Oenological perspective of red wine astringency

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

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

Revista

Título: OENO One

Vol. 51

Páginas: 237-249

ISSN: 2494-1271

Editora: Vigne et Vin Publications Internationales

Indexação

ISI Web of Knowledge - 21 Citações

Scopus - 5 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13