RT Journal Article
SR Electronic
T1 Bitterness and Astringency of Grape Seed Phenolics in a Model Wine Solution
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 150
OP 152
DO 10.5344/ajev.1978.29.3.150
VO 29
IS 3
A1 R. A. Arnold
A1 A. C. Noble
YR 1978
UL http://www.ajevonline.org/content/29/3/150.abstract
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.