ABSTRACT
Ionization Mass Spectrometry (ESI-MS) ..................................................... 160 6.6 Relative Afnity Scale in the Gas Phase ...................................................... 161 6.7 Relative Afnity Scale and Astringency ...................................................... 164 6.8 Conclusion .................................................................................................... 164 Acknowledgments .................................................................................................. 165 References .............................................................................................................. 165
Among organoleptic properties used for quality assessments of wines, astringency deserves particular attention. This complex sensation in the mouth occurs after tasting red wines, which are known for their characteristic high concentration of polyphenolic compounds called tannins. Neither the perception of astringency nor its molecular basis is understood fully, but it is accepted
generally that astringency arises when lubricating salivary proteins are precipitated as protein-polyphenols complexes. Astringency of red wines is estimated usually by expert wine tasters, and a fully objective analytical methodology is lacking in this domain.
