【摘 要】
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Contribution: Astringency has been mainly attributed to the content of proanthocyanidins although monomeric phenols have been also described as astringent and bitter [1].The main goal of this work is
【机 构】
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Instituto de Ciencias de la Vid y del Vino (UR-CSIC-CAR), Logro(n)o La Rioja Spain Madre de Dios 51,
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Contribution: Astringency has been mainly attributed to the content of proanthocyanidins although monomeric phenols have been also described as astringent and bitter [1].The main goal of this work is to assess the contribution of monomeric phenols to the bitterness and astringency perception in wines fractions reconstitution experiments.For it, six Spanish wines, (five young red wines and one aged red wine), all of them showing different content in the index of total polyphenols, were selected.Wines were separated into two fractions by gel permeation chromatography (GPC) and freeze-drying, respectively.Fraction L contents the low molecular weight phenols, sugars and acids.Fraction H presents the high molecular weight phenols.
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