title: Relationship between the sensory-determined astringency and the flavanolic composition of red wines.
abstract: The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo red wines. The concentration and compositional information were obtained by liquid chromatography with diode array detection coupled to electrospray ionization mass spectrometry after acid-catalyzed depolymerization of wine proanthocyanidins in the presence of excess phloroglucinol. Statistical analysis of the results showed significant correlations between sensory and chemical determinations. Astringency was more affected by the subunit composition than by the total concentration or the average degree of polymerization of wine proanthocyanidins. Higher proportions of epicatechin (EC) subunits in extension positions and gallocatechin (GC) subunits in terminal positions were shown to increase astringency. On the contrary, the amount of epigallocatechin (EGC) in both extension and terminal positions was negatively correlated with the perceived astringency.
authors.affiliation: Grupo de Investigación en Polifenoles, Universidad de Salamanca, Salamanca, Spain.
authors.forename: Natalia
authors.initials: N
authors.lastname: Quijada-Morín
authors.forename: Jorge
authors.initials: J
authors.lastname: Regueiro
authors.forename: Jesús
authors.initials: J
authors.lastname: Simal-Gándara
authors.forename: Esperanza
authors.initials: E
authors.lastname: Tomás
authors.forename: Julián C
authors.initials: JC
authors.lastname: Rivas-Gonzalo
authors.forename: M Teresa
authors.initials: MT
authors.lastname: Escribano-Bailón
mesh_terms: D001252:Astringents / Q000032:analysis; D044948:Flavonols / Q000032:analysis*; D006801:Humans; D021241:Spectrometry, Mass, Electrospray Ionization; D013649:Taste; D014920:Wine / Q000032:analysis*
chemical_list: D001252:Astringents; D044948:Flavonols