ArticleFood chemistry: X2022
The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Oak aging mitigates the sensory impact of smoke taint in Cabernet Sauvignon wine.Scientific reports · 2026Article
- Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging.Foods (Basel, Switzerland) · 2026Article
- Plant aromas in wine: the case of cabernet sauvignon from typical regions in China.Food chemistry: X · 2026Article
- From chemical signatures to consumer preference: Decoding bottle and barrel aging effects onFood chemistry: X · 2026Article
- Effects ofFood chemistry: X · 2025Article
- Yeast extract foliar spray elicits divergent aroma-phenolics profiles in 'Cabernet Sauvignon' and 'Marselan' grapes and wines.Food chemistry: X · 2025Article
- Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level.Food chemistry: X · 2025Article
- Correlation analysis between quality characteristics and rhizosphere microorganisms of different wine grape varieties during their ripening phase.Frontiers in microbiology · 2025Article
- Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles.Food chemistry: X · 2025Article
- Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates.Food chemistry: X · 2024Article
- Variation of wine preference amongst consumers is influenced by the composition of salivary proteins.NPJ science of food · 2023Article
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Authors and funding
6 authors.
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Abstract
This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (-)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.
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