Babini E.

Parpinello G. P.

Ragni L.

Ricci A.

Versari A.

English

Archivio istituzionale della ricerca - Alma Mater Studiorum Università di Bologna

11/01/22, 15:53 Prediction of astringency in red wine using tribology approach to study in-mouth perception |https://ives-openscience.eu/8421/ 1/2Prediction of astringency in red wine using tribology approach to study in-mouth perceptionAIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that a ect consumerpreference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complexinteraction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology isconsidered a useful technique for beverage study to evaluate the thin- lm lubrication properties of saliva resulting in oralfriction‐related sensations3. The aim of this study was to examine the  lm behavior of selected protein-based  uids undercontrolled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.METHODS A mini-traction device was self-assembled to evaluate friction during a dynamic process under di erent testconditions. Moreover, several oenological tannins and red wines were analyzed to relate instrumental and sensory results,and the e ect of selected parameters involved in astringency perception (acidity, ethanol, polysaccharides) was investigated.RESULTS After a preliminary screening of several proteic  uids based on friction behavior, the addition of oenological tanninsat increasing levels showed empirical evidence of linear range of interaction with protein (R2 up to 0.97) with increasingfriction values. Results were greatly a ected by the botanical origin of tannins, their degree of purity and the tannin-to-proteinratio. The tribological  ndings were con rmed by the chemical and sensory analysis of red wines, which highlighted the greatcontribution of phenolic compounds, in particular tannins. CONCLUSIONS The inherent properties of the selected protein-based  uid allow a satisfactory prediction of astringency in wine and future work will focus on friction and  lm formationacross a broader set of conditions to improve the characterization of wine astringency based on tribology-sensory relationship.Authors: Andrea Versari – Università degli Studi di Bologna (ITALY),Arianna RICCI, Università degli Studi di Bologna (ITALY)Giuseppina Paola PARPINELLO, Università degli Studi di Bologna (ITALY) Luigi RAGNI, Università degli Studi di Bologna(ITALY) Elena BABINI, Università degli Studi di Bologna (ITALY)Email: andrea.versari@unibo.it (mailto:andrea.versari@unibo.it)Keywords: sensory analysis; red wine; astringency; phenolic compounds; tribometry( https://ives-openscience.eu/ives-conference-series/macrowine-2021/)(https://ives-openscience.eu/ives-conference-series/)PREVIOUS POST (HTTPS://IVES-OPENSCIENCE.EU/8419/) NEXT POST (HTTPS://IVES-OPENSCIENCE.EU/8423/) 11/01/22, 15:53 Prediction of astringency in red wine using tribology approach to study in-mouth perception |https://ives-openscience.eu/8421/ 2/2Search Social links  (https://twitter.com/IVES_Publisher)  (https://www.linkedin.com/company/international-viticulture-and-enology-society-ives/)Subscribe our newsletter* your@email.comSubscribeContact informationEmail: jdumercq[@]ives-openscience.eu Siret 839 985 843 00011 / RNA W332022472Copyright© 2018 - IVES open science (https://ives-openscience.eu/)

Prediction of astringency in red wine using tribology approach to study in-mouth perception

https://cris.unibo.it/bitstream/11585/844922/1/Versari%20et%20al.%2c%20%20MACROWINE%202021%20Red%20wine%20astringency%20and%20tribology%20approach.pdf

Prediction of astringency in red wine using tribology approach to study in-mouth perception

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Archivio istituzionale della ricerca - Alma Mater Studiorum Università di Bologna