National Agricultural Research Foundation, Wine Institute, S. Venizelou 1, Likovrisi, 14123 Athens, Greece.
Liquor Control Board of Ontario (LCBO), 55 Lakeshore Blvd. East, Toronto, Ontario, Canada M5E 1A4.
Food Chem. 2011 Jun 15;126(4):1953-8. doi: 10.1016/j.foodchem.2010.12.045. Epub 2010 Dec 10.
The purpose of this study was to measure the astringency of selected Greek red wines and to assess the relationship between sensory and chemical data. Nine red wines produced by three native Greek grape varieties (agiorgitiko, xinomavro and mavrodafni) were used and their astringency and bitterness was assessed by a trained panel. In addition, their astringency was estimated chemically employing the ovalbumin precipitation method. Their polyphenolic composition was also determined by High Performance Liquid Chromatography (HPLC). The sensory data showed that mandilaria was the most astringent variety whereas agiorgitiko was the least. Statistical analysis of the results indicated that the chemical data obtained for astringency significantly correlated with the sensory determinations. In addition, significant correlations were obtained between the sensory data and the wine polyphenolic composition.
本研究旨在测定特定希腊红葡萄酒的涩味，并评估感官数据与化学数据之间的关系。研究采用了三种本土希腊葡萄品种（Agiorgitiko、Xinomavro 和 Mavrodafni）酿造的 9 种红葡萄酒，由经过培训的品鉴小组评估其涩味和苦味。此外，还采用卵清蛋白沉淀法化学评估其涩味。并采用高效液相色谱法（HPLC）测定其多酚组成。感官数据表明，Mandilaria 是最涩的品种，而 Agiorgitiko 则最不涩。结果的统计分析表明，涩味的化学数据与感官测定显著相关。此外，感官数据与葡萄酒多酚组成之间也存在显著相关性。
