Plateforme TFFFC, Université de Toulouse, INP-PURPAN, Toulouse, France; Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRAE, Toulouse, France.
INRAE, UE999 Pech-Rouge, Gruissan, France.
Food Chem. 2021 Nov 1;361:130104. doi: 10.1016/j.foodchem.2021.130104. Epub 2021 May 13.
Macromolecules including condensed tannins and polysaccharides impact wine taste and especially astringency. Asymmetrical Flow-Field-Flow-Fractionation (AF4) coupled to UV detection (UV), multi-angle light scattering (MALS) and refractive index detection (dRI) has been proposed to separate red wine colloids. The present work aimed at relating AF4-mutidetection profiles with red wine astringency. Fifty commercial red wines characterized by a trained sensory panel were analysed by AF4-UV-MALS-dRI and UV-visible spectroscopy. The analytical data set was built by selecting the three variables most predictive of the astringency score from each table (UV, dRI, MALS, M distribution, and UV-visible spectra of whole wine, permeate and retentate A4F fractions) and analysed by principal component analysis. Red wine astringency was more related to variables extracted from the AF4 data than to UV- absorbance of the wine or permeate, confirming the relevance of AF4-multidetection for analysis of the colloidal fraction involved in this perception.
包括单宁和多糖在内的高分子物质会影响葡萄酒的口感，尤其是涩味。已经提出了不对称流场流分离（AF4）与紫外检测（UV）、多角度光散射（MALS）和折射率检测（dRI）相结合，以分离红酒胶体。本工作旨在将 AF4-多检测谱与红酒涩味相关联。通过 AF4-UV-MALS-dRI 和紫外可见光谱法分析了 50 种具有训练有素感官小组特征的商业红酒。通过从每个表中选择最能预测涩味评分的三个变量（UV、dRI、MALS、M 分布以及整个酒、透过液和保留液 A4F 级分的 UV-可见光谱）构建分析数据集，并通过主成分分析进行分析。红酒涩味与从 AF4 数据中提取的变量更相关，而与酒或透过液的 UV 吸光度相关，这证实了 AF4-多检测对于分析涉及这种感觉的胶体部分的相关性。
