Chemical and sensory evaluation of astringency in Washington state red wines
نویسندگان
چکیده
• Tannins are the main class of polyphenolic compounds thought to contribute to astringency. The Harbertson/Adams assay allows for the measurement of the various phenolic fractions in a wine: tannin, large polymeric pigment (LPP), small polymeric pigment (SPP), and anthocyanin (see Summaries #4 and #28). The goal of these authors was to explore the relationship between perceived astringency and actual tannin, LPP, SPP and anthocyanin concentrations in Washington State red wines.
منابع مشابه
An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
0308-8146/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.01.061 * Corresponding author. E-mail address: [email protected] (V. Ferreira). The objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine. Six Spanish wines, two from Chardonnay and four from Tempranill...
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