Jove
Visualize
Contact Us

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
This summary is machine-generated.

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

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Effect of compound sequence on bitterness enhancement.

Chemical senses·2001
Same author

Using sensory and instrumental data to interpret the effect of storage at elevated temperatures on aroma of Chardonnay wines.

Annals of the New York Academy of Sciences·1999
Same author

Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids.

Chemical senses·1998
Same author

The influence of acid on astringency of alum and phenolic compounds.

Chemical senses·1998
Same author

Perceptual properties of benzoic acid derivatives.

Chemical senses·1995
Same author

Interaction of salivary flow with temporal perception of sweetness, sourness, and fruitiness.

Physiology & behavior·1995
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

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.

Related Experiment Videos

  • 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.