Correlations Between Phenolic Composition and Perceived Astringency of Wines
The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evid...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/22/8020 |
| _version_ | 1797548132522786816 |
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| author | Kyeong-Ok Choi Dong Hoon Lee Seo Jun Park Dongjun Im Youn Young Hur |
| author_facet | Kyeong-Ok Choi Dong Hoon Lee Seo Jun Park Dongjun Im Youn Young Hur |
| author_sort | Kyeong-Ok Choi |
| collection | DOAJ |
| description | The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evidence of astringent attributes and perceived astringency. To this end, the concentrations of phenolic compounds, namely, the total phenolic content (TPC), the polymeric tannin content (PTC), the proanthocyanidin content (PAC) and the total anthocyanin content (TAC), in wines made from a variety of grape breeding lines were estimated and their relationships to perceived astringency were evaluated. The TPC and the PTC showed strong positive correlations with perceived astringency. In contrast, the PAC showed a moderate correlation with perceived astringency, which was lower than that shown by the PTC despite their similar phenolic compositions. Unlike the other attributes, the TAC showed a weak correlation with perceived astringency. We concluded that the TPC and the PTC showed good correlations with perceived astringency and could be used as an index for predicting the astringency of wines. |
| first_indexed | 2024-03-10T14:54:07Z |
| format | Article |
| id | doaj.art-a350973f5b154766aa720db4839c489b |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T14:54:07Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-a350973f5b154766aa720db4839c489b2023-11-20T20:44:21ZengMDPI AGApplied Sciences2076-34172020-11-011022802010.3390/app10228020Correlations Between Phenolic Composition and Perceived Astringency of WinesKyeong-Ok Choi0Dong Hoon Lee1Seo Jun Park2Dongjun Im3Youn Young Hur4Fruit Research Division, National Institute of Horticultural and Herbal Science, Wanju 55365, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Wanju 55365, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Wanju 55365, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Wanju 55365, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Wanju 55365, KoreaThe astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evidence of astringent attributes and perceived astringency. To this end, the concentrations of phenolic compounds, namely, the total phenolic content (TPC), the polymeric tannin content (PTC), the proanthocyanidin content (PAC) and the total anthocyanin content (TAC), in wines made from a variety of grape breeding lines were estimated and their relationships to perceived astringency were evaluated. The TPC and the PTC showed strong positive correlations with perceived astringency. In contrast, the PAC showed a moderate correlation with perceived astringency, which was lower than that shown by the PTC despite their similar phenolic compositions. Unlike the other attributes, the TAC showed a weak correlation with perceived astringency. We concluded that the TPC and the PTC showed good correlations with perceived astringency and could be used as an index for predicting the astringency of wines.https://www.mdpi.com/2076-3417/10/22/8020astringent attributePearson’s correlation coefficientperceived astringencywines |
| spellingShingle | Kyeong-Ok Choi Dong Hoon Lee Seo Jun Park Dongjun Im Youn Young Hur Correlations Between Phenolic Composition and Perceived Astringency of Wines Applied Sciences astringent attribute Pearson’s correlation coefficient perceived astringency wines |
| title | Correlations Between Phenolic Composition and Perceived Astringency of Wines |
| title_full | Correlations Between Phenolic Composition and Perceived Astringency of Wines |
| title_fullStr | Correlations Between Phenolic Composition and Perceived Astringency of Wines |
| title_full_unstemmed | Correlations Between Phenolic Composition and Perceived Astringency of Wines |
| title_short | Correlations Between Phenolic Composition and Perceived Astringency of Wines |
| title_sort | correlations between phenolic composition and perceived astringency of wines |
| topic | astringent attribute Pearson’s correlation coefficient perceived astringency wines |
| url | https://www.mdpi.com/2076-3417/10/22/8020 |
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