WINE – Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

PCS Instrument(s): MTM
Summary: The study used tribology to show how wine interacts with saliva, affecting astringency. High tannin increases friction by depleting salivary proteins (causing drying), while high acidity rapidly disrupts the salivary pellicle (causing pucker). Tribology tests revealed that drying and pucker arise from different friction mechanisms, explaining their distinct sensations