European Food Research and Technology

, Volume 234, Issue 2, pp 253–261 | Cite as

Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage

  • Kleopatra Chira
  • Michael Jourdes
  • Pierre-Louis TeissedreEmail author
Original Paper


Cabernet Sauvignon wine grape variety is an emblematic cultivar of Bordeaux winegrowing region. Twenty-three vintages of Cabernet Sauvignon wines from chateau Mouton Rothschild were studied using chemical and sensory analysis. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerization (mDP) were also determined. Sensory analysis concerning astringency intensity using a 0–7 point scale was performed in parallel. Correlations between bottle wine ageing and mDP and astringency were obtained. Increasing age gave lower scores in astringency intensity (R 2 = 0.598, p = 0.000) and inferior mDP values (R 2 = 0.851, p = 0.000). In addition, we evidenced that mDP is an analytical parameter for estimating astringency (R 2 = 0.556, p = 0.000) in red CS (Cabernet Sauvignon) wine from Pauillac denomination.


Wine Tannins Mean degree of polymerization HPLC–UV/MS Storage Astringency 



The authors gratefully thank CIVB (Conseil Interprofessionnel des Vins de Bordeaux), Ministère de La Recherche et Enseignement Supérieur for providing financial support, the Region Aquitaine for providing funds for the acquisition of the HPLC–MS(n)-UV material, chateau Mouton Rothschild (premier grand cru classé Pauillac) for providing the wine samples to allow this research. We also thank the judges who participated in the sensory analyses.


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Copyright information

© Springer-Verlag 2011

Authors and Affiliations

  • Kleopatra Chira
    • 1
  • Michael Jourdes
    • 1
  • Pierre-Louis Teissedre
    • 1
    Email author
  1. 1.Unité de Recherche Œnologie, EA 4577, USC 1219 INRA, Faculté d’Œnologie, Institut des Sciences de la Vigne et du VinUniversité Bordeaux SegalenVillenave d’Ornon CedexFrance

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