College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Chang'an, Xi'an 710119, PR China.
School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, PR China.
Food Chem. 2023 Mar 1;403:134385. doi: 10.1016/j.foodchem.2022.134385. Epub 2022 Sep 23.
Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the enhancement of astringency, but in-depth studies are lacking and the underlying mechanisms are not clearly understood. This work introduced new insight into the effect of tartaric acid on astringency perception from the perspectives of complex formation, protein secondary structure, chemical bond type and salivary layer fluidity by establishing models using proteins (α-amylase, salivary proteins) and tannic acid. Results demonstrated that tartaric acid affects wine astringency by two mechanisms: a) Tartaric acid compound directly affects the wine astringency by forming ternary complexes and causing the protein structure to stretch by changing the hydrogen bond and hydrophobic bond between protein-polyphenol complexes. b) pH affected astringency by increasing the fluidity of the salivary layer rather than increasing the consumption of the salivary layer. The findings provide valuable information to the wine industry to regulate wine astringency by the management of tartaric acid.
先前的研究承认，酒石酸赋予的低 pH 值有助于增强涩味，但缺乏深入的研究，其潜在机制尚不清楚。本研究通过建立使用蛋白质（α-淀粉酶、唾液蛋白）和单宁酸的模型，从配合物形成、蛋白质二级结构、化学键类型和唾液层流动性等方面，深入探讨了酒石酸对涩味感知的影响。结果表明，酒石酸通过两种机制影响葡萄酒的涩味：a）酒石酸化合物通过形成三元配合物直接影响葡萄酒的涩味，通过改变蛋白质-多酚配合物之间的氢键和疏水键，使蛋白质结构伸展。b）pH 值通过增加唾液层的流动性而不是增加唾液层的消耗来影响涩味。这些发现为葡萄酒行业提供了有价值的信息，通过酒石酸的管理来调节葡萄酒的涩味。
