Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2021

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

Coline Leriche
  • Fonction : Auteur
  • PersonId : 1207300
Soline Caillé
  • Fonction : Auteur
  • PersonId : 1204607
Frédéric Violleau
Jean-Claude Boulet
Cécile Levasseur-Garcia
Veronique Cheynier

Résumé

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 & ndash;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 & ndash;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.
Fichier principal
Vignette du fichier
Pascotto_2021.pdf (1013.95 Ko) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)
Licence : CC BY NC ND - Paternité - Pas d'utilisation commerciale - Pas de modification

Dates et versions

hal-03300210 , version 1 (06-06-2023)

Licence

Paternité - Pas d'utilisation commerciale - Pas de modification

Identifiants

Citer

Kevin Pascotto, Coline Leriche, Soline Caillé, Frédéric Violleau, Jean-Claude Boulet, et al.. Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection. Food Chemistry, 2021, 361, pp.130104. ⟨10.1016/j.foodchem.2021.130104⟩. ⟨hal-03300210⟩
53 Consultations
4 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More