Publicação
Taster responses to astringency in red wines
| Resumo: | The present work aimed to evaluate the responses of a panel tasters to astringency in red wines. The panel was trained on the tastes of the mouth in relation to the acidity, sweetness, bitterness and in particular to astringency. Twenty-one subjects were selected through identification of basic tastes and binary taste mixtures. Tasters were introduced first to the theory of astringency and extensively trained to differentiate astringency from bitterness and sourness using 3.0 g/L tannic acid, 0.25 g/L caffeine and 4 g/L tartaric acid to first in water then in white wine. Tasters were segmented according to gender, 6-n-propyltiouracil (PROP) status, saliva flow and Vinotype. The tests determined the detection and recognition thresholds of commercial seed grape tannin (CT) in white wine (0.95 g/L and 1.21 g/L, respectively). These thresholds were not related with response to PROP or saliva flow. Astringency and persistency of 5 commercial red wines showed a positive correlation (r=0.71, p<0.0001). One sample was used as control wine (WC) composed by Arinto base wine (ISA) spiked with supra-threshold concentrations of seeds commercial tannins (1.5 g/L) and tartaric acid (1.2 g/L). Significant differences were observed between the most and least astringent/persistent wines. These mouthfeel properties were not related with wine preference. When comparing the evaluations of astringency and persistency of all wines, PROP status and Vinotype segments did not produce different responses. On the contrary, males and higher salivators gave higher ratings than females or low salivators, respectively. However, this gender or saliva flow based differences were dependent on the tasted wines The overall results showed that astringency is a mouthfeel sensation difficult to establish because of the different individual responses. In addition, wine preference was similar across a wide range of astringency indicates that this sensation could play a small part in wine liking when considering alone |
|---|---|
| Autores principais: | Pignone, Enrico |
| Assunto: | astringency sensorial analysis taste phenotype sensory threshold LMS (lebeled magnitude scale) |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The present work aimed to evaluate the responses of a panel tasters to astringency in red wines. The panel was trained on the tastes of the mouth in relation to the acidity, sweetness, bitterness and in particular to astringency. Twenty-one subjects were selected through identification of basic tastes and binary taste mixtures. Tasters were introduced first to the theory of astringency and extensively trained to differentiate astringency from bitterness and sourness using 3.0 g/L tannic acid, 0.25 g/L caffeine and 4 g/L tartaric acid to first in water then in white wine. Tasters were segmented according to gender, 6-n-propyltiouracil (PROP) status, saliva flow and Vinotype. The tests determined the detection and recognition thresholds of commercial seed grape tannin (CT) in white wine (0.95 g/L and 1.21 g/L, respectively). These thresholds were not related with response to PROP or saliva flow. Astringency and persistency of 5 commercial red wines showed a positive correlation (r=0.71, p<0.0001). One sample was used as control wine (WC) composed by Arinto base wine (ISA) spiked with supra-threshold concentrations of seeds commercial tannins (1.5 g/L) and tartaric acid (1.2 g/L). Significant differences were observed between the most and least astringent/persistent wines. These mouthfeel properties were not related with wine preference. When comparing the evaluations of astringency and persistency of all wines, PROP status and Vinotype segments did not produce different responses. On the contrary, males and higher salivators gave higher ratings than females or low salivators, respectively. However, this gender or saliva flow based differences were dependent on the tasted wines The overall results showed that astringency is a mouthfeel sensation difficult to establish because of the different individual responses. In addition, wine preference was similar across a wide range of astringency indicates that this sensation could play a small part in wine liking when considering alone |
|---|