TY - JOUR T1 - Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2017.17054 SP - ajev.2017.17054 AU - Wenyu Kang AU - Jun Niimi AU - Susan Elaine Putnam Bastian Y1 - 2017/10/30 UR - http://www.ajevonline.org/content/early/2017/10/25/ajev.2017.17054.abstract N2 - The use of vegetable proteins to fine astringent compounds in wine has gained increased interest under the pressure of consumer demand. The objective of this study was to compare the ability of alternative vegetable proteins (derived from rice, soy, pea and potato) to reduce tannin and thereby astringency, relative to that of traditional fining agents (gelatin and polyvinyl poly-pyrrolidone (PVPP)) in a commercial wine with added grape seed extract. Total tannin and phenolics, SO2 resistant pigments, pH, and color of the treated wines were determined, while astringency intensity perception was evaluated by a trained sensory panel (n=9). Potato, pea, soy and gelatin proteins similarly reduced total tannin concentration. Similar to PVPP, total phenolics were reduced by the addition of rice and soy proteins. Alternative vegetable proteins influenced the chroma, which may change the depth of wine color. Furthermore, this study was the first to evaluate the change in astringency sensation by use of rice and soy proteins as alternative fining agents. Type of vegetable proteins used appear to fine different types of polyphenolic compounds, which was reflected on astringency perception and requires further investigation. The chemical and sensory measures showed that rice and potato proteins have the potential to replace PVPP and gelatin, respectively. ER -