Chemical and Sensory Evaluation of Astringency Modulation in Red Wine
Dr. Fabian Weber, University of Bonn, Germany, will join Polyphenols Applications 2022. He will give a talk on the "Chemical and Sensory Evaluation of Astringency Modulation in Red Wine".
Besides the color, the mouthfeel and astringency are the most relevant quality aspects of red wine. Anthocyanins are the coloring principle and tannins are the key compounds for astringency.
Both compounds are extracted from the grapes during winemaking and both compounds are subjected to extensive structural changes during wine ageing. The corresponding reactions that lead to a stable color and an attenuated astringency are closely related and are affected by the wine matrix.
The goal of Dr. Weber's study was to understand the role of polysaccharides in grapes and wine regarding the formation of polymeric pigments and the masking of astringency.
Join the congress this June in Valencia & Online to learn more about the sensory properties of polyphenols in different matrices.
Polyphenols Applications 2022 Congress
September 28-30, 2022 - Valencia, Spain
www.polyphenols-site.com
