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Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines:... IntroductionAstringency is one of the most important sensory perceptions for the assessment of red wine quality. Astringency, elicited by proanthocyanidins (i.e. oligomers and polymers of flavan‐3‐ols, also called condensed tannins), is ascribed to their interaction with salivary proteins and with polysaccharides (Scollary et al. ), giving soluble and insoluble complexes which are perceived orally through a decrease of saliva lubricity (MacRae and Kennedy ). But the whole mechanism remains incompletely elucidated (De Freitas and Mateus ). Astringency is assessed by tasting, a method which suffers from several drawbacks: a large panel of trained judges selected according to their tasting performance is mandatory, and a jury can taste only a small number of samples per day. Thus, alternative methods have been sought, all of which intend to mimic the interaction between tannin and salivary proteins. They are based on the measurement of the interaction of the wine phenolic substances (and tannin in particular) with a macromolecule, proteins (Glories , Harbertson et al. , Fia et al. , Rinaldi et al. ) or methylcellulose (Sarneckis et al. ). The intensity of the reaction is measured by several means, for example the turbidity of the solution or the amount of protein or http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

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Publisher
Wiley
Copyright
© 2017 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12265
Publisher site
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Abstract

IntroductionAstringency is one of the most important sensory perceptions for the assessment of red wine quality. Astringency, elicited by proanthocyanidins (i.e. oligomers and polymers of flavan‐3‐ols, also called condensed tannins), is ascribed to their interaction with salivary proteins and with polysaccharides (Scollary et al. ), giving soluble and insoluble complexes which are perceived orally through a decrease of saliva lubricity (MacRae and Kennedy ). But the whole mechanism remains incompletely elucidated (De Freitas and Mateus ). Astringency is assessed by tasting, a method which suffers from several drawbacks: a large panel of trained judges selected according to their tasting performance is mandatory, and a jury can taste only a small number of samples per day. Thus, alternative methods have been sought, all of which intend to mimic the interaction between tannin and salivary proteins. They are based on the measurement of the interaction of the wine phenolic substances (and tannin in particular) with a macromolecule, proteins (Glories , Harbertson et al. , Fia et al. , Rinaldi et al. ) or methylcellulose (Sarneckis et al. ). The intensity of the reaction is measured by several means, for example the turbidity of the solution or the amount of protein or

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jun 1, 2017

Keywords: ; ; ; ; ; ;

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