TY - JOUR
T1 - Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency
AU - Cáceres-Mella, Alejandro
AU - Peña-Neira, Álvaro
AU - Narváez-Bastias, Jaime
AU - Jara-Campos, Carla
AU - López-Solís, Remigio
AU - Canals, Joan M.
PY - 2013/12
Y1 - 2013/12
N2 - Summary: The concentration of proanthocyanidins from twenty red wines from cv. Cabernet Sauvignon, five rosé wines from cv. Cabernet Sauvignon and five white wines from cv. Sauvignon Blanc was quantified using four analytical methodologies, and their relationship with the perceived astringency was investigated. Proanthocyanidin concentrations were determined by a methylcellulose precipitation assay, a protein precipitation assay and two colourimetric methods (Bate-Smith and vanillin assay). The four methodologies showed high repeatability but differed widely in proanthocyanidin concentrations. The methylcellulose and protein precipitation assays could not quantify proanthocyanidins in rosé and white wines. The protein precipitation assay gave the lowest concentration of proanthocyanidins in all of the red wines. The methylcellulose precipitation assay (r = 0.7725; r2 = 0.59) and the protein precipitation assay (r = 0.6828; r2 = 0.47) showed a strong correlation with the perceived astringency compared with the colourimetric methods. The strong correlation of the methylcellulose precipitation method with the perceived astringency could be a useful tool to estimate red wine astringency.
AB - Summary: The concentration of proanthocyanidins from twenty red wines from cv. Cabernet Sauvignon, five rosé wines from cv. Cabernet Sauvignon and five white wines from cv. Sauvignon Blanc was quantified using four analytical methodologies, and their relationship with the perceived astringency was investigated. Proanthocyanidin concentrations were determined by a methylcellulose precipitation assay, a protein precipitation assay and two colourimetric methods (Bate-Smith and vanillin assay). The four methodologies showed high repeatability but differed widely in proanthocyanidin concentrations. The methylcellulose and protein precipitation assays could not quantify proanthocyanidins in rosé and white wines. The protein precipitation assay gave the lowest concentration of proanthocyanidins in all of the red wines. The methylcellulose precipitation assay (r = 0.7725; r2 = 0.59) and the protein precipitation assay (r = 0.6828; r2 = 0.47) showed a strong correlation with the perceived astringency compared with the colourimetric methods. The strong correlation of the methylcellulose precipitation method with the perceived astringency could be a useful tool to estimate red wine astringency.
KW - Astringency
KW - Cabernet Sauvignon
KW - Methylcellulose
KW - Proanthocyanidins
KW - Protein precipitation
KW - Sauvignon Blanc
UR - http://www.scopus.com/inward/record.url?scp=84886234344&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12253
DO - 10.1111/ijfs.12253
M3 - Article
AN - SCOPUS:84886234344
VL - 48
SP - 2588
EP - 2594
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 12
ER -