Taster responses to astringency in red wines

Bibliographic Details
Main Author: Pignone, Enrico
Publication Date: 2017
Format: Master thesis
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/14808
Summary: Mestrado Vinifera Euromaster - Instituto Superior de Agronomia / DISAFA. Universita degli Studi di Torino
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network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
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spelling Taster responses to astringency in red winesastringencysensorial analysistaste phenotypesensory thresholdLMS (lebeled magnitude scale)Mestrado Vinifera Euromaster - Instituto Superior de Agronomia / DISAFA. Universita degli Studi di TorinoThe present work aimed to evaluate the responses of a panel tasters to astringency in red wines. The panel was trained on the tastes of the mouth in relation to the acidity, sweetness, bitterness and in particular to astringency. Twenty-one subjects were selected through identification of basic tastes and binary taste mixtures. Tasters were introduced first to the theory of astringency and extensively trained to differentiate astringency from bitterness and sourness using 3.0 g/L tannic acid, 0.25 g/L caffeine and 4 g/L tartaric acid to first in water then in white wine. Tasters were segmented according to gender, 6-n-propyltiouracil (PROP) status, saliva flow and Vinotype. The tests determined the detection and recognition thresholds of commercial seed grape tannin (CT) in white wine (0.95 g/L and 1.21 g/L, respectively). These thresholds were not related with response to PROP or saliva flow. Astringency and persistency of 5 commercial red wines showed a positive correlation (r=0.71, p<0.0001). One sample was used as control wine (WC) composed by Arinto base wine (ISA) spiked with supra-threshold concentrations of seeds commercial tannins (1.5 g/L) and tartaric acid (1.2 g/L). Significant differences were observed between the most and least astringent/persistent wines. These mouthfeel properties were not related with wine preference. When comparing the evaluations of astringency and persistency of all wines, PROP status and Vinotype segments did not produce different responses. On the contrary, males and higher salivators gave higher ratings than females or low salivators, respectively. However, this gender or saliva flow based differences were dependent on the tasted wines The overall results showed that astringency is a mouthfeel sensation difficult to establish because of the different individual responses. In addition, wine preference was similar across a wide range of astringency indicates that this sensation could play a small part in wine liking when considering aloneISAMalfeito Ferreira, ManuelMota, Mariana GomesRepositório da Universidade de LisboaPignone, Enrico2018-01-30T15:18:19Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/14808engPignone, E. - Taster responses to astringency in red wines. Lisboa: ISA, 2017, 52 p.info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:06:06Zoai:repositorio.ulisboa.pt:10400.5/14808Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:02:44.056015Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Taster responses to astringency in red wines
title Taster responses to astringency in red wines
spellingShingle Taster responses to astringency in red wines
Pignone, Enrico
astringency
sensorial analysis
taste phenotype
sensory threshold
LMS (lebeled magnitude scale)
title_short Taster responses to astringency in red wines
title_full Taster responses to astringency in red wines
title_fullStr Taster responses to astringency in red wines
title_full_unstemmed Taster responses to astringency in red wines
title_sort Taster responses to astringency in red wines
author Pignone, Enrico
author_facet Pignone, Enrico
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Mota, Mariana Gomes
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Pignone, Enrico
dc.subject.por.fl_str_mv astringency
sensorial analysis
taste phenotype
sensory threshold
LMS (lebeled magnitude scale)
topic astringency
sensorial analysis
taste phenotype
sensory threshold
LMS (lebeled magnitude scale)
description Mestrado Vinifera Euromaster - Instituto Superior de Agronomia / DISAFA. Universita degli Studi di Torino
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-30T15:18:19Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/14808
url http://hdl.handle.net/10400.5/14808
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pignone, E. - Taster responses to astringency in red wines. Lisboa: ISA, 2017, 52 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA
publisher.none.fl_str_mv ISA
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601923256680448

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