The intensity of astringency of red wine increases when a single wine is sipped repeatedly or during evaluation of several red wines in one session. The effectiveness of different rinses in reducing or preventing the build‐up of astringency was evaluated using time‐intensity (TI) methodology. Trained subjects continuously rated the intensity of an astringent red wine using a sip and spit protocol. Ten s after the wine was sipped, it was expectorated. Ten s later, a rinse was sipped, which was spat out after another 10 s. Judges rated until astringency was no longer perceived. Between wine‐rinse combinations, subjects rinsed twice with de‐ionised water for 20 s. Intensity ratings at maximum intensity and at 5 s intervals were extracted from the TI curves and subjected to analysis of variance. Pectin (1 g/L) reduced astringency more effectively than water, polyvinylpyrrolidone (PVP) (4 g/L), gelatin (6 g/L), or ovalbumin (4 g/L) (Experiment 1). Low (1g/L) and high (5 g/L) concentrations of pectin and a high (1 g/L) concentration of carboxymethylcellulose (CMC) decreased astringency significantly more than rinses of Polycose, (5 and 40 g/L), CMC (0.01 g/L) or water (Experiment 2). In a third Experiment, unsalted crackers were shown to be more effective in decreasing astringency than water, although the pectin (5 g/L) rinse was superior to crackers and water. For the inter‐stimulus rinse protocol to be most effective, it was found to be important to remove the residuals from each ‘rinse’ by extensive water rinses before tasting the next wine.
Eight hundred ninety consumers at a local food festival were surveyed about their specialty cheese purchasing behavior and asked to taste and rate, through nonforced choice preference, 1 of 4 cheese pairs (Cheddar and Gouda) made from pasteurized and raw milks. The purpose of the survey was to examine consumers' responses to information on the safety of raw milk cheeses. The associated consumer test provided information about specialty cheese consumers' preferences and purchasing behavior. Half of the consumers tested were provided with cheese pairs that were identified as being made from unpasteurized and pasteurized milk. The other half evaluated samples that were identified only with random 3-digit codes. Overall, more consumers preferred the raw milk cheeses than the pasteurized milk cheeses. A larger portion of consumers indicated preferences for the raw milk cheese when the cheeses were labeled and thus they knew which samples were made from raw milk. Most of the consumers tested considered the raw milk cheeses to be less safe or did not know if raw milk cheeses were less safe. After being informed that the raw milk cheeses were produced by a process approved by the FDA (i.e., 60-d ripening), most consumers with concerns stated that they believed raw milk cheeses to be safe. When marketing cheese made from raw milk, producers should inform consumers that raw milk cheese is produced by an FDA-approved process.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.