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...

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Bibliographic Details
Published in:Journal of food science 1997-03, Vol.62 (2), p.416-420
Main Authors: Kallithraka, S. (Institute of Food Research, Early Gate, Readings, UK.), Bakker, J, Clifford, M.N
Format: Article
Language:English
Subjects:
ACIDE LACTIQUE
ACIDE MALIQUE
ACIDEZ
ACIDITE
ACIDITY
ACIDO LACTICO
ACIDO MALICO
Acids
AMARGO
AMERTUME
astringency
Biological and medical sciences
BITTERNESS
DRY WINE
Fermented food industries
Food industries
Food science
Fundamental and applied biological sciences. Psychology
grape seed phenols
LACTIC ACID
MALIC ACID
MODELE
MODELOS
SOLUCION
SOLUTION
SOLUTIONS
sourness
timeintensity
VIN
VINOS
WINE DRYNESS
WINES
Wines and vinegars
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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