Abstract
<p><strong>Abstract</strong></p><p>Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency. Along the years the major mechanism proposed to astringency perception is the interaction and precipitation of salivary proteins (in particular proline-rich proteins) by red wine polyphenols, namely tannins. Furthermore, it is also known that this interaction is affected by other red wine compounds such as carbohydrates.</p><p>The polyphenolic composition of red wine could be modified by modulation of the several oenological steps. Hence, the modulation of oenological steps could allow modulation of astringency and/or astringency sub-qualities. Crucial oenological steps include ripening, maceration and fermentation stabilization (fining), filtration and aging. Along this review, the influence of these oenological processes in wine polyphenolic composition is systematically revised converging in how it affects astringency from an oenological perspective.</p><p> </p>
Highlights
Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols
Wine organoleptic characteristics are affected by a high complexity of wine compounds that could be modulated by different oenological techniques
Oenological technology is supposed to be used to enhance wine quality attributes through the modulation of wine composition and its physicochemical characteristics
Summary
The selection of the optimal moment of grape ripeness may be considered as the most crucial decision in winemaking. The polyphenolic composition of grape skin, seed and pulp changes during ripening and influences red wine astringency. Tannin accumulation in grape seed and skin occurs early in berry development; it is completed when ripeness starts and, after that, tannin content remains unchanged or decreases after veraison (QuijadaMorín et al, 2016; Bogs et al, 2007). It is known that polysaccharides could inhibit the interaction of red wine tannins with proteins, as it has been previously proposed for the loss of astringency in ripening fruits (Ozawa et al, 1987) Several in vitro studies have shown that this inhibition could occur by two different mechanisms: (i) polysaccharides could interfere with tannins’ ability to bind proteins through encapsulation or (ii) some polysaccharides could inhibit the precipitation process by the formation of ternary complexes (aqueous solubility is enhanced) (Carvalho et al, 2006). Harvesting grapes at different times has been used to improve wine sensory properties
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