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Related Experiment Videos

Bitterness in wine

A C Noble1

  • 1Department of Viticulture and Enology, University of California, Davis 95616.

Physiology & Behavior
|December 1, 1994
PubMed
Summary

Wine bitterness is mainly caused by flavonoid phenols and ethanol. Factors like molecular weight, chirality, and saliva flow significantly impact bitterness perception and duration.

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Area of Science:

  • Food Science
  • Sensory Science
  • Oenology

Background:

  • Bitterness in wine is primarily attributed to flavonoid phenols and ethanol.
  • Flavonoid polymerization increases astringency more than bitterness.
  • The perception of bitterness is influenced by molecular structure and physiological factors.

Purpose of the Study:

  • To investigate the key contributors to wine bitterness.
  • To understand the impact of molecular weight, chirality, ethanol, pH, PROP status, and salivary flow on bitterness perception.
  • To elucidate the temporal dynamics of bitterness and astringency in wine.

Main Methods:

  • Sensory analysis of wine bitterness and astringency.
  • Evaluation of the effects of varying molecular weight, chirality, ethanol concentration, and pH.
  • Assessment of individual differences related to PROP (6-n-propylthiouracil) tasting status and salivary flow rates.

Main Results:

  • (-)-Epicatechin is perceived as more bitter and for a longer duration than (+)-catechin.
  • Ethanol enhances both the intensity and duration of bitterness.
  • Low salivary flow rates correlate with longer perceived bitterness and astringency persistence.

Conclusions:

  • Flavonoid structure and ethanol concentration are critical determinants of wine bitterness.
  • Individual physiological differences, particularly salivary flow, significantly modulate the perception of bitterness and astringency.
  • Understanding these factors can aid in managing wine sensory profiles.

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