Red wine astringency: Correlations between chemical and sensory features

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dc.article.number112656
dc.contributor.authorPavez C.
dc.contributor.authorGonzalez-Munoz B.
dc.contributor.authorO'Brien J.A.
dc.contributor.authorBordeu E.
dc.contributor.authorBrossard N.
dc.contributor.authorGonzalez-Munoz B.
dc.contributor.authorO'Brien J.A.
dc.contributor.authorLaurie V.F.
dc.contributor.authorOsorio F.
dc.contributor.authorNunez E.
dc.contributor.authorVega R.E.
dc.date.accessioned2024-01-10T13:45:06Z
dc.date.available2024-01-10T13:45:06Z
dc.date.issued2022
dc.description.abstract© 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.
dc.description.funderANID
dc.description.funderNational Agency of Research and Development of Chile
dc.description.funderScientific and Technological Development Promotion Fund
dc.description.funderFONDEF
dc.fechaingreso.objetodigital01-04-2024
dc.fuente.origenScopus
dc.identifier.doi10.1016/j.lwt.2021.112656
dc.identifier.issn00236438
dc.identifier.scopusidSCOPUS_ID:85118247770
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112656
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78985
dc.information.autorucFacultad de Agronomía e Ingeniería Forestal; Brossard Aravena, Natalia Daniela; S/I; 149592
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherAcademic Press
dc.relation.ispartofLWT
dc.revistaLWT
dc.rightsacceso abierto
dc.subjectChemometric analysis
dc.subjectDryness
dc.subjectPhenols
dc.subjectPrecipitation methods
dc.subjectTannin
dc.titleRed wine astringency: Correlations between chemical and sensory features
dc.typeartículo
dc.volumen154
sipa.codpersvinculados149592
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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