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

Autores
Goldner, María Cristina; Zamora, María Clara
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: 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.
Fuente
Journal of Sensory Studies. 2010, 25
Materia
VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/15088
Acceder
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oai_identifier_str oai:ucacris:123456789/15088
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wineGoldner, María CristinaZamora, María ClaraVINO TINTOPOLIFENOLESASTRINGENTESGELIFICACIONFil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAbstract: 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.Wiley- Blackwell2010info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/150880887-8250 (impreso)1745-459X (en línea)10.1111/j.1745-459X.2010.00304.xGoldner, M. C., Zamora, M. C. Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine [en línea]. Journal of Sensory Studies. 2010, 25. doi: 10.1111/j.1745-459X.2010.00304.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15088Journal of Sensory Studies. 2010, 25reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:51Zoai:ucacris:123456789/15088instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:52.024Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
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, María Cristina
VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
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, María Cristina
Zamora, María Clara
author Goldner, María Cristina
author_facet Goldner, María Cristina
Zamora, María Clara
author_role author
author2 Zamora, María Clara
author2_role author
dc.subject.none.fl_str_mv VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
topic VINO TINTO
POLIFENOLES
ASTRINGENTES
GELIFICACION
dc.description.none.fl_txt_mv Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: 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.
description Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2010
dc.date.none.fl_str_mv 2010
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 https://repositorio.uca.edu.ar/handle/123456789/15088
0887-8250 (impreso)
1745-459X (en línea)
10.1111/j.1745-459X.2010.00304.x
Goldner, M. C., Zamora, M. C. Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine [en línea]. Journal of Sensory Studies. 2010, 25. doi: 10.1111/j.1745-459X.2010.00304.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15088
url https://repositorio.uca.edu.ar/handle/123456789/15088
identifier_str_mv 0887-8250 (impreso)
1745-459X (en línea)
10.1111/j.1745-459X.2010.00304.x
Goldner, M. C., Zamora, M. C. Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine [en línea]. Journal of Sensory Studies. 2010, 25. doi: 10.1111/j.1745-459X.2010.00304.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15088
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley- Blackwell
publisher.none.fl_str_mv Wiley- Blackwell
dc.source.none.fl_str_mv Journal of Sensory Studies. 2010, 25
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.001348

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