Oenological perspective of red wine astringency

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Garcia Estevez, I (Author) Other; Perez Gregorio, R (Author) FCUP; Susana Soares (Author) FCUP; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: OENO One

Vol. 51

Pages: 237-249

ISSN: 2494-1271

Publisher: Vigne et Vin Publications Internationales

Indexing

ISI Web of Knowledge - 21 Citations

Scopus - 5 Citations

Other information

Authenticus ID: P-00P-MB8

DOI: 10.20870/oeno-one.2017.51.2.1816

Abstract (EN): 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. Over the years, the main mechanism proposed for astringency perception is the interaction and precipitation of salivary proteins (in particular proline-rich proteins) by red wine polyphenols, mainly tannins. Furthermore, it is also known that this interaction is affected by other red wine compounds such as carbohydrates. The polyphenolic composition of red wine could be modified by modulation of the several oenological steps. Hence, alterations in the oenological steps could allow the 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 each of these oenological processes on wine polyphenolic composition is systematically reviewed, with a focus on how it affects astringency from an oenological perspective.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13