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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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Published in: | Journal of food science 1997-03, Vol.62 (2), p.416-420 |
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container_title | Journal of food science |
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creator | Kallithraka, S. (Institute of Food Research, Early Gate, Readings, UK.) Bakker, J Clifford, M.N |
description | 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 |
doi_str_mv | 10.1111/j.1365-2621.1997.tb04016.x |
format | article |
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However, sourness showed an increase in I(max) and T(tot) with decreasing pH</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1997.tb04016.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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. 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(Institute of Food Research, Early Gate, Readings, UK.)</creatorcontrib><creatorcontrib>Bakker, J</creatorcontrib><creatorcontrib>Clifford, M.N</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kallithraka, S. (Institute of Food Research, Early Gate, Readings, UK.)</au><au>Bakker, J</au><au>Clifford, M.N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Red wine and model wine astringency as affected by malic and lactic acid</atitle><jtitle>Journal of food science</jtitle><date>1997-03</date><risdate>1997</risdate><volume>62</volume><issue>2</issue><spage>416</spage><epage>420</epage><pages>416-420</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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. 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ispartof | Journal of food science, 1997-03, Vol.62 (2), p.416-420 |
issn | 0022-1147 1750-3841 |
language | eng |
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source | Wiley-Blackwell Read & Publish Collection |
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 |
title | Red wine and model wine astringency as affected by malic and lactic acid |
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