Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

[EN] The influence of the proanthocyanidic, polysaccharide and oligosaccharide composition on astringency perception of Tempranillo wines has been evaluated. Statistical analyses revealed the existence of relationships between chemical composition and perceived astringency. Proanthocyanidic subunit...

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Detalhes bibliográficos
Autores: Quijada-Morín, Natalia, Williams, Pascale, Rivas Gonzalo, Julián C., Doco, Thierry, Escribano Bailón, María Teresa
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:España
Recursos:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/141142
Acesso em linha:http://hdl.handle.net/10366/141142
Access Level:acceso abierto
Palavra-chave:Red wine
Proanthocyanidins
Polysaccharides
Oligosaccharides
Astringency perception
2417.17 Nutrición Vegetal
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spelling Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringencyQuijada-Morín, NataliaWilliams, PascaleRivas Gonzalo, Julián C.Doco, ThierryEscribano Bailón, María TeresaRed wineProanthocyanidinsPolysaccharidesOligosaccharidesAstringency perception2417.17 Nutrición Vegetal[EN] The influence of the proanthocyanidic, polysaccharide and oligosaccharide composition on astringency perception of Tempranillo wines has been evaluated. Statistical analyses revealed the existence of relationships between chemical composition and perceived astringency. Proanthocyanidic subunit distribution had the strongest contribution to the multiple linear regression (MLR) model. Polysaccharide families showed clear opposition to astringency perception according to principal component analysis (PCA) results, being stronger for mannoproteins and rhamnogalacturonan-II (RG-II), but only Polysaccharides Rich in Arabinose and Galactose (PRAGs) were considered in the final fitted MLR model, which explained 96.8% of the variability observed in the data. Oligosaccharides did not show a clear opposition, revealing that structure and size of carbohydrates are important for astringency perception. Mannose and galactose residues in the oligosaccharide fraction are positively related to astringency perception, probably because its presence is consequence of the degradation of polysaccharides.202020202014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/141142reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1411422026-06-07T06:28:51Z
dc.title.none.fl_str_mv Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
title Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
spellingShingle Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
Quijada-Morín, Natalia
Red wine
Proanthocyanidins
Polysaccharides
Oligosaccharides
Astringency perception
2417.17 Nutrición Vegetal
title_short Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
title_full Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
title_fullStr Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
title_full_unstemmed Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
title_sort Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
dc.creator.none.fl_str_mv Quijada-Morín, Natalia
Williams, Pascale
Rivas Gonzalo, Julián C.
Doco, Thierry
Escribano Bailón, María Teresa
author Quijada-Morín, Natalia
author_facet Quijada-Morín, Natalia
Williams, Pascale
Rivas Gonzalo, Julián C.
Doco, Thierry
Escribano Bailón, María Teresa
author_role author
author2 Williams, Pascale
Rivas Gonzalo, Julián C.
Doco, Thierry
Escribano Bailón, María Teresa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Red wine
Proanthocyanidins
Polysaccharides
Oligosaccharides
Astringency perception
2417.17 Nutrición Vegetal
topic Red wine
Proanthocyanidins
Polysaccharides
Oligosaccharides
Astringency perception
2417.17 Nutrición Vegetal
description [EN] The influence of the proanthocyanidic, polysaccharide and oligosaccharide composition on astringency perception of Tempranillo wines has been evaluated. Statistical analyses revealed the existence of relationships between chemical composition and perceived astringency. Proanthocyanidic subunit distribution had the strongest contribution to the multiple linear regression (MLR) model. Polysaccharide families showed clear opposition to astringency perception according to principal component analysis (PCA) results, being stronger for mannoproteins and rhamnogalacturonan-II (RG-II), but only Polysaccharides Rich in Arabinose and Galactose (PRAGs) were considered in the final fitted MLR model, which explained 96.8% of the variability observed in the data. Oligosaccharides did not show a clear opposition, revealing that structure and size of carbohydrates are important for astringency perception. Mannose and galactose residues in the oligosaccharide fraction are positively related to astringency perception, probably because its presence is consequence of the degradation of polysaccharides.
publishDate 2014
dc.date.none.fl_str_mv 2014
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/141142
url http://hdl.handle.net/10366/141142
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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