Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties.
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines. In addition, astringency-relevant matrix parameters (pH, titratable acidity, ethanol, glucose, and fructose) were measured across all wines. Tannin activity was not significantly correlated with any matrix variables, and the perception of drying and grippy was not correlated with tannin concentration and activity. However, ethanol content was well related to mouthfeel attributes and appeared to drive perceived drying. Although fructose and glucose content were well correlated, they did not drive the perception of sweetness, which is explained by the well-known mixture suppression effect.
Department of Viticulture and Enology, California State University , 2360 East Barstow Avenue, MS VR89, Fresno, California 93740-8003, United States.|Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States.
Aude A
AA
Watrelot
Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States.
Nadia K
NK
Byrnes
Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States.
Hildegarde
H
Heymann
Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States.|Constellation Brands, Inc., 12667 Road 24, Madera, California 93637, United States.
James A
JA
Kennedy
D001252:Astringents / Q000032:analysis; D005260:Female; D006801:Humans; D057927:Hydrophobic and Hydrophilic Interactions; D008297:Male; D009812:Odorants / Q000032:analysis; D012471:Salivary Proteins and Peptides / Q000737:chemistry; D012903:Smell; D013634:Tannins / Q000032:analysis*; D013649:Taste; D014920:Wine / Q000032:analysis*; D055815:Young Adult
D001252:Astringents; D012471:Salivary Proteins and Peptides; D013634:Tannins
activity; concentration; ethanol; hydrophobic interaction; pH; red wines; residual sugar; tannins