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 (Coef_ASPI = 0.94) with the sensory scores, indicating better performance than the traditional SPI method and other analytical approaches.

涩味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热点。开发了一种人工唾液系统，以建立一种准确可靠的基于唾液沉淀指数（SPI）的干红葡萄酒涩味强度评价方法。为实现这一目标，从人类全唾液中选择了五个在蛋白质-单宁结合反应中表现出高反应性和敏感性的关键蛋白质家族。五种蛋白质（富含脯氨酸的蛋白质、α-淀粉酶、乳铁蛋白、溶菌酶和白蛋白）的浓度和 pH 值使用基于人类唾液条件的响应面方法来优化，以模拟真实的唾液环境。Coef _ASPI  = 0.94) 与感官评分，表明性能优于传统 SPI 方法和其他分析方法。