Browsing by Author "Chen J."
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- ItemAstringency sub-qualities of red wines and the influence of wine–saliva aggregates(Blackwell Publishing Ltd, 2021) Brossard N.; Gonzalez-Muñoz B.; Pavez C.; Bordeu E.; Gonzalez-Muñoz B.; Ricci A.; Paola Parpinello G.; Wang X.; Chen J.; Osorio F.© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication.
- ItemWine astringency: more than just tannin–protein interactions(John Wiley and Sons Ltd, 2022) Gonzalez-Munoz B.; Garrido-Vargas F.; Pavez C.; Bordeu E.; O'Brien J.A.; Brossard N.; Gonzalez-Munoz B.; Garrido-Vargas F.; O'Brien J.A.; Osorio F.; Chen J.© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin–salivary protein complexes. © 2021 Society of Chemical Industry.