Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine

Abstract: The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial red wines, as well as evaluate astringency evolution over time. Spearman coefficients showed a positive correlation between polyphe...

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Detalles Bibliográficos
Autores principales: Goldner, María Cristina, Zamora, María Clara
Formato: Artículo
Lenguaje:Inglés
Publicado: Wiley- Blackwell 2022
Materias:
VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/15088
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-15088
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
spellingShingle VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
Goldner, María Cristina
Zamora, María Clara
Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
topic_facet VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
description Abstract: The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial red wines, as well as evaluate astringency evolution over time. Spearman coefficients showed a positive correlation between polyphenols at low concentration with gelatin index (P < 0.001), and astringency (P < 0.05). Gelatin index values and polyphenol concentrations were related by a power function at low polyphenol levels, but no correlation was shown when total polyphenol levels overcame 5.20 g/L. Similar relationships were found between perceived astringency/gelatin index, and astringency/polyphenol concentrations. It was evident that gelatin index was a better estimator of astringency when polyphenol levels were low, and astringency intensity did not increase when polyphenol concentrations were higher than 5.20 g/L. Timeintensity measurements of astringency showed that maximum intensity governed the evolution of sensation.
format Artículo
author Goldner, María Cristina
Zamora, María Clara
author_facet Goldner, María Cristina
Zamora, María Clara
author_sort Goldner, María Cristina
title Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_short Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_full Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_fullStr Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_full_unstemmed Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_sort effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
publisher Wiley- Blackwell
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/15088
work_keys_str_mv AT goldnermariacristina effectofpolyphenolconcentrationsonastringencyperceptionanditscorrelationwithgelatinindexofredwine
AT zamoramariaclara effectofpolyphenolconcentrationsonastringencyperceptionanditscorrelationwithgelatinindexofredwine
bdutipo_str Repositorios
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