干红葡萄酒涩感质量的多维表征及其效果分析

doi:10.3864/j.issn.0578-1752.2024.21.013

Abstract

Abstract:

【Objective】The astringency analysis method for dry red wine was designed by considering the time dependence of astringency, the sub-quality attributes of oral sensation and the instant facial expressions of panelists, so as to provide the methodological support for the multidimensional characterization of astringency quality. 【Method】 Astringency time dependence of dry red wine was characterized by the time intensity method, and the related parameters were measured, such as maximum astringency intensity (Imax), rate of intensity increase before Imax (Vi), rate of intensity decrease after Imax (Vd), area under the curve (AUC), and perception duration (Ttot). Astringency sub-qualities, such as drying, rough, and pucker, were evaluated using CATA and TDS methods. Likability of the wine was analyzed through immediate facial expressions. Twenty-seven Cabernet Sauvignon dry red wine samples from Gansu, Ningxia and Xinjiang were used to characterize the astringency intensity, sub-quality characteristics and perceived differences in liking. 【Result】 Significant variations in astringency were observed among the three regions, particularly in Imax, Vd, and AUC. Wine samples from Ningxia exhibited the highest values for Imax, AUC, and Vd compared to those from Gansu and Xinjiang. The sub-qualities of astringency, such as drying, numbing, rough, pucker, green, and grainy, were frequently identified, with a frequency exceeding 50%. These sub-qualities constituted the main attributes of astringency in the analyzed wines. Correlation analysis of multiple astringency indexes revealed that the astringency sub-qualities in dry red wines from the three regions primarily consisted of rough, pucker, and drying. Excessive roughness and numbing diminished positive emotions among panelists, while the graininess often elicited happy and surprised expressions. Principal component analysis (PCA) of the multivariate data on astringency in the sampled wines demonstrated that the multidimensional characterization technology method designed in this study had a strong ability to distinguish astringency of sampled wines. Wine samples from Ningxia had higher Imax, AUC, Vi, and Vd, while the rough, pucker, drying and numbing were more obvious. Xinjiang wine samples had stronger grainy sense, and the Imax, AUC, green and numbing were weaker, but the drinking comfort was better. The wine samples from Gansu had the strongest green astringency and the weakest rough dominance rate. 【Conclusion】The multidimensional characterization method for dry red wine developed in this study effectively captured the diversity of astringency in a concrete and detailed manner, which provided a more scientific evaluation of astringency differences, making it valuable for broader application and promotion.

Key words: wine, astringency, time-intensity analysis, temporal dominance of sensation analysis, instant facial expression analysis

TAN FangDai, HE YingXia, LIU JiaYue, LI AiHua, TAO YongSheng. Multidimensional Characterization of Astringency Quality in Dry Red Wine and Its Effects[J].Scientia Agricultura Sinica, 2024, 57(21): 4342-4355.

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Figures/Tables 10

Fig. 1

Table 1

Table 2

Astringency intensity related indicators of sampled wines"

