Bitterness and Astringency of Grape Seed Phenolics in a Model Wine Solution
- 1 January 1978
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 29 (3) , 150-152
- https://doi.org/10.5344/ajev.1978.29.3.150
Abstract
Bitterness and astringency of three concentrations of grape seed phenolic extract were evaluated in a model system using standard sensory testing procedures. For phenolic concentrations of 25, 80 and 135 mg/l (gallic acid equivalent), the ratings for astringency, respectively 2.14, 2.91 and 3.62, increased with phenolic concentration increase (p < 0.01). The bitterness ratings for the three phenolic concentrations, respectively 4.36, 5.16, and 4.99, however, were not significantly different from each other.Keywords
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