PT - JOURNAL ARTICLE AU - R. A. Arnold AU - A. C. Noble TI - Bitterness and Astringency of Grape Seed Phenolics in a Model Wine Solution AID - 10.5344/ajev.1978.29.3.150 DP - 1978 Jan 01 TA - American Journal of Enology and Viticulture PG - 150--152 VI - 29 IP - 3 4099 - http://www.ajevonline.org/content/29/3/150.short 4100 - http://www.ajevonline.org/content/29/3/150.full SO - Am J Enol Vitic.1978 Jan 01; 29 AB - 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.