1.- To evaluate both interactions between non-flavonoid (gallic acid, ellagic acid, caffeic acid and coumaric acid) or flavonoid [(+)-catechin, (-)-epicatechin, (+)- gallocatechin and (-)-epigallocatechin] monomeric polyphenols and salivary proteins, and to relate them with the astringency they elicit. 2.- To assess both interactions between polymeric polyphenols (gallotanins, ellagitannins and proanthocyanidins) and salivary proteins and to relate them with the astringency they elicit. 3.- To characterize the composition of phenolic compounds from Carménère and Cabernet Sauvignon wines during the aging with French and American oak wood barrels. 4.- To determine the phenolic composition of Carménère and Cabernet Sauvignon wines in contact with French and American oak wood fragments (chips and staves). 5.- To evaluate interactions and precipitation between salivary proteins and polyphenols of Carménère wine aged in contact with either oak wood fragments or barrels. 6.- To assess astringency of Carménère wine aged in contact with either oak wood fragments or barrels.