We thank the EC for funding this project with the Human Training and Mobility Grant (SK). We also thank Cockburn Smithes & CIA, LDA, Vila Nova da Gaia, Portugal, for making the wine as part of the FLAIR project (no 89053).
Red Wine and Model Wine Astringency as Affected by Malic and Lactic Acid
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 416–420, March 1997
How to Cite
KALLITHRAKA, S., BAKKER, J. and CLIFFORD, M.N. (1997), Red Wine and Model Wine Astringency as Affected by Malic and Lactic Acid. Journal of Food Science, 62: 416–420. doi: 10.1111/j.1365-2621.1997.tb04016.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 3/19/96; revised 7/16/96; accepted 10/7/96.
- grape seed phenols;
Red wines and model solutions containing grape seed phenols were assessed for perceived astringency, bitterness and sourness by a panel of trained assessors using time-intensity (T–I) methodology. The effect of lactic and malic acid on perception of these attributes was evaluated at two pH values, by adding different amounts of acids. Maximum intensity (Imax) and total duration (Ttot) of astringency increased with decreasing pH in model solutions and red wine, but no differences were found between malic and lactic acid on perception of astringency. The pH and the acid type did not affect any of the bitterness T-I parameters. However, sourness showed an increase in 1max and Ttot with decreasing pH.