Astringency and bitterness of selected phenolics in wine

Trained judges rated intensities of astringency and bitterness of four phenolic substances in white wine by scalar and time-intensity methods. According to scalar rating, astringency, and bitterness increased as a linear function of concentration for catechin, gallic acid, grape seed tannin and tann...

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Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 53; no. 3; pp. 343 - 353
Main Authors Robichaud, J.L, Noble, A.C
Format Journal Article
LanguageEnglish
Published 1990
Subjects
bitterness
catechin
flavor
gallic acid
scalar rating
sensory evaluation
tannins
tastes
time-intensity
white wines
wines
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Summary:Trained judges rated intensities of astringency and bitterness of four phenolic substances in white wine by scalar and time-intensity methods. According to scalar rating, astringency, and bitterness increased as a linear function of concentration for catechin, gallic acid, grape seed tannin and tannic acid. The polymeric tannic acid and grape seed tannin were rated more astringent than bitter: the reverse was found for their respective monomers, gallic acid and catechin. Similar results were obtained for maximum intensity ratings by time-intensity methods. As maximum intensity of astringency or bitterness increased directly with concentration, the total duration of aftertaste increased: however, little or no changes in time to maximum were observed. A slightly longer time to maximum perception for bitterness was observed than for astringency.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740530307