Loading…
Red wine and model wine astringency as affected by malic and lactic acid
Red wines and model solutions containing grape seed phenols were assessed for perceived astringency, bitterness and sourness by a panel of trained assessors using time-intensity (T-I) methodology. The effect of lactic and malic acid on perception of these attributes was evaluated at two pH values, b...
Saved in:
Published in: | Journal of food science 1997-03, Vol.62 (2), p.416-420 |
---|---|
Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Red wines and model solutions containing grape seed phenols were assessed for perceived astringency, bitterness and sourness by a panel of trained assessors using time-intensity (T-I) methodology. The effect of lactic and malic acid on perception of these attributes was evaluated at two pH values, by adding different amounts of acids. Maximum intensity (I(max)) and total duration (T(tot)) of astringency increased with decreasing pH in model solutions and red wine, but no differences were found between malic and lactic acid on perception of astringency. The pH and the acid type did not affect any of the bitterness T-I parameters. However, sourness showed an increase in I(max) and T(tot) with decreasing pH |
---|---|
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.1997.tb04016.x |