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.
- Received December 1976.
- Accepted December 1977.
- Published online January 1978
- Copyright 1978 by the American Society for Enology and Viticulture
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Vol 29 Issue 3
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