INNOVATIONS IN THE STUDY OF WINE ASTRINGENCY RELATED TO METHODS OF ANALYSIS, COMPOSITION AND STRUCTURE OF TANNINS, AND POLYSACCHARIDES (Q3137556): Difference between revisions
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(Created claim: summary (P836): OBJECTIVE ESTIMATION OF ASTRINGENCY IS USUALLY DONE BY TASTING. DESPITE THE PERCEPTION OF ASTRINGENCY VARIES BETWEEN INDIVIDUALS, AND SINCE IT IS A CUMULATIVE FEELING, ITS OBJECTIVE ASSESSMENT IS VERY COMPLICATED. THEREFORE IT IS NECESSARY TO HAVE EXPERT TASTERS AND PLAN VERY RIGOROUS TASTING PROTOCOLS. Even the results are always subject to a subjectivity-grained circle which distinguishes as much as possible from the operation of solitary conf...) |
(Changed label, description and/or aliases in en: translated_label) |
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INNOVATIONS IN THE STUDY OF WINE ASTRINGENCY RELATED TO METHODS OF ANALYSIS, COMPOSITION AND STRUCTURE OF TANNINS, AND POLYSACCHARIDES | |||
Revision as of 12:34, 12 October 2021
Project Q3137556 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INNOVATIONS IN THE STUDY OF WINE ASTRINGENCY RELATED TO METHODS OF ANALYSIS, COMPOSITION AND STRUCTURE OF TANNINS, AND POLYSACCHARIDES |
Project Q3137556 in Spain |
Statements
62,920.0 Euro
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78,650.0 Euro
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80.0 percent
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1 January 2015
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31 December 2017
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UNIVERSIDAD DE CASTILLA-LA MANCHA
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38°57'35.10"N, 3°52'58.26"W
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13034
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LA ESTIMACION OBJETIVA DE LA ASTRINGENCIA SE REALIZA USUALMENTE MEDIANTE DEGUSTACION. NO OBSTANTE LA PERCEPCION DE LA ASTRINGENCIA VARIA ENTRE INDIVIDUOS, Y AL SER UNA SENSACION ACUMULATIVA, SU APRECIACION OBJETIVA ES MUY COMPLICADA. POR ELLO ES NECESARIO DISPONER DE CATADORES EXPERTOS Y PLANIFICAR PROTOCOLOS DE DEGUSTACION MUY RIGUROSOS. AUN ASI LOS RESULTADOS ESTAN SIEMPRE SUJETOS A UN CIERTO GRADO DE SUBJETIVIDAD LO QUE DIFICULTA MUCHO LA OBTENCION DE CONCLUSIONES SOLIDAS._x000D_ SE DEDUCE POR TANTO LA NECESIDAD DE DISPONER DE METODOS OBJETIVOS PARA MEDIR LA ASTRINGENCIA DEL VINO DE FORMA PRECISA Y REPRODUCIBLE. SE HAN DESCRITO NUMEROSAS METODOLOGIAS PARA SU DETERMINACION QUE EN OCASIONES GENERAN DISCREPANCIAS ENTRE LOS RESULTADOS ANALITICOS Y LOS SENSORIALES, LO QUE DIFICULTA ENORMEMENTE LA OBTENCION DE CONCLUSIONES VALIDAS. UN POSIBLE MOTIVO DE ESTAS DISCREPANCIAS SERIA QUE TODOS ESTOS METODOS SE FUNDAMENTAN EN LAS INTERACCIONES ENTRE PROTEINAS Y SUBSTANCIAS ASTRINGENTES EN MEDIOS MUY DIFERENTES A LA CAVIDAD BUCAL. POR OTRA PARTE, LA MAYOR PARTE DE ESTOS METODOS REQUIERE CANTIDADES DE MUESTRA RELATIVAMENTE