Red Wine Dryness Perception Related to Physicochemistry.

Area of Science:

• Food Science
• Sensory Science
• Analytical Chemistry

Background:

• Condensed tannins are known to cause astringency, but the physical mechanisms remain unclear.
• Understanding tannin structure-property relationships is crucial for wine quality.
• The influence of wine matrix and protein interactions on dryness perception needs further investigation.

Purpose of the Study:

• To investigate the relationship between condensed tannin structure and red wine dryness.
• To evaluate how wine matrix and tannin concentration affect protein interactions and dryness perception.
• To elucidate the physical mechanisms underlying tannin-induced dryness.

Main Methods:

• Extraction and chemical characterization of condensed tannins from Cabernet Sauvignon and Pinot Noir wines.
• Addition of tannins to wine and model solutions, followed by viscosity and turbidimetry measurements.
• Sensory analysis using descriptive analysis and time-intensity evaluations of dryness by a trained panel.

Main Results:

• Cabernet Sauvignon tannins exhibited a higher mean degree of polymerization than Pinot Noir tannins.
• Tannins in Cabernet Sauvignon wine induced greater turbidity with saliva and poly-l-proline compared to Pinot Noir.
• Wines with larger tannins and higher concentrations were perceived as drier and longer-lasting.

Conclusions:

• Red wine dryness is associated with larger tannin size, higher concentration, and increased turbidity with saliva.
• The wine matrix and other components may modulate the perception of dryness, potentially through aroma/taste suppression.
• Further research is needed to fully understand the complex interactions governing wine astringency and dryness.