Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Aug 6:15:100409.
doi: 10.1016/j.fochx.2022.100409. eCollection 2022 Oct 30.

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines

Qian Tu  1 , Shuzhen Liu  1 , Yuyu Li  1 , Lin Zhang  1 , Zhaoxiang Wang  1 , Chunlong Yuan  1   2   3   4
Affiliations

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines

Qian Tu et al. Food Chem X. .

Abstract

This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (-)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.

Keywords: (+)-catechin (PubChem CID9064); (+)-gallocatechin (PubChem CID65084); (−)-epicatechin (PubChem CID72276); (−)-epicatechin gallate (PubChem CID107905); (−)-epigallocatechin (PubChem CID72277); (−)-epigallocatechin gallate (PubChem CID65064); Aging; Astringency; Condensed tannins; Region; Wine.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Condensed tannins concentration in different production regions and aging periods. Note: different lowercase letters in the graphs indicate significant differences in condensed tannin content between production regions (p < 0.05). Different capital letters in the graphs indicate significant differences in condensed tannins by aging year (p < 0.05).H: samples collected in Hebei region; X: samples collected in Xinjiang region; NM: sample collected in Inner Mongolia region; NX: sample collected in Ningxia regin.
Fig. 2
Fig. 2
Multivariate statistical analysis diagrams of different wine samples. Note: A, cluster analysis; B, orthogonal partial least square data analysis (OPLS-DA); C, VIP diagram; D, OPLS-DA replacement test result.
Fig. 3
Fig. 3
Astringency radar map of different producing areas and aging periods. Note: H: samples collected in Hebei region; X: samples collected in Xinjiang region; NM: sample collected in Inner Mongolia region; NX: sample collected in Ningxia region.
Fig. 4
Fig. 4
Condensed tannin characteristics relationship with astringent quality and aging. Note: * * was significantly correlated at the level of 0.01 and * was significantly correlated at the level of 0.05.
See this image and copyright information in PMC

References

    1. Bautista-Ortin A.B., Fernandez-Fernandez J.I., Lopez-Roca J.M., Gomez-Plaza E. Wine-making of high coloured wines: Extended pomace contact and run-off of juice prior to fermentation. Food Science and Technology International. 2004;10(5):287–295.
    1. Campo E., Ferreira V., Escudero A., Cacho J. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data. Journal of Agricultural and Food Chemistry. 2005;53(14):5682–5690. - PubMed
    1. Cano-Lopez M., Pardo-Minguez F., Schmauch G., Saucier C., Teissedre P.L., Lopez-Roca J.M., Gomez-Plaza E. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. Journal of Agricultural and Food Chemistry. 2008;56(14):5932–5941. - PubMed
    1. Chira K., Jourdes M., Teissedre P. Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage. European Food Research and Technology. 2012;234(2):253–261.
    1. Chira K., Pacella N., Jourdes M., Teissedre P. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. Food Chemistry. 2011;126(4):1971–1977. - PubMed

LinkOut - more resources