Chardonnay Marc Taste Study Explores Sensory Challenges in Functional Product Development

Taste and mouthfeel remain important considerations for manufacturers developing functional foods, beverages, and dietary supplements. While ingredient efficacy often drives formulation decisions, consumer acceptance can depend heavily on sensory performance.

A newly published study in the Journal of Agricultural and Food Chemistry¹ examined the taste chemistry of Chardonnay grape marc, an upcycled ingredient derived from the skins, seeds, and stems remaining after grape pressing. Researchers used sensory-directed fractionation and analytical techniques to identify compounds contributing to the ingredient’s sensory characteristics.

The findings may provide formulators with additional insight into how whole-food ingredient systems behave in finished products, particularly in applications where bitterness and astringency can create development challenges.

Within the first stages of interpreting the findings, industry stakeholders highlighted the potential implications for product development. “In functional foods, taste is often the difference between first purchase and repeat purchase,” said Scott Forsberg, WellVine’s CEO in a press release.² “This study helps explain why Chardonnay marc behaves differently in formulation systems,” Forsberg added. “The whole-fruit matrix appears to moderate harsh sensory characteristics in a way isolated ingredients often do not.”

What Did Researchers Discover About Chardonnay Marc Taste Chemistry?

According to the study, researchers identified 39 taste-active compounds in Chardonnay marc through sensory-directed fractionation and subsequent sensory evaluation.¹ The analysis found that sweetness was primarily associated with naturally occurring sugars, while acidity was linked to several organic acids. Certain flavonol compounds were identified as contributors to astringency.

The resulting sensory profile was characterized by mild sweetness, bright acidity, smooth astringency, and low bitterness. Researchers also developed a taste simulation model that closely matched the observed sensory characteristics of the ingredient.

Why Does Bitterness Remain a Challenge for Functional Product Manufacturers?

Bitterness continues to be a common obstacle in the formulation of fiber-enriched foods, botanical products, and polyphenol-containing beverages. Ingredients with strong sensory characteristics often require masking systems, sweeteners, flavor modification strategies, or additional formulation adjustments to improve consumer acceptance.

As a result, sensory challenges can influence development timelines, ingredient selection, product positioning, and manufacturing costs. The new findings suggest that sensory performance may be influenced not only by individual compounds but also by interactions occurring within the broader food matrix.²

Forsberg commented on this aspect of the research, stating that, “Many functional ingredients require extensive correction systems once they enter finished products. This research suggests whole-fruit ingredient structures, such as WellVine, may offer a more integrated sensory experience from the start with functional health benefits.”

How Could Whole-Food Ingredient Systems Affect Future Formulation Strategies?

The study did not evaluate finished consumer products or measure market acceptance. However, the findings raise questions about whether whole-food ingredient systems may offer sensory advantages compared with isolated compounds in certain applications.

Potential areas of interest include fiber-forward beverages, cocoa-based products, wellness powders, and plant-based formulations where bitterness and astringency can become limiting factors during product development.

The ingredient evaluated in the study is derived from Chardonnay grape marc, an upcycled material generated during wine production. As manufacturers continue to explore ingredient sourcing strategies that address both functionality and sustainability considerations, ingredients derived from agricultural side streams remain an area of interest across the food and dietary supplement sectors.

What Are the Limitations and Next Research Questions?

Although the study provides a detailed characterization of taste-active compounds, it was not designed to evaluate clinical outcomes, consumer preference, or commercial performance. Additional research will be needed to determine how the sensory profile translates across different product formats and processing conditions.

Future investigations may also explore how manufacturing methods influence sensory characteristics and whether similar effects are observed in other grape-derived or whole-food functional ingredients.

References

1. Nguyen NTK, Munafo JP Jr. Decoding the taste profile of Chardonnay marc through sensory-directed fractionation. J Agric Food Chem. 2026;74(13):11065-11078. doi:10.1021/acs.jafc.5c15103.

2. New tastant study highlights why whole-fruit Chardonnay marc, WellVine, may improve formulation tradeoffs in functional products. Wellvine. June 1, 2026. Accessed June 2, 2026. Press release provided via email.