期刊
FOOD CHEMISTRY-X
卷 11, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fochx.2021.100125
关键词
Astringency; Condensed tannin; Spine grapes; Spine Wine
资金
- National Key R&D Program on Monitoring, Early warning and Prevention of Major National Disaster [2017YFC1502806]
- Innovation Team of Grape Modernization, Quality and Efficiency Cultivation Technology [2020TD-047]
- National Key Research and Development Project [2019YFD1002500]
- China Agriculture Research System for Grape [CARS-29-zp-6]
This study investigated the effects of variety on the astringency and chemistry of condensed tannins in spine grapes and wines. Different varieties showed significant differences in condensed tannin content and composition, impacting astringency. A positive correlation between the mean degree of polymerization of condensed tannins and astringency was observed.
This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tannin profiles were assessed by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD). The condensed tannin content highly depended on the variety ranging from 0.30 mg/g to 7.80 mg/g (in skins), from 3.12 mg/g to 8.82 mg/g (in seeds), and from 62.60 mg/L to 225.90 mg/L (in wines). There were significant differences in proportions of certain constitutive subunits (as mole%) and mean degree of polymerization (mDp) among the varieties. Correlation analysis revealed that condensed tannin concentration and composition had a significant effect on the sensory evaluation and quantitative analysis of astringency. A positive correlation between mDp and astringency was also observed. The present results expand knowledge of the characterization of spine grape and wine condensed tannin chemistry and astringency.
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