title: Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency.
abstract: Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin precipitation have been proposed, but they remain time-consuming. Our goal was to propose a faster method and investigate the links between wine composition and astringency. Red wines covering a wide range of astringency intensities, assessed by sensory analysis, were selected. Prediction models based on multiple linear regression (MLR) were built using UV spectrophotometry (190-400 nm) and chemical analysis (enological analysis, polyphenols, oligosaccharides and polysaccharides). Astringency intensity was strongly correlated (R(2) = 0.825) with tannin precipitation by bovine serum albumin (BSA). Wine absorbances at 230 nm (A230) proved more suitable for astringency prediction (R(2) = 0.705) than A280 (R(2) = 0.56) or tannin concentration estimated by phloroglucinolysis (R(2) = 0.59). Three variable models built with A230, oligosaccharides and polysaccharides presented high R(2) and low errors of cross-validation. These models confirmed that polysaccharides decrease astringency perception and indicated a positive relationship between oligosaccharides and astringency.
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: bouletjc@supagro.inra.fr.
authors.forename: Jean-Claude
authors.initials: JC
authors.lastname: Boulet
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: corinne.trarieux@bivb.com.
authors.forename: Corinne
authors.initials: C
authors.lastname: Trarieux
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: jean-marc.souquet@supagro.inra.fr.
authors.forename: Jean-Marc
authors.initials: JM
authors.lastname: Souquet
authors.affiliation: IFV, UMT Qualinnov, F-11430 Gruissan, France. Electronic address: marie-agnes.ducasse@vignevin.com.
authors.forename: Maris-Agnés
authors.initials: MA
authors.lastname: Ducasse
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: soline.caille@supagro.inra.fr.
authors.forename: Soline
authors.initials: S
authors.lastname: Caillé
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: samson@supagro.inra.fr.
authors.forename: Alain
authors.initials: A
authors.lastname: Samson
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: williams@supagro.inra.fr.
authors.forename: Pascale
authors.initials: P
authors.lastname: Williams
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: doco@supagro.inra.fr.
authors.forename: Thierry
authors.initials: T
authors.lastname: Doco
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, F-34060 Montpellier, France. Electronic address: cheynier@supagro.inra.fr.
authors.forename: Véronique
authors.initials: V
authors.lastname: Cheynier
mesh_terms: D009844:Oligosaccharides / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis*; D012710:Serum Albumin, Bovine / Q000737:chemistry; D013056:Spectrophotometry, Ultraviolet; D013634:Tannins / Q000737:chemistry; D055697:Taste Perception; D014920:Wine / Q000032:analysis*
chemical_list: D009844:Oligosaccharides; D059808:Polyphenols; D011134:Polysaccharides; D013634:Tannins; D012710:Serum Albumin, Bovine
keywords: A230; Astringency; Bovine serum albumine; Multiple linear regression; Oligosaccharides; Polyphenols; Polysaccharides; Sensory