Tannins are the molecules that are responsible for the astringency perceptions of wines. However, the mechanisms by which tannins influence the astringency perceptions of wines remain unclear. In the current study, the grape varieties had greater effects on the tannin profiles than did the aging periods. The percentage of galloylated flavanols (%G) was positively correlated with drying astringency and negatively correlated with velvety astringency. The mean degree of polymerization (mDP) of tannins had a positive correlation with drying astringency. In comparison to monomeric flavan-3-ols, the flavan-3-ol subunits of tannins are the most important determinants of astringency perceptions. Furthermore, findings justified the inconsistencies on the correlation between the tannins profiles and the astringency reported of previous studies. The current findings enhance the understanding of the relationship between the tannin profiles and the astringency perceptions of wines.

Graphical abstract