ALTAS, LO QUE COMPLICA EL ESTUDIO DE INTERACCION ENTRE CIERTOS COMPUESTOS FENOLICOS DE DIFICIL DISPOSICION Y LAS PROTEINAS DE LA SALIVA. TODO ELLO HACE INABORDABLE EL ESTUDIO DE LAS INTERACCIONES ENTRE LAS PROTEINAS SALIVARES Y MUCHAS SUBSTANCIAS ASTRINGENTES._x000D_ POR TODO ELLO CONTINUA SIENDO NECESARIO EL DESARROLLO DE METODOS CUANTITATIVOS PARA EL ANALISIS DE LA ASTRINGENCIA QUE REFLEJEN MEJOR LO QUE OCURRE EN LA CAVIDAD BUCAL Y QUE PERMITAN TRABAJAR CON CANTIDADES DE MUESTRA MUCHO MAS PEQUEÑAS._x000D_ ESTE PROYECTO SE PLANTEA EN PRIMER LUGAR DESARROLLAR TECNICAS ANALITICAS NOVEDOSAS PARA MEJORAR LA MEDIDA DE LA ASTRINGENCIA Y LUEGO EMPLEAR DICHAS TECNICAS PARA EVALUAR COMO AFECTA LA COMPOSICION Y ESTRUCTURA DE LOS TANINOS, ASI COMO OTROS COMPONENTES DE LA MATRIZ VINICA, ESPECIALMENTE LOS POLISACARIDOS, A LA ASTRINGENCIA DEL VINO. PARA ELLO SE PRETENDE DESARROLLAR LAS POSIBILIDADES DE LA MICROSCOPIA DE FUERZAS ATOMICAS (ATOMIC FORCE MICROSCOPY ¿ AFM) Y DE LA RESONANCIA EN SUPERFICIE DE PLASMONES (SURFACE PLASMON RESONANCE ¿ SPR). AMBAS TECNICAS DETERMINAN LA TOPOGRAFIA DE UNA SUPERFICIE Y TAMBIEN SU GROSOR A LA ESCALA DE NANOMETROS. LA IDEA SERIA POR TANTO FIJAR SOBRE UNA SUPERFICIE ADECUADA PROTEINAS SALIVARES O MUCINA PARA LUEGO HACER REACCIONAR CON DIVERSAS SUBSTANCIAS ASTRINGENTES E INCLUSO CON VINOS. EL INCREMENTO DEL GROSOR, SU DISTRIBUCION TOPOGRAFICA Y LAS CONSTANTES DE AFINIDAD SERIAN LOS INDICES QUE DEBERIAN PODER RELACIONARSE CON LA ASTRINGENCIA DETERMINADA POR UN PANEL DE CATA ENTRENADO. AL TRABAJAR SOBRE UNA SUPERFICIE Y NO EN DISOLUCION, ESTAS TECNICAS DEBERIAN REPRODUCIR MEJOR, EN TEORIA, LO QUE OCURRE EN LA CAVIDAD BUCAL Y POR TANTO APROXIMARSE MAS A LA REALIDAD._x000D_ ADEMAS AMBAS TECNICAS PERMITEN TRABAJAR CON CANTIDAD MUY PEQUEÑAS DE MUESTRA. ESTO FACILITARIA, UNA VEZ VALIDADAS LAS METODOLOGIAS, EL ESTUDIO DE LAS INTERACCIONES ENTRE COMPUESTOS FENOLICOS DE LOS QUE DIFICILMENTE SE DISPONE DE CANTIDADES APRECIABLES Y LAS PROTEINAS DE LA SALIVA._x000D_ DE FORMA PARALELA EL PRESENTE PROYECTO SE PLANTEA TAMBIEN EL DESARROLLO DE PROCEDIMIENTOS DE PURIFICACION DE TANINOS DE SEMILLAS Y PIELES DE UVA DE DIFERENTE GRADO DE POLIMERIZACION, ASI COMO DE POLISACARIDOS DE LA PIEL DE LA UVA PARA EVALUAR SU INFLUENCIA SOBRE EL COLOR, LA ASTRINGENCIA Y LA CALIDAD GLOBAL DEL VINO PARA SU POSIBLE UTILIZACION MAS ESPECIFICA COMO ADITIVOS EN ENOLOGIA. (Spanish)
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OBJECTIVE ESTIMATION OF ASTRINGENCY IS USUALLY DONE BY TASTING. DESPITE THE PERCEPTION OF ASTRINGENCY VARIES BETWEEN INDIVIDUALS, AND SINCE IT IS A CUMULATIVE FEELING, ITS OBJECTIVE ASSESSMENT IS VERY COMPLICATED. THEREFORE IT IS NECESSARY TO HAVE EXPERT TASTERS AND PLAN VERY RIGOROUS TASTING PROTOCOLS. Even the results are always subject to a subjectivity-grained circle which distinguishes as much as possible from the operation of solitary confinement._x000D_ It is deduced for as long as the