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Astringency sub-qualities of red wines and the influence of wine–saliva aggregates |
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| Authors: | Natalia Brossard Beatriz Gonzalez-Muñoz Carolina Pavez Arianna Ricci Xinmiao Wang Fernando Osorio Edmundo Bordeu Giuseppina Paola Parpinello Jianshe Chen |
| Affiliation: | 1. Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, 7820436 Chile;2. Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, 7820436 Chile
Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, 8331150 Chile Contribution: Formal analysis (supporting), Writing - original draft (equal), Writing - review & editing (equal);3. Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, 7820436 Chile Contribution: Formal analysis (supporting), Software (supporting), Validation (supporting), Writing - review & editing (supporting);4. Dipartimento di Scienze degli Alimenti, Università di Bologna, P.za Goidanich 60, Cesena, I-47023 Italy Contribution: Data curation (equal), Formal analysis (equal), Software (equal), Validation (equal), Writing - review & editing (equal);5. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China Contribution: Data curation (supporting), Formal analysis (supporting), Writing - review & editing (supporting);6. Department of Food Science and Technology, Universidad de Santiago de Chile, Santiago, 9170022 Chile Contribution: Conceptualization (lead), Formal analysis (equal), Methodology (lead), Validation (equal), Writing - review & editing (equal);7. Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, 7820436 Chile Contribution: Conceptualization (lead), Formal analysis (lead), Methodology (lead), Supervision (lead), Writing - review & editing (lead);8. Dipartimento di Scienze degli Alimenti, Università di Bologna, P.za Goidanich 60, Cesena, I-47023 Italy;9. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China |
| Abstract: | 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. |
| Keywords: | Wine astringency grape ripeness tannin–protein aggregates red wine oral lubrication |