The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines
This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tanni...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157521000134 |
| _version_ | 1818575820261687296 |
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| author | Yan-lun Ju La Yang Xiao-feng Yue Rui He Sheng-lin Deng Xin Yang Xu Liu Yu-lin Fang |
| author_facet | Yan-lun Ju La Yang Xiao-feng Yue Rui He Sheng-lin Deng Xin Yang Xu Liu Yu-lin Fang |
| author_sort | Yan-lun Ju |
| collection | DOAJ |
| description | This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tannin profiles were assessed by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD). The condensed tannin content highly depended on the variety ranging from 0.30 mg/g to 7.80 mg/g (in skins), from 3.12 mg/g to 8.82 mg/g (in seeds), and from 62.60 mg/L to 225.90 mg/L (in wines). There were significant differences in proportions of certain constitutive subunits (as mole%) and mean degree of polymerization (mDp) among the varieties. Correlation analysis revealed that condensed tannin concentration and composition had a significant effect on the sensory evaluation and quantitative analysis of astringency. A positive correlation between mDp and astringency was also observed. The present results expand knowledge of the characterization of spine grape and wine condensed tannin chemistry and astringency. |
| first_indexed | 2024-12-15T00:46:08Z |
| format | Article |
| id | doaj.art-bf8301079f364ee1a3bc59ea555032ac |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-15T00:46:08Z |
| publishDate | 2021-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-bf8301079f364ee1a3bc59ea555032ac2022-12-21T22:41:33ZengElsevierFood Chemistry: X2590-15752021-10-0111100125The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and winesYan-lun Ju0La Yang1Xiao-feng Yue2Rui He3Sheng-lin Deng4Xin Yang5Xu Liu6Yu-lin Fang7College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China; Corresponding author.This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tannin profiles were assessed by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD). The condensed tannin content highly depended on the variety ranging from 0.30 mg/g to 7.80 mg/g (in skins), from 3.12 mg/g to 8.82 mg/g (in seeds), and from 62.60 mg/L to 225.90 mg/L (in wines). There were significant differences in proportions of certain constitutive subunits (as mole%) and mean degree of polymerization (mDp) among the varieties. Correlation analysis revealed that condensed tannin concentration and composition had a significant effect on the sensory evaluation and quantitative analysis of astringency. A positive correlation between mDp and astringency was also observed. The present results expand knowledge of the characterization of spine grape and wine condensed tannin chemistry and astringency.http://www.sciencedirect.com/science/article/pii/S2590157521000134AstringencyCondensed tanninSpine grapesSpine Wine |
| spellingShingle | Yan-lun Ju La Yang Xiao-feng Yue Rui He Sheng-lin Deng Xin Yang Xu Liu Yu-lin Fang The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines Food Chemistry: X Astringency Condensed tannin Spine grapes Spine Wine |
| title | The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines |
| title_full | The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines |
| title_fullStr | The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines |
| title_full_unstemmed | The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines |
| title_short | The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines |
| title_sort | condensed tannin chemistry and astringency properties of fifteen vitis davidii foex grapes and wines |
| topic | Astringency Condensed tannin Spine grapes Spine Wine |
| url | http://www.sciencedirect.com/science/article/pii/S2590157521000134 |
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