Caracterización fenólica de uvas del cultivar carménère y su relación con la sensación de astrigencia

Identifier:  TDX:465

Handle: https://hdl.handle.net/20.500.11797/TDX465

Authors:  Obreque Slier, Elias Abel

Abstract:
After disappearing in Europe and rediscovery in Chile (1994), Carménère (Carmenet's family) has become the emblematic variety of Chilean wines. Carménère has been found to differ from other Carmenets in the phenolic composition of both seeds ((-)-epicatechin, epicatechin-3-O-gallate, gallic acid, gallic esters of dimeric procyanidins and percentage of galloylation) and skins (anthocyans and total flavonoids). Interaction of proteins (salivary and seroalbumin) and tannins was studied by setting a method for observing the effect of tannins on a) protein precipitation and b) inhibition of diffusion on cellulose membranes displayed by suspended proteins. Also, correspondence of both phenomena with astringency perception (sensory panel) was assessed. A close association between salivary protein-tannins interaction and astringency perception was observed together with ethanol- and pH-dependences of either phenomenom. Lastly, progressive changes in reactivity towards salivary proteins displayed by phenol compounds extracted from Carménère seeds and skins at various times during maturation were observed.