Dynamic characterization of red wine astringency : Case study with Uruguayan Tannat wines

Dublin Core

Título

Dynamic characterization of red wine astringency : Case study with Uruguayan Tannat wines

Tema

ASTRINGENCIA
VINOS
VINOS TANNAT
BIBLIOGRAFIA NACIONAL QUIMICA
2016

Abstract

Astringency is one of the most important sensory characteristics of red wine. It involves several mouth-feel sensations, which have been commonly used to describe red wines. However, the dynamics of astringency sensations have not been previously studied. In this context, the aim of the present work was to obtain a dynamic description of the astringency of red wines. Seven commercial Uruguayan Tannat wines were evaluated in triplicate by a panel of 9 trained assessors. They were asked to describe the astringency of the wines during 40 s in a Temporal Dominance of Sensations (TDS) task comprising a list of 8 terms: ‘dry’, ‘fine emery’, ‘harsh’, ‘mouthcoating’, ‘puckery’, ‘rough’, ‘silky’, and ‘velvety’. After completing the TDS task they were asked to rate global astringency intensity using an unstructured scale. The wines significantly differed in their average global astringency intensity. Between two and three terms were significantly dominant to describe the astringency of each of the seven wines and enabled to discriminate samples with different astringency characteristics. Samples differed in the dominance of the terms and the time elapsed until they became dominant. Wines which did not significantly differ in their average astringency rating showed different dynamic astringency profiles, which evidenced that the dynamics of astringency characteristics were not related to global astringency intensity. TDS seems to be an interesting methodological choice to characterize the dynamics of wine astringency and opens new possibilities to better understand this complex sensory characteristic.

Autor

Vidal, Leticia
Antunez, Lucía
Medina, Karina

Fuente

Food Research International v. 82, 2016. -- p. 128-135

Editor

Elsevier

Fecha

2016

Derechos

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Formato

PDF

Idioma

Inglés

Tipo

Artículo

Identificador

DOI:10.1016/j.foodres.2016.02.002

Cobertura

Uruguay

Document Item Type Metadata

Original Format

PDF
Fecha de agregación
September 1, 2016
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
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Citación
Vidal, Leticia, “Dynamic characterization of red wine astringency : Case study with Uruguayan Tannat wines,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed January 21, 2020, http://riquim.fq.edu.uy/items/show/4315.
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