Por favor, use este identificador para citar o enlazar este ítem:
https://repositorio.uca.edu.ar/handle/123456789/15088
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Goldner, María Cristina | es |
dc.contributor.author | Zamora, María Clara | es |
dc.date.accessioned | 2022-09-26T11:51:39Z | - |
dc.date.available | 2022-09-26T11:51:39Z | - |
dc.date.issued | 2010 | - |
dc.identifier.citation | Goldner, M. C., Zamora, M. C. Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine [en línea]. Journal of Sensory Studies. 2010, 25. doi: 10.1111/j.1745-459X.2010.00304.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15088 | es |
dc.identifier.issn | 0887-8250 (impreso) | - |
dc.identifier.issn | 1745-459X (en línea) | - |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/15088 | - |
dc.description.abstract | Abstract: The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial red wines, as well as evaluate astringency evolution over time. Spearman coefficients showed a positive correlation between polyphenols at low concentration with gelatin index (P < 0.001), and astringency (P < 0.05). Gelatin index values and polyphenol concentrations were related by a power function at low polyphenol levels, but no correlation was shown when total polyphenol levels overcame 5.20 g/L. Similar relationships were found between perceived astringency/gelatin index, and astringency/polyphenol concentrations. It was evident that gelatin index was a better estimator of astringency when polyphenol levels were low, and astringency intensity did not increase when polyphenol concentrations were higher than 5.20 g/L. Timeintensity measurements of astringency showed that maximum intensity governed the evolution of sensation. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Wiley- Blackwell | es |
dc.rights | Acceso abierto | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.source | Journal of Sensory Studies. 2010, 25 | es |
dc.subject | VINO TINTO | es |
dc.subject | POLIFENOLES | es |
dc.subject | ASTRINGENTES | es |
dc.subject | GELIFICACION | es |
dc.title | Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.1111/j.1745-459X.2010.00304.x | - |
uca.disciplina | CIENCIAS AGRARIAS | es |
uca.issnrd | 0 | es |
uca.affiliation | Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.version | publishedVersion | es |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
Aparece en las colecciones: | Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
effect_polyphenol.pdf | 230,11 kB | Adobe PDF | Visualizar/Abrir |
Visualizaciones de página(s)
31
comprobado en 27-abr-2024
Descarga(s)
103
comprobado en 27-abr-2024
Google ScholarTM
Consultar
Altmetric
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons