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首页> 外文期刊>Tetrahedron >Grape and wine sensory attributes correlate with pattern-based discrimination of Cabernet Sauvignon wines by a peptidic sensor array
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Grape and wine sensory attributes correlate with pattern-based discrimination of Cabernet Sauvignon wines by a peptidic sensor array

机译：葡萄和葡萄酒的感官属性与基于肽传感器阵列的赤霞珠葡萄酒基于模式的识别相关

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摘要

A major factor that contributes to the characteristic taste of red wine is its composition of a class of polyphenols known as tannins. Extended ripening times of grapes are known to influence the sugar and acid content of the fruit, but their effect on tannin composition is less understood. In this study, we demonstrate that a differential, cross reactive peptide-based sensing array can discriminate Cabernet Sauvignon wines made from grapes that were harvested at different stages of maturation. Linear discriminant analysis shows a clear discrimination of the wines based on their tannin content, which is in strong correlation with the harvest time. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of wine revealed a strong correlation of the sensing array to perceived astringency and bitterness, which is also well known to correlate with tannin concentration. (C) 2014 Elsevier Ltd. All rights reserved.
机译：导致红酒具有特征性味道的一个主要因素是其被称为单宁的一类多酚的组成。众所周知，延长葡萄的成熟时间会影响果实的糖和酸含量，但对单宁组成的影响却鲜为人知。在这项研究中，我们证明了基于交叉反应肽的差异传感阵列可以区分在不同成熟阶段收获的葡萄制成的赤霞珠葡萄酒。线性判别分析显示，基于葡萄酒中单宁含量的明显区分，与收获时间密切相关。使用酒的口感和口味描述感官属性的偏最小二乘回归模型显示，感测阵列与感觉到的涩味和苦味有很强的相关性，众所周知，这也与单宁浓度相关。 （C）2014 Elsevier Ltd.保留所有权利。

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