The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines

Qian Tu; Shuzhen Liu; Yuyu Li; Lin Zhang; Zhaoxiang Wang; Chunlong Yuan

doi:10.1016/j.fochx.2022.100409

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines

Food Chem X. 2022 Aug 6:15:100409. doi: 10.1016/j.fochx.2022.100409. eCollection 2022 Oct 30.

Authors

Qian Tu¹, Shuzhen Liu¹, Yuyu Li¹, Lin Zhang¹, Zhaoxiang Wang¹, Chunlong Yuan^{1

2

3

4}

Affiliations

¹ College of Enology, Northwest A&F University, Yangling 712100, China.
² Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China.
³ Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China.
⁴ Grape and Wine Engineering Technology Research Center of National Forestry and Grassland Administration, Yangling 712100, China.

Abstract

This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (-)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.

Keywords: (+)-catechin (PubChem CID9064); (+)-gallocatechin (PubChem CID65084); (−)-epicatechin (PubChem CID72276); (−)-epicatechin gallate (PubChem CID107905); (−)-epigallocatechin (PubChem CID72277); (−)-epigallocatechin gallate (PubChem CID65064); Aging; Astringency; Condensed tannins; Region; Wine.