红葡萄酒涩感研究进展
|
摘要
涩感是影响红葡萄酒感官质量及内在品质的关键因素。文章参考国内外研究结果,对比分析了红葡萄酒中的涩感物质、涩感产生机理、涩感强度及质量的影响因素、涩感的评价方法,为改善红葡萄酒质量提供参考。红葡萄酒中的涩感物质包括缩合单宁、水解单宁以及有机酸,涩感是由涩感物质和口腔作用引起的一种干燥的、粗糙的、褶皱的,收敛性的触觉,涩感的强度及质量主要取决于单宁的浓度、聚合度、结构特点,此外还受葡萄品种、产区、酿酒方式影响,涩感的评价方法主要有感官评价、化学分析这2大类,这2种方法往往结合使用以获取最佳分析结果。此外,合理选择葡萄原料及酿造方式也是提升红葡萄酒质量的有效方法。
Astringency is a key factor that influences the sensory property and inner quality of red wine,therefore,this review aimed to provide reference for improving the quality of red wine. This review systematically analyzed the astringent components in red wine,the mechanism of producing astringent taste,factors that affect astringent intensity and quality,and also methods to analyze astringency. The astringent components in red wine include condensed tannins,hydrolysed tannins and organic acids. Astringency is a kind of oral tactile sensation involving drying,roughing,puckering,caused by the interactions between astringent components and oral cavity. Moreover,the intensity and quality of red wine astringency are mainly determined by the concentrations,degree of polymerization and structures of tannins,as well as grape varieties,regions and vinification. The evaluation methods of astringency include sensory evaluation and chemical analysis,which are often used in combination to obtain the best results. In conclusion,it is prerequisite to further explore the astringent taste of red wine to improve its quality,and selecting grape varieties and vinification properly is an effective way to improve the quality of red wine.
Astringency is a key factor that influences the sensory property and inner quality of red wine,therefore,this review aimed to provide reference for improving the quality of red wine. This review systematically analyzed the astringent components in red wine,the mechanism of producing astringent taste,factors that affect astringent intensity and quality,and also methods to analyze astringency. The astringent components in red wine include condensed tannins,hydrolysed tannins and organic acids. Astringency is a kind of oral tactile sensation involving drying,roughing,puckering,caused by the interactions between astringent components and oral cavity. Moreover,the intensity and quality of red wine astringency are mainly determined by the concentrations,degree of polymerization and structures of tannins,as well as grape varieties,regions and vinification. The evaluation methods of astringency include sensory evaluation and chemical analysis,which are often used in combination to obtain the best results. In conclusion,it is prerequisite to further explore the astringent taste of red wine to improve its quality,and selecting grape varieties and vinification properly is an effective way to improve the quality of red wine.
引文
[1]GUINARDJ X,MAZZUCCHELLI R.The sensory perception of texture and mouthfeel[J].Trends in Food Science and Technology,1996,7(7):213-219.
[2]GAWEL R,OBERHOLSTER A,FRANCIS I L.A‘mouth-feel wheel’:terminology for communicating the mouth-feel characteristics of red wine[J].Australian Journal of Grape and Wine Research,2000,6(3):203-207.
[3]NOBLE A C.Application of time-intensity procedures for the evaluation of taste and mouthfeel[J].American Journal of Enology&Viticulture,1995,46(1):128-133.
[4]GAWEl R.Red wine astringency:A review[J].Australian Journal of Grape and Wine Research,2010,4(2):74-95.
[5]李华,王华,袁春龙,等.葡萄酒化学[M].北京:科学出版社,2015.
[6]SOARES S,BRANDO E,MATEUS N,et al.Sensorial Properties of Red Wine Polyphenols:Astringency and Bitterness.C.R C Critical Reviews in Food Technology,2017,57(5):937-948.
[7]温鹏飞.葡萄与葡萄酒中黄烷醇类多酚和果实原花色素合成相关酶表达规律的研究[D].北京:中国农业大学,2005.
[8]LAWLESS H T,Horne J,Giasi P.Astringency of organic acids is related to p H[J].Chemical Senses,1996,21(4):397-403.
