文章基本信息

标题：Incidence of the treatment with oenological tannins on the red wines’ sensorial profile
本地全文：下载
作者：CROITORU Constantin ; VIVAS Nicolas ; CANARIOV Alexandru 等
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2009
卷号：III
期号：XXXII
页码：50-56
出版社：Galati University Press
摘要：Comparative experiments were done in order to study the influence of the treatment with various types of tannins of the latest generation on the red wines sensorial profile. It was noticed that the treatment with proanthocyanidolic tannins from grapes (seeds and skins) and from wood (oak) changes the sensorial profile of treated wines in a favourable manner, to the effect that it diminishes astringency and bitterness and enhances the persistence, roundness and taste structure, as well as the spicy notes. In their turn, treatments with proanthocyanidolic and ellagic tannins incorporating acetaldehyde diminished the olfactory sensations of the vegetal and the mineral, and the taste sensations of dryness and astringency, but enhancing the fruity taste, extractness and unctuousness, along with a barrel character; the evolution of some analytical and chromatic parameters (total polyphenols index, intensity of colour, D 420 %, D 520 %, D 620 %, nuance, DA %, degree of polymerization, degree of ionization, pink index) has confirmed a high polyphenolic stability and an improvement of the sensorial structure of the treated red wines
关键词：astringency; fruity taste; roundness; unctuousness; total polyphenols index; intensity of ;colour; degree of polymerization; degree of ionization