期刊
FOOD QUALITY AND PREFERENCE
卷 19, 期 3, 页码 286-291出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2007.08.004
关键词
condensed tannins; bitterness; astringency; model wine solution
Astringency and bitterness in red wines are generally considered to be elicited by phenolic compounds and especially by tannins. This study explored the effects of pH, ethanol level and tartaric acid concentration in modifying astringency and bitterness of oligomeric, tannins in model wine solutions. Bitterness and overall astringency intensities were successively rated by 16 judges. As ethanol level and pH values increased, the astringency perception was lowered. While pH affected only astringency, ethanol contributed also to the perceived bitterness of tannin oligomers, especially at typical wine ethanol levels (11-15%). The variation of tartaric acid concentration at constant pH did not have any effect on either of these sensory properties. (c) 2007 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据