红葡萄酒中单宁分析方法与感官收敛性的关系

Analysis of Tannins in Red Wine Using Multiple Methods:Correlation with Perceived Astringency

研究目的是使用多种分析方法评价红葡萄酒收敛性与单宁浓度之间的相互关系。选择40个红葡萄酒样品,使用不同的分析方法测定单宁含量,包括在280nm处的吸光度、4-二甲基氨基肉桂醛、蛋白质沉淀、间苯三酚反应以及凝胶渗透色谱法,结果显示:红葡萄酒中单宁测定方法与感官收敛性之间存在明显差异。感官收敛性与蛋白质沉淀方法的相关性最大(r2=0.82),其次为间苯三酚法(r2=0.73)和凝胶渗透色谱法(r2=0.74),表明蛋白质沉淀法是感官收敛性最有用的分析方法。

The purpose of this study was to assess the relationship between astringency and tannin concentration in red wine using various analytical methods. Forty red wines were selected from a large commercial producer based on preliminary assessment of tannin variation and with selection intended to reflect potential variation in tannin amount. Tannin concentration was determined using previously published analytical methods, including absorption of light at 280nm, reaction with 4-dimethylaminocinnamaldehyde, protein precipitation, phloroglucinolysis, and gel permeation chromatography. Results indicated that clear differences in tannin quantification existed in terms of the actual amount reported and in the relationship with perceived astringency in red wine. The analytical methods having the strongest correlations with perceived astringency were protein precipitation （r^2=0.82）, phloroglucinolysis （r^2=0.73）, and gel permeation chromatography （r^2=0.74）. Given the equipment availability of most wineries, it was determined that protein precipitation was the most useful analytical method for astringency assessment. Because the protein precipitation method is similar to the physiological response to astringents, it could become an important in vitro tool for understanding how tannin structure modification leads to modification in astringency perception.