Influence of Different Phenolic Fractions on Red Wine Astringency Based on Polyphenol/Protein Binding

Ren, Mengmeng; Wang, Xiaoyu; Du, Guorong; Cheng-rui, Tian; Zhang, Juan; Song, Xizi; Zhu, Dan-Ye

doi:10.21548/38-1-1295

Cited by 9 publications

(9 citation statements)

References 30 publications

(31 reference statements)

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“…The grapes used to make these wines were high in total phenols and condensed tannins in both the seeds and skins (Tables 1 and 2), thus possibly contributing to a higher extraction rate. According to Ren et al (2017) astringent wines generally show high percentages of polymeric fragments. Specifically, polymeric proanthocyanidins have a strong binding affinity for proteins and they have high astringency.…”

Section: Wine Sensory Analysesmentioning

confidence: 99%

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

et al. 2020

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Aim: In this study, we aimed to evaluate the composition of grapes and wines of the Alicante Bouschet variety from a tropical semi-arid area in Brazil, by studying two rootstocks and harvests in different semesters (climates) of the same year.Methods, Results: Vines of Vitis vinifera L., Alicante Bouschet, a teinturier variety, were grown in a tropical semi-arid climate in Brazil. The phenolic composition of the grapes and wines was measured to assess how they had been affected by two rootstocks (IAC 572 and 1103P) and two harvest seasons, Semester 1 and Semester 2 (in this region, a grapevine produces two harvests per year, with an intra-annual climate variability). The grapes and wines were subjected to the usual physicochemical analyses, as well as to spectrophotometric and chromatographic analyses. Sensory analysis was carried out by professional tasters. The results show that there is a rootstock effect and a harvest season effect for several parameters on grape composition, as well as on the resulting wines. The grapes from vines grafted onto IAC 572 rootstock contained higher titratable acidity, tartaric acid, malic acid, total anthocyanins, total proanthocyanidins in skins and seeds and polymeric tannins in skins. The grapes from vines grafted onto 1103P rootstock contained higher concentrations of total phenols and non-flavonoids, total monomeric anthocyanins, monomeric and polymeric tannins in the seeds. The second semester wines were higher in total anthocyanins, total phenols, flavonoids and non-flavonoids, condensed tannins and low molecular weight flavanols, astringency potential, colour intensity, titratable acidity, total dry extract and alcohol content.Conclusions: The results demonstrate an influence of rootstock and harvest season (semester/climate) on grape and wine composition. Some of the grape and wine phenolic compounds analysed individually (some monomeric anthocyanins and low molecular weight flavanols) were higher in the first semester than in the second. The overall phenolic parameters determined in grapes and wines from the second semester were higher than those from the first. According to the sensory analyses, the semester (climate) effect was stronger than the rootstock effect, and the wines from the second semester received the highest scoring than those from the first semester, mainly for olfactory and gustatory attributes.Significance and impact of the study: This study uses a holistic methodology, mainly with respect to the phenolic compounds, to examine the combined effects of rootstocks and intra-annual climate variability on grape and wine composition. The results of this study may contribute to future research, as well as help the producers and wine companies of tropical regions to tailor viticultural and oenological parameters, in order to improve the quality and typicality of the products.

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Section: Wine Sensory Analysesmentioning

confidence: 99%

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

et al. 2020

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“…Wines contain polyphenols, a factor that distinguishes them from most other alcoholic beverages (Stockley, 2015). Wine polyphenols classified as flavonoids include anthocyanins, flavan-3-ols, flavonols, flavones, isoflavones, flavanones and non-flavonoids, including hydroxybenzoic acids, cinnamic acids and stilbenes (Cotea et al, 2012;Fanzone et al, 2012;Sen & Tokatli, 2014;Ren et al, 2017;Wojdyło et al, 2018). The most common hydroxybenzoic acids found in wines are gallic acid, gentisic acid, p-hydroxybenzoic acid, protocatechuic acid, syringic acid, salicylic acid and vanillic acid (Gonçalves et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Gentisic Acid, Salicylic Acid, Total Phenolic Content and Cholinesterase Inhibitory Activities of Red Wines Made from Various Grape Varieties

Stój

Szwajgier

Baranowska‐Wójcik

et al. 2018

SAJEV

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Alzheimer's disease is characterised by a decrease in acetylcholine (ACh) levels in the brain due to the activity of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). As a result, disorders in cholinergic transmission are observed, leading to cognitive impairment. In this work, the inhibition of AChE and BChE activities by red wines made of various grape varieties was determined for the first time. There was no significant difference in the polyphenol content between the grape varieties; nevertheless, there were significant differences in the content of gentisic acid and salicylic acid, and in the inhibition of AChE and BChE between the wine samples. A statistically significant correlation between AChE inhibitory activity and salicylic acid, as well as between BChE inhibitory activity and total phenolic content, was recorded. In model solution studies, it was shown that salicylic acid effectively inhibited BChE activity at concentrations similar to the maximum concentrations found in the test wines. Hierarchical cluster analysis (HCA) revealed that the wines could be divided into three groups. Cabernet Sauvignon and Syrah wines had the highest content of salicylic acid and AChE inhibitory activity, as well as low BChE inhibitory activity. Pinot noir, Tempranillo, Regent and Rondo wines showed the lowest content of salicylic acid and low AChE inhibitory activity. Garnacha tinta, Merlot, Montepulciano and Negroamaro wines had a medium content of salicylic acid, and the highest or medium BChE inhibitory activity. This work is important for both the wine industry and for health protection.

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“…The main challenge for tannin analysis has been to correlate tannin content with perceived astringency, as evaluated by trained panels, and also to be able to predict astringency in terms of wine quality (Kennedy et al, 2006;Gawel et al, 2007). So far, the only direct way of determining sensory astringency has been using a trained sensory panel, but even when these panels are comprised of expert panellists, they are difficult to train with an objective vocabulary, are time consuming and expensive (Ren et al, 2017).…”

Section: Tannin Analysis and Astringency Percep-tion In Red Winesmentioning

confidence: 99%

A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency

Wilhelmy

Pavez

Bordeu

et al. 2021

SAJEV

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Astringency is an important sensory attribute that influences red wine quality. The astringent sensation inside the mouth is caused by a group of molecules called tannins. These molecules in wine can be determined and analysed by spectrophotometric, analytical and recently electrochemical methodologies. This article focuses on the three methods most frequently used by the wine industry: Bate Smith or acid hydrolysis method, Adams Harbertson assay or BSA tannin assay, and methylcellulose precipitation (MCP) method. These methods differ on the principle upon which they are based, as well as on the kind of tannin that they can determine. The purpose of this article is to present the main advantages and disadvantages of the three spectrophotometric methods acid hydrolysis, BSA assay and MCP methods for tannin determination in red wine, in order to review their efficacy, group of tannins each method can determine, and their suitability for astringency prediction.

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Influence of Different Phenolic Fractions on Red Wine Astringency Based on Polyphenol/Protein Binding

Cited by 9 publications

References 30 publications

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

Gentisic Acid, Salicylic Acid, Total Phenolic Content and Cholinesterase Inhibitory Activities of Red Wines Made from Various Grape Varieties

A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency

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