Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines

被引：23

作者：

Zhao, Qinghao ^{[1
]}

Du, Guorong ^{[2
]}

Zhao, Pengtao ^{[1
,3
,4
,6
]}

Guo, Anque ^{[5
]}

Cao, Xiaomeng ^{[1
]}

Cheng, Chenyaqiong ^{[1
]}

Liu, Hui ^{[1
]}

Wang, Fei ^{[1
]}

Zhao, Yuefan ^{[1
]}

Liu, Yan ^{[1
]}

Wang, Xiaoyu ^{[1
,3
,4
,6
]}

机构：

[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, 620 West Changan Ave, Xian 710119, Shaanxi, Peoples R China

[2] Xian Univ, Sch Biol & Environm Engn, Xian 710065, Peoples R China

[3] Minist Educ, Engn Res Ctr High Valued Utilizat Fruit Resources, Xian 710119, Peoples R China

[4] Natl Res & Dev Ctr Apple Proc Technol, Xian 710119, Peoples R China

[5] Northwest A&F Univ, Coll Enol, Yangling 712100, Peoples R China

[6] 620 West Changan Ave, Xian 710119, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 414卷

基金：

中国国家自然科学基金;

关键词：

Wine astringency; Tannins fractions; Model wine; Chemosensory analysis; Rate; -all; -that; -apply; Wine matrix; RED WINE; ETHANOL; GRAPE;

D O I：

10.1016/j.foodchem.2023.135673

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Contribution of various phenols on wine astringency profiles was far from clear explanations. To effectively describe wine astringency profiles and determined the function of tannins/matrix (pH and ethanol), multiple chemical analyses combined RATA (Rate-all-that-apply) sensory method were applied in Cabernet Sauvignon and model wines. Results showed that polymeric flavanols determined the bulk of wine astringency intensity, oligomeric tannins enriched the smoothness and periodontium astringency, and monomeric phenol enhanced overall astringency intensity through synergistic effect. Astringency balance was effectively quantification, and its potential correlation relationship with epicatechin extension subunit (0.83) and fluorescence peak shift (0.75) cannot be ignored. The astringency profiles of condensed tannins with anthocyanins were enhanced. Low-pH (from 3.8 to 3.0) enhanced astringency by increasing the tannins affinity to proteins, while ethanol (from 10.0 % similar to 15.0 %) decreased the hydrophobicity bond between tannins-protein interaction. This paper provided new insights to explain wine astringency profiles and a reference for astringency modification during winemaking.

引用

页数：11

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