Rinaldi Alessandra, Bifulco Giovanna, Luciano Alessandra, Picariello Luigi, Moio Luigi, Marrone Raffaele, Campanile Giuseppe, Gambuti Angelita
Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy.
Better Sensing, TERINOV, Parque de Ciência e Tecnologia da Ilha Terceira, 9700-702, Terra Chã, Angra do Heroísmo, Azores, Portugal.
Curr Res Food Sci. 2024 Jun 17;9:100792. doi: 10.1016/j.crfs.2024.100792. eCollection 2024.
The cheese wine pairing is a beloved combination subject to a certain subjectivity due to sensorial, psychological, chemical, and cultural factors. This work represents a first attempt to explore the interactions between cheese, wine, and saliva to objectively measure the pairing. Two experimental red wines obtained from the same grape cultivar and four different cheeses were studied for their composition. Binding reactions between wine and cheese were carried out in three simulated tasting trials and, after precipitation, the wine phenolic content, Saliva Precipitation Index (SPI), and total proteins were evaluated. The optimal pairing (OP) was calculated considering the decrease in salivary and cheese proteins by wine, defined as the cleansing effect; the decrease in astringency due to the cheese, measured by the SPI, and the coating fat which would remain in mouth after eating a piece of cheese. Based on obtained results, the semi-hard cheese was identified as the best pairing option for the two experimental red wines. The differences in the phenolic content between the two wines were instead not enough to show a significant influence on the OP. The cheese wine pairing can contribute to understanding of wine tasting but it is only a part of the puzzle. However, this first contribution paves the way for additional studies on the molecular and chemical interactions involved in aroma and textural perception in simulated trials.
奶酪与葡萄酒的搭配是一种广受欢迎的组合，但由于感官、心理、化学和文化因素，这种搭配存在一定的主观性。这项研究首次尝试探索奶酪、葡萄酒和唾液之间的相互作用，以客观地衡量这种搭配。研究了两种由相同葡萄品种制成的实验性红葡萄酒和四种不同奶酪的成分。在三次模拟品尝试验中进行了葡萄酒与奶酪之间的结合反应，沉淀后，评估了葡萄酒中的酚类物质含量、唾液沉淀指数（SPI）和总蛋白。通过考虑葡萄酒导致的唾液和奶酪蛋白减少（定义为清洁效果）、SPI测量的奶酪导致的涩味降低以及食用一片奶酪后留在口中的包裹脂肪，计算出最佳搭配（OP）。根据所得结果，半硬质奶酪被确定为这两种实验性红葡萄酒的最佳搭配选择。相反，两种葡萄酒之间的酚类物质含量差异不足以对最佳搭配产生显著影响。奶酪与葡萄酒的搭配有助于理解葡萄酒品鉴，但这只是其中的一部分。然而，这一初步贡献为进一步研究模拟试验中香气和质地感知所涉及的分子和化学相互作用铺平了道路。
