Relationship Between Condensed Tannins Properties And Sensory Astringency Of Wine

High-quality red wine has a pleasant and complex taste,while astringency is an important feature of red wine quality.The convergence of wine is mainly derived from condensed tannins,which determines the flavor,structure and texture of red wine,due to its different structural components.There will be great differences in the senses of red wine.At present,the specific relationship between the sensory astringency of condensed tannin subunit composition,molecular weight and other characteristics is not clear,and there is a lack of quantitative description of the astringent intensity.This experiment intends to use the wines from different producing areas in the domestic market as test wine samples,study the basic physical and chemical indicators and phenolic substances of different wine samples,and make a sensory evaluation to explore the influence of the characteristics of condensed tannins in wine on the sensory characteristics of wine,and establish wines.The research results can provide theoretical basis and guidance for improving and optimizing the convergence of red wine,providing technical support for the production of higher quality wines in production,providing a certain degree for evaluating the quality of wine,selecting appropriate wine grape cultivation techniques and red wine brewing technology.Reference.The main findings are as follows:(1)There are regional differences in physical and chemical indicators of wine samples.The residual sugar content,alcohol content,dry extracts and other indicators of wine samples and Australian wine samples in Xinjiang producing areas are higher,and the residual sugar content and wine in Gansu producing areas.Degree and dry leachate are relatively low.(2)There are some differences in total phenolics,total flavonoids,total anthocyanins and total tannins between Cabernet Sauvignon and Merlot wine samples in each producing area,which indicates that the composition and content of each phenolic substance in wine is regional.The difference is that the content of small molecule polymeric pigment(SPP)in the wine producing area of Xinjiang is significantly higher than that in other producing areas.The content of macromolecular polymeric pigment(LPP)in the wine samples in the southwestern China is higher;the Cabernet Sauvignon in the southwestern highland producing area The content of anthocyanin monomer is higher than that of other producing areas.(3)The astringent strength of red wine was significantly positively correlated with the composition of total phenol,total flavonoids,flavan-3-ol and condensed tannins in wine with degree of acylation,average degree of polymerization and content of condensed tannins,significantly negatively correlated with EC-term.(4)A regression equation for the convergence of red wine and the tannin characteristics of wine condensation.