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...
Guardado en:
| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley- Blackwell
2022
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/15088 |
| Aporte de: |
| Sumario: | 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. |
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