Research Progress on the Astringency Substances and Evaluation of Wine

Abstract

The astringency of wine has always been a hot topic in wine research, and a variety of research methods have evolved from it. In the astringency research system, there are various qualitative and quantitative methods related to the astringency substances in wine, but the lack of discussion on the applicability of the method has caused researchers to misuse the method when using the method. In addition, the literature on the sense of astringency mostly introduces the research results of the sense of astringency, and lacks the interpretation of the system. On the basis of summarizing the polyphenols in wine, this article clarifies the analysis method of astringency, and further summaries the research system of astringency, and discusses the future research direction of astringency in wine.

Keywords

• grape wine
• polyphenols
• tannins
• astringency
• analysis method
• comprehensive evaluation