Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection.
AF4-UV-MALS-dRI
Astringency
Chemometrics
Macromolecules
Polyphenols
Wine
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Nov 2021
01 Nov 2021
Historique:
received:
14
01
2021
revised:
07
05
2021
accepted:
11
05
2021
pubmed:
5
6
2021
medline:
1
7
2021
entrez:
4
6
2021
Statut:
ppublish
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-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, M
Identifiants
pubmed: 34087570
pii: S0308-8146(21)01110-9
doi: 10.1016/j.foodchem.2021.130104
pii:
doi:
Substances chimiques
Colloids
0
Polysaccharides
0
Proanthocyanidins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
130104Informations de copyright
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