Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency

Resumen

Polyphenols are a large family of metabolites that result from the secondary metabolism of plants. It is known the multiple healthy properties of polyphenols and their use as nutraceutical compounds. Furthermore, in grapes and wines, these compounds are able to modulate quality perception. To search reliable relationships between wine fractions composition and sensory description it is necessary to train tasters specifically and to perform chemical and statistical analysis. The work with these procedures in parallel allows obtaining key information towards a better understanding of how interactions between chemical components may affect flavor perception. The aim of this review was to gather the current knowledge of the effect of non-volatile low and high molecular weight phenolic compounds on bitter taste and in-mouth feeling perceptions, especially astringency and to highlight the recent research on wine interactions. © 2017 by Nova Science Publishers, Inc. All rights reserved.