Food and Fermentation Industries >

2022 , Vol. 48 >Issue 7: 91 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028282

Phenolics compounds in Cabernet Sauvignon wine and their correlation with astringency

  • WANG Yan ,
  • LI Demei ,
  • SUN Zhiwen ,
  • WANG Zongyi ,
  • ZHAO Bingyan ,
  • WANG Yingying
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  • 1(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)
    2(Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides,Beijing 102206,China)

Received date: 2021-06-15

  Revised date: 2021-07-26

  Online published: 2022-04-27

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Abstract

Fifteen Cabernet Sauvignon wines produced in 2016 from three wine regions of China were used to explore the phenolics contents and their relationship with sensory characteristics. By combining HPLC with sensory evaluation, total phenol and procyanidins, flavanols, five kinds of flavan-3-alcohol and two proanthocyanidins dimer in wines were studied. The results showed that the contents of total procyanidins in wine samples from various regions were significantly different (P＜0.05), as well as the contents of catechin(C), epicatechin(EC), epigallocatechin (EgC), procyanidin B1(PC B1) and procyanidin B2(PC B2) (P＜0.01). The intensity of astringency from the wines was presented with significant differences(P＜0.01), while no obvious differences (P＞0.05) in the intensity of bitterness, quality of astringency and harmony of taste were observed. The intensity of astringency was significantly positively correlated with the contents of total phenols and procyanidins (P＜0.01), and the contents of PC B1and EgC(P＜0.05). The quality of astringency was negatively correlated with the content of flavanol and EC(P＜0.05). Moreover, there was a significantly positive correlation (P＜0.01) between taste coordination and astringency.

Key words： wine; Cabernet Sauvignon; phenolic compounds; astringency intensity; astringency quality

Cite this article

WANG Yan , LI Demei , SUN Zhiwen , WANG Zongyi , ZHAO Bingyan , WANG Yingying . Phenolics compounds in Cabernet Sauvignon wine and their correlation with astringency[J]. Food and Fermentation Industries, 2022 , 48(7) : 91 -96 . DOI: 10.13995/j.cnki.11-1802/ts.028282

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