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

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 i...

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Detalles Bibliográficos
Autores principales: Zamora, María Clara, Goldner, María Cristina, Galmarini, Mara Virginia
Formato: Artículo
Lenguaje:Inglés
Publicado: Wiley 2022
Materias:
VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/15217
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-15217
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
spellingShingle VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
Zamora, María Clara
Goldner, María Cristina
Galmarini, Mara Virginia
Sourness–sweetness interactions in different media: white wine, ethanol and water
topic_facet VINO BLANCO
SABOR
AGUA
PERCEPCION SENSORIAL
description 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.
format Artículo
author Zamora, María Clara
Goldner, María Cristina
Galmarini, Mara Virginia
author_facet Zamora, María Clara
Goldner, María Cristina
Galmarini, Mara Virginia
author_sort Zamora, María Clara
title Sourness–sweetness interactions in different media: white wine, ethanol and water
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
publisher Wiley
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/15217
work_keys_str_mv AT zamoramariaclara sournesssweetnessinteractionsindifferentmediawhitewineethanolandwater
AT goldnermariacristina sournesssweetnessinteractionsindifferentmediawhitewineethanolandwater
AT galmarinimaravirginia sournesssweetnessinteractionsindifferentmediawhitewineethanolandwater
bdutipo_str Repositorios
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