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. 2021 Nov 1:361:130104.
doi: 10.1016/j.foodchem.2021.130104. Epub 2021 May 13.

Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection

Kevin Pascotto  1 , Coline Leriche  2 , Soline Caillé  3 , Frédéric Violleau  1 , Jean-Claude Boulet  4 , Olivier Geffroy  5 , Cécile Levasseur-Garcia  5 , Véronique Cheynier  3
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Free article

Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection

Kevin Pascotto et al. Food Chem. .
Free article

Abstract

Macromolecules including condensed tannins and polysaccharides impact wine taste and especially astringency. Asymmetrical Flow-Field-Flow-Fractionation (AF4) coupled to UV detection (UV), multi-angle light scattering (MALS) and refractive index detection (dRI) has been proposed to separate red wine colloids. The present work aimed at relating AF4-mutidetection profiles with red wine astringency. Fifty commercial red wines characterized by a trained sensory panel were analysed by AF4-UV-MALS-dRI and UV-visible spectroscopy. The analytical data set was built by selecting the three variables most predictive of the astringency score from each table (UV, dRI, MALS, Mw distribution, and UV-visible spectra of whole wine, permeate and retentate A4F fractions) and analysed by principal component analysis. Red wine astringency was more related to variables extracted from the AF4 data than to UV- absorbance of the wine or permeate, confirming the relevance of AF4-multidetection for analysis of the colloidal fraction involved in this perception.

Keywords: AF4-UV-MALS-dRI; Astringency; Chemometrics; Macromolecules; Polyphenols; Wine.

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