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Título : | Sourness–sweetness interactions in different media: white wine, ethanol and water | Autor : | Zamora, María Clara Goldner, María Cristina Galmarini, Mara Virginia |
Palabras clave : | VINO BLANCO; SABOR; AGUA; PERCEPCION SENSORIAL | Fecha de publicación : | 2006 | Editorial : | Wiley | Cita : | Zamora, M.C., Goldner, M.C., Galmarini, M.V. Sourness–sweetness interactions in different media: white wine, ethanol and water [en línea]. Journal Of Sensory Studies. 2006, 21(6) doi:/10.1111/j.1745-459X.2006.00085.x Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15217 | Resumen : | Abstract: The aim of this work was to study the sourness–sweetness interactions in water, white wine and alcoholic environment to interpret sweet/sour perception in low concentrations within the range normally encountered in white wine. Nine trained assessors rated sweetness and sourness intensity in mixtures of fructose (11.1, 25.0 and 38.9 mM) and tartaric acid (pH 3.0, 3.4 and 3.8) in water and wine (experiment 1) or ethanol solutions at 2.0, 4.0 and 12.0% v/v (experiment 2). The range of quantitative responses was larger for sourness than for sweetness in the three media. The global sourness intensity perception in wine mixtures was significantly lower than in water and ethanol mixtures, indicating the effect of other wine components. The suppressive effect of tartaric acid on fructose sweetness was stronger than the suppressive effect of fructose on tartaric acid sourness. | URI : | https://repositorio.uca.edu.ar/handle/123456789/15217 | ISSN : | 1745-459X | Disciplina: | INGENIERIA EN ALIMENTOS | DOI: | 10.1111/j.1745-459X.2006.00085.x | Derechos: | Acceso abierto |
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