Researchers have identified 11 kokumi compounds in Italian Trentodoc sparkling wines, unveiling a new understanding of what imparts the rich and full-bodied flavors to these wines. This discovery could revolutionize winemaking practices and enhance wine quality.
Scientists have long sought to understand the intricate flavors in our favorite beverages. Now, researchers are tapping into a lesser-known sensation — kokumi — to explain the fullness and richness found in sparkling wines.
In a recent study published in the Journal of Agricultural and Food Chemistry, researchers identified 11 probable kokumi compounds in Italian Trentodoc sparkling wine. This discovery could reshape the way we appreciate and produce sparkling wines.
Kokumi, much like the better-known umami, enhances flavors but is not a standalone taste. Instead, it works in combination to bring depth to foods and beverages. While umami is a savory, meaty flavor, kokumi is a blend that accentuates taste, providing a “rich” and “full-bodied” experience, typically associated with mature cheeses and certain beers.
To explore this concept in wines, Fulvio Mattivi, a researcher at the Edmund Mach Foundation, Luca Dellafiora, an assistant professor in the Department of Food and Drug at the University of Parma (Italy), and their team analyzed five vintages of Trentodoc sparkling wine. They found that the wines contained 50 short peptides, 11 of which showed potential kokumi properties by interacting with computer-simulated human calcium-sensing receptors, similar to other known kokumi compounds.
Further testing across another 34 Trentodoc wines confirmed these 11 compounds as representative of the style, with Gly-Val standing out as a prime enhancer of wine flavor.
“In light of these results, it will be necessary to further investigate the role of winemaking technology and yeasts in releasing kokumi oligopeptides derived from the grape proteins, bringing further richness to classic sparkling wines, and extending the investigation to other wine styles as well,” Mattivi said in a news release.
This pioneering study not only marks the first time kokumi compounds have been identified in wines but also sets the stage for future research. Understanding kokumi’s role could lead to novel winemaking techniques and elevated wine quality.
Funded by the Autonomous Province of Trento in Italy, this research underscores the growing intersection of food chemistry and traditional winemaking. The findings offer winemakers new insights into enriching their products, potentially transforming the taste profiles of a wide range of wines.