Red wine astringency: a review



    Corresponding author
    1. Department of Horticulture, Viticulture and Oenology, Waite Agricultural Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
      Facsimile 61 8 83037116; e-mail
    Search for more papers by this author

Facsimile 61 8 83037116; e-mail


The chemical and physical basis for red wine astringency is reviewed. Models describing the physiological foundation of astringency are presented and compared. The phenolic and other red wine components that evoke astringency are described, together with their sensory properties and the factors that affect their perception. The paper also presents a detailed account of the chemical properties of saliva and the possible modes of interaction between these and red wine phenolics that lead to the necessary physical changes in saliva required to elicit astringency. Reasons for differences in astringency perception across oral sites and amongst individual tasters are also discussed. It is concluded that whilst great advances have been made in the field of red wine phenolic chemistry in recent years, a better understanding of the effect of wine polyphenol-salivary protein interaction on the rheological properties of saliva is required in order to gain a comprehensive understanding of red wine astringency.