Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines

Zhao, Qinghao; Du, Guorong; Zhao, Pengxiang; Guo, Anque; Cao, Xiaomeng; Cheng, Chenyaqiong; Liu, Hui; Wang, Fei; Zhao, Yuefan; Liu, Yan; Wang, Xiaoyu

doi:10.1016/j.foodchem.2023.135673

Cited by 8 publications

(7 citation statements)

References 33 publications

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“…It has been demonstrated that an escalation in phenolic compounds results in a rise in antioxidant activity. The DPPH scavenging activity positively correlates with the presence of gallic acid content (P < 0.01), while the ABTS scavenging activity positively correlates with both gallic acid and rutin content (P < 0.01) ( Zhao et al, 2023 , Zhao et al, 2023 ). From 4 % to 57 % of the phenolic compounds found in fruits and vegetables are strongly linked to dietary fiber through either covalent bonds, hydrophobic bonds, or hydrogen interactions ( Huang et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…The release of some phenolics may have acidic properties ( Du, Chen, Liu, Wang, & Kong, 2021 ). Polyphenols and tannins are the primary components contributing to the bitter and astringent taste of fresh fruits ( Paissoni et al, 2023 , Zhao et al, 2023 , Zhao et al, 2023 ). The decrease in bitterness may be due to the formation of hydrolysis products that mask the bitter and astringent properties ( Lao, Zhang, Li, & Bhandari, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Jiang,

Li,

Ding

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Jiang,

Li,

Ding

et al. 2024

Food Chemistry: X

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“…The sensory panel consisted of 7 people (comprising two men and five women, aged between 22 and 60 years old). This panel training method refers to previously reported research [ 31 , 32 ] with minor modifications. All members were trained for astringency, and the specific process is as follows: (i) Utilizing tannic acid to prepare solutions with concentrations of 0.1 g/L, 0.2 g/L, 0.3 g/L, 0.4 g/L, and 0.5 g/L, the astringency intensity was recorded as 1, 2, 3, 4, and 5.…”

Section: Methodsmentioning

confidence: 99%

Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology

Du,

Wang,

Zhao

2023

Foods

Self Cite

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Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the failure to precisely regulate the tannin composition of the wine. In this work, molecularly imprinted polymers (MIPs) with template molecules of galloylated flavanols were designed to specifically adsorb gallotannins to reduce wine astringency. The results showed that the “pores” on the surface of the MIPs are the structural basis for the specific adsorption of the target substances, and the adsorption process is a chemically driven single-molecule layer adsorption. Moreover, in the mono/oligomeric gallotannin-rich model solution, the adsorption of gallotannins by I-MIPs prepared as single template molecules reached 71.0%, and the adsorption capacity of MIPs for monomeric gallotannins was about 6.0 times higher than polymeric gallotannins. Given the lack of technology for the targeted adsorption of tannins from wine, this work explored the targeted modulation of wine astringency by using molecular imprinting techniques.

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“…Some studies have shown that the browning that takes place during white wine aging may also be due to some flavanol compounds, such as catechins and epicatechin, in white wine [21]. Additionally, flavanols are important phenolic compounds in wine and are closely related to the bitterness and color of wine [22,23]. After 45 days of simulated oxidation, the flavonoid substances quercetin-3-O-sophora-7-o-arabin and quercetin-3-O-(2 ,3 -o-digallic acid) glucoside in the T and G groups were down-regulated compared to the CK group wine.…”

Section: Screening and Analysis Of Differential Metabolitesmentioning

confidence: 99%

Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation

Gao,

Wang,

Shi

et al. 2023

Fermentation

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The effects of reduced glutathione (GSH) on non-volatile and volatile metabolites of Chardonnay wine during storage under simulated oxidation were investigated. The metabolites of GSH, which play a key role in the storage of white wine, were identified. In this study, GSHs at 0, 10, and 20 mg/L were added to wine samples and stored at 45 °C for 45 days. Wine samples supplemented with 0 mg/L GSH were used as controls (CK). The samples stored for 45 days were analyzed via ultra-high performance liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry. A total of 1107 non-volatile metabolites were detected, and 617 volatile metabolites were identified. Variable Importance in Projection (VIP) of >1.0 and Fold Change (FC) of ≧2.0 were used to screen differential metabolites. A total of 59 important non-volatile and 39 differential volatile metabolites were screened. Among the non-volatile metabolites, 17 substances were down-regulated, whereas 16 substances were up-regulated. Among the volatile metabolites, 3 substances were down-regulated, while 19 substances were up-regulated. After analysis, some lipids were found to play an important role in the changes to non-volatile substances. This study provides theoretical support for further application of GSH in increasing the oxidation stability of white wine.

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Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines

Cited by 8 publications

References 33 publications

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology

Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation

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