编号Code	产区Region	Imax	Vi	Vd	Plateau 90%	AUC	Ttot (s)
G1	甘肃 Gansu	6.03±0.69	0.29±0.10	0.07±0.01	9.67±3.16	196.55±10.40	92.08±5.60
G2		5.22±0.55	0.30±0.02	0.06±0.01	8.77±2.56	151.73±6.71	84.88±4.78
G3		7.18±0.74	0.48±0.08	0.08±0.01	19.20±4.91	234.55±23.64	94.14±5.22
G4		6.52±0.14	0.27±0.00	0.07±0.00	14.90±6.21	218.61±8.67	96.45±4.53
G5		6.89±0.28	0.50±0.09	0.08±0.00	12.67±0.69	251.99±13.27	81.59±4.23
G6		6.50±0.47	0.28±0.04	0.07±0.01	10.17±1.02	245.48±10.34	88.66±7.01
G7		6.21±0.36	0.28±0.00	0.07±0.00	28.53±3.17	258.35±19.41	93.67±5.82
G8		5.94±0.75	0.32±0.03	0.07±0.01	11.23±0.71	239.52±11.33	82.07±3.12
G9		7.56±0.13	0.39±0.02	0.09±0.00	14.93±3.47	256.06±14.49	81.40±4.19
平均值 Average		6.45±0.70b	0.35±0.09a	0.07±0.01ab	14.45±6.20a	228.09±34.75b	88.33±5.99a
N1	宁夏 Ningxia	7.10±0.83	0.55±0.25	0.08±0.01	11.13±0.99	233.97±26.54	80.22±6.03
N2		7.81±0.46	0.58±0.04	0.10±0.01	11.87±0.88	249.65±19.43	79.16±4.19
N3		6.25±0.24	0.32±0.09	0.07±0.00	12.10±2.86	226.39±7.04	85.87±5.38
N4		7.89±0.59	0.37±0.07	0.08±0.01	13.73±1.76	228.4±18.27	96.50±6.62
N5		7.51±0.37	0.40±0.09	0.09±0.00	11.90±0.29	259.02±7.24	83.02±3.35
N6		6.82±0.39	0.52±0.04	0.07±0.00	10.73±1.56	231.83±1.69	93.94±4.44
N7		8.07±0.30	0.41±0.06	0.08±0.00	14.10±0.24	291.56±11.11	95.08±5.30
N8		5.94±0.90	0.33±0.05	0.07±0.01	13.57±1.96	249.52±18.03	90.91±5.67
N9		7.17±0.96	0.46±0.10	0.09±0.01	14.07±0.75	224.83±18.84	83.46±4.08
平均值 Average		7.17±0.74c	0.44±0.10b	0.08±0.01b	12.58±1.30a	243.91±21.56b	87.70±6.88a
X1	新疆 Xinjiang	6.28±0.31	0.43±0.00	0.08±0.00	15.93±1.69	194.52±23.89	88.31±4.87
X2		5.92±0.55	0.40±0.04	0.07±0.01	15.03±0.55	202.17±27.80	80.80±4.11
X3		5.67±0.41	0.30±0.01	0.07±0.00	13.60±3.49	221.30±7.48	84.25±4.76
X4		4.45±0.54	0.31±0.06	0.06±0.01	14.00±0.54	145.85±22.58	79.24±6.57
X5		4.84±0.52	0.37±0.03	0.06±0.01	19.30±0.52	187.97±20.88	81.00±6.89
X6		6.21±0.30	0.50±0.10	0.07±0.00	15.43±5.64	213.27±2.38	84.82±5.70
X7		5.46±0.19	0.48±0.07	0.06±0.00	20.83±2.37	213.26±9.14	89.93±4.00
X8		5.06±0.49	0.39±0.04	0.06±0.01	14.97±0.49	165.63±17.82	81.09±4.60
X9		5.16±0.29	0.25±0.01	0.05±0.00	11.03±4.32	159.51±24.04	97.49±5.83
平均值 Average		5.45±0.63a	0.38±0.08ab	0.06±0.01a	15.57±2.94a	189.28±26.70a	85.21±5.85a

Table 2

Fig. 2

Table 3

Astringency sub-quality dominate rate of sampled wines"

