Insights on the chemical basis of the astringency of Spanish red wines

► Quantitative sensory and chemical profiles for a homogeneous set of red wines are provided. ► Two statistically significant models has been built for sensory astringency perceived. ► The sensory astringency is primarily driven by polymeric proanthocyanidins and secondarily by other compounds. ► There are complex interactions between non-volatile compounds on the in-mouth sensory perceptions. ► Antagonism effect has been found between pairs of different astringent isomers.