Influence of ethanol content on sweetness and bitterness perception in dry wines
| Autor: | Denis Dubourdieu, Blandine N. Cretin, Axel Marchal |
|---|---|
| Přispěvatelé: | Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Taste media_common.quotation_subject Oenologie Organoleptic Aroma of wine bitterness sensory analysis 03 medical and health sciences 0404 agricultural biotechnology Analyse sensorielle Perception [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Propriété sensorielle wine media_common Wine 030109 nutrition & dietetics Sweetness of wine Chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences Sweetness 040401 food science Éthanol White Wine Vin ethanol sweetness Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2018, 87, pp.61-66. ⟨10.1016/j.lwt.2017.08.075⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2017.08.075⟩ |
| Popis: | International audience; Ethanol is the second major component of wine after water and exhibits important sensory properties. Previous studies suggested that its bittersweet taste varies according to the alcohol content and the matrix. However, the organoleptic impact of ethanol on wine remains largely ambiguous. Various sensory tests were carried out with a trained panel and the results were statistically analyzed. Tastings revealed that variations of ethanol content usually observed in dry wines have no direct effect on sweet taste of wine. The role of ethanol in white wine bitterness was also studied, revealing its ability to impart the perception of bitterness due to sensory interactions with other constituents. Moreover, a threshold effect was observed between 7 and 10% alc. vol.. These results underline the importance of sensory interactions in the perception of taste and illustrate the role of matrix effects. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect