Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines
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...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Vidal, Leticia [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016transfer abstract |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Public-sector reform: Lessons from the privatisation experiment in Greece - Lampropoulou, Manto ELSEVIER, 2021, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:82 ; year:2016 ; pages:128-135 ; extent:8 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodres.2016.02.002 |
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ELV019659458 |
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| 520 | |a 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 40s 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. | ||
| 520 | |a 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 40s 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. | ||
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| 700 | 1 | |a Giménez, Ana |4 oth | |
| 700 | 1 | |a Medina, Karina |4 oth | |
| 700 | 1 | |a Boido, Eduardo |4 oth | |
| 700 | 1 | |a Ares, Gastón |4 oth | |
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10.1016/j.foodres.2016.02.002 doi GBVA2016017000013.pica (DE-627)ELV019659458 (ELSEVIER)S0963-9969(16)30047-3 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Vidal, Leticia verfasserin aut Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 40s 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. 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 40s 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. Antúnez, Lucía oth Giménez, Ana oth Medina, Karina oth Boido, Eduardo oth Ares, Gastón oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:82 year:2016 pages:128-135 extent:8 https://doi.org/10.1016/j.foodres.2016.02.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 82 2016 128-135 8 045F 630 |
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10.1016/j.foodres.2016.02.002 doi GBVA2016017000013.pica (DE-627)ELV019659458 (ELSEVIER)S0963-9969(16)30047-3 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Vidal, Leticia verfasserin aut Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 40s 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. 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 40s 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. Antúnez, Lucía oth Giménez, Ana oth Medina, Karina oth Boido, Eduardo oth Ares, Gastón oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:82 year:2016 pages:128-135 extent:8 https://doi.org/10.1016/j.foodres.2016.02.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 82 2016 128-135 8 045F 630 |
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10.1016/j.foodres.2016.02.002 doi GBVA2016017000013.pica (DE-627)ELV019659458 (ELSEVIER)S0963-9969(16)30047-3 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Vidal, Leticia verfasserin aut Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 40s 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. 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 40s 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. Antúnez, Lucía oth Giménez, Ana oth Medina, Karina oth Boido, Eduardo oth Ares, Gastón oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:82 year:2016 pages:128-135 extent:8 https://doi.org/10.1016/j.foodres.2016.02.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 82 2016 128-135 8 045F 630 |
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10.1016/j.foodres.2016.02.002 doi GBVA2016017000013.pica (DE-627)ELV019659458 (ELSEVIER)S0963-9969(16)30047-3 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Vidal, Leticia verfasserin aut Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 40s 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. 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 40s 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. Antúnez, Lucía oth Giménez, Ana oth Medina, Karina oth Boido, Eduardo oth Ares, Gastón oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:82 year:2016 pages:128-135 extent:8 https://doi.org/10.1016/j.foodres.2016.02.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 82 2016 128-135 8 045F 630 |
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10.1016/j.foodres.2016.02.002 doi GBVA2016017000013.pica (DE-627)ELV019659458 (ELSEVIER)S0963-9969(16)30047-3 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Vidal, Leticia verfasserin aut Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 40s 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. 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 40s 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. Antúnez, Lucía oth Giménez, Ana oth Medina, Karina oth Boido, Eduardo oth Ares, Gastón oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:82 year:2016 pages:128-135 extent:8 https://doi.org/10.1016/j.foodres.2016.02.002 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 82 2016 128-135 8 045F 630 |
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Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines |
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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 40s 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. |
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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 40s 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. |
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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 40s 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. |
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