期刊
FOOD CHEMISTRY
卷 190, 期 -, 页码 357-363出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.05.062
关键词
Astringency; Polyphenols; Oligosaccharides; Polysaccharides; A230; Sensory; Bovine serum albumine; Multiple linear regression
资金
- Languedoc-Roussillon region
- European region
- French region
Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin precipitation have been proposed, but they remain time-consuming. Our goal was to propose a faster method and investigate the links between wine composition and astringency. Red wines covering a wide range of astringency intensities, assessed by sensory analysis, were selected. Prediction models based on multiple linear regression (MLR) were built using UV spectrophotometry (190-400 nm) and chemical analysis (enological analysis, polyphenols, oligosaccharides and polysaccharides). Astringency intensity was strongly correlated (R-2 = 0.825) with tannin precipitation by bovine serum albumin (BSA). Wine absorbances at 230 nm (A230) proved more suitable for astringency prediction (R-2 = 0.705) than A280 (R-2 = 0.56) or tannin concentration estimated by phloroglucinolysis (R-2 = 0.59). Three variable models built with A230, oligosaccharides and polysaccharides presented high le and low errors of cross-validation. These models confirmed that polysaccharides decrease astringency perception and indicated a positive relationship between oligosaccharides and astringency. (C) 2015 Elsevier Ltd. All rights reserved.
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