The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

Yan-Lun Ju; La Yang; Xiao-Feng Yue; Rui He; Sheng-Lin Deng; Xin Yang; Xu Liu; Yu-Lin Fang

doi:10.1016/j.fochx.2021.100125

The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

Food Chem X. 2021 Jun 29:11:100125. doi: 10.1016/j.fochx.2021.100125. eCollection 2021 Oct 30.

Authors

Yan-Lun Ju¹, La Yang¹, Xiao-Feng Yue¹, Rui He¹, Sheng-Lin Deng¹, Xin Yang¹, Xu Liu^{1

2}, Yu-Lin Fang^{1

2}

Affiliations

¹ College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China.
² Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China.

Abstract

This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tannin profiles were assessed by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD). The condensed tannin content highly depended on the variety ranging from 0.30 mg/g to 7.80 mg/g (in skins), from 3.12 mg/g to 8.82 mg/g (in seeds), and from 62.60 mg/L to 225.90 mg/L (in wines). There were significant differences in proportions of certain constitutive subunits (as mole%) and mean degree of polymerization (mDp) among the varieties. Correlation analysis revealed that condensed tannin concentration and composition had a significant effect on the sensory evaluation and quantitative analysis of astringency. A positive correlation between mDp and astringency was also observed. The present results expand knowledge of the characterization of spine grape and wine condensed tannin chemistry and astringency.

Keywords: Astringency; Condensed tannin; Spine Wine; Spine grapes.