编号 Code	产区 Region	DR粗糙 DR rough	DR褶皱 DR pucker	DR生青 DR green	DR颗粒 DR grainy	DR干燥 DR drying	DR麻木 DR numbing	DT粗糙 DT rough	DT褶皱 DT pucker	DT生青 DT green	DT颗粒 DT grainy	DT干燥 DT drying	DT麻木 DT numbing
G1	甘肃 Gansu	0.18±0.03	0.25±0.04	0.39±0.07	0.35±0.09	0.32±0.01	0.36±0.09	0.00±0.00	0.00±0.00	13.30±1.06	1.73±0.29	0.90±0.49	3.17±1.04
G2		0.25±0.09	0.35±0.04	0.50±0.08	0.25±0.04	0.37±0.03	0.34±0.05	0.00±0.00	1.07±1.05	7.37±0.74	0.00±0.00	4.11±0.90	1.13±1.60
G3		0.13±0.00	0.37±0.06	0.50±0.06	0.46±0.05	0.37±0.03	0.38±0.09	0.00±0.00	7.80±1.80	4.07±0.74	3.07±0.76	4.97±0.76	4.13±0.68
G4		0.54±0.06	0.27±0.05	0.34±0.09	0.15±0.04	0.54±0.03	0.18±0.07	14.73±0.77	0.00±0.00	1.10±0.49	0.00±0.00	26.20±2.79	0.00±0.00
G5		0.44±0.03	0.33±0.05	0.30±0.08	0.11±0.09	0.53±0.13	0.33±0.04	13.80±2.29	11.17±4.66	0.00±0.00	0.00±0.00	15.47±3.56	1.33±0.19
G6		0.30±0.09	0.27±0.06	0.40±0.05	0.30±0.07	0.30±0.07	0.20±0.08	0.00±0.00	0.00±0.00	2.53±0.95	0.00±0.00	0.00±0.00	0.00±0.00
G7		0.25±0.05	0.13±0.04	0.25±0.01	0.50±0.09	0.37±0.08	0.13±0.02	0.00±0.00	0.00±0.00	0.00±0.00	11.00±1.08	10.97±2.38	0.00±0.00
G8		0.43±0.10	0.29±0.07	0.41±0.07	0.41±0.09	0.43±0.13	0.14±0.02	2.20±0.54	0.00±0.00	9.17±1.35	2.73±1.59	22.07±2.58	0.00±0.00
G9		0.33±0.05	0.33±0.07	0.22±0.10	0.33±0.09	0.55±0.11	0.22±0.05	10.60±2.43	1.37±0.82	0.00±0.00	7.30±0.88	11.97±3.80	0.00±0.00
平均值 Average		0.28±0.09a	0.29±0.07a	0.37±0.09a	0.32±0.13a	0.42±0.09ab	0.25±0.09a	3.49±4.96a	2.38±3.92a	4.16±4.49a	2.87±3.65a	10.78±8.70a	1.08±1.47a
N1	宁夏 Ningxia	0.17±0.02	0.33±0.10	0.33±0.02	0.33±0.16	0.50±0.09	0.33±0.04	0.00±0.00	18.37±2.62	1.80±1.07	0.20±0.16	16.80±1.81	20.67±7.59
N2		0.53±0.07	0.40±0.03	0.36±0.11	0.27±0.07	0.54±0.04	0.18±0.19	16.47±6.14	4.97±4.66	3.40±1.53	0.00±0.00	10.20±1.56	0.00±0.00
N3		0.36±0.07	0.44±0.04	0.27±0.18	0.18±0.11	0.36±0.09	0.18±0.08	4.33±1.47	14.50±3.76	0.00±0.00	0.00±0.00	10.43±4.48	0.00±0.00
N4		0.50±0.10	0.21±0.11	0.25±0.13	0.38±0.09	0.55±0.10	0.25±0.05	13.37±1.76	0.00±0.00	0.00±0.00	3.50±2.55	16.93±3.49	0.00±0.00
