Paper

Astringency and bitterness of selected phenolics in wine

  1. Jane L Robichaud†,
  2. Ann C Noble*

Article first published online: 19 SEP 2006

DOI: 10.1002/jsfa.2740530307

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 53, Issue 3, pages 343–353, 1990

Additional Information

How to Cite

Robichaud, J. L. and Noble, A. C. (1990), Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric., 53: 343–353. doi: 10.1002/jsfa.2740530307

Author Information

  1. Department of Viticulture and Enology, University of California, Davis, California 95616, USA

  1. †

    Beringer Vyds, St Helena, CA 95474, USA

*Department of Viticulture and Enology, University of California, Davis, California 95616, USA

Publication History

  1. Issue published online: 19 SEP 2006
  2. Article first published online: 19 SEP 2006
  3. Manuscript Accepted: 14 APR 1990
  4. Manuscript Received: 5 JAN 1990

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Keywords:

  • Bitterness;
  • astringency;
  • sensory;
  • wine;
  • phenolics;
  • timeintensity

Abstract

Trained judges rated intensities of astringency and bitterness of four phenolic substances in white wine by scalar and time—intensity methods. According to scalar rating, astringency and bitterness increased as a linear function of concentration for catechin, gallic acid, grape seed tannin and tannic acid. The polymeric tannic acid and grape seed tannin were rated more astringent than bitter; the reverse was found for their respective monomers, gallic acid and catechin. Similar results were obtained for maximum intensity ratings by time—intensity methods. As maximum intensity of astringency or bitterness increased directly with concentration, the total duration of aftertaste increased; however, little or no changes in time to maximum were observed. A slightly longer time to maximum perception for bitterness was observed than for astringency.

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