necessity of disposing of OBJECTIVE METODs is deducted to measure the astringence of the raw and reproducible wine. NUMEROUS METHODS HAVE BEEN DESCRIBED FOR THEIR DETERMINATION THAT SOMETIMES GENERATE DISCREPANCIES BETWEEN ANALYTIC AND SENSORY RESULTS, WHICH MAKES IT VERY DIFFICULT TO OBTAIN VALID CONCLUSIONS. A POSSIBLE REASON FOR THESE DISCREPANCIES WOULD BE THAT ALL THESE METHODS ARE BASED ON INTERACTIONS BETWEEN PROTEINS AND ASTRINGENT SUBSTANCES IN MEDIA VERY DIFFERENT FROM THE ORAL CAVITY. ON THE OTHER HAND, MOST OF THESE METHODS REQUIRE RELATIVELY HIGH SAMPLE AMOUNTS, WHICH COMPLICATES THE STUDY OF INTERACTION BETWEEN CERTAIN PHENOLIC COMPOUNDS OF DIFFICULTY DISPOSITION AND SALIVA PROTEINS. All of it makes the statutorium of the trades between the Salivary PROTEINS and ASTRINGENT SUBSTANCE PROTEINS._x000D_ for all continuums being necessitated by the development of quantitative methods for the astringence analysis that are better able to the BUCAL CAVITY AND PERMITING WORKING WITH MORE MUSINESS QUALITIES._x000D_ This project is PLANT IN THE FIRST PLACE TO DEVELOP NEW ANALITIC TECHNICAL TECHNICAL TECHNICAL TECHNICAL TECHNICAL MEASURES TO IMPROVE THE MEASURE OF AS TECHNICAL TECHNICAL DICHASES FOR EVALUATION AS AFFECTS THE COMPOSICATION AND STRUCTURE OF TANINS, as well as other COMPONENTS OF THE VInica MATRIZ, SPECIALLY the polysaccharides, to the astringence of the wine. THE AIM IS TO DEVELOP THE POSSIBILITIES OF ATOMIC FORCE MICROSCOPY (AFM) AND PLASMA SURFACE RESONANCE (SURFACE PLASMON RESONANCE (SPR). BOTH TECHNIQUES DETERMINE THE TOPOGRAPHY OF A SURFACE AND ALSO ITS THICKNESS ON THE NANOMETER SCALE. THE IDEA WOULD THEREFORE BE TO FIX ON A SUITABLE SURFACE SALIVAR PROTEINS OR MUCIN AND THEN REACT WITH VARIOUS ASTRINGENT SUBSTANCES AND EVEN WITH WINES. THE INCREASE IN THICKNESS, ITS TOPOGRAPHICAL DISTRIBUTION AND THE CONSTANTS OF AFFINITY WOULD BE THE INDICES THAT SHOULD BE ABLE TO RELATE TO THE ASTRINGENCY DETERMINED BY A TRAINED TASTING PANEL. When WORKING ON A SUPERFICE AND NOT IN DISOLUTION, these TECHNICALS MUST BE REPRODUCTED IN TEORY, IN THEORY, THAT OCURRED IN THE BUCAL CAVITY AND BY BEFORE TO BE MORE TO REALITY._x000D_ This would make it easier, once validated, the methods, the state of the trades between phenolic composures for which appreciable amounts are readily available and the products of saliva._x000D_ FORMA PARALELA THE PRESENT PROJECT PROJECT is PLANT IN THE DEVELOPMENT OF PURIFICATION PROCEDURES OF PROCEDURES UV SEEL TANINS AND PEELS OF DIFFERENT GRADE OF POLIMERISATION, as well as polysaccharides of the UV skin to evaluate its INFLUENCE on COLOR, astringency and the GLOBAL QUALITY of the Wine for its Possible Use More SPECIFIC AS ADITIVE IN ENOLOGY. (English)
12 October 2021
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Ciudad Real
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Identifiers
AGL2014-56594-C2-2-R
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