[9]李蕊蕊,赵新节,孙玉霞.葡萄和葡萄酒中单宁的研究进展[J].食品与发酵工业,2016,42(4):260-265.
[10]SINGLETONV L,TROUSDALE E K.Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines[J].American Journal of Enology&Viticulture,1992,42(1):63-70.
[11]MA W,GUO A,ZHANG Y,et al.A review on astringency and bitterness perception of tannins in wine[J].Trends in Food Science and Technology,2014,40(1):6-19.
[12]BAJEC M R,PICKERING G J.Astringency:Mechanisms and perception[J].Critical Reviews in Food Science and Nutrition,2008,48(9):858-875.
[13]KILMISTER R L,FAULKNER P,DOWNEY M O,et al.The complexity of condensed tannin binding to bovine serum albumin-an isothermal titration calorimetry study[J].Food Chemistry,2016,190:173-178.
[14]JACQUI M M,JAMES A K.Wine and grape tannin interactions with salivary proteins and their impact on astringency:A review of current research[J].Molecules,2011,16(3):2 348-2 364.
[15]PAYNE C,BOWYER P K,HERDERICH M et al.Interaction of astringent grape seed procyanidins with oral epithelial cells[J].Food Chemistry,2009,115(2):551-557.
[16]PLOYON S,MORZEL M,BELLOIR C,et al.Mechanisms of astringency:Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bprps[J].Food Chemistry,2018,253:79-87.
[17]ROSSETTI D,JHH B,WANTLING E,et al.Astringency of tea catechins:more than an oral lubrication tactile percept[J].Food Hydrocolloids,2009,23(7):1 984-1 992.
[18]GIBBINS H L,CARPENTER G H.Alternative mechanisms of astringency-what is the role of saliva?[J].Journal of Texture Studies,2013,44(5):364-375.
[19]UPADHYAY R,BROSSARD N,CHEN J.Mechanisms underlying astringency:Introduction to an oral tribology approach[J].Journal of Physics D Applied Physics,2016,49(10):104 003.
[20]VIDAL L,ANTU'NEZ L,GIMNEZ A,et al.Astringency evaluation of tannat wines:comparison of assessments from trained assessors and experts[J].Journal of Sensory Studies,2018,33(3):e12 330.
[21]XIAO J,SUZUKI M,JIANG X,et al.Influence of B-ring hydroxylation on interactions of flavonols with bovine serum albumin[J].Journal of Agricultural and Food Chemistry,2008,56(7):2 350-2 356.
[22]CALA O,FABRE S,PINAUD N,et al.Towards a molecular interpretation of astringency:Synthesis,3D structure,colloidal state,and human saliva protein recognition of procyanidins[J].Planta Medica,2011,77(11):1 116-1 122.
[23]QUIJADAMORN N,REGUEIRO J,SIMALGNDARAJ,et al.Relationship between the sensory-determined astringency and the flavanolic composition of red wines[J].Journal of Agricultural and Food Chemistry,2012,60(50):12 355-12 361.
[24]CALA O,PINAUD N,SIMON C,et al.NMR and molecular modeling of wine tannins binding to saliva proteins:Revisiting astringency from molecular and colloidal prospects[J].Faseb Journal,2010,24(11):4 281-4 290.
[25]DE F V,MATEUS N.Structural features of procyanidin interactions with salivary proteins[J].Journal of Agricultural and Food Chemistry,2001,49(2):940-945.
[26]PELEG H,GACON K,SCHLICH P,et al.Bitterness and astringency of flavan-3-ol monomers,dimers and trimers[J].Journal of the Science of Food and Agriculture,1999,79(8):1 123-1 128.
[27]BRANDO E,SANTOS S M,GARCA-ESTVEZ I,et al.Molecular study of mucin-procyanidin interaction by fluorescence quenching and saturation transfer difference(STD)-NMR[J].Food Chemistry,2017,228:427-434.
[28]MA W,PIERRE W T,MICHAEL J,et al.Chemical affinity between tannin size and salivary protein binding abilities:Implications for wine astringency[J].PLo S One,2016,11(8):e0161095.
[29]SCOLLARY G R,PSTI G,KLLAY M,et al.Astringency response of red wines:potential role of molecular assembly[J].Trends in Food Science and Technology,2012,27(1):25-36.
