Artículo de publicación ISIThe concentration of proanthocyanidins from twenty red wines from cv. Cabernet Sauvignon, five ros e
wines from cv. Cabernet Sauvignon and five white wines from cv. Sauvignon Blanc was quantified using
four analytical methodologies, and their relationship with the perceived astringency was investigated. Proanthocyanidin
concentrations were determined by a methylcellulose precipitation assay, a protein precipitation
assay and two colourimetric methods (Bate-Smith and vanillin assay). The four methodologies
showed high repeatability but differed widely in proanthocyanidin concentrations. The methylcellulose
and protein precipitation assays could not quantify proanthocyanidins in ros e and white wines. The protein
precipitation assay gave the lowest concentration of proanthocyanidins in all of the red wines. The
methylcellulose precipitation assay (r = 0.7725; r2 = 0.59) and the protein precipitation assay (r = 0.6828;
r2 = 0.47) showed a strong correlation with the perceived astringency compared with the colourimetric
methods. The strong correlation of the methylcellulose precipitation method with the perceived astringency
could be a useful tool to estimate red wine astringency
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