Browsing by Author "O'Brien J.A."
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- ItemRed wine astringency: Correlations between chemical and sensory features(Academic Press, 2022) Pavez C.; Gonzalez-Munoz B.; O'Brien J.A.; Bordeu E.; Brossard N.; Gonzalez-Munoz B.; O'Brien J.A.; Laurie V.F.; Osorio F.; Nunez E.; Vega R.E.© 2021 The AuthorsThirty-seven red wines from different varieties, origins, and styles were characterized to identify the chemical parameters that better correlate with wine astringency. Principal Component Analysis showed that tannin content was the most important parameter influencing overall astringency and its sub-quality dryness, followed by polyphenolic content, color index and, to a lesser extent, pH and alcoholic degree. Given that astringency is a textural sensation caused by the interaction between salivary proteins and tannins, a comparison between two tannin precipitation assays (i.e., methylcellulose, MCP; and Harbertson-Adams assays, HA) were performed to evaluate their ability as estimators of red wine astringency. Results of the sensory correlations showed that MCP and HA have a different behavior toward intensity of astringency and dryness, mainly influenced by the tannin concentration. HA exhibited a sigmoidal behavior with a better astringency predictive performance at low and mid tannin concentration range, whilst MCP showed a linear behavior with a better performance at high tannin concentration range.
- 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.