[30]CHIRA K,JOURDES M,TEISSEDRE P L.Cabernet sauvignonred wine astringency quality control by tannin characterization and polymerization during storage[J].European Food Research and Technollogy,2012,234(2):253-261.
[31]FONTOIN H,SAUCIER C,TEISSEDRE P L,et al.Effect of p H,ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution[J].Food Quality and Preference,2008,19(3):286-291.
[32]RINALDI A,GAMBUTI A,MOIO L.Precipitation of salivary proteins after the interaction with wine:the effect of ethanol,p H,fructose,and mannoproteins[J].Journal of Food Science,2012,77(4):485-490.
[33]SMITH A K,JUNE H,NOBLE A C.Effects of viscosity on the bitterness and astringency of grape seed tannin[J].Food Quality and Preference,1996,7(3):161-166.
[34]SPRINGER L,CHEN L A,STAHLECKER A C,et al.Relationship of soluble grape-derived proteins to condensed tannin extractability during red wine fermentation[J].Journal of Agricultural and Food Chemistry,2016,64(43):8 191.
[35]NACZK M,OICKLE D,PINK D,et al.Protein precipitating capacity of crude canola tannins:effect of p H,tannin,and protein concentrations[J].Journal of Agricultural and Food Chemistry,1996,44(8):2 144-2 148.
[36]WATRELOT A A,SCHULZ D L,KENNEDY J A.Wine polysaccharides influence tannin-protein interactions[J].Food Hydrocolloids,2017,63:571-579.
[37]BRANDO E,SILVA M S,GARCAESTVEZ I,et al.The role of wine polysaccharides on salivary protein-tannin interaction:a molecular approach[J].Carbohydr Polym,2018,177:77-85.
[38]李辉,张静,李超,等.贺兰山东麓不同陈酿年份赤霞珠干红葡萄酒中酚类物质对涩感质量的影响[J].食品与发酵工业,2018,44(10):38-44.
[39]CASASSA L F,HARBERTSON J F.Extraction,evolution,and sensory impact of phenolic compounds during red wine maceration[J].Annual Reveal of Food Science and Technology,2014,5(1):83-109.
[40]OLEJAR K J,FEDRIZZI B,KILMARTIN P A.Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques[J].Australian Journal of Grape and Wine Research,2015,21(1):57-68.
[41]LUKIC'I,BUDIC'LETO I,BUBOLA M,et al.Pre-fermentative cold maceration,saignée,and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine[J].Food Chemistry,2017,224(C):251-261.
[42]马婧.红葡萄酒涩感的化学评价方法研究[D].西安:西北农林科技大学,2015.
[43]李华,刘曙东,王华,等.葡萄酒感官评价结果的统计分析方法研究[J].中国食品学报,2006,6(2):126-131.
[44]孙亮亮,葛斌.葡萄酒感官评价结果的统计分析方法研究(上)[N].华夏酒报,2015-0:8-18.
[45]BARAK J A,KENNEDY J A.HPLC retention thermodynamics of grape and wine tannins[J].Journal of Agricultural and Food Chemistry,2013,61(18):4 270-4 277.
[46]章冉,田湉,安然,等.卵清蛋白沉淀法分析干红葡萄酒的涩感质量[J].食品科学技术学报,2016,34(4):80-84.
[47]李辉,李超,张梦园,等.葡萄酒中单宁涩感评价及结构分析研究进展[J].中国酿造,2017,36(6):14-18.
[2]GAWEL R,OBERHOLSTER A,FRANCIS I L.A‘mouth-feel wheel’:terminology for communicating the mouth-feel characteristics of red wine[J].Australian Journal of Grape and Wine Research,2000,6(3):203-207.
[3]NOBLE A C.Application of time-intensity procedures for the evaluation of taste and mouthfeel[J].American Journal of Enology&Viticulture,1995,46(1):128-133.
[4]GAWEl R.Red wine astringency:A review[J].Australian Journal of Grape and Wine Research,2010,4(2):74-95.
[5]李华,王华,袁春龙,等.葡萄酒化学[M].北京:科学出版社,2015.
