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Prediction of astringency in red wine using tribology approach to study in-mouth perception

Andrea Versari | Università degli Studi di Bologna, Italy

Prediction of astringency in red wine using tribology approach to study in-mouth perception

Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins that affect consumer preference of foods and beverages, including red wine. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.

How was the mini-traction device self-assembled to evaluate friction during a dynamic process under different test conditions? Which oenological tannins and red wines were analyzed?  Were instrumental and sensory results related, or did the effect of selected parameters involved in astringency perception (acidity, ethanol, polysaccharides) show differences?

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Published on 04/05/2023
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