Petunidin-3-glucoside (mg/kg FW) | 7.4–13.6 | [42] | ||||||
Peonidin-3-glucoside (mg/kg FW) | 28.0–38.7 | [42] | ||||||
Malvidin-3-glucoside (mg/kg FW) | 35.0–76.6 | [42] | ||||||
Hexanal (µg/kg equiv of 2-octanol) | 2104–2317 | [42] | 2193–2642 | [42] | ||||
Linalool(µg/kg equiv of 2-octanol) | 21–418 | [42] | 27–324 | [42] | ||||
Geraniol (µg/kg equiv of 2-octano) | 48 | [42] | 26 | [42] | ||||
2-Phenylethanol (µg/kg equiv of 2-octano) | 19 | [42] | 10 | [42] | ||||
Isobutyl-methoxypyrazine (ng/L) | 6.5–9.9 | [40] | ||||||
Ethylmethoxypyrazine (ng/L) | 2.4–47.1 | [40] |
Compounds | Grape Leaves | Reference |
---|---|---|
Total phenols (mg Gallic acid equivalent/g) | 18.32–42.65 | [67] |
15.1–23.8 | [43] | |
Hydroxycinnamoyl tartaric esters (mg caffeic acid equivalent/g) | 9.06–12.73 | [68] |
Flavanols (quercetin equivalent/g) | 10.12–15.84 | [67] |
1.87–3.89 | [43] | |
Caftaric acid (mg/kg) | 391–914 | [43] |
Catechin (mg/g raw extract) | 3.64–4.30 | [68] |
Quercetin (mg/g raw extract) | 5.86–6.74 | [68] |
Rutin (mg/g raw extract) | 44.90–55.75 | [68] |
Kaempferol (mg/g raw extract) | 1.37–1.43 | [68] |
Compounds | Compounds | Typical Range | Reference |
---|---|---|---|
Sugars | Glucose (g/L) | 0.2–0.8 (dry) *, up to 30 (sweet) | [90] |
Fructose (g/L) | 1–2 (dry), up to 60 (sweet) | [90] | |
Residual sugar | <1.5 (dry) | [58] | |
Alcohols | Ethyl alcohol (g/L) | 72–120 (9.1–15.1% v/v) | [90] |
12.5–14.5 (red wine) | [91] | ||
Glycerol (g/L) | 5–15 | [90] | |
~10 (red wine) | [58] | ||
~7 (white wine) | [58] | ||
Butan,2,3-diol (g/L) | 0.3–1.5 | [90] | |
Inositol (g/L) | 0.2–0.7 | [90] | |
Sorbitol (g/L) | 0.1 | [90] | |
Acids | Total (g/L) | 3.5–15.0 | [90] |
5.5–8.5 | [58] | ||
4.75–7.5 (red wine) | [91] | ||
Acetic (g/L) | 0.5–1.0 | [90] | |
Metal cations | Potassium (g/L) | 0.5–1.5 | [90] |
Sodium (g/L) | 0.03–0.05 | [90] | |
Magnesium (g/L) | 0.05–0.15 | [90] | |
Calcium (g/L) | 0.05–0.15 | [90] | |
Aromatic compounds | Total (g/L) | 0.8–1.2 | [58] |
pH | 3.1–3.4 (white wine) | [58] | |
3.3–3.9 (red wine) | [58,91] | ||
Total phenols | Total (mg GAE/L) | 190–1300 | [58] |
Non-flavonoids | Total (mg GAE/L) | 160–500 | [58] |
Cinnamates, derivatives (mg GAE/L) | 130–165 | [58] | |
Low volatility benzene derivatives (mg GAE/L) | 10–60 | [58] | |
Flavonoids | Total flavonoids (mg GAE/L) | 25–1060 | [58] |
Total polyphenol index | 16.6–65.7 (red wine) | [91] | |
Catechins (mg GAE/L) | 15–200 | [58] | |
Flavanols (mg GAE/L) | Trace–50 | [58] | |
Anthocyanins (mg GAE/L) | 20–200 (red wine) | [58] | |
Total anthocyanins (mg/L) | 113.5–442.5 | [91] | |
Total monomeric anthocyanins (mg/L) | 1.1–2.4 | [91] | |
Total tannins (g/L) | 13.85–252.82 | [91] | |
Monomeric flavanols (mg/L) | 3.5–30.4 (red wine) | [37] | |
Total proanthocyanidins (mg/L) | 193.3–1230.6 (red wine) | [37] | |
Total proanthocyanidins (mDP) | 4.5–6.2 (red wine) | [37] | |
Total proanthocyanidins (%gal) | 3.6–6.5 (red wine) | [37] | |
Total proanthocyanidins (%prodeph) | 13.7–21.6 (red wine) | [37] | |
Oligomeric proanthocyanidins (mg/L) | 22.1–228.3 (red wine) | [37] | |
Oligomeric proanthocyanidins (mDP) | 3.7–5.0 (red wine) | [92,93] | |
Oligomeric proanthocyanidins (%gal) | 1.8–3.3 (red wine) | [92,93] | |
Polymeric proanthocyanidins (mg/L) | 261.3–1002.3 (red wine) | [37] | |
Polymeric proanthocyanidins (mDP) | 6.9–22.1 (red wine) | [92,93,94] | |
Polymeric proanthocyanidins (%gal) | 2.8–8.3 (red wine) | [92,93,94] | |
Polymeric Proanthocyanidins (%prodeph) | 8.2–11.3 (red wine) | [94] |
© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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Cosme, F.; Pinto, T.; Vilela, A. Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves. Beverages 2017, 3, 42. https://doi.org/10.3390/beverages3030042
Cosme F, Pinto T, Vilela A. Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves. Beverages. 2017; 3(3):42. https://doi.org/10.3390/beverages3030042
Chicago/Turabian StyleCosme, Fernanda, Teresa Pinto, and Alice Vilela. 2017. "Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves" Beverages 3, no. 3: 42. https://doi.org/10.3390/beverages3030042