The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

Journal of the Science of Food and Agriculture - Tập 83 Số 6 - Trang 564-573 - 2003
Stéphane Vidal1,2, I. Leigh Francis2, Sylvain Guyot3, Nathalie Marnet3, Mariola Kwiatkowski2, Richard Gawel2, Véronique Cheynier4, Elizabeth J. Waters1,2
1Cooperative Research Centre for Viticulture, PO Box 154, Glen Osmond, SA 5064, Australia
2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
3Unité de Recherche Cidricole-Biotransformation des Fruits et Légumes, INRA, BP 35327, 35653 Le Rheu Cédex, France
4Unité Mixte de Recherche Sciences pour l’Oenologie, INRA, 2, place Viala, 34060 Montpellier cedex, France

Tóm tắt

AbstractA range of structurally defined apple and grape proanthocyanidins was isolated in sufficient amount to carry out a formal sensory descriptive analysis study. Purified proanthocyanidin fractions differed in chain length, degree of galloylation and epigallocatechin content. Astringency attributes of the preparations in a model wine medium were rated while the fractions were held in the mouth and after expectoration. The degree of polymerization appeared to be the variable that discriminated among the fractions to the greatest extent. It affected both the overall astringency and the different individual astringency attributes, with increased ‘drying’, ‘chalky’, ‘adhesive’ and ‘pucker’ characters correlating with increasing chain length. A rougher sensation with increased ‘coarseness’, ‘drying’ and ‘chalkiness’ correlated with an increased degree of galloylation of the fractions. The presence of epigallocatechin units in the proanthocyanidin tended to lower the ‘coarse’ perception. Copyright © 2003 Society of Chemical Industry

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Journal of the Science of Food and Agriculture

Tập 83 Số 6

564-573

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