N5		0.52±0.05	0.55±0.11	0.33±0.04	0.11±0.01	0.78±0.31	0.33±0.07	14.37±2.98	20.10±3.21	1.31±1.07	0.00±0.00	32.64±9.59	1.29±0.54
N6		0.37±0.05	0.37±0.08	0.22±0.06	0.13±0.14	0.50±0.18	0.25±0.10	6.20±1.88	7.37±1.63	0.00±0.00	0.00±0.00	34.27±8.41	0.00±0.00
N7		0.53±0.05	0.42±0.13	0.29±0.09	0.14±0.10	0.59±0.13	0.43±0.02	15.13±4.37	12.80±0.98	0.00±0.00	0.00±0.00	14.67±4.30	3.40±2.12
N8		0.54±0.05	0.34±0.03	0.25±0.08	0.50±0.08	0.38±0.12	0.37±0.09	17.01±2.51	1.07±0.90	0.00±0.00	10.30±2.61	4.76±0.98	4.87±1.67
N9		0.43±0.07	0.42±0.06	0.43±0.15	0.14±0.03	0.43±0.05	0.29±0.05	9.76±3.20	11.30±1.80	2.35±0.31	0.00±0.00	19.28±3.61	0.00±0.00
平均值 Average		0.44±0.12b	0.40±0.08b	0.30±0.06a	0.24±0.13a	0.51±0.12b	0.29±0.08a	10.74±5.68b	10.10±6.82b	1.00±1.26a	1.56±3.28a	16.33±10.06a	2.28±3.49a
X1	新疆 Xinjiang	0.33±0.06	0.33±0.02	0.11±0.16	0.33±0.11	0.51±0.06	0.22±0.06	1.30±1.06	1.92±0.63	0.00±0.00	0.00±0.00	20.37±1.27	0.00±0.00
X2		0.33±0.10	0.22±0.04	0.44±0.04	0.30±0.22	0.53±0.06	0.11±0.04	2.54±2.38	0.00±0.00	11.84±1.97	0.00±0.00	30.53±3.97	0.00±0.00
X3		0.34±0.05	0.22±0.19	0.29±0.11	0.33±0.15	0.44±0.08	0.33±0.19	2.63±1.55	0.00±0.00	0.00±0.00	1.30±1.84	16.30±3.51	5.47±1.26
X4		0.41±0.14	0.21±0.29	0.20±0.16	0.52±0.08	0.40±0.06	0.13±0.15	3.13±0.90	0.00±0.00	0.00±0.00	9.17±1.11	9.47±3.77	0.00±0.00
X5		0.32±0.07	0.21±0.05	0.31±0.03	0.20±0.18	0.37±0.11	0.17±0.07	0.00±0.00	0.00±0.00	0.00±0.00	0.00±0.00	2.11±1.73	0.00±0.00
X6		0.40±0.08	0.21±0.04	0.19±0.03	0.36±0.13	0.60±0.08	0.41±0.06	8.45±2.18	0.00±0.00	0.00±0.00	1.51±1.22	7.62±1.21	11.53±3.17
X7		0.52±0.14	0.25±0.07	0.38±0.12	0.13±0.01	0.38±0.05	0.21±0.04	12.13±8.86	0.00±0.00	1.78±1.03	0.00±0.00	10.22±2.37	0.00±0.00
X8		0.18±0.04	0.27±0.11	0.36±0.06	0.27±0.13	0.33±0.15	0.06±0.04	0.00±0.00	0.00±0.00	15.68±4.29	0.00±0.00	1.09±0.81	0.00±0.00
X9		0.29±0.13	0.14±0.02	0.24±0.03	0.57±0.15	0.43±0.07	0.14±0.13	0.00±0.00	0.00±0.00	0.00±0.00	21.90±5.80	12.61±1.49	0.00±0.00
平均值 Average		0.34±0.08ab	0.23±0.05a	0.28±0.10a	0.33±0.13a	0.40±0.08a	0.20±0.10a	3.33±3.96a	0.21±0.60a	3.26±5.71a	3.74±6.94a	12.31±8.79a	1.90±3.83a

