Abstract
Astringency is a sensation in the mouth used in judging the quality of red wine. The
rough, dry, and puckering sensation called astringency is the result of an interaction
between tannins and saliva proteins, mainly proline-rich proteins (PRP), which leads
to the formation and precipitation of a complex. A dry and rough sensation is then
perceived in the mouth. To get an insight into astringency at the molecular level
we investigated: (i) An efficient and iterative method for 4–8 procyanidin synthesis,
which gives rise to all possible 4–8 procyanidins up to the tetramer with total control
of degree of oligomerization and stereochemistry. (ii) The 3D‐structural preferences,
which take into account their internal movements, using 2D NMR and molecular modeling.
(iii) The self-association process in water or hydroalcoholic solutions using diffusion
NMR spectroscopy that gives the active proportion of tannins able to fix proteins.
(iv) A comprehensive description of the PRP-procyanidin complex formation to get information
about stoichiometry, binding site localization, and affinity constants for different
procyanidins. The data collected suggest that the interactions are controlled by both
procyanidin conformational and colloidal state preferences. All these results provide
new insights into the molecular interpretation of tannin astringency.
Key words
procyanidin - proline rich peptide - astringency - NMR - molecular dynamics
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Dr. Isabelle Pianet
Institut des Sciences Moléculaires, CESAMO
Université Bordeaux 1
351 Cours de la Libération
33405 Talence
France
Phone: +33 5 40 00 64 48
Fax: +33 5 40 00 26 23
Email: i.pianet@ism.u-bordeaux1.fr
