Sourness–sweetness interactions in different media: white wine, ethanol and water

Autores
Zamora, María Clara; Goldner, María Cristina; Galmarini, Mara Virginia
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: The aim of this work was to study the sourness–sweetness interactions in water, white wine and alcoholic environment to interpret sweet/sour perception in low concentrations within the range normally encountered in white wine. Nine trained assessors rated sweetness and sourness intensity in mixtures of fructose (11.1, 25.0 and 38.9 mM) and tartaric acid (pH 3.0, 3.4 and 3.8) in water and wine (experiment 1) or ethanol solutions at 2.0, 4.0 and 12.0% v/v (experiment 2). The range of quantitative responses was larger for sourness than for sweetness in the three media. The global sourness intensity perception in wine mixtures was significantly lower than in water and ethanol mixtures, indicating the effect of other wine components. The suppressive effect of tartaric acid on fructose sweetness was stronger than the suppressive effect of fructose on tartaric acid sourness.
Fuente
Journal Of Sensory Studies. 2006, 21(6)
Materia
VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
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:123456789/15217
Acceder
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oai_identifier_str oai:ucacris:123456789/15217
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Sourness–sweetness interactions in different media: white wine, ethanol and waterZamora, María ClaraGoldner, María CristinaGalmarini, Mara VirginiaVINO BLANCOSABORAGUAPERCEPCION SENSORIALFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaAbstract: The aim of this work was to study the sourness–sweetness interactions in water, white wine and alcoholic environment to interpret sweet/sour perception in low concentrations within the range normally encountered in white wine. Nine trained assessors rated sweetness and sourness intensity in mixtures of fructose (11.1, 25.0 and 38.9 mM) and tartaric acid (pH 3.0, 3.4 and 3.8) in water and wine (experiment 1) or ethanol solutions at 2.0, 4.0 and 12.0% v/v (experiment 2). The range of quantitative responses was larger for sourness than for sweetness in the three media. The global sourness intensity perception in wine mixtures was significantly lower than in water and ethanol mixtures, indicating the effect of other wine components. The suppressive effect of tartaric acid on fructose sweetness was stronger than the suppressive effect of fructose on tartaric acid sourness.Wiley2006info: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/123456789/152171745-459X10.1111/j.1745-459X.2006.00085.xZamora, M.C., Goldner, M.C., Galmarini, M.V. Sourness–sweetness interactions in different media: white wine, ethanol and water [en línea]. Journal Of Sensory Studies. 2006, 21(6) doi:/10.1111/j.1745-459X.2006.00085.x Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15217Journal Of Sensory Studies. 2006, 21(6)reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:53Zoai:ucacris:123456789/15217instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:54.033Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Sourness–sweetness interactions in different media: white wine, ethanol and water
title Sourness–sweetness interactions in different media: white wine, ethanol and water
spellingShingle Sourness–sweetness interactions in different media: white wine, ethanol and water
Zamora, María Clara
VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
title_short Sourness–sweetness interactions in different media: white wine, ethanol and water
title_full Sourness–sweetness interactions in different media: white wine, ethanol and water
title_fullStr Sourness–sweetness interactions in different media: white wine, ethanol and water
title_full_unstemmed Sourness–sweetness interactions in different media: white wine, ethanol and water
title_sort Sourness–sweetness interactions in different media: white wine, ethanol and water
dc.creator.none.fl_str_mv Zamora, María Clara
Goldner, María Cristina
Galmarini, Mara Virginia
author Zamora, María Clara
author_facet Zamora, María Clara
Goldner, María Cristina
Galmarini, Mara Virginia
author_role author
author2 Goldner, María Cristina
Galmarini, Mara Virginia
author2_role author
author
dc.subject.none.fl_str_mv VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
topic VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
dc.description.none.fl_txt_mv Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: The aim of this work was to study the sourness–sweetness interactions in water, white wine and alcoholic environment to interpret sweet/sour perception in low concentrations within the range normally encountered in white wine. Nine trained assessors rated sweetness and sourness intensity in mixtures of fructose (11.1, 25.0 and 38.9 mM) and tartaric acid (pH 3.0, 3.4 and 3.8) in water and wine (experiment 1) or ethanol solutions at 2.0, 4.0 and 12.0% v/v (experiment 2). The range of quantitative responses was larger for sourness than for sweetness in the three media. The global sourness intensity perception in wine mixtures was significantly lower than in water and ethanol mixtures, indicating the effect of other wine components. The suppressive effect of tartaric acid on fructose sweetness was stronger than the suppressive effect of fructose on tartaric acid sourness.
description Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2006
dc.date.none.fl_str_mv 2006
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/123456789/15217
1745-459X
10.1111/j.1745-459X.2006.00085.x
Zamora, M.C., Goldner, M.C., Galmarini, M.V. Sourness–sweetness interactions in different media: white wine, ethanol and water [en línea]. Journal Of Sensory Studies. 2006, 21(6) doi:/10.1111/j.1745-459X.2006.00085.x Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15217
url https://repositorio.uca.edu.ar/handle/123456789/15217
identifier_str_mv 1745-459X
10.1111/j.1745-459X.2006.00085.x
Zamora, M.C., Goldner, M.C., Galmarini, M.V. Sourness–sweetness interactions in different media: white wine, ethanol and water [en línea]. Journal Of Sensory Studies. 2006, 21(6) doi:/10.1111/j.1745-459X.2006.00085.x Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15217
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
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal Of Sensory Studies. 2006, 21(6)
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
_version_ 1836638365326245888
score 13.001348

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