Comparison of procedures for reducing astringency carry - over effects in evaluation of red wines

• Autores: Ann C. Noble, A. E. Colonna, D. O. Adams
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 10, Nº 1, 2004, págs. 26-31
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The intensity of astringency of red wine increaseswhen a single wine is sipped repeatedly or during evaluation of several redwines in one session. The effectiveness of different rinses in reducing orpreventing the build-up of astringency was evaluated using time-intensity(TI) methodology. Trained subjects continuously rated the intensity of anastringent red wine using a sip and spit protocol. Ten s after the wine wassipped, it was expectorated. Ten s later, a rinse was sipped, which wasspat out after another 10 s. Judges rated until astringency was no longerperceived. Between wine-rinse combinations, subjects rinsed twice withde-ionised water for 20 s. Intensity ratings at maximum intensity and at 5s intervals were extracted from the TI curves and subjected to analysis ofvariance. Pectin (1 g/L) reduced astringency more effectively than water,polyvinylpyrrolidone (PVP) (4 g/L), gelatin (6 g/L), or ovalbumin (4 g/L)(Experiment 1). Low (1g/L) and high (5 g/L) concentrations of pectin and ahigh (1 g/L) concentration of carboxymethylcellulose (CMC) decreasedastringency significantly more than rinses of Polycose (5 and 40g/L), CMC (0.01 g/L) or water (Experiment 2). In a third Experiment,unsalted crackers were shown to be more effective in decreasing astringencythan water, although the pectin (5 g/L) rinse was superior to crackers andwater. For the inter-stimulus rinse protocol to be most effective, it wasfound to be important to remove the residuals from each rinseby extensive water rinses before tasting the next wine.