Table 3

Fig. 3

Fig. 4

Table 4

Instant facial expression ratio of the astringency evaluation from sampled wines"

编号 Code	产区 Region	面部表情Facial expression
编号 Code	产区 Region	高兴 Happy (%)	平淡 Neutral (%)	复杂 Complex (%)	惊讶 Surprise (%)	恐惧 Fear (%)	愤怒 Angry (%)	厌恶 Disgust (%)
G1	甘肃 Gansu	19.72±4.36	51.46±5.53	3.72±0.31	4.28±3.34	19.35±13.11	1.49±0.44	0.00±0.00
G3		18.55±3.08	40.76±24.08	8.01±0.64	3.41±1.38	27.49±19.40	1.70±0.43	0.08±0.03
G5		19.68±3.69	33.91±15.71	10.79±5.96	3.49±2.21	30.28±24.68	1.83±1.50	0.03±0.03
G7		31.91±6.00	21.95±4.91	9.24±0.45	3.40±0.80	31.49±8.55	1.65±0.44	0.36±0.11
G9		20.38±3.89	34.17±7.44	10.28±4.94	3.59±0.35	29.78±7.11	1.69±0.44	0.11±0.06
平均值 Average		22.05±5.55a	36.45±10.79a	8.40±2.84ab	3.63±0.37ab	27.68±4.88a	1.67±0.12a	0.12±0.14a
N1	宁夏 Ningxia	15.58±1.51	26.66±13.99	24.09±6.64	2.30±0.98	16.44±3.93	12.06±1.96	2.87±1.63
N2		24.51±5.28	42.53±14.40	11.23±1.66	1.10±0.22	18.02±7.25	2.34±0.58	0.28±0.14
N4		16.00±3.69	39.64±15.70	27.96±5.96	4.88±2.21	10.79±4.68	0.53±0.40	0.20±0.11
N6		18.48±0.71	35.64±10.32	8.44±0.97	1.67±0.62	34.77±10.45	0.53±0.02	0.47±0.21
N7		20.50±0.74	39.65±16.97	9.07±1.27	0.97±0.14	27.13±16.96	2.62±0.38	0.06±0.01
N9		24.41±1.67	26.77±0.61	8.50±6.94	1.81±1.48	36.87±4.26	1.50±0.94	0.14±0.10
平均值 Average		19.91±3.95a	35.14±6.89a	14.88±8.78b	2.12±1.44a	24.00±10.57a	3.26±4.40a	0.67±1.09a
X1	新疆 Xinjiang	28.68±1.91	51.76±10.66	7.02±1.01	3.31±1.16	8.76±6.41	0.44±0.03	0.03±0.04
X3		35.77±7.88	34.81±19.11	7.23±2.32	5.42±2.60	14.43±15.77	1.99±0.72	0.36±0.08
X5		27.28±0.37	38.70±9.54	4.13±3.71	3.44±1.09	25.01±7.36	1.44±0.06	0.00±0.00
X7		30.57±8.03	37.68±25.00	5.29±0.38	1.81±0.98	22.52±17.74	2.13±0.58	0.00±0.00
X8		34.05±7.72	36.45±10.85	9.10±6.66	5.88±2.01	12.37±3.65	1.82±1.42	0.33±0.12
平均值 Average		31.27±3.57b	39.88±6.80a	6.55±1.91a	3.97±1.67b	16.61±6.89a	1.56±0.68a	0.14±0.18a

Table 4

Fig. 5

Fig. 6

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涩感亚品质 Sub-qualities	定义 Definition	参考标准 Standard
干燥 Drying	口腔表面缺少润滑^[23] Lack of lubrication between oral surfaces	5.0 g∙L^-1单宁酸 5.0 g∙L^-1 tannin acid
颗粒 Grainy	酒液在口腔移动时，沉淀在口腔表面摩擦的感觉^[24] Sensation of particles brushing against the surfaces of the mouth as the wine moves	3.0%葡萄皮籽溶液 3.0% grape skin seed solution
粗糙 Rough	类似于砂纸的感觉^[25] The tissue’s physical roughness resembles that of coarse sandpaper	600目砂纸 600-grade emery paper
褶皱 Pucker	在脸颊和面部肌肉中可以感受到的收紧或收缩的感觉^[23] The sensation of tightening or drawing that can be experienced in the cheek and facial muscles	1.0 g∙L^-1明矾-2.0 g∙L^-1酒石酸混合溶液 1.0 g∙L^-1 alum and 2.0 g∙L^-1 tartaric acid
丝绸 Silk	丝绸的质感 The texture/feel of silk	丝绸 Silk
天鹅绒 Velvet	天鹅绒的质感 The texture/feel of velvet	天鹅绒 Velvet
粗布 Burlap	粗布的质感 The texture/feel of burlap	粗布 Burlap
缎子 Satin	柔顺和平滑的质感^[24] The texture/feel of satin	缎子 Satin
强烈 Assertive	强劲的涩味与适量的水果酸度相平衡的感觉^[26] Robust astringency that is balanced with the right amount of fruit and acidity	葡萄果梗 Grape stem
麻木 Numbing	因舌头麻痹而缺失部分味觉^[26] A numbing or lack of sensation	花椒油 Zanthoxylum oil
生青 Green	未成熟的水果在口中混合着酸涩的感觉^[24] The unripe fruit’s combination of sour and astringent sensations in the mouth	生香蕉 Green banana
涂覆感 Mouthcoat	口腔中黏附一层膜的感觉^[15] Gives the impression of a coating film that adheres to mouth surfaces, and which falls from the mouth surfaces with time	芝麻糊 Sesame paste

Multidimensional Characterization of Astringency Quality in Dry Red Wine and Its Effects

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