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Dynamic characterization of wine astringency profiles using modified progressive profiling
University of Adelaide, Australia.ORCID iD: 0000-0002-2642-283x
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2019 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 120, p. 244-254Article in journal (Refereed) Published
Abstract [en]

Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 ros├ęs made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine.

Place, publisher, year, edition, pages
Elsevier Ltd , 2019. Vol. 120, p. 244-254
Keywords [en]
Astringent sub-quality, Mouthfeel, Progressive profiling, Temporal profiling, Texture, Wine tannin, Adhesives, Textures, Wine, Consumer acceptance, Dynamic characterization, Phenolic profiles, Quantitative data, Wine composition, Quality control, astringent agent, phenol derivative, tannin derivative, adult, aged, chemistry, consumer attitude, female, food analysis, food quality, human, male, middle aged, taste, Vitis, Astringents, Consumer Behavior, Humans, Phenols, Tannins, Taste Perception
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56363DOI: 10.1016/j.foodres.2019.02.041Scopus ID: 2-s2.0-85062014976OAI: oai:DiVA.org:ri-56363DiVA, id: diva2:1592285
Note

Funding details: Wine Australia, AGW Ph1605; Funding text 1: The authors appreciate the funding of Wine Australia (AGW Ph1605). Wine Australia invests in and manages research, development, and extension on behalf of Australia's grape growers and winemakers and the Australian government. The sensory assessment was approved by the Human Research Ethics Committee of the University of Adelaide (project number: H-2016-084). We are thankful for the assistance from The Australian Wine Research Institute given by Keren Bindon, Stella Kassara, and Bo Teng, Lukas Danner, Victorien Onillon and all members of the sensory panel. We also thank Bleasdale, d'Arenberg, Helen & Joey, Jacobs Creek, Jim Barry, King and Country, Rock of Wisdom, Tscharke, Vasse Felix and Wirra Wirra for the donation of wine samples (in alphabetical order).

Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2023-05-23Bibliographically approved

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Niimi, Jun

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