EFFECT OF POLYPHENOL CONCENTRATIONS ON ASTRINGENCY PERCEPTION AND ITS CORRELATION WITH GELATIN INDEX OF RED WINE

GOLDNER, M. C.; ZAMORA, M. C.

JOURNAL OF SENSORY STUDIES

WILEY-BLACKWELL PUBLISHING, INC

Año: 2010 vol. 25 p. 761 - 777

0887-8250

&amp;amp;lt;!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:ES; mso-fareast-language:ES;} p.MsoBodyText2, li.MsoBodyText2, div.MsoBodyText2 {mso-style-noshow:yes; mso-style-unhide:no; mso-style-link:"Texto independiente 2 Car"; margin:0cm; margin-bottom:.0001pt; text-align:center; line-height:200%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Arial","sans-serif"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-US; mso-fareast-language:ES;} span.Textoindependiente2Car {mso-style-name:"Texto independiente 2 Car"; mso-style-noshow:yes; mso-style-unhide:no; mso-style-locked:yes; mso-style-link:"Texto independiente 2"; mso-ansi-font-size:12.0pt; mso-bidi-font-size:12.0pt; font-family:"Arial","sans-serif"; mso-ascii-font-family:Arial; mso-hansi-font-family:Arial; mso-bidi-font-family:Arial; mso-ansi-language:EN-US; mso-fareast-language:ES;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt;} @page WordSection1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --&amp;amp;gt;   The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in non-commercial red wines, as well as evaluate astringency evolution over time.  Spearman coefficients showed a positive correlation between polyphenols at low concentration with gelatin index (P<0.001), and astringency (P<0.05). Gelatin index values and polyphenol concentrations were related by a power function at low polyphenol levels, but no correlation was shown when total polyphenol levels overcame 5.20 g/L. Similar relationships were found between perceived astringency / gelatin index, and astringency / polyphenol concentrations. It was evident that gelatin index was a better estimator of astringency when polyphenol levels were low, and astringency intensity did not increase when polyphenol concentrations were higher than 5.20 g/L . Time-intensity measurements of astringency showed that maximum intensity governed the evolution of sensation.