Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates

Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, origin astringency sub-qualities, such as typical drying found in immature grapes, still unknown. wines with similar tannin content but different from harvest dates, studied. was characterised terms friction coefficient, polyphenol content, analysis tannin/salivary–proteins aggregates characterisation. A evolution during ripening for both Cabernet Sauvignon Carménère, tannin–protein showed differences size, shape surface. The velvety sub-quality appears be low precipitation, specific surface characteristics roundness Feret diameter. Results this work propose an effect on perception opens possibility explore their oral lubrication.