Oenological perspective of red wine astringency

Abstract

<p><strong>Abstract</strong></p><p>Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency. Along the years the major mechanism proposed to astringency perception is the interaction and precipitation of salivary proteins (in particular proline-rich proteins) by red wine polyphenols, namely tannins. Furthermore, it is also known that this interaction is affected by other red wine compounds such as carbohydrates.</p><p>The polyphenolic composition of red wine could be modified by modulation of the several oenological steps. Hence, the modulation of oenological steps could allow modulation of astringency and/or astringency sub-qualities. Crucial oenological steps include ripening, maceration and fermentation stabilization (fining), filtration and aging. Along this review, the influence of these oenological processes in wine polyphenolic composition is systematically revised converging in how it affects astringency from an oenological perspective.</p><p> </p>

Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles

“…Tannins are the most hydrophobic and the least extractable grape phenolic compounds, especially those located in seeds. Therefore, increasing metabolite extractability from grape to wine strongly favours higher concentrations of tannins in the final wine, which can hence be perceived as being more structured and astringent; nevertheless, the relationship between grape ripening, wine polyphenolic composition and astringency perception is complex (García-Estévez et al, 2017). The higher increase in total tannins between H1 and H3 also tended to improve wine colour stabilisation (Boulton, 2001); wine colour quality generally improved during ripening from Fresh fruit to Mature fruit stages.…”

Exploring Uplc‐Qtof-Ms‐Based Targeted and Untargeted Approaches for Understanding Wine Mouthfeel: A Sensometabolomic Approach

“…This literature analysis highlights that phenolic composition is the topic capturing the highest attention, but such chemical information is scarcely related to sensory percepts (i.e., lower frequency of occurrence and thus smaller size of sensory-related words), and mostly limited to perceptions of wine bitterness and drying (García-Estévez et al, 2017;García-Estévez et al, 2018). Thus, the scientific literature aimed at establishing relationships between taste and mouthfeel properties and chemical composition is mostly focused on explaining astringency, and to a lesser extent bitterness, from phenolic content and/or phenolic structure-related measurements following different strategies.…”