Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency.

Autor: Galaz Torres C; Department of Agricultural and Food Sciences, University of Bologna, Italy., Ricci A; Department of Agricultural and Food Sciences, University of Bologna, Italy., Parpinello GP; Department of Agricultural and Food Sciences, University of Bologna, Italy., Gambuti A; Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy., Rinaldi A; Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy., Moio L; Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy., Rolle L; Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy., Paissoni MA; Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy., Mattivi F; Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all'Adige, Italy., Perenzoni D; Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all'Adige, Italy., Arapitsas P; Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all'Adige, Italy.; Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece., Marangon M; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy., Mayr Marangon C; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy., Slaghenaufi D; Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy., Ugliano M; Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy., Versari A; Department of Agricultural and Food Sciences, University of Bologna, Italy.
Jazyk: angličtina
Zdroj: Current research in food science [Curr Res Food Sci] 2023 Oct 26; Vol. 7, pp. 100626. Date of Electronic Publication: 2023 Oct 26 (Print Publication: 2023).
DOI: 10.1016/j.crfs.2023.100626
Abstrakt: Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R 2 test of 0.630 and an RMSE test of 0.994, with 19 independent variables whose regression coefficients were all significant at p  < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© 2023 The Authors.)
Databáze: MEDLINE
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