Relazione tra vitigni e vini DOC ottenuti da uve con diverse composizione aromatiche e astringenti: genetica del gusto e suoi effetti sul consumatore

It is now widely accepted that food and beverage preference is modulated by specific genes. In particular 25 genes are involved in the perception of taste, mainly bitterness and sourness. Evolutionary mutations (up to 50%) occurred in different populations. As a consequence, gene modifications leaded to a significant presence of tasters and non-tasters in which food (i.e. vegetables) or beverages (i.e. red wine) perception is different. Tannic beverages, such as red wine are considered less palatable in children or woman, as usually their threshold for bitterness or sourness is lower than in man. On the other hand little is known about genetic factors leading to a specific beverage preference or about their geographic distribution. Aim of the study 1) Identification of suitable red wine from the market having strong sour and bitter characteristics 2) Preparation of alcohol-free red wine extracts as positive control 3) Test in volunteers from the mediterranean area (Italy) vs North European or Central European Countries (UK, Sweden, etc.) Sensorial analysis, evaluation sheet and full genotyping for sourness and bitterness-related genes. Statistical evaluation of results. 4) Publication of results in Scientific Journals Expected Results Wine, in particular red wine is differently perceived by subject within a specific population in specific geographic areas, suggesting an alternative strategy to reduce harmful and hazardous consumption of alcoholic beverages in at-risk populations.