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Red wine astringency: correlations between chemical and sensory features

Carolina Pavez et al., Pontificia Univ. Católica of Chile, Univ. of Talca, Univ. de Santiago de Chile, Univ. of Santiago de Chile (Chile)

Red wine astringency: correlations between chemical and sensory features

Astringency is a crucial sensory attribute typically described as the drying and/or puckering sensation occurring after the consumption of tannin-rich foods and beverages.

In this study, thirty-seven red wines from different varieties, origins and styles were evaluated, analyzing both chemical and sensory features. Principal Component Analysis was used for dimensionality-reduction and for correlating selected chemical parameters against astringency.

The results showed that tannin content was the most important chemical parameter influencing overall astringency but more clearly the dryness sub-quality, followed by pH, titratable acidity and alcohol content.

A further evaluation compared the performance of two widely employed methods for tannin determination (i.e., methylcellulose and Harbertson-Adams assays), as predictors of wine astringency, showing differences as astringency estimators; with lower variability of HA in the low and mid tannin concentration range and MCP at high tannin concentrations. Interestingly, the fitted curve for HA vs. astringency exhibited a sigmoidal behavior, where diversion from linearity might be due to a protein precipitation threshold, as well as a maximum tannin concentration beyond which sensorial saturation may be reached.

Poster presented at the Macrowine Virtual Congress (23-30 June 2021)

For more information:
Carolina Pavez, Beatriz González-Muñoz, José A. O'Brien, V. Felipe Laurie, Fernando Osorio, Emerson Núñez, Ricardo E. Vega, Edmundo Bordeu, Natalia Brossard, Red wine astringency: Correlations between chemical and sensory features, LWT, Volume 154, 2022, https://doi.org/10.1016/j.lwt.2021.112656.

Published on 01/25/2023
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