[6]SOARES S,BRANDO E,MATEUS N,et al.Sensorial Properties of Red Wine Polyphenols:Astringency and Bitterness.C.R C Critical Reviews in Food Technology,2017,57(5):937-948.
[7]温鹏飞.葡萄与葡萄酒中黄烷醇类多酚和果实原花色素合成相关酶表达规律的研究[D].北京:中国农业大学,2005.
[8]LAWLESS H T,Horne J,Giasi P.Astringency of organic acids is related to p H[J].Chemical Senses,1996,21(4):397-403.
[9]李蕊蕊,赵新节,孙玉霞.葡萄和葡萄酒中单宁的研究进展[J].食品与发酵工业,2016,42(4):260-265.
[10]SINGLETONV L,TROUSDALE E K.Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines[J].American Journal of Enology&Viticulture,1992,42(1):63-70.
[11]MA W,GUO A,ZHANG Y,et al.A review on astringency and bitterness perception of tannins in wine[J].Trends in Food Science and Technology,2014,40(1):6-19.
[12]BAJEC M R,PICKERING G J.Astringency:Mechanisms and perception[J].Critical Reviews in Food Science and Nutrition,2008,48(9):858-875.
[13]KILMISTER R L,FAULKNER P,DOWNEY M O,et al.The complexity of condensed tannin binding to bovine serum albumin-an isothermal titration calorimetry study[J].Food Chemistry,2016,190:173-178.
[14]JACQUI M M,JAMES A K.Wine and grape tannin interactions with salivary proteins and their impact on astringency:A review of current research[J].Molecules,2011,16(3):2 348-2 364.
[15]PAYNE C,BOWYER P K,HERDERICH M et al.Interaction of astringent grape seed procyanidins with oral epithelial cells[J].Food Chemistry,2009,115(2):551-557.
[16]PLOYON S,MORZEL M,BELLOIR C,et al.Mechanisms of astringency:Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bprps[J].Food Chemistry,2018,253:79-87.
[17]ROSSETTI D,JHH B,WANTLING E,et al.Astringency of tea catechins:more than an oral lubrication tactile percept[J].Food Hydrocolloids,2009,23(7):1 984-1 992.
[18]GIBBINS H L,CARPENTER G H.Alternative mechanisms of astringency-what is the role of saliva?[J].Journal of Texture Studies,2013,44(5):364-375.
[19]UPADHYAY R,BROSSARD N,CHEN J.Mechanisms underlying astringency:Introduction to an oral tribology approach[J].Journal of Physics D Applied Physics,2016,49(10):104 003.
[20]VIDAL L,ANTU'NEZ L,GIMNEZ A,et al.Astringency evaluation of tannat wines:comparison of assessments from trained assessors and experts[J].Journal of Sensory Studies,2018,33(3):e12 330.
[21]XIAO J,SUZUKI M,JIANG X,et al.Influence of B-ring hydroxylation on interactions of flavonols with bovine serum albumin[J].Journal of Agricultural and Food Chemistry,2008,56(7):2 350-2 356.
[22]CALA O,FABRE S,PINAUD N,et al.Towards a molecular interpretation of astringency:Synthesis,3D structure,colloidal state,and human saliva protein recognition of procyanidins[J].Planta Medica,2011,77(11):1 116-1 122.
[23]QUIJADAMORN N,REGUEIRO J,SIMALGNDARAJ,et al.Relationship between the sensory-determined astringency and the flavanolic composition of red wines[J].Journal of Agricultural and Food Chemistry,2012,60(50):12 355-12 361.
[24]CALA O,PINAUD N,SIMON C,et al.NMR and molecular modeling of wine tannins binding to saliva proteins:Revisiting astringency from molecular and colloidal prospects[J].Faseb Journal,2010,24(11):4 281-4 290.
[25]DE F V,MATEUS N.Structural features of procyanidin interactions with salivary proteins[J].Journal of Agricultural and Food Chemistry,2001,49(2):940-945.
[26]PELEG H,GACON K,SCHLICH P,et al.Bitterness and astringency of flavan-3-ol monomers,dimers and trimers[J].Journal of the Science of Food and Agriculture,1999,79(8):1 123-1 128.
