Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine

Autores
Goldner, Maria Cristina; Zamora, María Clara
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial 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. Timeintensity measurements of astringency showed that maximum intensity governed the evolution of sensation.
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Materia
POLYPHENOL
ASTRINGENCY
GELATIN INDEX
RED WINE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/186859
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wineGoldner, Maria CristinaZamora, María ClaraPOLYPHENOLASTRINGENCYGELATIN INDEXRED WINEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial 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. Timeintensity measurements of astringency showed that maximum intensity governed the evolution of sensation.Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaWiley Blackwell Publishing, Inc2010-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/186859Goldner, Maria Cristina; Zamora, María Clara; Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine; Wiley Blackwell Publishing, Inc; Journal Of Sensory Studies; 25; 5; 8-2010; 761-7770887-8250CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2010.00304.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2010.00304.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:18:58Zoai:ri.conicet.gov.ar:11336/186859instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:18:58.388CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
spellingShingle Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
Goldner, Maria Cristina
POLYPHENOL
ASTRINGENCY
GELATIN INDEX
RED WINE
title_short Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_full Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_fullStr Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_full_unstemmed Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
title_sort Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
dc.creator.none.fl_str_mv Goldner, Maria Cristina
Zamora, María Clara
author Goldner, Maria Cristina
author_facet Goldner, Maria Cristina
Zamora, María Clara
author_role author
author2 Zamora, María Clara
author2_role author
dc.subject.none.fl_str_mv POLYPHENOL
ASTRINGENCY
GELATIN INDEX
RED WINE
topic POLYPHENOL
ASTRINGENCY
GELATIN INDEX
RED WINE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial 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. Timeintensity measurements of astringency showed that maximum intensity governed the evolution of sensation.
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
description The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial 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. Timeintensity measurements of astringency showed that maximum intensity governed the evolution of sensation.
publishDate 2010
dc.date.none.fl_str_mv 2010-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/186859
Goldner, Maria Cristina; Zamora, María Clara; Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine; Wiley Blackwell Publishing, Inc; Journal Of Sensory Studies; 25; 5; 8-2010; 761-777
0887-8250
CONICET Digital
CONICET
url http://hdl.handle.net/11336/186859
identifier_str_mv Goldner, Maria Cristina; Zamora, María Clara; Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine; Wiley Blackwell Publishing, Inc; Journal Of Sensory Studies; 25; 5; 8-2010; 761-777
0887-8250
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2010.00304.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2010.00304.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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