Abstract
AbstractAstringency has been reported to be strongly time‐dependent and to exhibit buildup on repeated ingestions. A common approach to deal with this phenomenon during astringency evaluation is the use of palate cleansers. The aim of this work was to evaluate palate cleansers for red wine astringency evaluation, considering both reduction of astringency buildup and sample discrimination. Fourteen trained panelists evaluated two sets of four Tannat wine samples using time‐intensity methodology. In the first sample set the same wine was presented four times, while the second one comprised four samples with different added concentrations of added grape seed tannins. Each assessor evaluated both sample sets with five different palate cleansers (still mineral water, plain unsalted crackers, skimmed milk, drinkable plain sweetened yogurt and 2 g/L pectin solution) in triplicate. None of the evaluated palate cleansers could prevent the occurrence of astringency buildup, while sample discrimination ability differed among the five palate cleansers considered.Practical ApplicationsAstringency is one of the most relevant sensory characteristics involved in wine quality and complexity, which makes its evaluation very important for wine industry and wine research. Results from this study provide information for the selection of best practices in astringency evaluation. The fact that none of the evaluated palate cleansers was efficient in preventing astringency buildup over repeated ingestions highlights the importance of limiting the number of wine samples evaluated in a single session and/or considering a predetermined waiting time between samples. Regarding sample discrimination, drinkable plain sweetened yogurt, followed by a water rinse, provided the best results compared to other usual alternatives, such as water, pectin solutions or plain crackers. In fact, plain crackers, which have been recommended in other studies, showed the lowest discrimination.
Published Version
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