Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition

Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing

“…One of the major parameters of both technological and organoleptic significance is their polyphenolic composition. Although various studies on the polyphenolic composition of Greek wines have been published, this is the first study where these components were related to their ageing potential.…”

“…Furthermore, in the present study, anthocyanins were not found to be related to 'high astringency', in agreement with Landon et al , Gawel et al and Vidal et al In a previous study of Kallithraka et al , the time needed to attain the astringency's maximum intensity was strongly related to the wine anthocyanin content, indicating a possible involvement of anthocyanins in the mechanism of astringency. This observation was mainly attributed to the formation of soluble complexes between anthocyanins–flavanols–proteins, which might retard the development of the astringency sensation as a result of increased viscosity or due to the reduced availability of the astringent compounds.…”

Exploring bitterness of traditional Chinese medicine samples by potentiometric electronic tongue and by capillary electrophoresis and liquid chromatography coupled to UV detection

“…TCM preparations are natural products derived from numerous plants and they may have bitter taste [3][4][5][6]. One obvious source of bitter taste is the presence of phenolic, polyphenolic substances and alkaloids, which are responsible for bitterness in other plant-derived products like wine [7][8][9], tea [10][11][12][13][14], coffee [15,16], olive oil [17,18], etc. Taste assessment protocols normally include human sensory panels, which are widely known to suffer from sensory fatigue effect, subjectivity and variability due to the individual physical and psychological condition of panelists [19,20].…”

“…These methods are able to predict taste parameters in the analyzed samples due to their high sensitivity towards particular substances responsible for specific taste sensation (e.g. polyphenols [7][8][9][10][11][12][13][14] and caffeine [15,16,18] are known to elicit bitter taste). Another popular approach for instrumental taste assessment is the application of "electronic tongue" systems [29].…”

Determination of Phenolic Compounds in Wines

“…They are responsible for the colour, flavour, astringency and hardness of wines as well as for their antioxidant properties (Makris, Psarra, Kallithraka, & Kefalas, 2003;Seruga, Novak, & Jakobek, 2011;Kallithraka, Kim, Tsakiris, Paraskevopoulos, & Soleas, 2011). The latter is associated with biological effects, in particular prevention of cancer, cardiovascular disease and other degenerative diseases (Fernandez-Mar, Mateos, GarciaParrilla, Puertas, & Cantos-Villar, 2012).…”