Abstract

The sensory properties of food and beverages are key factors that determine consumer preference. Astringency, described as a sensation of dryness and puckering in mouth, is an important quality factor. In fact, great part of the economic efforts within the wine production chain are related to its management. This perception is based on the interaction of wine tannins with saliva proteins, causing a loss of oral lubrication. The quantitative determination of tannins in grapes and wine is crucial for wine producers, since a mismanagement on productive processes or a natural imbalance in the abundance of certain kind of tannins could lead to an unwanted astringency mouthfeel for wine consumers. Here we summarize the main methodologies for astringency intensity and sub-qualities estimations focused on classical and latest advances in methodologies, along with their main advantages and disadvantages.