Astringency sub-qualities of red wines and the influence of wine–saliva aggregates

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dc.contributor.authorBrossard N.
dc.contributor.authorGonzalez-Muñoz B.
dc.contributor.authorPavez C.
dc.contributor.authorBordeu E.
dc.contributor.authorGonzalez-Muñoz B.
dc.contributor.authorRicci A.
dc.contributor.authorPaola Parpinello G.
dc.contributor.authorWang X.
dc.contributor.authorChen J.
dc.contributor.authorOsorio F.
dc.date.accessioned2024-01-10T13:10:13Z
dc.date.available2024-01-10T13:10:13Z
dc.date.issued2021
dc.description.abstract© 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.
dc.fechaingreso.objetodigital2024-05-02
dc.fuente.origenScopus
dc.identifier.doi10.1111/ijfs.15065
dc.identifier.eissn13652621
dc.identifier.issn13652621 09505423
dc.identifier.scopusidSCOPUS_ID:85105715175
dc.identifier.urihttps://doi.org/10.1111/ijfs.15065
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77804
dc.identifier.wosidWOS:000650843900001
dc.information.autorucFacultad de Agronomía e Ingeniería Forestal; Brossard Aravena, Natalia Daniela; S/I; 149592
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherBlackwell Publishing Ltd
dc.revistaInternational Journal of Food Science and Technology
dc.rightsacceso abierto
dc.subjectgrape ripeness
dc.subjectoral lubrication
dc.subjectred wine
dc.subjecttannin–protein aggregates
dc.subjectWine astringency
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleAstringency sub-qualities of red wines and the influence of wine–saliva aggregates
dc.typeartículo
sipa.codpersvinculados149592
sipa.indexScopus
sipa.indexWOS
sipa.trazabilidadCarga SIPA;09-01-2024
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