[27]BRANDO E,SANTOS S M,GARCA-ESTVEZ I,et al.Molecular study of mucin-procyanidin interaction by fluorescence quenching and saturation transfer difference(STD)-NMR[J].Food Chemistry,2017,228:427-434.
[28]MA W,PIERRE W T,MICHAEL J,et al.Chemical affinity between tannin size and salivary protein binding abilities:Implications for wine astringency[J].PLo S One,2016,11(8):e0161095.
[29]SCOLLARY G R,PSTI G,KLLAY M,et al.Astringency response of red wines:potential role of molecular assembly[J].Trends in Food Science and Technology,2012,27(1):25-36.
[30]CHIRA K,JOURDES M,TEISSEDRE P L.Cabernet sauvignonred wine astringency quality control by tannin characterization and polymerization during storage[J].European Food Research and Technollogy,2012,234(2):253-261.
[31]FONTOIN H,SAUCIER C,TEISSEDRE P L,et al.Effect of p H,ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution[J].Food Quality and Preference,2008,19(3):286-291.
[32]RINALDI A,GAMBUTI A,MOIO L.Precipitation of salivary proteins after the interaction with wine:the effect of ethanol,p H,fructose,and mannoproteins[J].Journal of Food Science,2012,77(4):485-490.
[33]SMITH A K,JUNE H,NOBLE A C.Effects of viscosity on the bitterness and astringency of grape seed tannin[J].Food Quality and Preference,1996,7(3):161-166.
[34]SPRINGER L,CHEN L A,STAHLECKER A C,et al.Relationship of soluble grape-derived proteins to condensed tannin extractability during red wine fermentation[J].Journal of Agricultural and Food Chemistry,2016,64(43):8 191.
[35]NACZK M,OICKLE D,PINK D,et al.Protein precipitating capacity of crude canola tannins:effect of p H,tannin,and protein concentrations[J].Journal of Agricultural and Food Chemistry,1996,44(8):2 144-2 148.
[36]WATRELOT A A,SCHULZ D L,KENNEDY J A.Wine polysaccharides influence tannin-protein interactions[J].Food Hydrocolloids,2017,63:571-579.
[37]BRANDO E,SILVA M S,GARCAESTVEZ I,et al.The role of wine polysaccharides on salivary protein-tannin interaction:a molecular approach[J].Carbohydr Polym,2018,177:77-85.
[38]李辉,张静,李超,等.贺兰山东麓不同陈酿年份赤霞珠干红葡萄酒中酚类物质对涩感质量的影响[J].食品与发酵工业,2018,44(10):38-44.
[39]CASASSA L F,HARBERTSON J F.Extraction,evolution,and sensory impact of phenolic compounds during red wine maceration[J].Annual Reveal of Food Science and Technology,2014,5(1):83-109.
[40]OLEJAR K J,FEDRIZZI B,KILMARTIN P A.Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques[J].Australian Journal of Grape and Wine Research,2015,21(1):57-68.
[41]LUKIC'I,BUDIC'LETO I,BUBOLA M,et al.Pre-fermentative cold maceration,saignée,and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine[J].Food Chemistry,2017,224(C):251-261.
[42]马婧.红葡萄酒涩感的化学评价方法研究[D].西安:西北农林科技大学,2015.
[43]李华,刘曙东,王华,等.葡萄酒感官评价结果的统计分析方法研究[J].中国食品学报,2006,6(2):126-131.
[44]孙亮亮,葛斌.葡萄酒感官评价结果的统计分析方法研究(上)[N].华夏酒报,2015-0:8-18.
[45]BARAK J A,KENNEDY J A.HPLC retention thermodynamics of grape and wine tannins[J].Journal of Agricultural and Food Chemistry,2013,61(18):4 270-4 277.
[46]章冉,田湉,安然,等.卵清蛋白沉淀法分析干红葡萄酒的涩感质量[J].食品科学技术学报,2016,34(4):80-84.
[47]李辉,李超,张梦园,等.葡萄酒中单宁涩感评价及结构分析研究进展[J].中国酿造,2017,36(6):14-18.