Abstract：
Astringency is one of the most important organoleptic characteristics of red wines, and its intensity evaluation method has been the focus of research in recent years. An artificial saliva system was developed to establish an accurate and reliable evaluation method for the astringency intensity of dry red wines based on saliva precipitation index (SPI). To achieve this, five key protein families, which presented high reactivities and sensitivities in protein-tannin binding reactions, were selected from human whole saliva. The concentrations of the five proteins (proline-rich protein, α-amylase, lactoferrin, lysozyme, and albumin) and pH were optimized using response surface methodology based on the human salivary conditions to simulate the real salivary environment. The artificial saliva precipitation index method was applied to 60 commercial dry red wines and it exhibited a high correlation (CoefASPI = 0.94) with the sensory scores, indicating better performance than the traditional SPI method and other analytical approaches.
摘要：
苦涩是红葡萄酒最重要的感官特性之一,其强度评价方法一直是近年来研究的重点。开发了一种人工唾液系统，以建立基于唾液沉淀指数（SPI）的干红葡萄酒的涩味强度的准确可靠的评估方法。为了实现这一点，五个关键的蛋白质家族，在蛋白质-单宁结合反应中表现出高反应性和敏感性，选自人类全唾液。五种蛋白质的浓度（富含脯氨酸的蛋白质，α-淀粉酶,乳铁蛋白,溶菌酶,和白蛋白）和pH值使用基于人类唾液条件的响应面方法进行优化，以模拟真实的唾液环境。将人工唾液沉淀指数方法应用于60种商业干红葡萄酒，其与感官评分具有高度相关性（CoefASPI=0.94），表明比传统的SPI方法和其他分析方法更好的性能。
