Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Department of Enology, Logroño, La Rioja, Spain.
Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.
Food Res Int. 2020 Oct;136:109340. doi: 10.1016/j.foodres.2020.109340. Epub 2020 May 19.
Tannins and anthocyanins are important modulators of the intrinsic quality of red wines, playing a major role in consumer preference and appreciation. Tannins are chiefly responsible for the astringency in wines although their role in eliciting different astringent subqualities is still relatively unknown. On the other hand, the sensory contribution of anthocyanic fractions is even less clear. The main aim of the present study was to assess whether anthocyanic fractions from red wine elicit specific mouthfeel and taste attributes that differ from their tannin counterparts, and to evaluate the contribution of anthocyanic and tannic fractions to taste and mouthfeel of red wines. Isolation of tannin (F) and anthocyanin (F) fractions from 20 wines involved reversed-phase semipreparative liquid chromatography followed by solid phase extraction. The 40 derived fractions subsequently underwent sensory characterisation using a labelled sorting task and a rate-K attributes method. Bitterness and dryness were the salient attributes differing among the sensory spaces of both F and F. Likewise, other independent and non-correlated mouthfeel dimensions differed for both F ("grainy" and mouthcoating") and F ("gummy"). A significant linear model predicting wine dryness from the "dry" intensity of F and F was obtained, with tannic fractions presenting a higher contribution than anthocyanic fractions. These results not only confirmed that tannins have a major implication in red wine dryness but also unequivocally demonstrated a relevant implication of certain anthocyanins in this attribute. In contrast, bitterness of the original wines could not be directly related to the bitterness perceived in any of the two groups of fractions. The addition of an extremely bitter anthocyanic fraction to wines only increased bitterness in certain wines, suggesting that bitterness in wines may result from perceptual interactions and that some wines contain strong bitterness suppressors.
单宁和花色苷是红葡萄酒内在品质的重要调节剂，在消费者偏好和品鉴中起着重要作用。单宁主要负责葡萄酒的涩味，尽管其在引起不同涩味方面的作用仍相对未知。另一方面，花色苷的感官贡献甚至更不清楚。本研究的主要目的是评估红葡萄酒中的花色苷是否会引起与单宁不同的特定口感和风味属性，并评估花色苷和单宁对红葡萄酒口感和风味的贡献。从 20 种葡萄酒中分离单宁（F）和花色苷（F）级分涉及反相半制备液相色谱法，然后进行固相萃取。随后，使用标记排序任务和速率-K 属性方法对 40 个衍生级分进行感官特征描述。苦味和干燥感是 F 和 F 的感官空间中不同的显著属性。同样，其他独立且不相关的口感维度也存在差异，F 为“颗粒感”和“口腔覆盖感”，F 为“粘稠感”。从 F 和 F 的“干燥”强度预测葡萄酒干燥度的显著线性模型获得，单宁级分的贡献高于花色苷级分。这些结果不仅证实了单宁对红葡萄酒干燥度有重大影响，而且明确证明了某些花色苷在该属性中的相关影响。相比之下，原始葡萄酒的苦味不能直接与两组级分中任何一种苦味感知相关。向葡萄酒中添加一种极其苦涩的花色苷级分仅会增加某些葡萄酒的苦味，这表明葡萄酒中的苦味可能是由于感知相互作用引起的，并且某些葡萄酒中含有强烈的苦味抑制剂。
