Comparative Evaluation of Chemical Methods for Analyzing Astringent Taste Compounds of Red Wine

doi:10.7506/spkx1002-6630-201604024

Abstract

Abstract:

A total of 24 red wine samples were analyzed by gelatin index, ovalbumin index, sodium dodecyl sulphate
polyacrylamide gel electrophoresis (SDS-PAGE), Folin-Ciocalteau, and protein precipitation methods, respectively. The
results obtained with these methods were compared with the perceived astringency. The protein precipitation assay showed a
strong correlation with the perceived astringency, which was convenient and suitable for extensive applications in wineries.

Key words: red wine, astringency intensity, evaluation, astringent taste compound

CLC Number:

TS262.6

MA Jing, YUAN Chunlong*, YANG Li, MA Tao, SU Pengfei, YAN Xiaoyu. Comparative Evaluation of Chemical Methods for Analyzing Astringent Taste Compounds of Red Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201604024.

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Comparative Evaluation of Chemical Methods for Analyzing Astringent Taste Compounds of Red Wine

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