Department of Viticulture and Enology, University of California, Davis, 1 Shields Avenue, Davis, California 95616-5270, United States.
J Agric Food Chem. 2020 Mar 11;68(10):2964-2972. doi: 10.1021/acs.jafc.9b01480. Epub 2019 May 2.
The responsibility of condensed tannins in the astringency sensation is well-known, even though the physical mechanism is unclear. The aims of the study are to go deeper into the relationships between the tannin structure and red wine dryness as well as evaluate the influence of the wine matrix and tannin concentration on the interaction with proteins and dryness perception. Condensed tannins were extracted from two red wines (cv. Cabernet Sauvignon and Pinot Noir) and added back to them and to a model wine at 0.5 g/L, prior to chemical characterization of their composition by reversed-phase high-performance liquid chromatography as well as their viscosity. The physical consequences of interactions between mucin, poly-l-proline, saliva, and wines were evaluated by turbidimetry. Descriptive analysis and time-intensity evaluations of dryness were carried out by a trained panel on all wines and model solutions. The mean degree of polymerization of Cabernet Sauvignon wine with or without tannins added was higher than that of Pinot Noir wine conditions. The turbidity of saliva and poly-l-proline with tannins added to Cabernet Sauvignon was higher than of tannins added to Pinot Noir wine. Cabernet Sauvignon wines were perceived dryer than Pinot Noir by panelists, and the dryness intensity of Cabernet Sauvignon wine conditions last longer than that of Pinot Noir or model wine conditions. The dryness of red wines was related to larger tannins, higher tannin concentration, and a greater turbidity with saliva. The dryness was not affected by the addition of tannins into wine probably as a result of the aroma/taste suppression effects and the presence of other components.
单宁的涩味感责任是众所周知的，尽管其物理机制尚不清楚。本研究的目的是深入探讨单宁结构与干红葡萄酒涩味之间的关系，并评估酒基质和单宁浓度对与蛋白质相互作用和涩味感知的影响。从两种红葡萄酒（赤霞珠和黑比诺）中提取单宁，并将其添加回葡萄酒中，然后在 0.5g/L 下添加到模型酒中，再通过反相高效液相色谱法和粘度对其组成进行化学表征。通过浊度法评估了黏液、聚脯氨酸、唾液和葡萄酒之间相互作用的物理后果。通过受过训练的小组对所有葡萄酒和模型溶液进行描述性分析和涩味强度评估。添加或不添加单宁的赤霞珠葡萄酒的平均聚合度高于黑比诺葡萄酒的条件。添加单宁的赤霞珠葡萄酒的唾液和聚脯氨酸的浊度高于添加单宁的黑比诺葡萄酒的浊度。品尝者认为赤霞珠葡萄酒比黑比诺葡萄酒更干涩，而且赤霞珠葡萄酒的干涩强度持续时间长于黑比诺或模型葡萄酒的条件。红葡萄酒的涩味与较大的单宁、较高的单宁浓度以及与唾液的浊度增加有关。单宁的添加可能由于香气/味道抑制效应和其他成分的存在而对葡萄酒的涩味没有影响。
