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Titolo:
Characterizing the astringency of red wine: a case study
Autore:
Gawel, R; Iland, PG; Francis, IL;
Indirizzi:
Australian Wine Res Inst, Glen Osmond, SA 5064, Australia Australian Wine Res Inst Glen Osmond SA Australia 5064 SA 5064, Australia
Titolo Testata:
FOOD QUALITY AND PREFERENCE
fascicolo: 1, volume: 12, anno: 2001,
pagine: 83 - 94
SICI:
0950-3293(200101)12:1<83:CTAORW>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Soggetto:
ORAL ASTRINGENCY; TIME-COURSE; ACIDS; PH; SENSATIONS; SECRETION; PROTEINS; TASTE;
Keywords:
wine; astringency; vocabulary; multidimensional scaling;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
39
Recensione:
Indirizzi per estratti:
Indirizzo: Gawel, R Roseworhty Wine Tasting Programs Pty Ltd, POB 487, Cedar Falls, IA 50614 USA Roseworhty Wine Tasting Programs Pty Ltd POB 487 Cedar Falls IAUSA 50614
Citazione:
R. Gawel et al., "Characterizing the astringency of red wine: a case study", FOOD QUAL P, 12(1), 2001, pp. 83-94

Abstract

Red table wines of quality are characterized by pleasing and complex mouth-feel sensations, the most important of these being astringency. While a comprehensive set of terms has been developed over time to describe the flavor of red wines, an appropriate vocabulary describing the astringent sensations produced by these wines is not well defined. This paper presents a structured vocabulary derived by a panel of experienced wine tasters that can be used to describe the astringent sub-qualities of red wines. Multidimensional scaling of sorting data showed that an experienced panel and a group ofskilled red wine-makers had similar interpretations of the relationships among the astringency terms. A tasting panel was successfully trained to identify and consistently rate the intensity of the astringent sub-qualities encountered in a set of one year old Shiraz wines. A novel approach of usingfinger touch standards to represent the astringent sensations experienced in the mouth was utilized. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 03/04/20 alle ore 09:51:04