Impact of Carménère Wines Ageing in Oak Wood Fragments and Barrels on Phenol-Salivary Protein Interaction and Astringency Perception

Objetivo general

Objetivos específicos

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.

Descripción

Clasificaciones

Código: 1150240

Base fuente: Base Nacional de Proyectos

172660000

172660000

0

Fecha inicio: 15/03/2015

Fecha término: 15/03/2018

1096

91

3

Tipo instrumento: Proyecto (PYT)

Año: 2015

Ejecutor: Universidad de Chile

Coordinador principal: Obreque S, Elías

Región(es): Metropolitana

Temas: Tecnología de los alimentos

Sector-Subsector-Rubro: Alimento / Vino / Viñas y vides

Especie(s): Vid vinífera

Estado: Finiquitado

Fuente de financiamiento: ANID (ex CONICYT) / FONDECYT

Otra Información de Interés: