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Titel
Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
Autor(es)
Schlagwort
Red wine
Proanthocyanidins
Polysaccharides
Oligosaccharides
Astringency perception
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2014
Zusammenfassung
[EN] The influence of the proanthocyanidic, polysaccharide and oligosaccharide composition on astringency perception of Tempranillo wines has been evaluated.
Statistical analyses revealed the existence of relationships between chemical composition and perceived astringency. Proanthocyanidic subunit distribution had the strongest contribution to the multiple linear regression (MLR) model. Polysaccharide families showed clear opposition to astringency perception according to principal component analysis (PCA) results, being stronger for mannoproteins and rhamnogalacturonan-II (RG-II), but only Polysaccharides Rich in Arabinose and Galactose (PRAGs) were considered in the final fitted MLR model, which explained 96.8% of the variability observed in the data. Oligosaccharides did not show a clear opposition, revealing that structure and size of carbohydrates are important for astringency perception. Mannose and galactose residues in the oligosaccharide fraction are positively related to astringency perception, probably because its presence is consequence of the degradation of polysaccharides.
URI
ISSN
0308-8146
DOI
10.1016/j.foodchem.2013.12.101
Versión del editor
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- GIP. Artículos [86]